Remeber the hibiscus sugar flowers I posted about last April? Well here they are on the cake they were made for.
I couldn't finish the cake until today because one of the tiers is made of sponge! I don't usually make one of the tiers in sponge because of the time limitations. My usual method is to make all of the tiers as rich fruit cakes that keep for months, even years so that I can decorate them well in advance. I then make a quick sponge cake, decorated with plain icing that can be kept in the kitchen of the venue and then cut for any guests who do not like fruit cake.
The reason I do this is that, being as I am only one on my own doing someone's very special wedding cake and relying on me to deliver, I like to be done well in advance in case of accidents or illness (you never know what is around the corner!). Big bakery companies have more than one deocrator they can call on! But on this occassion, the customer is one of long standing and extremely valued so I broke my own rules! LOL. Mind you, I breathed a great sigh of relief about an hour ago when I had finally completely finished! Phew!!!