My Wedding Cake!

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A Blog Post all about My Wedding Cake – Four Layers of delicious Cake, with a Ganache outside and all sorts! 

Image Credit –

So, if you didn’t already know… I got married last year on 1st December 2019. It was the most magical day, and I am SO happy that I finally get to call my other half my husband. Cheesy, I know. 

Either way, I was that crazy bride who decided to make her own wedding cake. Yeah… Literally everyone I spoke to told me not to, but I wanted to! This blog being my job made me feel like everyone would be disappointed if I didn’t – and also, I was the only one who knew ~exactly~ I wanted!


I decided that from the beginning I didn’t want a fondant covered cake. This may be controversial to a lot of people, but I don’t actually like fondant that much. The taste, for me, isn’t the best… but also, I just hate working with it!

When I use fondant, I tend to dust the work surfaces with icing sugar or cornflour, and both seriously dry out my hands. I hate working with gloves on, and I knew I would stress if the fondant got any marks in – so it was out straight away. 

The next best thing would be buttercream or ganache. Because I was scared of assembling the cake at the venue, I decided a Ganache outside was the best. Ganache ‘dries’ very very hard if done correctly. If you use buttercream, you could easily touch it and smush it by accident! 

I always had the idea of a white cake with rose gold/copper touches, and fresh flowers. Therefore, white chocolate ganache was the best bet. The problem is, I didn’t want to have to do everything in the few days before the wedding. Those of you who have got married and organised a wedding will know what I talk about – you don’t want extra stress the few days before the wedding! 

I decided to bake my sponges, fill them, and cover in ganache and then freeze them for a month. This meant all I had to do when they came out was thaw them, and add on the copper paint. So much easier than making it all fresh! 

For the Sponges

I made a four layer cake, with four different flavours. I prefer four layered cakes in general for wedding cakes as they look the best in my opinion! More layers is also good – but I don’t really like three layers or less personally! 

I used a madeira style sponge to make the sponges sturdier to decorate, and I am glad I did. It made my life so much easier, and they definitely don’t dry out if you have a little sugar syrup on them like I did!

The Bottom Layer – Chocolate Orange flavoured! 

It was a 12″ sponge – I used… 1200g Self Raising Flour, 1200g Light Brown Sugar, 1200g Stork, 24 medium eggs, 300g Cocoa Powder, and 4tsps Orange Extract. 

This sounds like an awful lot of mix – and it was! SO MUCH MIXTURE. I split the mixture between two of these cake tins (As I find them best for this sort of cake) and baked them at 140C for 2.45 hours. A total of 165 minutes! 

For the Buttercream I used 750g of Unsalted Butter, 1350g of Icing Sugar and 150g of Cocoa Powder with 2tsps of Orange Extract. 

The Second Layer – Lemon flavoured! 

It was a 10″ sponge – I used… 1000g Self Raising Flour, 800g Caster Sugar, 800g Stork, 16 medium eggs, and 3tsps Lemon Extract

You might say “how is it 400g difference to the 12” but honestly the volume difference between these two size tins are insane! I split the mixture between two of these cake tins and baked them at 140C for 2.20 hours. A total of 140 minutes! 

For the Buttercream I used 750g of Unsalted Butter, 1500g of Icing Sugar and 3tsps Lemon Extract! I used extract rather than actual lemons as quite frankly I couldn’t be bothered to zest that many lemons! 

Image Credit –

The Third Layer – Red Velvet flavoured!

It was a 8″ sponge – I used… 625g Self Raising Flour, 550g Caster Sugar, 550g Stork, 11 medium eggs, 75g Cocoa Powder, 2.5tsps Vanilla Extract and two heaped teaspoons of the Red Extra Food Colouring!

I do have standard 8″ cake tins that I use all the time, but as I was baking for so long – I used these cake tins for this one. I split the mixture between two of these cake tins and baked them at 140C for 1.55 hours. A total of 115 minutes! 

For the Buttercream I used 500g of Unsalted Butter, 1000g of Icing Sugar and 1tsp of Vanilla Extract! I realise that this cake doesn’t sound exactly like a red velvet – but its a cheats red velvet madeira type…ish!

Image Credit –

The Top Layer – Cinnamon flavoured!

