Wedding Sweets for Kelsie and Ben

Today I’m sharing a few pictures of my latest wedding creations.  First up is the bride’s cake, a stunning, 4 tiered cake complete with a “fishbowl” and twinkle lights.

The design of this cake was all the bride’s idea.  She had photos of two different cakes that she wanted combined into her perfect wedding cake.

A very unique detail of this cake was the vase incorporated into it. Inside the vase was a photo of the bride and groom, a small string of white twinkle lights, and a few gum paste roses.

Also adorning the cake were 20 handmade, gum paste roses. I was so pleased with how these roses turned out!

More roses… Sorry about that, but I’m kinda partial to those roses. Each one took about 15 minutes to make. So, if you do the math, that’s a total of five hours spent just making roses!

The wedding cake consisted of four tiers – 6”, 8”, 10”, and 14” and served approximately 115.  The bride and groom chose vanilla cake with strawberry and cream cheese filling.  The cake is iced with cream cheese and covered with homemade fondant, and the details were piped with buttercream icing.

And now for Ben’s cake…

Who Dat?!

The groom’s cake was a 12” round vanilla cake with cream cheese icing and fondant details.  It served approximately 45.

Congratulations, Ben and Kelsie!

Lindsey

The Bold and the Beautiful

Last week I had two wedding cakes to tackle.  One was muted, rustic, and rather traditional in style.  The other one was not.

As you can see, this cake was bold and colorful and not afraid to be the center of attention.  Definitely not your traditional wedding cake!

I spent the better part of the week sculpting 24 brightly colored roses to adorn this cake.  On top of that, I also made a handful of loose petals to sprinkle around the cake topper.

The cake decorator’s proudest moment – when the cake is safely delivered, set up, and ready to be enjoyed!

This bold and beautiful wedding cake was composed of an 8” chocolate tier with strawberry filling, a 12” strawberry tier with chocolate buttercream filling, and a 14” vanilla tier with raspberry filling.  The cake was iced with vanilla buttercream and adorned with handmade gum paste roses. This cake served approximately 150.

Lindsey

Rustic Wedding Cake

This weekend I managed to double my wedding cake experience with two, lovely rose-adorned cakes.  The first one that I’m sharing with y’all is a rustic style cake in which I incorporated a few new techniques.

Let me just say that if I had my very own choice of cakes, I’d choose something very similar to this one.  I love things that are a little bit shabby and a lot a bit pretty!

One new thing that I did on this cake was to make my own candy clay.  Super simple and yummy, it’s what I used to make the “B”, the fleur de lis, and the twigs on this cake.  The clay tasted just like Tootsie Rolls!

Another new technique I used on this cake is the textured icing.  Not only do I love the look it lends to the cake, but, as you probably guessed, it’s a fairly easy look to achieve.  And I can’t quite put my finger on it, but something about the way that icing is swirled on there makes the cake look yummier!

The border that I used around the top and bottom tiers is another newbie for me.  I melted white and dark chocolates, marbled the two together on a cookie sheet, and cut the mixture into tiny tiles.  Then I used icing to “glue” the tiles in place. I thought it turned out beautifully.

Like I mentioned earlier, I love shabby and pretty, so I thought the touches of burlap in the décor were just adorable.

The wedding was held in an older building that was a bank back in the day.  There was a real, working phone booth in the front foyer along with this piece of antiquated machinery.  It makes me think of Little House on the Prairie!

This was a made-from-scratch, golden vanilla cake filled with cream cheese icing, and iced with vanilla buttercream.  It was made with 6”, 8”, and 12” tiers and served approximately 70.

Lindsey