Once she had picked it, then came the task of figuring out how to do it. Well, I finally decided to use modeling chocolate panels, and I was very pleased with the results. One tip: initially cut the panels larger than you need - no matter how hard you try, cake will never be truly square.
I think this was also the first cake where I used smaller separators for the tiers. I used styrofoam, coated with piping gel and covered in the same modeling chocolate I used for the panels,
Lastly, for the blue behind the cut-outs, I took a sheet of edible image paper, colored it with blue luster dusts and stuck it to the back side of the panel. It kept me from making a big batch of blue icing and it kept icing from coming through the cutout, keeping that nice clean design the bride was looking for.
