Smooth salted caramel perfectly paired with super soft chocolate cake. There was so much caramel in this cake I am so sad I didn’t get to see it sliced open. I did snack on some off cuts though so can confirm: delicious.

After locking in the crumb coat, I covered the cake in this deep, elegant maroon buttercream, making sure the finish was perfectly smooth.

This cake needed sharp edges, so once chilled, I gave it a trim and started on the fondant work. 

The contrast of the white fondant draped over the maroon buttercream looks soo good here.

I’d love experiment more with this style so yeah, hit me up if you want something like this.

I added this custom gold happy birthday plaque to the front of the cake, and paired it with a matching white and gold candle.

I dotted around little clusters of pearls with a restrained less is more approach because I wanted the bow and plaque to be the main events, and yeah… I just love how nice this one turned out!