Latest Wedding Cake

Well, here is my latest labor of love. (I make wedding cakes for friends and family and only ask to be reimbursed for materials cost.) It was interesting because the wedding was in Oklahoma City and I live in Fort Worth. I transported the filled, un-iced tiers, and all my frosting and equipment to a friends place on Thursday. Then spent ALL day Friday decorating. Saturday evening I delivered and assembled at the wedding site about 30 miles away. 

The cake was chocolate with roasted almond chocolate buttercream filling. The icing was white chocolate buttercream and was decorated with white modeling chocolate, pearl sparkling sugar, edible pearls, and fresh flowers. The tiers 6", 9", 12", 16", 18", 24", and served more than 350.

The only disappointment was that there was no nice down-lighting to catch the sparkle of the sugar. 

It's just decorating sugar I bought at a craft store. There are several fun colors.

Thank you both! I bought the pearls from a cake supply store so I'm not sure. They were VERY crunchy and definitely more for looks than eating enjoyment, although the kids loved them! 

Thanks ashegoe. I think I would have to see exactly how the "drips" look. My sides are covered solidly except for where the candy clay is, and it isn't sticky so the beads wouldn't stay on it. That being said, you could cut wax or parchment paper to cover the frosting areas where you do not want the beads. This would work if the frosting was cold enough to be undisturbed by the paper, but still able to push beads into. Does the picture definitely show the cake as completely frosted with icing? If fondant was used then a different method would be needed. Keep me posted, and maybe others would have some ideas.