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Nancy's
cake (ABOVE) is the same size as Jennifer's at right, but
was displayed as separate tiers. The base tier rested on 11" wide and 5"
tall clear separator plates and columns. The top tier likewise rested on a 7"
wide and 5" tall separation. Each separation and the cake top were filled
with fresh periwinkle blue hydrangea and greens. The entire cake was carrot/pineapple/coconut
cake with cream cheese icing finished in a whimsical, swirly effect to compliment
the country theme of the wedding reception. Flowers designed by Expressions
Floral Design Studio in Troy, NY. | |
Planning a smaller, intimate affair? Jennifer's cake
(ABOVE) serves 40 guests and consists of a simple 10"-6"
stacked constuction. White satin ribbon and a row of pearls adorn each base. The
sides of the cake are smooth except for tiny icing dots in a triangular formation
and beaded top borders. The cake is complete with beautiful pink roses, greens,
and rose petals. |  | |  |
| ABOVE RIGHT:
Glen's Groom's Cake (12" round) complimented the wedding cake with
it's matching exterior work. The chinese script on the top of the cake means "Double
Happiness". Fion provided the statues, umbrellas, and chopsticks for table
decor. Finishing touches included more fresh rose petals. |
| ABOVE LEFT:
This cake was designed for Fion and Glen, from a picture in Martha Stewart's
Bridal Magazine, called a Formal Affair. Fion wanted a smooth, simple elegance
with her cake. The base was a 16" styrofoam square, iced and decorated in
ivory buttercream, which gave the body of the cake more height and character.
The tiers were 12", 10", 8", and 6" and fed approximately
105 guests. The cake tiers alternated in flavors and fillings. Fresh greens and
red rose petals adorned the base. | | | | LEFT:
Erika and Mike's: 4 tier stacked cake (18"-14"-10"-6")
for 210 guests. Adorned with ivory buttercream icing, simple vines and leaves
and fresh fall flowers. Two tiers were Sour cream white with Raspberry filling
and two tiers were Kahlua fudge with Chocolate Bavarian cream. |
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| | ABOVE:
Janice & Dan’s: 3 tier stacked cake (16"-12"-8") for
160 guests. Very simple smooth exterior with beaded trim, this white chocolate
icing covered Kahlua fudge and Red Velvet cake, both with chocolate mousse filling.
Completed with fresh Gerber daisies, fortune cookies and Chinese umbrellas.
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BELOW: Barb’s: Three tier heart shaped cake
(15"-12"-9") with airbrushed gold cake lakes for pearl swans. About
200 gold royal icing flowers adorn the top and edges of the cake. Serves 125.
 |
ABOVE:
Courtney’s: This cake (18"-14"-10"-6") was for
a wedding in late October north of Lake George. This was a 4 tier stacked cake
(flavors inside were strawberry, Kahlua fudge, Italian cream and sour cream white)
The exterior was decorated exclusively with pumpkins and gourds (matching the
table centerpieces) with floral greens and a few flowers with candles at the base.
Serves 225. |
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| LEFT:
Sharon and Brian's: This cake was made to serve about 100 people
with
14-10-6 in stacked layers. The bride chose to back up the display
cake with
different flavored sheets cakes; a great way to serve a large
crowd on a budget.
The cake was adorned with white gumpaste roses; a
nearly porcelain effect--dramatic
in the way the flowers can be draped
on the cake. Gumpaste flowers can be
saved after the wedding and kept
under glass for years. Perfect to give to
the moms and for your own
personal keepsake. |
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BELOW:
Susan's: This was a "dummy" cake that was created for rental
usage. Decorated with royal icing hibiscus flowers, white leaves and swags and
fresh flowers. It has a notch cut out of the back for actual cake for the couple
to cut and feed each other; it is an economical way to present a beautiful cake
for pictures with sheet cakes to serve the guests.
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| 
This cake was created to serve approximately 80 guests with tiers of 12"-9"-6".
Done entirely in vanilla cake with vanilla cream filling, it was decorated
lavishly with Gerber daisies and white roses.
| |
ABOVE:
This cake was made to serve approximately 105 guests with 3 stacked tiers, 14"-10"-6".
The base layer was strawberries and cream, the two top layers were kahlua fudge.
With a smooth exterior with complimentary leaves, vines and edible silver beads,
the entire cake was surrounded by the freshest berries and frosted grapes. |
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