Cascading Pastel Flower – Wedding Cake
This cake made front cover of the Wedding Cake Magazine!
It is one of my most loved designs, the pastel colours reflects a vintage feel. Using 2013 leading wedding flowers of peony’s and ranunculus to create a realistic flow cascading down this white iced cake. All flowers are handcrafted individually.
Each tier is deeper than an average wedding cake, this adds extra height, proportions and creating a much slender look.
Each tier is coated in a white sugar paste to create a fresh feel though you might want to change the colour to Ivory to soften the look (All cakes can be decorated in any colours).
All the tiers on this cake are finished with a white thin satin ribbon, I used this colour so it wouldn’t take away your attention from the flowers but finishes of the cake beautiful by creating clean edges. I used a peach satin colour ribbon around the bottom board to make the cake have definite end point.
For the handcrafted sugar flowers I have used a mixture of soft pastel colours; There are a mixture of different coloured peony’s opened and closed and a mix of Ranunclous, I used cream sweet pea’s to break up the large bold flowers and make the flow of flowers more delicate, green frill open Tulips and bright pink Hydrangeas to set of all the colours together.
Each tier of your cake can be made in a variety of flavours ( click here for my Flavours Menu ); This cake was made with a mixture of two flavours, vanilla with vanilla buttercream and Orange cake with orange syrup, strawberry preserve and white chocolate buttercream. I added a hint of orange to the vanilla cake buttercream to create a soft peach colour, when you cut into the cake the colours inside will match the outside (Ok so not everyone will notice but you will, I think it’s the little details that make such a personal beautiful wedding).