It was a 6″ sponge – I used… 375g Self Raising Flour, 300g Light Brown Sugar, 300g Stork, 6 medium eggs, 2tsps Ground Cinnamon, 1tsp Ground Ginger! 

I split the mixture between two of these cake tins and baked them at 140C for 1.20 hours. A total of 80 minutes!

For the Buttercream I used 300g of Unsalted Butter, 600g of Icing Sugar and 1tsp of Vanilla Extract, and 2tsps Ground Cinnamon!

Image Credit –

For the Ganache

In all honesty, I can’t remember quite how much ganache I made. It was SO MUCH that I sorta lost count of all the quantities. I didn’t find it troublesome making several batches, though. 

I used the method of melting the chocolate and cream in the microwave the easiest. With white chocolate ganache its a 3:1 ratio of Chocolate to Cream. I melted it till smooth, and waited for it too cool for about 20 minutes, and then whacked it in the fridge for another 20. 

Then, I used my hand whisk to whisk the ganache up to a lovely whipped texture! Sometimes depending on quantity the ganache can take longer to whip, or it has to sit for longer, but in general.. it will get there!

In the whipping, it gets whiter in colour. It’s a quick and easy method of getting a lighter coloured white chocolate ganache that’s much less yellow. 

Image Credit –

For the Decoration

I used ganache discs, and oh my it was heavenly! 

It’s a method that I would recommend watching on YouTube if you haven’t done it before yourself – it’s faffy for some of it, but in the end you get lovely straight sides. It’s so good!

Image Credit –

For the Freezing…

I put each cake on a thin cake board, the same size as the sponges. I then attached them with a smudge of ganache to a cake board that was 2″ bigger in width than the cake. I then boxed them up in boxes 2″ bigger than the cake, and wrapped the boxes in several layers of cling film!

I luckily have a chest freezer in my garage, so I had plenty of space. Trying to fit a 14″ box in a regular freeze is a near impossible task.. so don’t try this if you don’t have space! 

Thawing took a long time for the larger cakes… obviously. I took them the 12 and 10″ on Wednesday evening, to decorate with copper on the Friday morning. The 8″ and 6″ came out of the freeze on the Thursday morning. I defrosted them all in the fridge rather than at room temp so that the ganache didn’t crack or get soggy with the sudden temperature difference!

There were in there for about a month – so not masses of time, but still pretty lengthy. It made my life a lot easier than having to bake the sponges fresh as I mentioned previously… but you HAVE to get the freezing right. 

Image Credit –


As you can see from the pictures, it worked out well! There were slight imperfections on the edges of some as I was clumsy and knocked them. Ganache can be delicate so be careful! 

I used this beautiful pearlescent peach paint to paint and flick onto the sponges. I used two bottles for the whole of the cake as I did a couple of layers on the painted ones. I was originally going to do a drip layer, but I was so stressed I couldn’t calm my hand down enough to paint a drip! 

The fresh flowers I think finished it. I wish there had been a few more on the cake in hindsight – and I did have a beautiful cake topper ready that was accidentally broken on the day – but in general?! I am so glad I did it myself. 

Including this cake, I have made five wedding cakes. It’s really not that many. This is the second wedding cake I’ve stacked – and that was terrifying! I used these stacking tools for the cake, as I found it easiest!

In total, the cakes were all 6″ in height, so it was 24″ cake in total at the end. It was MASSIVE and very heavy! Luckily, the table it was going on was very secure. The bottom cake board was 14″ in total – and I used a burgundy ribbon to tie in all the colours! 

I don’t think I have missed anything off this post about the cake… but if you have any questions, let me know! 

Image Credit –

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. Do not use any content on this post without prior permission.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Cath
    October 17, 2020 at 12:04 pm

    Hi Jane,

    Your cake looks amazing and congrats.
    Just wondering how did you do sugar syrup.

    • Jane's Patisserie
      October 17, 2020 at 7:12 pm

      It’s a 1:1 of water and sugar, in a pan, heated until the sugar dissolves and then cool and use!

  • Xeena
    September 28, 2020 at 11:51 am

    Hi Jane,
    You looked so beautiful on your big day.
    I wanted to know where I can get the stand ring from and the flowers?

