I sugared them by painting them with egg white and dusting with baker's sugar. When Peter saw the fruit on a tray, he asked me why I had frozen the fruit. I had some leftover fruit pieces that I put in a cut glass bowl for a lovely table centerpiece that has lasted for a couple weeks.
A classy cake for a classy hotel wedding.
And then something out of the ordinary-
One more, easy-peasy, "rustic, messy" icing and beautiful flowers, then some slab pies and a groom's cake and it's on to next year!