This project has been a year in the making – a wedding cake for a very dear friend’s much anticipated wedding. My most complicated project to date, the fondant covered cake was decorated with piped scrollwork, gilded fondant ribbons, basketweave embossing, and topped with a profusion of gumpaste flowers – blue and white daisies; gold and white fantasy flowers, complete with golden buds; pink rosebuds; and large open roses. We had to drive the cake more than two hours away – through DC traffic and terrifyingly bumpy perpetual roadwork – but the cake survived its journey. Set up took an hour, as all the gumpaste flowers had to be placed on site. The tiers were lemon ginger with lemon custard buttercream, pumpkin spice with maple buttercream, and chocolate with chocolate custard buttercream and an outer coat of vanilla bean custard buttercream. Congratulations again to Kyle and Betsy! I hope you enjoyed your cake!
Here are a few in-progress shots from my latest cake. More than two weeks of work went into the gumpaste flowers for this project. I thought I had made too many flowers, but it turns out I had made just barely enough.
A sample cake to check my recipes for a dear friend’s upcoming wedding, this cake consists of Orange Almond Chocolate chip cake with chocolate filling, Pumpkin Spice cake with Cream Cheese filling, and Chocolate cake with Chocolate filling. Adorned with ribbons and buttons of modeling chocolate, the cake was completed with gumpaste flowers.
My latest gumpaste flower project is this wedding cake topper. Pink and white peonies, orchids, and roses are complemented by gold fantasy flowers and buds. This is my first attempt at peonies, which I learned to make from a incredibly helpful Russian (I think) site which has tons of gumpaste tutorials. Fortunately, the tutorial has enough pictures that you don’t really need to read Russian to figure it out, since trying google translate on it makes for a rather amusing read.