The official cake photos! This was a 30th Birthday celebration cake — a white cake with fresh strawberry filling and vanilla buttercream, decorated with fondant and black ribbon (the ribbon being the only inedible part). The stars were made with a combination of fondant and gumpaste (to hold their shape) and then covered in disco dust for the sparkle. At the last minute we wanted to make the black sparkle, but I couldn’t get any black disco-dust in time — but I could find hot pink! Lucky.
The inspiration for the middle tier was a corset, using two different widths of black satin ribbon to “squeeze” together the pink ruffle layers. The zebra look was a favorite of the birthday girl’s, and so I made that the focus of the other two layers.
Each tier was secured with dowels, placed on a plastic plate cut just smaller than the layer, to keep the layers stable and secure. I used floral wire (22 gauge) for the stars. Each cake was covered in a crumb-coat of buttercream and chilled slightly before applying the fondant. The plaque was already created out of a mixture of gumpaste and fondant, and allowed to set 24 hrs to harden.
(2 8-inch round, 2 6-inch round, and 2 4-inch round tiers; serves 1″ portions for 42 people).