As you can tell from the date stamp I did this cake in “05. This brides theme was nature, anything you might see growing in a garden .She wanted orchids and ferns in shades of green.The ferns in many shapes I made of fondant. I used small fresh orchid blossoms in among the ferns on the tiers and sprays of orchids around the bottom tier. AND if you look closely I also added a fondant “lady bug” on one of the tiers for good luck.
Sorry about the quality of the photo, its been around a long time, but I thought I would post it anyway.This is the first really big cake I ever did many years ago. The customer wanted to create a stunning focal point for the wedding reception. She also did not care what I did as long as it was large. Being excited by the possibility of doing a BIG cake I decided on the “Lady Windermere” style. Their were 8, 8″ cakes at the base, they surrounded a 14″round and going up there are a 12″, a 10″ and on top a 6″. Designs included a ruffle drape, Cornelia lace, butter cream flowers with royal icing bridges that I made to connect the 8″ cakes to the 14″ to complete the cake. My customer loved the cake and I liked the way it turned out too.
Since the Fall season has begun I thought I would post this Fall looking cake. The 3 tiers had a vine design with fresh flowers in shades of gold,orange and bronze. The bride and groom bears proved to be a little heavy to be used as a topper so I baked a small chocolate cake (a 6″) and added a real wooden stump for the cake to set on.
Votive cake #1
This cake was perfect for a late evening reception. If you notice the corners hold votive candles, to be lit when the party began.A fun way to “light up” the cake. Fresh flowers, dots and a piped bead border completed the look.
Votive cake #2
After seeing votive cake #1, this bride liked it so much she chose this look for her wedding but chose a swiss dot pattern and darker hued flowers.
This was a rather large cake, 6″-10″-14″-16″ squares stacked. It looked quite impressive especially with the white orchids trailing down the tiers and placed here and there and on top. Other designs were butter cream piped dots and a bead border.Flavors were yellow butter cake with vanilla/almond butter cream.
The design for this cake came from a picture the bride gave to me. Something she saw in a magazine. We made a few minor changes just to make it special for her. She loved the sunny yellow with the white design work.Fresh white lilies were added on the top.
This is one of my favorites. I think it’s because of the simplicity of the design.Not over done with flowers just a few White Roses and the fragrant flower Freesia. Topped with a monogram M.
Cup Cakes formerly only thought of as birthday party fare have been showing up at wedding receptions for quite some time now. They are easy to serve and often combined with a small cake for the bride and groom to cut. Stacked up on a stand or served on individual trays they can make a beautiful focal point for the reception.
Here are just a few of the cup cakes I’ve made.
This groom loved to play golf so his cake has a golf theme. I divided the sheet cake into squares and made fondant golf balls along with a few flowers for each square. The flag and club are purchased items.
This was a fun cake to do. A HUGE tooth for the groom who is a dentist.
The cake started out as a double layer chocolate cake then I carved it into a tooth shape. The tools and other items were made from fondant.