This cake was made to celebrate the second anniversary of my Church. (Happy Birthday Highpointe!)
The bottom tier is a 16’square lemon cake with strawberry cream cheese swirl filling and vanilla butter cream. The middle tier is a 12′ square Chocolate liqueur cake with cherry filling and hazelnut butter cream. The top tier is a 10’round almond cake with raspberry and bavarian cream filling.
All of the elements are handmade out of fondant/gum paste. The cake was quite large and was enough to feed over 300 people. It weighed in at well over 60 pounds. Included with this cake were 100 cupcakes in matching flavors.