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A
truly unique topiary design to make any garden wedding special.
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An example of Pastry Chef Roderick's work as featured in the September 1997 and March
1998 issues of Victoria Magazine.
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Graceful
swags of ivory rolled fondant with fresh flowers speak of simple elegance.
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Clouds
of greenery spill out from under the floating tiers of this lattice covered buttercream cake.
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A
grand fondant covered creation featuring pulled sugar flowers and antique sugar bowl topper.
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A non-stacked style buttercream cake with fresh rose petals
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