For a divine and memorable finish, Pink Velvet Cake with Vanilla Swiss Meringue Buttercream speaks volumes about taste and lavish romance. Ours is garnished with edible pink and red cabbage roses for a pop of vibrant color.
Text Jeanne De Lathouder
Photography Marcy Black Simpson
Styling Yukie Mclean
Recipe Development and Food Styling Loren Wood
To learn more about white English ironstone, read “Recipe For Romance” on page 33 in the January/February 2014 issue of Victoria.