I can honestly say I never imagined I’d be asked for a purple and yellow Minnesota Vikings themed wedding cake. Especially living here deep in the heart of Seahawks country. But after decorating cakes for about 5 years now, I’ve learned that there’s no such thing as “traditional” anymore and weddings can be as unpredictable as birthdays when it comes to cake design and theme. Having said all that, I was given a lot of freedom from the bride in how I incorporated these colors, and so I was really excited to try out a buttercream ombre technique that I’ve been admiring for quite a while now. It took a couple trial runs to get the look I wanted (thank you family for being my guinea pigs), but I was happy with the end result. It’s really an astonishingly simple technique that gives a very cool look and I’m looking forward to trying out some different variations of this in the future. Congrats to the bride and groom, and thank you for letting me be part of your special day!
These cupcakes may look simple, but that’s when the details count the most. We didn’t just make white and black cupcakes only varying the color. The look is sold by the difference in cupcake wrappers and bows. The white ones are a delicate, laser cut design making them decidedly girly. The hand-tied white bows are thinner with tails, finishing off the feminine look. The black wrappers on the other hand have a very small black on black polka dot and just enough scallop on top to make them interesting. The hand-tied tuxedo bows on top make it look more manly (for a cupcake). When using cupcake wrappers that finish higher than the cake itself, a piled high frosting look is the way to go. That way your frosting and decorations don’t get lost.
This cake was done for a 50th wedding anniversary and was a replication of the couple’s original wedding cake. The original was actually much bigger. It had another (very large) tier on the bottom that we left off, but otherwise I tried to stay as accurate as possible. It was a really fun project and I was so happy to make this cake for such a happy event.
The toughest part was trying to get a bell topper and curved lattice decorations since these are not commonly used on cakes anymore. I did find some wedding bell toppers, but none that looked like the picture I was trying to copy. The bells on this cake were originally attached to a giant heart covered in lace and ruffles. I basically tore it apart and then put it back together without all the extra “fluff”. The next challenge was the lattice. We assumed that the lattice in the original cake was made of plastic but, though I searched the internet high and low, I could not find anything like it. So I decided to make my own. This involved some royal icing stringwork and pvc pipe cut length-wise to use as a mold. My dad helped me cut the pipe, but please don’t ask how we did it. If you want a video on how to NOT safely cut pvc pipe, I think we probably made it.
I really love the natural, simple wedding themes that so many people are doing right now. That is exactly the style of wedding this cake was made for. The different textures on all the tiers really add interest and make it stand out. The top is covered in shredded coconut, the middle tier is piped roses and the bottom is textured buttercream. The burlap and twine on the borders add an additional layer of texture and a wood round base completes the look from top to bottom.
I can honestly say this was the funnest cake I’ve ever stayed up until midnight working on. We were out of town for my sister’s wedding and staying at a rental home with my family. My sister was with us the night before the wedding and she stayed up with me while I finished this baby up. She was great company. The delivery caused me a little heartache, but repairs were made, a little damage was hidden in the back, and as you can see from the picture it all turned out fine in the end. Add in some delicious cupcakes made by her new sister-in-law Kim and a cute printed menu and we had a really pretty little dessert table.
The top two tiers are Irish Car Bomb (chocolate stout cake with whiskey ganache and Bailey’s Irish Cream buttercream filling with Bailey’s buttercream frosting). The frosting was colored gray and then dusted with a silver pearl dust. The bottom tier is white velvet with raspberry filling and vanilla buttercream frosting. I wrapped the sides of the bottom tier in a thin layer of fondant and then covered the entire thing in folded ruffled flowers attached with royal icing. 3 white, gumpaste flowers and a white pedestal borrowed from mom finished off the look. It looked great with the white hydrangeas on all the tables.
We love Brian and are so glad he’s part of our family now. It was such a fantastic night with an amazing group of friends and family there to celebrate. Congrats again you two!
This past August I was lucky enough to be asked to do 6, that’s right, 6 cakes plus 4 dozen cupcakes and 2 dozen mini-cupcakes. All of these were textured buttercream or piped buttercream designs. There was a two tier cake for the bride and groom to cut and a dessert table for the rest. All of them are different combinations of cake flavors and fillings. Honestly, I don’t think I can ever top this in terms of sheer quantity of cake made, but I loved every minute of it!
OK,yes I know….these cakes were done two months ago, why did it take me so long to post them!? These last two months I’ve been doing some crazy caking along with life in general being exceptionally busy. I’m finally ready to post all the great projects I’ve done in the last 8 weeks. So get ready because this is just the first of several posts that will be up very soon. Keep checking back to see them all!
A couple weeks ago I had the privilege of making this white wedding cake for a gorgeous July wedding. The day was sunny, the venue was decorated beautifully and the cake fit in perfectly. The bride sent me a picture of exactly what she wanted and asked me to re-create it for her. It’s an all buttercream cake with royal icing used for the piping. Most of the piping I do is in little bits here and there within a design. Good piping takes a lot of practice, although people with experience make it look so easy. It’s worth the effort though because it can be so pretty when it comes out well. I worked slowly and spent a lot of time making sure all the sections were even, but the finished product was definitely worth the time spent. I received a very sweet e-mail from the bride after the wedding telling me how happy she was with the cake. Hearing that made my whole day. The whole goal is to help make someone’s special event a little extra special and it feel so good to know I achieved that.
Here’s the cake I did last weekend for an anniversary party. Each tier is a different cake flavor frosted smooth in buttercream. Once the buttercream was set and well chilled I spread on a shiny clear sugar glaze to give it the “sticky” look of real honeycomb. Then I cut wide bands of fondant to the fit the circumfrence and height of each tier. I used a small hexagon cutter to cut out the design and then wrapped the fondant around the tiers using Jessica Harris’s wax paper transfer method. Check out her class on Craftsy.com if you’d like to learn more this. I spread a little more sugar glaze over the fondant for some texture. The bees are made out of dark modeling chocolate with melted white chocolate drizzled on top. The wings are made from gumpaste. A piped buttercream border finished off the look. Love, love, love this one!
Cake deliveries in general are always a white knuckle event, but none more so than a wedding cake. 3 tier cakes are a little too heavy for me to carry with any confidence so I always enlist my husband’s help. He hates it! The pessure to not drop or otherwise damage the cake is almost too much. So far he has a perfect record… although there have been some near misses 🙂 I’m happy to report this was another successful delivery. It’s all buttercream with gumpaste flowers on top and rhinestone ribbon wrapped around each tier. The bottom tier is chocolate cake with vanilla buttercream filling and the top two tiers are white cake with lemon curd filling.