The cake is a champagne cake with a strawberry jelly + cream cheese frosting filling. It is covered in store bought white fondant and decorated with buttercream frosting and non-edible pearls.
Since the wedding was in the U.S. Virgin Islands, I had to buy most of the ingredients on the island. This is when I learned that using a sifter for the powdered sugar in the buttercream was extremely important. As a result of not using a sifter, the buttercream ended up being extremely lumpy. Oh well, live and learn, right?
The piping decorations were initially drawn on paper and a pin was used to poke small holes in the fondant to provide a design to pipe over.
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