The end of wedding cake season - thank goodness!

I think that from now on I'm only going to accept wedding cake jobs that take place in the winter.  This summer's heat and humidity did not make for good wedding cake weather. 

Thankfully there were no major mishaps this weekend - even though I piped most of the cake while it sat inside of the refrigerator so the fondant wouldn't get too tacky and the royal icing would set up quickly.

Then we got to spend a lovely hour and a half car ride with my husband holding the cake on his lap the entire time with the air conditioning blasting full force, while he slowly rotated the cake to keep the sun from beating down on one section too long.  That man is fantastic.

This cake consisted of a tier of vanilla cake with strawberry puree and strawberry buttercream, two tiers of chocolate cake with chocolate ganache and chocolate buttercream, and a top tier of sugar free vanilla cake with sugar free vanilla frosting.  I then covered it in ivory fondant, burgundy ribbons, and hand piped burgundy scrollwork. 

Have you ever tried to make a burgundy frosting?  It was the hardest part of making this cake.  I think it took me at least $20 worth of food coloring, and the royal icing is definitely more dye than sugar.  Yummy....