My cake is finished and I am proud to show it off to the world! I have always wanted to make a Tiffany & Co. robin's egg blue cake and the colour contrast with the ivory details is very eye-catching.
Piping with royal icing was the most enjoyable part of my cake's creation. Honestly, I think that I could sit for hours piping royal icing and be perfectly content. The beads were purposely piped to have a "drop" effect by making my royal icing more liquid in consistency. Interestingly, the ivory fondant bows and ribbons were formed from commercially prepared rolled fondant which was hiding in the pastry kitchen and I admit that it was very easy to use with the perfect texture which did not seem to ever dry out.
Unfortunately, Pan Pacific rules prevent me from bringing home my lovely wedding cake but really, what would I do with it anyways?