Chef Gonzalez created this quilted tiered cake for a mint-themed bridal shower.
We made the gumpaste bows and gumpaste hydrangea blooms ahead of time so they would cure and keep their shape.
Chef built a chocolate-raspberry buttercream cake and then covered it in mint green fondant.
After assembling the tiers, he quilted the fondant using the quilting tool.
Final touches were the white fondant ribbon wrap and then placing the bows and hydrangea blooms.
Congratulations Holly and Paul on your upcoming wedding!