Tuesday, June 14, 2011
Vintage Ruffle Flower Wedding Cake
When a friend came to me while planning their wedding reception in a historic hotel in downtown Flagstaff, Arizona, I knew there was a wonderful opportunity to incorporate a vintage aesthetic into their celebration. Plus, I've been eager to do a design with a sugar versions of those lovely vintage ribbon flowers. I couldn't be more pleased with the result in this fanciful and elegant cake.
White Almond Sour Cream with red raspberry jam make up the bottom 14" and the 8" tiers, and Red Chile Chocolate Molè with whipped red chile chocolate ganache were int he 10" and 5" layers. The cake was frosted with All-American buttercream that had a light almond flavor. The gumpaste and fondant flowers are dusted and painted in luster and disco dust and are accented on the cake with a deep purple ribbon that matched the bridesmaids' dresses.
All the best to my wonderful bride and groom, Melody and Michael. Thank you for the opportunity to make my new favorite cake!