This cake is light pink with white borders. The rose petals on top were picked from Kris’ mom’s garden, brushed tenderly with egg white and lightly dipped in superfine sugar. Then they were dried until crisp as a rose petal potato chip.
I woke up the morning of the wedding worried that the mousseline filling would soften and leak out through the Italian buttercream sides. So I took what was left of the taster cake out of the refrigerator and let it sit on the counter for 4 hours to reassure myself that this would not happen. It didn’t and the buttery cake with the buttery filling and buttery frosting was… well, exquisitely delicious.
Kris said this looked like a fairy princess cake. I carefully placed flecks of real gold leaf on the rose petals, lavender buds, and border, for a magical touch of fairy dust. (You can see it if you click on the photo and then click again on the enlarged image.)
Adam chose the tiles these cakes are placed on. They made an elegant presentation.