When I was first asked to make a wedding cake, I was extremely nervous.
I had about 5 decorated cakes under my belt…and a wedding cake seems so…important.
Fortunately, my first wedding cake was just one tier to complement the cake pops the bride had ordered:
Next Up? A cake for my future mother-in-law’s wedding. Three tiers to match the colors of the wedding, strawberry, vanilla and chocolate…a Neapolitan delight! I hand placed rhinestones on the three ribbons to give this cake some extra sparkle and handmade the fondant roses cascading down in ombre style.
It’s amazing to me how each cake can be so different and something I’ve never really done before. Fondant was my jam, but my bride wanted a rustic buttercream cake – three tiers (two strawberry, one very vanilla with real vanilla bean) and a chocolate sheet cake.
This has turned into one of my most favorite cakes.
Can I prove that? Yes! For my wedding just a few months later…a smaller, slightly altered version:
And last up, as I try to catch this blog up on all my past work, was a pink and black cake using the Chantilly lace technique.
I love doing wedding cakes…probably because I love weddings so much (especially after experiencing my own)! What a truly awesome day for brides and their families!