Sometimes the perfect accompaniment to a sweetly decorated wedding cake is gumpaste flowers. And here in the cake studio we love making our own flowers. This past summer saw a plethora of cakes with clusters and sprays adorning small, medium and large buttercream-iced wedding cakes. Welcome to our garden party:
This little cake fit right in at Zingerman’s Cornman Farms. Buttercream ruffles set the stage for a small spray of a peach peony, two small peach ranunculi, ivory stephanotis, and some gold berries for embellishment. Sweet, darling, and perfectly sized.
Another charming farm cake, this wedding took place at Southern Exposure Herb Farm in Battle Creek, Michigan. The cake was lightly decorated on the top and bottom tiers with a green scalloped edge and a light Swiss dot pattern. The center tier showcased a band of tiny, pale yellow, vined flowers. To make the cake shine with some contrast, we made dark yellow ranunculi, white stephanotis and baby’s breath with mossy green leaves. A perfect cake for a lovely summer day.
Highlighting the colors from the wedding, soft teal dots studded the entire cake, each tier with its own graduated pattern. We then made small camellia-like flowers in coral with graphic navy and white painted leaves—all inspired by the couple’s invitation. We weren’t sure at first about combining teal, coral, and navy but we loved the final result!
This cake was all about the flowers. We iced it horizontally to make its decorations be the focal point. Next came handcrafting one large Juliette rose, a few small pink tea roses, and some striking white ranunculi. These were all connected with a vine of baby’s breath, white forget-me-nots, and gold berries. Classic and stunning.
What other flowers made up some of our garden this summer? Well, we had lots of roses and peonies, orchids and daffodils, trick flowers, and of course, more ranunculi. Check back later to see more of our gorgeous flowers on other wedding cakes.