One word: GLAM. This turquoise and gold tiered cake made for one lucky gal’s 25th birthday celebration is by far the most glamorous cake I have ever made! Check. it. out.:
The top tier (red velvet with cream cheese buttercream filling) was frosted with smooth, white vanilla buttercream; the middle tier (6-layer chocolate cake filled with alternating layers of dark chocolate mousse & dark chocolate ganache) was covered with pure 24 carat edible gold; and the bottom layer (yellow butter cake filled with vanilla buttercream) was frosted with an turquoise-watercolor effect vanilla buttercream and specks of gold. Finally, the cake was tied together with a turquoise & white sugar peony with gold-tipped petals. Ooo-la-la-la:
We used the DeiAurum brand of pure 24K gold, made here in the U.S. of A., and I was super-impressed with the quality. The gold was so fun and weirdly addictive to apply – all my future cakes may be “accidentally” covered with gold. So pretty. And shiny. And gold.
Hope you all have a great weekend! I am so excited – I have something big cookin’ this weekend. And it has to with my little sister. And her wedding. This weekend. Eeeeeeep!!!
I am so excited to show you all what I worked on last weekend!: a two-tier cake for a baby boy’s baptism celebration, as well as 2 dozen cupcakes. There is a lot of “kitschy” out there for all cakes related to babies and children, so I was happy to design something that was tasteful, clean, and beautiful.
The top tier of this all-yellow butter cake was frosted simply with white vanilla buttercream and adorned with a white fondant plaque with the baby boy’s name in blue letters. The bottom tier, frosted with baby blue-tinted vanilla buttercream, was decorated with a white swiss dot pattern. Both tiers and the cake board were tied together with a shimmery gold ribbon + bow, and the boy’s baptism date added to the frosted cake board. Now, how pretty is that?!
The cupcakes were frosted with our yummy all-butter swiss buttercream, and topped with white & baby blue fondant toppers: crosses, X’s for the baby’s first name, and baby feet! The cupcakes tied in nicely with the cake, and were absolutely adorable. Best part – the fondant was 100% homemade with all-natural ingredients, and are easy to pick off for those who are not fondant-inclined (such as myself)!
Pulling this all together is hard work, but the end result always makes me want to do a happy dance.
Can I just say, I LOVE clients that give me the license to create something unique and special for their wedding cake design. Decorating a wedding cake can be a very organic and fluid process, so having the room for creative flexibility is always appreciated!
For this wedding cake, the bride simply wanted an ivory wedding cake with sugar flowers. Based on her inspiration photos, I created this ivory buttercream wedding cake, decorated with white pearl details and adorned with white sugar roses & daisies. Lovely!!