for a baby boy.
The flavor for this cake (a 10″ 2 layer round”) was a simple yellow butter cake with almond buttercream frosting. The cross was made of white chocolate, the flowers were buttercream white roses and tiny blue flowers cut from fondant.
I haven’t used these stands in quite some time but i’ve always liked the way the cake looks using them. They make a small cake appear much bigger and it’s very easy to cut. This one is a 6″-8″-10″ yellow butter cake with raspberry buttercream filling and almond frosting. I piped a criss/cross design with lily-of-the-valley on the sides. Fresh flowers provided by Aldena’s florist.
The party was held at the “Fairwood’s On 7” golf club. A small club that has a lovely view over looking the golf course. 
I have made so many square cakes this year but i had not used the color combo of brown & green. Each tier was wrapped with a dark brown ribbon. I piped a willow branch on each tier to give the sides a design. The flowers were provided by Aldena’s Floral Design’s. The flavors were classic butter cake filled with raspberry buttercream and iced with vanilla buttercream. The cake was topped with a single M monogram made of pearls.
The reception was held at the “Fair Barn” .
The design I used on this 4 tier I’ve done before but people seem to like it a lot. On this one I added the sugar bow on top instead of flowers. The flavors were yellow butter cake and marble with vanilla buttercream frosting.
The venue for this wedding and reception was the National Country Club near Pinehurst.
Inside club 
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