{always elegant: classic camellias}
Thursday 17th March, 2011
by Roséline
. . . have always thought that cake and champagne are perfect anytime, especially for unexpected occasions — the near arrival of spring, saint patrick’s day, or a sunny thursday in mid-march — and especially if the champagne is vintage and the cake is tiers of pink fondant trimmed with royal icing, beautifully topped, of course, with wonderfully vibrant and beathtakingly lovely camellias . . .
{image: wedding cake with gum-paste camellias via martha stewart weddings}
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Simply beautiful cake.
Oh this is perfect! Yesterday was my birthday and as I looked outside, my camellia’s first bloom had appeared! It was the best!
Roséline, you know how to speak right to me…and you must be a lady after my own heart, because there is very little I love more in this world than cake and champagne! This cake is stunning, and is there anything really more perfect than pink fondant and lovely camellias?? This is beautiful.
♥
Rachel
Beautiful cake! It almost looks to perfect to eat!
so so pretty! now I am craving a little slice of cake and some tea :)
Happy St.Patrick’s Day to you, Roséline, xoxo
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of yes cake and bubbles are indeed always good idea xox
Yes! Cake for every/any/no occasion! And bubbly is always great too! That cake is beautiful! I need to learn how to work with fondant, it’s so perfect-looking! xo