This is my "Black Lace" wedding cake that I designed and submitted as entry in the Wedding Cake category at the ICCA Annual Cake Competition 2010 held at Sunway Giza on October 1st to 3rd. The international panel of judges consisted of Eddie Spence, MBE (UK), Debbie Brown (UK), Rosalind Chan (Canada) and Rose Wallace (USA). Eddie Spence is the Master of Royal Icing and cake maker to England's Royal Family. I am ecstatic that my cake was "commended" as one of the top 10 entries in the competition. Great for a first timer!
|"Topsy Turvy" 4 tier wedding cake|
|with Black and White contrast|
I chose the colors black on white because they are a total contrast and would bring out the black royal icing lace and string work against the white background to the best effect. I also love the challenge of producing a clean and neat cake despite black being such a strong color.
|"Commended" as one of the top 10 cake entries in the competition|
|Shimmery fantasy flowers between the tiers|
|Scallop bridge with Australian String Work fringed with lace pieces on the bottom tier. Cake board is covered with black fondant and stenciled with white royal icing|
|Bridge with Australian String Work fringed with lace pieces on the second tier|
|Black royal icing lace work on the top tier.|
|Close up of lace work : Pressure piped scrolls and delicate fish net lace|
|Close up of lace work : brush embroidery flowers|
|Close up of lace work : Pressure piped scrolls with herring fish scales lace and net lace|
|The judges (from Left) : Rose Wallace, Rosalind Chan, Eddie Spence and Debbie Brown|
|Congratulations from the Master of Royal Icing, Eddie Spence|
|Judges' feedback and comments. The judges especially Eddie Spence loved the string work. The term they used 'Exquisite'|