For this particular wedding cake, I'm trying something new by making the topper out of chocolate instead of sugar.
It's composed of four layers of vanilla almond sponge soaked in a passion fruit and rum syrup. In between the layers of sponge is a passionfruit crémeux, an exotic compote, a mascarpone coconut whip, and a vanilla Italian meringue buttercream. The roses and the topper are crafted out of 100% white chocolate.
What do you think?
