This beach wedding cake was made for a friend’s son’s wedding. The bottom was two cakes baked in the medium sized hexagon pan (from the Wilton 3-piece set), and the top was made from 2 8″ round cakes. All of the cakes were white and layered with raspberry jam filling. I always apply a thin layer of white icing before spreading the jam to keep it from saturating into the cake.

I then iced the cakes with white icing. After letting it set over night so the icing could dry, I piped the details using tips #3 and #10 (for the heart) with white icing tinted gold by mixing golden yellow with a tiny bit of brown. They wanted the details to look like actually sand so I mixed brown sugar with finely crushed graham cracker crumbs and applied the mixture to the piping. The initials were then piped over with white icing. The border was done with tip #18. The topper was supplied by the bride.