White Wedding Cake with Cascading Fresh Flowers
I’ve already shared this White Wedding Cake with Cascading Fresh Flowers on Facebook a few months ago, but I wanted to post a few pics here as well.
I didn’t have much to do with this cake being beautiful… I made a simple white 4 tiered cake with white ribbons on the border… and Mrs. Brenda Zerby from Moreton’s Flowerland did her magic and made it amazing!
This is the “plain” cake…
And here’s a picture of (a very tired) me with the cake:
And then Mrs. Brenda showed up… and it just because so stunning!
I watched her transform the cake from simple and elegant to totally blow-me-out-of-the-water stunning!
I can tell you a few other details I guess. The cakes were 6″, 9″, 12″ and 15″ round cakes. The top and bottom tiers were white almond sour cream cake with vanilla almond buttercream.
(I played with different filters on these photos… just for fun!)
To give the guests some variety, the 9″ tier was white almond sour cream cake with lemon curd filling and the 12″ was white almond sour cream cake with raspberry filling. Both of those flavor combinations are just amazing… they take the cake to the next level!
The cake was covered with all homemade marshmallow fondant and I used a satin ribbon for the borders (connected at the back with double-sided tape).
You might also remember the groom’s cake that went along with this cake (I had a pic of it there too!)… the groom’s cake was the golf bag cake. Go see!
So, that’s that… if you have a question, leave me a comment!
Oh, Rose! This wedding cake is breathtaking. That is soooo up my alley. The simplicity and neatness of the smooth fondant and satin ribbon cakes are just perfection. If I were the bride, I would have liked a very subtle pattern maybe on every other tier. The flowers are the crowning glory. It just takes it to a place of sheer elegance. I LOVE the choice of flowers too. I have made your wasc cakes many times to rave reviews, so I know the guests at this wedding were probably asking “Who made the cake???”
Well done!!!
Thank you so much for your sweet comments Kim (as always)!! xx
Hi Rose, awesome cake, very simple yet elegant! You are right, the flowers take it to the next level!
Couple of questions for you. What do you use for cake base, drums? Do you buy them? Do you cover them with plastic wrap?
Also, to cover the biggest tiers of the cake, do you use the a pasta maker to thin the fondant? How do you handle such a big piece of fondant to cover those tiers?
Thank you so much for sharing, I enjoy your blog very much!
For cakes this large, I buy pre-covered, ready-to-use cake drums. I don’t cover them in plastic wrap.
I don’t have a sheeter or pasta roller (except for the tiny one that fits on my Kitchenaid). I roll out all fondant, for all sized cakes on The Mat. I have the professional size now and I haven’t done a cake yet that it didn’t work for! It’s an amazing tool… you roll it out between the two sheets, then you can peel the bottom off, and lift it and move it around and lay it directly onto the cake while it’s still adhering to the top layer. It is just invaluable to me! In fact, I just bought my third one in probably 2-3 years because inevitably I wear them out, get tiny cuts or nicks in them, etc. I cannot say enough good things about The Mat!!
Ok, you convinced me, I think I will get the mat, I am finding it difficult now for some cakes when I need to cover them in fondant because when I roll it on the rolling pin it always gets marks that are difficult to get rid off and I am a little bot of a perfectionist…. Bordering OCD, LOL!
May I ask where you buy the cake drums? I buy one by one at Michaels with 50 percent off coupons but as my volumes start going up I am finding it more difficult to keep up doing that… And there arent many cost effective options that I have found.
Thanks again for all you do!
Hi Rose I would like to know how much would a cake like this cost?
By the way your cakes looks stunning
It depends on the details, but approximately $800-$1200.
how do you determine flowers that are non- poisonous
I don’t determine that. I leave that up to the bride and florist.
Hello, the the cake is amazing! I was wondering, where did you find the base, it looks like it is a silver one?
It was a rental stand that my customers already had at the venue when I delivered the cake. But I think they’re very similar to these on Amazon: http://amzn.to/1g8Wpa9
Hi Rose, This cake is beautiful. I was wondering what you use on the ribbon that is around the bottoms of the layers to prevent it from soaking up the grease from the frosting.
Thanks, Kitty
This cake is covered in fondant and there is no risk of the ribbon absorbing grease from fondant – it works perfectly!
Hey rose! Love love love your work! When you are doing a cake of this size, what do you use for support structure? Thanks!
I m so excited I found your web site.
Such great ideas and helpfull info.