I am in love with this cake. It’s simplicity and elegance. It’s touch of rustic.
Two of the tiers were vanilla cake with cream cheese buttercream. It was tinted a slight ivory color. Then dozens and dozens of buttercream roses. Remember I showed you lots of these before… Buttercream Roses cakes and cupcakes.
The other two tiers were Butter Pecan cake with Caramel Butter Pecan Filling. All of the roses are Cream Cheese Buttercream Frosting.
It took around ninety cups of frosting to do the entire cake. Ninety cups. That’s a lot of sugar and butter and cream cheese!
I used the 1M tip to pipe them all.
For the blue lovebirds, I made them with clay. I don’t consider myself much of a sculptor but I thought they turned out great. The bride had sent me a picture that she found online of what she wanted them to look like and they were pretty close.
This was the first all buttercream four tiered wedding cake that I’ve done. I was
freaking out a little nervous. It was two hundred servings. The pans were 6″, 9″, 12″ and 16″ Magic Line Round Pans. You can see Amanda from I am Baker’s tutorial on how to pipe Buttercream Roses here.
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments!
One or more links in this post are referral and/or affiliate links. Read my disclosure policy here.