For this homemade wedding cake I used an italian creme cake with cream cheese frosting for my base, covered it in ivory satin ice fondant. Wrapped the base with a good chocolate brown satin ribbon, securing with pearl topped straight pins in the back. Used homemade buttercream and folded in melted semisweet baking chocolate, then added brown gel color to give it a richer brown color. Piped the scroll work, starting from the top center working my way out.
Their wedding colors were chocolate brown and lime green. They were getting married about an hour away and over some rough roads, so I opted to make mostly bite size desserts and only making one 9 inch cake, just so that they would have a cake to cut ;)
I made minature chocolate key lime pies, topped with whipped cream, key lime zest and chocolate shavings, double chocolate espresso brownies with macadamia nuts and pecans, and german chocolate petit fours topped with chocolate ganache and chopped pistachios.
I rented some sterling silver trays and nice linens and pulled it all together. Still looked elegant without the stress of toppling the cake on my way to the venue...