A golden season, part 4—the sequins

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gold-sequins

For us, this cake was the mother of all gold cakes. We’ve highlighted our touches of gold in parts 1-3 of this series and we’ve saved the biggest and baddest for last. Let’s take a more behind-the-scenes approach to show you how we made this stunningly gold sequined cake.

thousands-of-sequins

Through a lot of research and a little experimentation, Katie decided that the best way to make thousands and thousands of tiny sequins would be to make them out of gelatin. These little guys were simply a mixture of melted, bloomed gelatin and super gold luster dust. Dropped gently onto a Silpat from a pastry bag and then dried. They were thin, delicate, and absolutely perfect. The top two tiers of this cake were first painted gold and then Katie gradually secured the sequins with a little bit of gold-dyed water. The other two tiers were treated with a light gold touch of a little paint and random graduated placement down the cake. This was a striking contrast to the white base beneath them.

flower-making

While the thousands of gold sequins were drying out, just over 20 gumpaste flowers were made for this gorgeous cascade. White open peonies with pearl centers, pink closed peonies and roses, and ivory roses dusted with a bit of gold completed this flower garden. To finish off the flowers, Katie steamed them to create that shiny, dewy look. Add in some gold berries as fillers and Katie was good to go. Here’s a closer look at these beauties:

flower-close-up

The final setting was absolutely lovely with sheer curtains, a pink sequined draped cloth, and a little backlighting.  What a perfect combination.

the-setting

While we had many more gold touches this past wedding season, these cakes were definitely the highlights.  And we’re ready for the ideas that will come up next season because it is still trending as the most popular color.  Thank you for sharing in this series with us and check back soon for more cool cakes!