A Bun in the Oven, a Cake on the Plate

In keeping with my promise never to make a Baby Cake , this flower cake was a sweet way to celebrate the pending arrival of a friend's baby girl. Her shower was this weekend, and I hope that all the guests took a small slice and left the rest (and a fork) for the mama-to-be, suffering these last months through our Arizona summer.

The 10" by 4.5" high cake is a moist white almond sour cream with  almond American buttercream and raspberry filling. It was frosted with white chocolate ganache before being covered with homemade marshmallow fondant (though some of the flowers were done in Satin Ice fondant). There are 120+ cut flowers laid in a patchwork-quilt design.  A buttercream border finished the cake. 

This was the first time I tried the new Wilton silver cake platters. Strong, thin and pretty (though they do reflect up on the cake, highlighting an imperfection on a smooth, fondant surface.)