    Thank u

  • Renate Gloudemans
    September 17, 2020 at 7:14 am

    Dear Jane,
    I only just found your beautiful website, but am a fan already. There was so much recognition in this post it was amazing. I got married last year 28th of December and made my own wedding cake as well. Exactly the same feeling as you do with fondant and eventually I opted for buttercream, but seeing your chocolate ganache, it seems like an even better option. I went for a 5 tiered cake, also finding 3 or less to be less aesthetically pleasing. It might have been slightly too much for the amount of guests but I just could not narrow down my flavours more ;). Your wedding also looks similar to mine, this and more of your blog seems so similar, I feel like we are friends that simply never met. I wish you all the best and perhaps we will someday meet and become good friends, if ever you visit the Netherlands let me know!!
    Kind regards,


  • Jessica
    September 13, 2020 at 7:57 am

    Hi, sorry if I’ve missed it in the post.
    But I was just wondering, where did you buy boxes that were the correct size (and tall enough) for freezing your cakes?

    • Jane's Patisserie
      September 13, 2020 at 10:15 am

      Any cake shop online – loads and loads of places sell them and also places like hobbycraft! X

    • Jessica
      September 13, 2020 at 2:43 pm

      Thank you!!

    • Jessica
      September 15, 2020 at 6:16 pm

      Did you use cardboard ones (like what you’d get a cake in if you bought one from a bakery) or plastic Tupperware type boxes?

    • Jane's Patisserie
      September 15, 2020 at 7:52 pm

      Cardboard ones!

    • Jessica
      September 16, 2020 at 12:43 am

      Fab- thanks!!

  • ML
    September 2, 2020 at 6:08 pm

    Beautiful and it looks and sounds yummy. What is Stork? One of the responses the questioner mentions whipping Stork and sugar and in your reply you mention whipping butter and sugar so I am wondering if that is what Stork is? I have never heard of the term, and when I watch one of the British baking shows occasionally they mention some kind of baking stick, my guess is it could be a margarine or shortening type of fat. I just recently found your blog from Billingtons sugar, the post with your Sticky Toffee cake, my access in the US to dates are unpitted, you say you weight with pits, how much difference can there be, I have never seen a date pit. Funny the differences in supplies and we are only across the pond, as they say. I am looking forward to baking that cake and I have treacle too.

  • Lesley
    September 2, 2020 at 12:05 pm

    Stunning cake, love the colours. Like you say only you know what you really want. 30 years ago I spent months making sugar flowers and my wedding cake, I also made my fresh flower bouquet and all the wedding flowers. I was still making my bouquet at 3am, they were big in those days, but I guessed I couldn’t sleep so I may as well be busy. I’m really glad I did my own and I’m sure you are as it turned out stunning and exactly what you wanted. Thank you for sharing. x

    • Jane's Patisserie
      September 2, 2020 at 3:12 pm

      Ahh thank you! Yes I completely get what you mean – amazing that you did the cake and the flowers!! xx

  • Jessica
    August 25, 2020 at 8:45 am

    Hi, what a gorgeous cake (and bride-of course). I’ve read this blog post so many times – I love that you made your own wedding cake and shared all your tips and tricks! You’ve made me consider baking my own wedding cake as I love the idea that it can almost be done in advance and frozen etc!
    I have a few of questions if you don’t mind answering them please;
    1. When you defrosted the cakes, did you leave them fully wrapped in clingfilm and boxes in the fridge until the day of decorating?
    2. Did you transport all layers individually or did you stack the bottom two or top two before transporting?
    3. When you ‘whip’ your ganache, do you use an electronic whisk? I’ve always just mixed mine but it’s never quite as white as yours!
    Thanks in advance!

    • Jane's Patisserie
      August 25, 2020 at 1:02 pm

      When I thawed them, I thawed them in the fridge to slow the process down – obviously the larger sponges take longer to defrost though! I only stacked the top smallest two before, and stack the rest there. And yes I use an electric whisk!! x

  • Michelle
    August 10, 2020 at 10:32 pm

    Hi Jane,

    Thank you for the post, really helpful and the cake is beautiful!

    I’m slightly confused with the tin sizes as the links for the top two tiers are both for an 8” and you say they’re both 8” but they’re different sizes in the pictures. Please could you clarify? Thank you!

  • Martha
    June 27, 2020 at 11:49 am

    Hi Jane!

    For your red velvet flavour, if I wanted to do this as a plain sponge without the cocoa powder how much extra flour would I add?

