Wedding Cake!

I made the cake for my daughter's wedding in January. The bride and groom requested chocolate, but I thought a more traditional ivory-colored cake would look best for the event. The final cake incorporated both. It was a chocolate genoise with an amaretto soaking syrup, filled with whipped dark chocolate ganache and each tier covered with a thin layer of rolled marzipan. It was frosted with white chocolate Italian buttercream, surrounded with white chocolate bands (design made with chocolate transfer sheets.) The garnish was white chocolate "plastique" roses and white chocolate leaves. The cake topper was a family heirloom originally from the 1930's.