The Journey Of The Wedding Cake

3 batches of Royal Icing were made.
Approximately 350 cornflower blue flowers were made.
About 350 wild rose flowers were made.
8 batches of buttercream frosting were made.
2 batches of lemon buttercream frosting were made.
2 batches of chocolate hazelnut buttercream frosting were made.
1 Large oval dark chocolate fudge cake was made.
1 Medium oval French Vanilla cake was made.
1 Small buttery yellow cake was made.
Small layer was sliced, filled with chocolate hazelnut filling and crumb coated with buttercream frosting.
Medium layer was sliced, filled with blueberry lemon buttercream frosting and crumb coated with buttercream frosting.
Bottom layer was sliced, filled with raspberry buttercream filling and crumb coated with buttercream frosting.
Cake, frosting, flowers, decorating tips, bags, coloring, etc... was packed up and taken to Maine.
Large cake went on board and was frosted and smoothed.  Dowels were put in.
Medium cake went on top and was frosted and smoothed.  Dowels were put in.
Top layer went on and was frosted and smoothed.
Cup cakes were frosted, put on top and flowers were applied.
Mini cup cakes were frosted, put cascading down the side and flowers were applied.
Royal Icing vines were pipped on.
Royal Icing leaves were put on.
I collapsed!

Eggs used ~ 18
Shortening used ~ 12 Cups
Confectioner's Sugar used ~ 15 Pounds

*For those who do not know, I made my first multi-stacked wedding cake for my niece's wedding.