    Thanks a million 😊

    • Jane's Patisserie
      June 28, 2020 at 5:16 pm

      Hey! You would replace the cocoa with the same weight of flour! x

  • Michelle Andrews
    June 16, 2020 at 4:43 pm

    HI Jane you cake looks absolutely beautiful. I am going to try A 7inch sponge for my sons wedding as it is part of a cupcake tower, can you give me the best recipe for madeira sponge, like you he dosent like fondant, but butter cream with carved edges (terrified this would melt) any suggestions would be great.

    Thank you.

  • Amy Thompson
    June 6, 2020 at 8:22 pm

    Hi Jane

    Loving your recipes I’ve tried a few out I’m just wondering what I need to make a white chocolate ganache for the black forest drip cake instead of the dark chocolate

    • Jane's Patisserie
      June 6, 2020 at 8:39 pm

      Hey! So dark chocolate is a 1:1 ratio, whereas white is a 3:1 ratio! So you want the total weights of all ingredients to be the same (if that makes sense!) but stick to the different ratios. So roughly 450g of white chocolate and 150ml of cream!

  • Robyn
    June 6, 2020 at 12:24 pm

    I had a bash at baking an 8” vanilla sponge. The white chocolate ganache is amazing… I’m seriously considering baking my own wedding cake!! Thanks for the inspo.

  • Roxanne
    June 1, 2020 at 10:46 am

    Congrats on your wedding and your 6 month anniversary!
    I unfortunately don’t have the freeze space for this 😫 but I have the week off before my wedding. If I made the cake on the Wednesday, decorate Thursday and eat Saturday will that be okay? I’m going to try use your recipe for the practice cake and see how I get on.

    • Jane's Patisserie
      June 1, 2020 at 11:09 am

      Hey! Ahh thank you!! Yes so you can 100% bake it during one week. I’ve made other wedding cakes before in the week leading up to weddings! I usually bake monday/tuesday – cover and fill wednesday/thursday – and finalise Friday before the big day on Saturday! If you use sugar syrups to keep the cakes moist, they will be fine!! x

  • Emmy
    May 19, 2020 at 8:14 am

    Thankyou for your reply Jane 🥰 your always so helpful. I baked the 6 inch sponge and for some reason half way threw baking the middle collapsed….maybe I best to much air into the stork and sugar at first. I do have an oven thermometer so that was correct. I retired at 155 for 45 mins and it didn’t collapse but it came out slightly denser and drier. Xx

    • Jane's Patisserie
      May 19, 2020 at 8:20 am

      If you opened the door that will have made it sink – but yes the higher temp will dry it out, unfortunately!! I beat the butter and sugar till light and fluffy, and then mix everything else in till smooth etc etc and it’s dandy! x

  • Hannah
    May 18, 2020 at 7:58 pm

    Hi Jane. I am looking to make my own wedding cake and cover with white chocolate ganache like yourself. I’ve noted that you’re not 100% sure how much on the ganache you made, but was wondering how many bags of the white chocolate you went through? I don’t want to under/over purchase! Thank you

    • Jane's Patisserie
      May 19, 2020 at 8:18 am

      Hey! I’m really sorry but I honestly don’t know – I was baking other stuff at the time so I have no idea how much I used!! Sorry!

  • Emma Allen
    May 14, 2020 at 2:46 pm

    Hi Jane
    This is an amazing post and so so useful with baking times and tin sizes. I’m struggling atm as I have these tins in 6inch and 8inch and the plan was like you did split each one into two. But I’m was wondering if it was just a standard vanilla sponge recipe what quantities would you use for these tins? I cnt seem to get the volume rite and it’s so frustrating now xxx

    • Jane's Patisserie
      May 16, 2020 at 3:01 pm

      Hey! So I would use the same recipes as I have quantity wise, but make everything equal rather than having the larger amount of flour! x

  • Zara
    May 10, 2020 at 6:46 pm

    Really enjoyed reading this post. Congratulations! You looked regal and your cake looked perfect. I’m hoping to bake a cake in advance too. Do you think a Victoria sponge will hold up okay being frozen and thawed? I’m worried it may not taste quite the same and the cake is for a family celebration so I need it to taste good. Thank you!

