It’s been a while. Too long in fact and I’m sorry. I have a pretty good excuse though, so hear me out. I’m currently doing an internship in an amazing cake shop. Working as hard as I can and learning a lot. I’m there most waking hours of the week so outside of work have only made a few cakes here and there over the past six weeks. They have also had to happen mostly in the dark at night so I haven’t had a chance to take many proper photos. Ok excuses over. Let me tell you about this cake which happened over a weekend where there was time and light. Exciting. I’ve been wanting to make a peachy coloured cake after seeing one at work and also fell in love with the shade of this ribbon. The cake was only a baby 6″ one filled with raspberry jam and vanilla buttercream. I made some flower decorations using two sizes of cutter in cream flowerpaste. When they were dry I dusted them with pearl shimmer and made a centre which I covered with tiny pearl balls. I liked that the decoration went with the vintage stand which I got for it to sit on.