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Cakes with Fruit: Tropical Wedding Cake

Martha Stewart Weddings, Winter 2005

 

A creation that is tropical through and through. The yellow-cake layers are brushed with rum syrup and filled with passion-fruit curd and rum-and-vanilla-bean buttercream. The top of each tier is spread with more passion-fruit curd. Hibiscus flowers, lychees, coconut, mini pineapple and bananas, and tamarillo crown the cake. Pressing a straw mat into the ivory fondant produces the textured appearance. Serve with a slice of fruit such as star fruit, and coconut sorbet.

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