This three-tier cake alternated in flavor. The top and bottom tiers were pink velvet cake filled with almond-vanilla buttercream and were covered in vanilla fondant. The middle tier was a chocolate cake, filled with chocolate buttercream and was covered in chocolate fondant.
Once the cakes were iced and covered, I painted the top and bottom tiers’ leopard spots with gel food coloring mixed with vodka.
Then, I stacked the cakes and added the details. I made the pink ball borders and pink bow out of pink fondant. I flecked the entire cake with edible glitter. As a finishing touch, I added the wires and hung “diamonds” for bling. It was quite the center piece of table at the wine bar where we celebrated!