Gum paste flowers are finicky. You have to get them just right; too thick, they break due to the weight. Too thin and a gentle breeze will send them into a million pieces.
Once you have the knack of rolling them out and assembled, they take color wonderfully and come to life. These orchids were fun and simple to do, even though it took 3 days to make a complete flower!
The cake itself is a white cake, with a strawberry cream filling. Fresh strawberries are chopped up, gelatin is added, and whipped cream is folded in. This sets into a mousse-like consistency and tastes really good.
Vanilla fondant covers the buttercream base. Pink and white orchids of various sizes were used, pink ribbon and silver beads grace the each layer.
