My 1st Wedding Cake

My sister’s friend Rachel was married recently and I was so excited to be asked to do a cake and 9 dozen cupcakes for her wedding reception. She decorated with a burlap and lace theme and used mint and silver as accent colors. Everything, including the table she had set up for the cake looked amazing! In keeping with this theme, I did a 3 tier cake with an upside-down buttercream ruffle, gumpaste peonies with the edges tinted mint and white rolled roses made out of modeling chocolate. The cupcakes were decorated simply with a coin made out of modeling chocolate and embossed with horizontal lines and an “H” monogram.

Rachel chose Orange Chiffon cake with Lemon Buttercream filling. I had never thought of using this combination before, but it was a a huge hit and definitely a combo I’ll recommend in the future. The cupcakes were also Orange Chiffon with Lemon Buttercream frosting.

I had such a great time creating this wedding cake and loved seeing everything finished and displayed on such a pretty table. Hopefully, I’ll get a chance to do another one soon!

Black and White Dogwood

I did this cake for a small, low-key wedding over the weekend. It has buttercream frosting that I lightly textured on the sides. I decorated with black and white dogwoods made out of gumpaste, a few rolled roses and a fondant bow. I just LOVE the black and white look. It’s simple, but so striking. The inside is white velvet with raspberry filling. Delicious!

Buttercream Ruffles and Flowers

OK, I promise this will be the last ruffle cake for a while. I guess it’s only the second one I’ve posted, but I practiced so many times it feels like I’ve done 5 of them in the last couple weeks. This cake was made for the St. Joseph School Auction fundraiser. It was in the silent auction and sold so quick I almost didn’t even see it on the table when I showed up 15 minutes after the start. Luckily, the person who bought it was sitting at my table! It was a complete coincidence, but so great because they were nice enough to share 🙂  Thank you! I don’t often get to see my finished cakes cut and eaten so it was kind of fun.

This one was Orange Chiffon cake with Vanilla Buttercream. The Dahlia-type flowers are made of gumpaste and the rolled roses are made of fondant. I used a bigger petal tip to give it slightly bigger ruffles than the Buttercream Ruffles and Carnations cake. I’d love to know which one you like better.