4-Tiered Lemon Pound Cake With Raspberry Filling Wedding Cake

This is a four tiered cake made with 16", 14", 12" and 10" double layered rounds. It was lemon pound cake with raspberry filling, decorated in butter-cream frosting. The scroll work is all original designs piped free hand with no templates of any kind. The flowers are all silk. This cake serves about 260 guests. This is a four tiered cake made with 16″, 14″, 12″ and 10″ double layered rounds. It was lemon pound cake with raspberry filling, decorated in butter-cream frosting. The scroll work is all original designs piped free hand with no templates of any kind. The flowers are all silk. This cake serves about 260 guests.

I took a close-up to show how smooth you can get butter-cream to look. I do a lot of fondant covered cakes, but truth be known (I am pro butter-cream), no fondant. The flowers are also beautiful. I am pro artificial flowers as well, because you can reuse them for other decorating projects. Reduce, Reuse, Recycle. I took a close-up to show how smooth you can get butter-cream to look. I do a lot of fondant covered cakes, but truth be known (I am pro butter-cream), no fondant. The flowers are also beautiful. I am pro artificial flowers as well, because you can reuse them for other decorating projects. Reduce, Reuse, Recycle.

Once again I took another close-up of the flowers to show how beautiful silk flowers can look. Once again I took another close-up of the flowers to show how beautiful silk flowers can look.

Go artificial flowers! Go smooth butter-cream! Go artificial flowers! Go smooth butter-cream!

The cake table. This cake was the epitome of elegant. The cake table. This cake was the epitome of elegant.