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.
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.
I think I like green flowers on cakes. They have a fresh look about them.
The month I did this cake everyone wanted dots, I could have done them in my sleep. It seemed to be the only design they liked, only the flowers changed and maybe the shape of the cake. A single monogram D tops the cake.
Standing tall is this 4 tier cake piped in butter cream basketweave
with green and white orchids on the top and on the tiers.
The Orchids gives the basketweave design an elegant look.
The monogram is fondant.
Another 3 tier square, this one with beautiful bright pink
Gerber daisies and roses petals on the cake tiers for a
little added color. Cake side design: scrolls and a fondant monogram