6″-8″- 10″ yellow butter cake with vanilla buttercream. Fresh flowers provided by King & Hollyfield Florist, Southern Pines NC.
3 tier yellow butter cake with vanilla butter cream. Fondant monogram E. Fresh coral pink roses.
This 3 tier (6″-10″-14″ ) will feed around 100 people.
A criss/cross lattice and lily of the valley design. Cake flavor-golden butter cake with almond butter cream. Fresh yellow roses on top.
3 tier (6″-8″-10″) yellow butter cake with almond butter cream frosting. Lace design wrapped with burlap ribbon and raffia.
Table with chocolate and yellow butter cup cakes, iced in chocolate, vanilla and almond butter cream.
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.
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.
More dots…. As I said before in my last post, everyone wanted dots.
The flowers are a mixture of white and lite green hydrangea with a few orchids here and there. Sizes are 6″-12″-16″.
It can’t get much simpler than this, daisy mums cascading down the cake but I think the effect is quite pretty. This type of flowers is not expensive and comes in many colors- yellows, lavender and more.
When you want simple and understated this is it.
White on white. The Gardenia is a delicate flower but if handled
carefully it is both fragrant and beautiful. Water picks were used here so the flowers
would stay fresh longer.