Martha Stewart Weddings, Fall 2003
This cake has a breezy, chic feeling, thanks to a free-flowing ring of flowers encircling its middle tier. Two more blooms serve as a cake topper. The flowers are made of gum paste tinted sage green, chartreuse, and russet. We mixed fondant with marzipan to achieve the parchment hue of the cake layers. Their different sizes and shapes add interest.
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