Like the engagement cake, all three tiers (12", 9" and 6") were made from a rich chocolate cake with mint flavoured swiss meringue buttercream. The outside of the cake was covered in vanilla buttercream. It's notoriously difficult to get a non-crusting buttercream smooth as glass and I had to make a few passes to get it looking sharp, but overall I'm very happy with how the finished turned out! Even more so when the dark chocolate interior is considered. Totally covered.
The details were the most fun. Buttercream was piped to create corals, gumpaste was used to create pearls and frangipanis, and the shells are made from white chocolate. To finish everything off a turquoise satin ribbon was wrapped around the base of each tier.
Congratulations to the newly married couple!
-Danielle
