This is a cake I did several years ago for a Fall wedding.
The bride had seen another cake I had done with this “string” design and thought It looked like bark on a tree and she loved it. The base/cake stand she wanted to use for the cake to give it a rustic look was a large slice of real wood so this design went well with it. Fresh fall flowers and greens were added for a finished look.
This was for a small wedding on the beach and I thought seashells were perfect for this cake. The bride wanted the color purple somewhere on her cake so I tinted some of the shells and added other colors for contrast. Cake flavor, classic yellow cake with vanilla butter cream and white chocolate shells.
A classic yellow butter cake (6″ & 10″), iced in vanilla butter cream with a pleated design. Bead border and pink butter cream Mums. The small flowers are fondant.
2 doz. Cupcakes were added for extra servings..
yellow cake, vanilla butter cream, fondant flowers.
Small wedding cake with 2 tiers. The top is a 7″ chocolate cake, bottom tier a 14″ yellow butter cake, frosting is vanilla butter cream. The red roses are butter cream, the W monogram is fondant.
NOTE: sheet cakes or cupcakes could be added for additional servings.
This is a small wedding cake (6″ & 8″) but with a lot of “taste appeal”. Carrot cake with cream cheese frosting is one of my favorites.
3 tier yellow butter cake with vanilla butter cream. Fondant monogram E. Fresh coral pink roses.
When you need a lot of cake servings and don’t want a tall 5 tier wedding cake or sheet cakes, this is a good option. Satellite cakes to each side and to tie it all together I used ribbon streamers cascading down from the top tier to each satellite. A drape with basket weave and butter cream daisies completes the cake.