Back in July of 2011 i had the privilege to make a 20th Anniversary Cake for my husbands fellow “Rocky Mountain Land Cruiser Association” friend located here in Calgary. These guys are dedicated to the art of off-roading (all in their Land Cruisers of course) and they are a wonderful group of people that i have had the privilege to get to know over the last few years. So when one of the members was celebrating their 20th Anniversary I jumped at the chance to contribute to the party with a cake i’d been dying to make. I wanted to make it look sleek and sophisticated. I decided to make a 3 tier cake, each tier a different flavour of cake. The bottom tier was a chocolate cake with Cream Cheese filling, the middle tier a Vanilla cake with Coconut filling and the top tier was a chocolate cake with Banana Cream filling. The main colour had to be silver to keep in theme with their silvery anniversary. I covered the tiers with white fondant and went to work making each tier unique. I decided to use a quilting technique on the bottom tier and added small white edible pearls to separate the quilt pattern. The middle tier was inspired from another cake i saw and decided to try my hand at it. I didn’t have the exact same cutter so i used what i had and made the most of it. This part of the cake took a while as i had to make each petal individually and attach them onto the cake one at a time. Patience is not my virtue (ask my husband) but i took my time and was relieved to put on the final petal! The top tier was made with the Cornelli Lace technique (which i also used on my brown/orange bow cake), another time consuming pattern. By the time i was finished i had lost all feeling to half my hand…but it was sooo worth it!