    • Jane's Patisserie
      May 11, 2020 at 9:10 am

      Thank you! I would definitely say that a victoria sponge can be frozen and thawed!! Just make sure to protect it fully in the freezer, and it will be fine!

  • Vee
    March 31, 2020 at 3:56 pm

    I loved reading this post! Im an amateur baker, and often get asked to make wedding cakes, but i dont like to because of the pressure!.. but similar to you, I just had to make my own cake when I got married in July 2019.
    I prepared 3 tiers in advance by having 1 fruit cake tier and 2 false tiers. But I made a 12″ sponge for the bottom tier 2 days before the wedding.
    I’ve never used ganache to cover a cake… I’ve only ever used it on drip cakes… but now I think i’ll definitely give it a go on my next bake!

  • Emily
    March 8, 2020 at 12:52 pm

    Hi Jane, do you have the method for each of the layers at all? Sorry if I’ve completely missed it! Also, you know when you said you split the mixture between 2 tins and the tins were 4 inches deep, how did they end up to be 6 inches? Me and my fiancé are puzzled but I’m sure there’s an easy answer! Thanks, Emily

    • Jane's Patisserie
      March 8, 2020 at 2:39 pm

      The cakes were each 6 inches tall – four layers in each, and buttercream, and ganache. And the recipes for each cake are on the post, with how long I baked them for etc.

  • Jade
    February 26, 2020 at 11:56 am

    Ok thank you are the oven temperatures of a fan assisted oven? X

  • Jade
    February 11, 2020 at 7:25 pm

    Such a beautiful wedding cake!!
    I’ve never made a 10inch cake before but I want to give it ago. I want to make it chocolate but add real chocolate how much would you add to adapt your recipe from lemon to chocolate.
    Thank you.

    • Jane's Patisserie
      February 12, 2020 at 1:53 am

      I personally don’t like baking these sponges with real chocolate – I much prefer the cocoa powder method!

  • Bakingo
    February 5, 2020 at 6:49 am

    The wedding cakes looks amazing

    January 26, 2020 at 5:35 am

    Hello! Loved your blog post about wedding cake baking it has a lot of useful tips! Im making a semi naked wedding cake for my friend next month! Excitingly I am using 3 of your recipes as we live the flavours. Is there any way you could guide me on scaling up the recipes as the 12’ bottom tier is coming from the raspberry and white chocolate loaf cake and need it to be 4 layers & round, the 10’ is gingerbread recipe and the 8’ is lemon & elderflower! Any help appreciated want it to be perfect 😍

  • Betsy
    January 24, 2020 at 8:54 pm

    This is so inspiring as I’m looking to bake my own wedding cake next year. When did you set the cake up in the venue – did you do it on your wedding day, or set-up on Friday and leave the cake overnight? This is the dilemma I’m trying to work out at the moment – thanks 🙂

    • Jane's Patisserie
      January 24, 2020 at 8:59 pm

      I set it up on the morning of the wedding!

  • Garfield Slocombe
    January 24, 2020 at 12:52 pm

    Congratulations, the cake looks amazing, I have done a couple wedding cakes myself and it is the most stressful thing ever because you want it to be perfect for them, hence many sleepless nights of worrying if you will be able to do it and if they will like it lol. Cake looks amazing but then so do all your cakes and they all taste amazing to, move over merry berry we have a new baking legend in town.

    • Jane's Patisserie
      January 24, 2020 at 12:56 pm

      Hahaha yes! I’ve only ever done a few – so I was quite worried making my own! But thank you so much!!

  • Mimi
    January 23, 2020 at 9:39 pm

    Congratulations!! Wish I could have you making my wedding cake! I am a new baker and I was just wondering if you could put up more recipes for 6inch cake tins. For example your cinnamon top layer could I omit the cinnamon and add cocoa powder to make it a chocolate cake? And how could I make it into a vanilla sponge? I find it difficult locating cake recipes for 6inch cake tins. Thank you 😊

    • Jane's Patisserie
      January 24, 2020 at 10:34 am

      Hiya! I don’t tend to bake 6″ recipes as the most popular sold cake tin is an 8″, and I find it the best. You can always convert them yourself though!

  • Steph
    January 23, 2020 at 10:40 am

    Congratulations! It looks amazing!
    I’m attempting to do something similar this year for my wedding! Did you assemble the cake the day before? And leave in the fridge over night?

