This is a wedding cake I made in September of 2012. It’s a 5-tiered cake with small 2-tiered side cakes. The side cakes are 6″ & 8″ rounds. The large cake is a 6″, 8″, 10″, 12″, and 14″. It’s all chocolate cake decorated in butter-cream frosting with fresh red roses and black silk ribbon. This cake serves about 300 people.

A close-up of the roses and black satin ribbon borders.

I love these colors together (red, white and black with a touch of dark green) such striking and formal elegance.

A close-up view of the smaller side cakes. Small coordinating side cakes are a good way to get a larger more elaborate cake look without having a 7 tier wedding cake (If your going for “Southern style—BIG” or if you are feeding several 100 guests.)

After the pearls were added to the table and the lights dimmed.