January's Cake of the Month

This month Maria brings to you this four tier buttercream creation adorned with gum paste flowers. The cake stands 17 inches tall, the bottom layer are 16 inch followed by 14 inch, 8 inch and 6 inch layer. Diamond embossing technique was used on the bottom layer and she also added Dragees Pearls as a highlight. On the second layer she used Sotas filler alternating between layers. The sugar flowers used are the calla lily, cattleya orchid and the stephanotis. The bottom of each layer is decorated with a Icing string pearl border. You can see other creations by Maria Mirtala Negron by clicking on our cake of the month link. Maria offers cake decorating classes in both English and Spanish.