When I first started making cakes, one of the first wedding cakes I ever made was a yellow and white daisy cake for my sister. This past year, I made three of them, with subtle differences for three brides who liked my design. The above square cake was a for a Stirling couple who were married in the summer. The cake was a copy of the original, only in 2-tiers rather than three.
The topper flowers are all made of gumpaste, as are the tiny daisies around each side. Each tier is surrounded by a fondant ribbon. The cake was vanilla with strawberry buttercream.
The next cake was made in the spring for a wedding in Kingston. As you can see, the tiers were changed to round rather than square, and violet was the preferred colour of fondant ribbon. Again, this cake was vanilla with strawberry buttercream.
And the final version was made for a fall wedding with yellow and black daisy centres, and a real black ribbon surrounding each of the square tiers. The topper has not yet been placed on in this picture but eventually had black-eyed susans lain on the top. The cake was carrot spice with cream cheese icing.
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Erin
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