Rarely has one cake design been brought to us by so many brides! They have asked for a “lite” version, with less lines to the latest request that was to be very much like the original design. Let me say, I do not know what cake artist to give credit for the original design. It’s been pinned and refined so many times that I would need to be a forensic analyst to figure it out.
Here is an idea! When you aren’t great at smoothing buttercream or need a quick finish push some sanding sugar into your buttercream. You can buy a big container (more than you will ever need) at Cake Deco. Many people really like the crunch and texture this sugar provides. It really is pretty in person and hard to capture in a picture. It will drop sugar onto the tier below, so resign yourself to it or only cover the bottom tier or cover the whole thing!
A few months ago I was approached with a rather odd request… make my nephew’s wedding cake. Now I know that upon first read that doesn’t seem terribly odd, but let me finish… his wedding was going to be in New Hampshire, and I live WAYYY down south in GA. Yeah, see? But Sean and his fiance Kirsten were such a cute couple that I just couldn’t turn them down.
Delivering a fully decorated wedding cake 17 hours and and little over a 1000 miles away can be a daunting task and honestly one that I didn’t feel I (nor my cake) was up to.
No matter how much a cake decorator wants to make/sell gumpaste flowers, many brides only want fresh flowers. I have found that most of the time that it’s not about the price, but the a overall look. Fresh flowers are just soften the entire look of the cake.
The logistics of fresh flowers on wedding cakes can be tricky. A wedding cake should not be at a wedding too early.
I made this wedding cake back in March… MARCH! You have no idea how hard it was to sit on these pictures so that I could save them for this Halloween post! NO IDEA!!
This couple was a baker’s dream couple. Super nice, easy to work with, and enjoyed thinking WAY outside the box. This whole wedding was Day of the Dead themed, which is a celebration and remembrance for loved ones that have passed on.
Can I vent here? Really vent because you are reading my blog, so it’s OK right? I have to say this cake just drove me crazy! I don’t like the twist. I didn’t want to do the quarter twist. What is the point of the twist? Where is the front? How do I place it at the venue? What direction should I install the monogram topper? OK, now that’s out of my sys…
When I met with this happy young couple, they were very sure of the cake they wanted. They wanted the look and the whimsy of a wonky cake, but they didn’t want to use triangular risers and they wanted each tier to maintain it’s rectangular shape (no cutting the base/top at an angle. It was a bit of a challenge, but I decided creating an angled well in the cake below was the best way to accomplish this.
I know that I’m not alone in this, but one of the things I dislike the most about decorating cakes is writing on them! I’ll do most anything to get out of it, gumpaste plaques, edible images, etc.
But when I met with this couple they wanted a verse from the Song of Solomon piped on their cake. So I had to the ‘ol noodle crankin’… and here’s a technique I came up with worked very well.
After the wind and rain this weekend, the branches on this cake look much like the branches on the trees in my yard! Seriously, we just raked the yard a couple of weeks ago, and after this weekend it needs it again!
Nonetheless, we had a great time making this simple elegant cake. I iced the cake smooth and made the branches out of modeling chocolate. The ribbons are also modeling chocolate.
As you read this, I’ll be traveling to Nashville to attend a food blogger seminar put on by Food Blog Forum. I guess technically I am a “food blogger” as I do blog about food, but I still feel a little isolated, because I’m certainly not the traditional food blogger. But I always enjoy meeting new people, and the topics they discuss at the seminar are all very applicable. I am especially looking forward to the food stylists panel.
