Floral Wedding Cakes
What’s not to love about a floral wedding cake? The trend to decorate cakes with flowers, whether real or gum paste, really became all the rage during the 1980s, when Martha Stewart showed us all how wrong we’d been doing weddings up to that point. Gone suddenly were the little bride and groom figurines made of porcelain or plastic that stood proudly atop cakes. Replacing them were mounds and cascades and accents of flowers of all shapes, sizes, and hues. The trend may have died down to some extent; today, we’re as apt to see a bride and groom cake topper – or a pair of birds or bicycles, or anything else the couple might fancy – as flowers. But flowers have not lost favor completely. In fact, florists are still busy preparing floral toppers for cakes that match the bride’s color palette and bouquet. Likewise, bakers are kept busy crafting handmade, sugar or gum paste flowers, or at the very least, custom coloring store bought gum paste creations to offset their beautiful cakes. There are a couple of points to remember when choosing to trim your cake with fresh flowers. First, make sure that the bloom you’d like to use is NOT poisonous. Wouldn’t you hate to send people to the hospital because they ingested a piece of your cake that had ivy on it? And secondly, if at all possible, ask your florist for pesticide-free blooms. Bug killing chemicals = not tasty. And finally, if it’s gum or sugar paste flowers that you’re after, remind guests that, although they are technically edible, it’s probably not very tasty or a good idea. If you want edible decorations, you should probably stick with real or marzipan fruit.
I think rose petals are so beautiful. Maybe it’s old fashioned of me, but they’re so ruffly, and dainty. They smell good and even feel good, with their soft, matte-velvet texture.
I think this cake is just so pretty, don’t you? It mimics that beautiful yellow-meets-blush look that you can only find on roses. At first, I thought the embellishment around that bottom tier was Read More
Happy Sunday! I am soooo about to check out for a few days while my ab bestie is here visiting. I can’t wait! It’s been WAY too long. But before I go get my beach on for the week (with a little Dark & Stormy action sprinkled in for giggles), I had to show you what I’ve been seeing this week. Gosh, but it’s been a pretty summer wedding-wise, with lots of homespun and lace.
But before we take our weekly peek at the interwebs, let’s see what we’ve been up to right here at A Wedding Cake Blog.
On Monday, we featured the most DARLING Read More
This wedding cake is like coffee! Isn’t it?
What do I mean? It’s an instant wake up!
I love it. Really really REALLY. Not only is it replete with the world’s happiest flower, the DAISY, but the perfect scrollwork in two of the poppiest of colors, bright orange and magenta, make me want to dance. Or twirl. Or hula hoop. Or maybe all of the above. It’s kinda like a really fun twist on the hot trend of ombre, don’t you think?
I have no idea who made this cake, sadly, so if you do, please, speak up and let us know. In the meantime, enjoy it. Enjoy it like you enjoy a good summer party in your prettiest dress.
Ah, Happy Summer, Y’all!
Bees buzzing, lazing in a chair with a glass of lemonade, as the hazy sun shines. Tall grasses, children playing – because they are the only ones who have the energy in the heat.
But as the sun sinks lower into the sky, and with it, the mercury, we come alive as the stars come out to play. Grab your pashmina and keep the party going!
I waxed a wee bit poetical right there, didn’t I? Well, I couldn’t help it. I was inspired. By the cake.
Don’t you just love sunflowers? Nothing says Read More
Pretty, pretty, pretty. And dare I say – without being fired upon where I stand – ladylike?
This breathtakingly beautiful pink wedding cake with white trim makes me think of Easter dresses, and ladies who lunch, and kelly bags, and spectator pumps, and white gloves and hats, and every sweet, fun thing that there ever was about being a girl. Really. I wouldn’t be surprised if there were a strand of pearls secreted about it somewhere.
I debated using this cake – I’ve had it in my folder for a while – because it’s a little old school (Old School here having the mean of 2007.) And you know what? I’m gonna do it. ‘Cause it’s not getting any younger, and it’s well done.
What do I like about this one? It’s neatness. Simple cakes can go horribly wrong. Fast. Fondant can bubble, buttercream can look not smooth enough, edges can be cockeyed. But this cake is perfect. Square, the piped dotted Read More
Today, it was time.
It was time for a vibrant, lazy, hazy, crazy days of summer wedding cake.
Doesn’t this lovely creation just capture the mood of summer perfectly? Whiling away the days, bees buzzing, everything blooming to the hilt, green everywhere. I picture an outdoor ceremony with lots of floppy hats and sundresses. The bride might even have left her shades on.
And isn’t that the neat thing about cakes? Sometimes, you can look at them, and just know the feel of the wedding. I love when Read More
Hey There, Ho There, and Happy Solstice! What did you do during the longest day of the year this week? Anything special? Nah, me neither. But it’s nice to know that, after I’ve been talking about it seemingly for weeks, summer is finally underway!
This week, I make my way up the East Coast, stopping in to a couple of beaches along the way, as I head to a wedding in Maryland next Saturday. My, but we are hoping there’s a crab cake at the reception somewhere.
But between packing and other prep, I’ve been looking at what’s going on this week in the World of Read More
I know, I know. The angle and lighting are a little funky on this one. But it’s sooooo still worth posting.
I love dogwood blossoms. We awaited with such joy the blooming of the dogwoods back home, when we knew spring was finally on its way. And this cake features beautiful versions of the lovely flower, used sparingly and asymmetrically on the various layers.
And speaking of the layers, I love a cake that has alternating shapes. This one features both squares and rounds, and the second layer from the top is both square AND Read More
Gingham is darling anyway, but gingham on a cake? Yes, please!
The brainchild of Bijoux Doux in New York City, this cake is whimsical, joie de vivre-y, and makes me want to wear a party dress and drink lemonade. In other words, it’s summer perfection.
The double-height layers – an effect that we just love around here – are covered with what appear to be made with a silkscreen transfer on sheets of chocolate, but it could be fondant with an amazingly sharp edge. The muted Read More