Sunday, June 26, 2011
Wedding Cake - Jacqui & Brian
I love my job. Seriously. Sure, I'm gaining some lbs and I work weird hours, but it really brings out my creative side and I feel like an artist. Now I admit that this cake was inspired by a picture in a magazine but it reminded the bride of the ruching on her dress, and it was so different and interesting that I couldn't wait to try it.
The cake was 4 tiers (6", 8", 10" and 12"), served 120 + guests and included layers of chocolate chocolate chip cake, vanilla cake with strawberry filling, and red velvet cake with cream cheese filling. I wrapped the tiers of cake with strips of fondant that I cut by hand with a pastry wheel to give it a textured edge. Then I brushed the whole cake with pearlized luster dust which defined the edges and gave it an elegant sheen.
I topped the cake with a bouquet of hand-made sugar flowers. I molded each petal out of gumpaste, and brushed on a little color detail. I made green cymbidium orchids, light pink chrysanthemums, wine colored calla lilies and pink hydrangea blossoms. I also added some of the hydrangea flowers in a few places around the cake, adding some piping detail for interest. The cake turned out even better than I had hoped, and I don't know who was happier - me or the beautiful bride.
Congratulations you two! Thanks for letting me be a part of your special day!!! xoxo