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Beverly Hills cake

Pastry chefs Donald Wressell, left, and James Rosselle position some details on the cake during preparations for the centennial party.

Pastry chefs Donald Wressell, left, and James Rosselle position some details on the cake during preparations for the centennial party.   (Anne Cusack / Los Angeles Times)

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A 4,000-pound, 15,000-serving cake to help celebrate the city’s centennial was a team effort involving specialty chefs and bakers from the Southland and beyond. It was on display outside the Luxe Hotel on Rodeo Drive before being eaten.

Good enough to eat

Edible palm trees are lined up on the cake during preparations for the party.  (Anne Cusack / Los Angeles Times)

Dance this way

Roberto the Dancing Man, who declined to give a last name, prances during the party in Beverly Hills.  (Anne Cusack / Los Angeles Times)

Picture-worthy

Spectators watch and photograph as the cake, which included a replica of Beverly Hills’ City Hall, is assembled.   (Anne Cusack / Los Angeles Times)

Beautiful details

Detail of some of the edible ribbons and flowers decorating the centennial cake.  (Anne Cusack / Los Angeles Times)

Martha Reeves

Singer Martha Reeves, with tambourine, and the Citrus College Dance Band perform.  (Anne Cusack / Los Angeles Times)

Kneading chocolate

Donna Feoranzo kneads modeling chocolate that she will press into molds for the cake.  (Anne Cusack / Los Angeles Times)

Edible dome

This dome was made by Mike McCarey of Mike’s Amazing Cakes in Washington state and flown in to be added to the cake.  (Anne Cusack / Los Angeles Times)

Details, details

Pastry chef Donald Wressell places a piece of molded chocolate on a plywood structure that will become part of a miniature City Hall, the backdrop for the cake.  (Anne Cusack / Los Angeles Times)

Luster dust

A mixture with luster dust is brushed onto chocolate that has been pressed into molds for the creation.  (Anne Cusack / Los Angeles Times)

Cake platforms

Donald Wressell stands by platforms he made that will support sheet cakes.   (Anne Cusack / Los Angeles Times)

Fondant work

Pastry chef Donald Wressell trims fondant as he makes the cake, which will serve 15,000 people.   (Anne Cusack / Los Angeles Times)

Chocolate slab

Donna Feoranzo helps out by cutting the modeling chocolate that has been pressed into a mold.  (Anne Cusack / Los Angeles Times)

Flower

Flower petals are assembled for placement on the cake.  (Anne Cusack / Los Angeles Times)

Superstructure

Pastry chef Donald Wressell looks over finished sections of the ambitious project.  (Anne Cusack / Los Angeles Times)

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