This Burlap & Lace Rustic Wedding Cake might be one of my all-time favorite wedding cakes… and yes, I know I say that often 😉 I honestly can’t even tell you why I love it so much but I do!
Anyway, I’m going to cut straight to it today and give you some nuts & bolts details. My husband has the day off and we’re going to Home Depot and fun stuff like that – so I’ve gotta be short!
The cake was Italian Cream with Cream Cheese Filling (that’s a cupcake recipe but I use the exact recipe to make cake like you see above!) and then covered in homemade marshmallow fondant. The tiers were 6″, 9″ and 12″ rounds baked in Magic Line pans!
I purchased this Burlap & Lace Table Runner, then cut it length-wise into pieces to wrap the cake. I put wax paper between the burlap & fondant as a barrier (although I really don’t think it would’ve been a big deal if I hadn’t.
For the flowers, I used pre-made roses I bought from Wholesale Sugar Flowers, I made tiny blue flowers using a punch/mold from the Wilton Gum Paste Flowers set and adding a white sugar pearl with royal icing, and I made the burlap roses loosely following a tutorial I found on Pinterest.
And truly… I think that’s all I can tell you about this cake. It was fairly simple to pull together once I had everything on hand and the effect was just beautiful… or at least I thought so!
OH – the cake stand. It is a Martha Stewart 12″ Pie Crust Cake Plate! I don’t use it often, but it really fit well with this cake.
Do you have any questions? What do you think of this Burlap & Lace Rustic Wedding Cake? Leave me a comment – I’d love to hear from you!
PS. If you’re not already subscribed to my blog, would you? You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here! 🙂
Here are some other cakes I’ve done that fall into the “rustic” category…
Rustic Buttercream Wedding Cake
Rustic Buttercream Baby Shower Cake
Pink Rustic Buttercream Cake with Burlap Rose
Beautiful work! Your blog is one of the only ones i follow. Love the way you have set it up and you have been so helpful in my own business set up! You have no idea! Going from a grocery bakery manager and decorator to home baker is sooo different! Thank you!
I have a question tho. You say you use your cake stands…do you loan them to brides/customers or just use them for pictures? Just wondering about your system there. I have borrowed out stands before and it is so hard to get them back!
Thanks again n keep up the great work!
Brenda
Hi Brenda! My brother and I have 3 silver cake stands, one wooden one, and a couple of PVC cupcake stands that we rent out for $35 per event (plus a $50 deposit that they lose if it’s not returned within 3 days). I rarely ever rent out my personal stands because most of them are glass and fragile and since I collect them, I’m too afraid of them being broken or not returned! I also have them sign a rental agreement. I hope that helps! Rose
Deposit! Duh! Lol In my experience people rarely think about what they are going to put their cake on.Thanks!
Haha! If you need a sample rental agreement, shoot me an email and I’ll share mine with you.
Just wondering. How many do you have in your collection. Just wondering…..BETTY
I’ve never counted honestly… probably 30-40 right now!?
Just wondering because I have around 10 that I did use for a Ladies Tea that I was in charge of putting on each year at my church, Have not done a Tea in probablly 4 years they are boxed up in my garage collecting dust haha. The committee and I would put the separate MENU items on them and the men in our church would take the plates to each table. It was nice to have the guys wait on us. Alot of fun until my back problem got worse.
Thanks…..BETTY in Indiana
Can you send me a sample of your rental agreement – thanks! And is there anything you can to provide to help me figure out pricing. I am just starting as a part time home business.
The rental agreement for my cake stands?
Oh and I have a whole post on pricing here: How to Charge for Cakes. Hope that helps!
Love you work! You are my inspiration and hope to grow up to be like you some day. Do you have any contract or rental agreements that you can share with a home baker? I would really appreciate.
Thank you and keep up the great work!
Tuncyna
I haven’t figured out how to load them on my site, but if you’ll email me at rose (at) rosebakes (dot) com, I’ll share my wedding cake contract with you and my cake stand rental agreement!
I absolutely love this cake.
Probably my favorite too, though I do say that a lot about your cakes too! Ha!
I have a quick question, about how many servings will you get from this cake?
I am doing my friend’s son’s bday cake and they requested a 3 tired cake for 120 ppl, but they don’t want it that large either…..(I’m doing an eye roll right now. Why are family/friend orders much more difficult, ha!)
Thanks for your help in advanced!
– Jocelyne
Thank you Jocelyne!! I actually sell this size as 100 servings. If they ask for 120, I usually do 6″, 10″ and 14″… which is actually 128 servings, but that’s the closes I can get and keep the tiers proportional.
How do you get rhe buttercream to look like this? Is it a spoon? ….. BETTY
I use a small 9″ offset spatula. Maybe one day I’ll get a video of it 🙂
OK Thank you?
How did you keep the burlap piece on the cake?
With a dot of royal icing on the back.
Sooo… do you just cut or take the burlap off before cutting into the cake?
Take it off before cutting.
I just wanted to tell you that I’ve been baking cakes from home for 30 years! My cakes have come a long way since the early years.
I love your blog, it gives me wonderful ideas! When I see you in my inbox I have to open it immediately!
Thank you! Keep the great ideas coming!
Thank you so much Christine! xo
Hi Rose! Just wondering how deep/high the Magic Line pans were that you used to make this cake? Thanks! 🙂
Hi Monica! I always use 2″ pans.
Thanks Rose! 🙂
Hi Rose,
I love this cake, it is beautiful! Question for you, what do you use to support the cake tiers? I’ve seen wooden dowels used but was wondering what you use.
Thanks, Kristin
I use cardboard rounds and bubble tea straws. You can see a tutorial for how I do it here: How to Stack Cakes.
Thanks for your tutorial on stacking cakes. One more question..did you use royal icing to stick the burlap/wax paper to the cake as well?
I did! Just a little dot to stick the wax paper to the cake (on each end) then the same with the burlap … I “glued” it to the wax paper at the seams.
Hi Rose,
Thank you for your post and tutorials. I have a cake coming up where I will be applying the burlap ribbon.
When you mention “glued the burlap to the wax paper at the seams”, do you mean with royal icing or a glue stick/glue gun?
Mine is going to be a buttercream cake…
Thank you!
I used royal icing!
Thank you Rose!
Hi, does the burlap ribbon flake onto the cake?
Thanks
No – it’s fine.
how big of roses did you use for the cake?
I think they were 3″ or 4″!? It’s been awhile so I’m not 100% sure!
Hi Rose I love your website have learned so much from it. I would like to know how you got the flowers to stay on the burlap..
I attached them with melted candy melts.
thank you soo much
Love your cakes but especially this one. I have a question about how many layers are in each tier? Is it made with standard depth pans or the deep size? Cannot tell if each layer is 4 or 6 inches. Thank you
Each tier has 2 layers of cake (baked in 2″ deep pans) with about half an inch of filling in between. With the cake, filling and fondant, they end up being between 4″ and 5″ tall.
Wow! Stunning cake. If I wanted to make a fruit layer 10 or 12″ how do I get it to be 4″ or 5 ” high? Do you layer it like you would chocolate etc? If so do you use apricot jam or marzipan between layers. Appreciate your help not made such deep layers beforeThanks
How much would this specific cake run for price I fell in love with this cake and my wedding is in Aug of this year
Hi Kaitlyn! This cake would be around $500 (this exact size, at this time), not including delivery.
How did you get the emds of the burlap to stay around the cake? Did you use a dowel like a pin to keep it on or did you use frosting like “glue” to keep them together?
I think I “glued” it in place with some melted candy melts.