Another square wedding cake design! This time, a three tier cake is covered in a creamy white fondant with a contrasting teal second tier. The teal second tier is decorated with piped royal icing designs; each side has a different design. The golden fondant ribbons and a gilded beaded border provide finishing touches.
I delivered this wedding cake to Front Royal, VA on Tuesday. A towering yet still delicate cake, this simple beauty is fluffy white butter cake with a creamy, vanilla-flavored American buttercream and raspberry filling. Deep purple ribbons are homemade fondant. The design is finished with delicate cascades of wisteria and clusters of white gumpaste roses.
A friend asked me to sponsor the dessert for a fundraiser dinner he was helping to organize for 5 of our local seminarians. Happy to help a good cause, I created this cake. The design was suggested by the vocation of the seminarians, of course, but also harmonized with the venue: the beautiful new banquet hall of Rappahannock Cellars winery, which my talented husband helped to build. The cake was a chocolate fudge cake, sprinkled with a hint of raspberry Chambord simple syrup, filled with whipped chocolate ganache, and covered in a chocolate Swiss meringue buttercream. The chalice (which was even shinier in person) and grape leaves are gumpaste, but the grapes are piped buttercream.
A impromptu cake decorated for my nephew’s baptism. My mother-in-law made the cake, but I made the icing (recipe from memory), the baby-blue marshmallow fondant, and the modeling chocolate for the cross, rose, bows, and swag decorations. I was pretty pleased with the result, considering I was working in a strange kitchen without my tools. This is actually a pretty good illustration of how much you can do with even the simplest of tools – little more than two tips, a rolling pin, and a sharp knife.