I was excited when she wanted the bottom two layers to be styrofoam because it is easier to frost and a whole lot less time consuming because I only had to bake a 6" layer. She also wanted butter cream icing instead of fondant, which freaked me out at first because it is hard to make butter cream look perfectly smooth. Once I learned that she wanted a more vintage and imperfect look I was confident that I could make her ideal wedding cake.
So here it is and despite thinning my royal icing too much at first, making this cake was so low stress it was a pleasure to make.
Simply beautiful.
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