This cake was made for a couple that was having a small wedding and reception. About 40 people. The flavor for the cupcakes and wedding cake was yellow butter cake with vanilla butter cream frosting. The handmade white roses were butter cream.
This square 3 tier (6″-8″-12″) off set cake gives the appearance of being much larger than it really is. The silver stand gives it height and the corners of the cake are great for flowers. Using pine, magnolia leaves and red berries with just a few red and white flowers gives you that Christmas look. Topped with a fondant bow. A small extra tier for them to save with their cake ornament is placed to the side.
Fall is such a beautiful time for a wedding. It’s cooler and the flowers have such rich colors. I loved doing this cake. We sat it on a beautiful copper tray and surrounded it with fresh mums.I piped scrolls all over, made a fondant monogram & bow, dusted both with gold petal dust. Adding to the beautiful reception (not shown here) fresh pumpkins were used on the tables to hold the flower arrangements. Giving the room a real Fall feel.
This bride chose not to have a traditional stacked wedding cake. She wanted cupcakes.
So I did 100 cupcakes, plus a 6″ round for the bride and groom to cut.
Mixed flavors of chocolate and yellow butter cake with almond and vanilla butter cream frosting.Topped with fondant flowers, some dusted with pale green others with white pearl dust.
6″ cake for Bride and Groom to cut. I combined the 2 cake flavors, one layer of chocolate the other yellow butter cake with vanilla frosting.
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.