Okay – I’m so ready to be done posting 2013 cakes and I’m nowhere near being finished. How did I let myself get so far behind?? This wedding cake was done last September. September ya’ll!! If I don’t get on the ball and start catching up, I’ll be a full year behind!! Ugh!
That aside, today I want to share this Ivory Roses Wedding Cake and Pale Pink Roses Cupcakes!
The cake was white almond sour cream cake filled and frosted with vanilla buttercream. I used Americolor Ivory Gel coloring to give the frosting that pretty ivory color! Instead of the usual 1M tip, I piped these roses with an Ateco #825 tip.
The cakes were 6″ round, 9″ round, and 12″ round for a total of 100 servings. I prefer Magic Line pans – if you’re curious!
I really, really love the swirled roses done with the Ateco #825 tip… don’t you? I used a tiny bit of Americolor Soft Pink to color these. If you don’t know already, a little bit of pink gel coloring goes a long way, so be careful or you’ll have seriously pink frosting!
When I got to the wedding, I realized their wedding colors were ivory, soft pink and light blue and I thought it was beautiful…
The cupcakes were set up on mismatched crystal cake stands and it was a really pretty effect!
She also used my favorite Blue Heritage Ball Jars all over the reception hall and had them filled with fresh flowers!! I wish I had more pictures of all of the decorations but there were still people setting up everywhere so I just took a few snapshots!
So that’s that! Do you have any questions about this cake or the cupcakes? If so, leave me a comment! Thanks, as always for visiting!!