    • Jane's Patisserie
      January 23, 2020 at 11:44 am

      So when I thawed them, they went into the fridge, and then eventually room temperature over night as it was moved to a different house. I stacked the bottom two at my house, then the top two at the venue – but had already doweled them all!

  • Jo
    January 23, 2020 at 7:38 am

    Hi Jane
    Congratulations to you both. You both look so happy together and your cake looks amazing. I wish you all the best for the future x

  • Nicola
    January 22, 2020 at 8:15 pm

    Hi Jane
    Congratulations to you both, both you and your cake look absolutely stunning. Wishing you both every happiness for the future. It is very kind and thoughtful of you to share the details of your cake. X

  • Ann Penny
    January 22, 2020 at 4:32 pm

    Congratulations on your wedding and cake is amazing

  • kelly
    January 22, 2020 at 3:14 pm

    Firstly congratulations you both look lovely and the cake looks amazing! secondly I would love to know where you got the hoop from that goes around the cake? it really sets it off, it looks stunning. you’re very talented.

    • Jane's Patisserie
      January 22, 2020 at 3:17 pm

      Thank you! I’ve had it for ages – but most cake shops or event decorators have them for hire!

  • Pam Gayford
    January 22, 2020 at 1:06 pm

    Your Wedding Cake Jane was absolutely Stunning.Thank-you so much for sharing such a personal thing…Many Congratulations again to you both..Enjoy & be Happy..💕💕💕xxx

  • Janet
    January 22, 2020 at 11:13 am

    Wow, you and your cake too look absolutely stunning! Best wishes to you and your new husband! I’m not a cake baker but enjoyed reading the details.

  • Kelly | Maverick Baking
    January 22, 2020 at 11:06 am

    Incredible work, and great idea to freeze it all beforehand! I hope you had a magical day!

    • Jane's Patisserie
      January 22, 2020 at 1:00 pm

      Oooh thank youuu! It was definitely magical. Honestly, freezing it made it possible! Couldn’t have coped otherwise haha!

  • Anne McGough
    January 22, 2020 at 10:28 am

    Both you and your cake look amazing Congratulations and may you have a long and happy marriage 🙂

  • Jasmine Stolk
    January 22, 2020 at 10:16 am

    I’ve never frozen a cake, but always imagine that it won’t be as nice afterwards, but if it’s good enough for your wedding then who am I not to give it a go! I’ve been asked to make my nephews 1st birthday cake but I’m on holiday just before so making them before I go away will be far less stressful! Did you just fill the cakes with buttercream? Do you think freezing would still be okay if I used jam/fruit/something along those lines?

    • Jane's Patisserie
      January 22, 2020 at 10:48 am

      For something such as a madeira especially, I never see a difference as long as you freeze it correctly! If it was just sponges, I would double wrap them in clingfilm and then some foil as well. They were all just buttercream filled and crumb coated, and then ganache, and then frozen. I also find using the sugar syrup on the sponges helps with moisture!

  • Jill Tinning
    January 22, 2020 at 9:53 am

    This looks amazing! love the rose gold colours! Was each tier a 2 layer cake? or did you half the layers again once they were out the oven to make 4 layers? 🙂 x

    • Jane's Patisserie
      January 22, 2020 at 10:48 am

      Yes each sponge was split, so four layers each!

  • Aimi Stewart
    January 22, 2020 at 9:44 am

    Wow your cake looks amazing!
    So brave freezing the cakes, I’ve never froze a cake but will need to try!
    I have a white chocolate cake to make for a friends birthday.. do you know if the white choc ganache can be made a few days in advance and stored in fridge?
    Thanks x

    • Jane's Patisserie
      January 22, 2020 at 9:48 am

      Yes it can! Do you mean cover and store the cake in the fridge, or just make the ganache? I personally find making the ganache and putting it in the fridge can lead to problems when you have to heat it again to use it – white chocolate ganache is very temperamental so I only use it fresh. Otherwise, you can cover the cake and leave it in the fridge easily!

  • Sam jones
    January 22, 2020 at 9:02 am

    Can I ask what did you use to attach the flowers to the cake ?

    • Jane's Patisserie
      January 22, 2020 at 9:15 am

      It was florists wire that was wrapped – the florist attached them for me though!

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