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.
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!
In the midst of this very hot July week, I delivered my first real wedding cake, with a certain amount of trepidation about the record heat. Nonetheless, we managed to make it intact and unmelted to the beautifully decorated reception hall. A tower of alternating tiers of classic yellow cake with vanilla buttercream and freckled mocha cake with coffee buttercream, the cake was adorned simply with bouquets of gumpaste hydrangeas and blue fondant ribbons.
Congratulations to Kathryn and Craig! Thank you for letting us be part of your celebration and I hope your wedding day was all that you dreamed it would be.
When I need more cake practice and nobody’s birthday is coming up, I invite a ton of people over, have a grand party, and send everyone home with cake! The disadvantage of this practice, of course, is that rather than setting down my slaved-over cake on a table and walking out leaving it looking (hopefully) lovely and pristine, I had to take the knife to my own handiwork and watch it be demolished by my own hand.
This is practice for the two wedding cakes that are coming up in the next few months. The cake is vanilla buttercream with blue fondant ribbons and gumpaste flowers. The top tier is freckled mocha cake with chocolate ganache filling. The second tier is coconut cake with lime curd filling, and the third tier is golden butter cake with chocolate ganache filling.
Here are a few close-ups of my flowers. The arrangements consist of fantasy open roses, rose buds, and hydrangea blossoms. The wired gumpaste arrangements worked very well, even though the large roses weren’t quite dry enough.