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Hope everyone had a fabulous weekend! I want to share a bunch of photos with you all. We’ll first start off with photos of the three wedding cakes I did this weekend. Two of the three cakes were actually chosen from designs that I had already done, with a little tweaking of the colors. I will be doing a tutorial on how to do the first cake shortly!
Thanks to photographer Sabine Scherer or sharing these gorgeous photos she recently took of an incredible Marie Antoinette-inspired cake by Cake Coquette!
This past week was a crazy one for me again, but I have some photos for you. Basically you are getting a random post with lots of photos, so hopefully you like it! 
First off is a wedding cake I did. The bride gave me a basic look and colors she wanted to incorporate and then left the rest up to me. The cake had two different flavors -red velvet cake with cream cheese filling and banana buttermilk cake with peanut butter frosting and chocolate ganache filling -definitely two of my favorite choices! The cake was covered in swiss meringue buttercream, and then I piped a shell border and added silver dragees and dahlias to the cake. Overall I liked the cake -simple, yet elegant.
Photo by Sarah K. Chen
As a floral designer, I’ve vowed to never stop learning. I still like to attend design seminars when I can, and I’m always asking other florists and my super savvy assistants if they think I could do something faster, prettier, or smarter. I might even go back to flower school to take some classes (and hopefully teach some classes someday.) In my new “Ever Wonder How…?” series, I’ll be posting some neat florist tricks-of-the-trade addressing some questions that I certainly had before becoming a florist. And please, if you have an even better technique than what I am showcasing, leave me a comment!
Ever wonder how to decorate a cake with fresh flowers? That’s one thing I didn’t learn in floral school, surprisingly. I’ve seen and tried many different techniques.
Now, all those ways are fine and dandy. They work. I’ve tried them all. But something always weirded me out about sticking an ordinary flower stem into a gorgeous, priceless confection. First off, no matter how well you rinse, are you really getting off all the pesticides and preservatives? And I doubt that florist tape and wires are much cleaner. My issue with the floral foam is that sometimes the cages leak out water and tiny green foam particles, which could be toxic. And the foam is heavy- I do not want to see a cake collapse because I’ve just topped it with a 5 pound arrangement. A collapsing cake is one of my recurring nightmares. I’m serious; I can barely breathe when I put flowers on a cake.
The best and easiest solution I’ve found came from my assistant Montita, who spent most of her life in Thailand. She is full of snazzy ideas that she picked up from her home country. Basically, she’s the bomb. 
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Some brides come to us with the vision of a traditional wedding which includes the classic wedding cake, complete with a topper and cutting ceremony. Others ask for the exact opposite, serving simple pies and bunt cakes. Brides are also looking for alternative desserts, either to replace the wedding cake or to add to it. I have compiled some images from vendors we’ve worked with in the past, showcasing desserts from the traditional to the over-the-top!
The classic wedding cake…there are so many styles to choose from -fresh flowers, sugar paste, fondant and buttercream. Check out these incredible designs! Cakes by Something Sweet By Michelle.
Custom shaded purple fondant with a shimmering overlay. Sugar paste flowers and ribbon draping complete the look of this unique creation.
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A great way to incorporate your invitation design into the reception is to re-use design elements from your wedding stationery (colors, borders, monograms, etc.) for the decoration of your cake. Below are some lovely examples of how brides I have worked with used their invitations as the inspiration for their cakes.
Wedding cake photos above by Bella Pictures.
My favorite detail from Julia and James’ wedding was the cake table. When the cake delivery man arrived, an inspired Angel said, “What if you just put the cake on top of some books?” He thought it was a little strange, but he did, and it looked perfect!
My six-year-old niece received an Easy-Bake oven for her birthday, so I thought she would enjoy some fun decorating supplies to embellish her mini cakes with. This was a great excuse to visit New York Cake & Baking Supplies. If you are planning to make your own cake, cupcakes, candies, or cookies for your wedding this store is a fantastic resource.
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