The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the cake contest, but the top is a new one. An almond cake with a whipped honey caramel filling and a layer of thinly sliced spiced poached pears, with vanilla buttercream. The whole cake will get a smooth white fondant coating, and then a detailed lace pattern hand-piped with white royal icing. They've opted out of toppers, so I've made some simple wildflowers out of gum paste, colored with the powdered food colors to look incredibly real.