While pies, cupcakes, and dessert spreads have recently made a presence at wedding receptions all over the nation, most couples choose to stick to the classic cake. But keeping with tradition does not have to be boring— at least according to these sweet confections. From seasonal motifs to surprising contours, our great cake group brings the best of our print issues into one . Ahead, delicious creations worthy of our pages that are shiny, complete with all of the colours, flavors, and frostings of your dreams. Plus, find tips on how to have (or make) an indistinguishable cake of your very own.
DUTCH GOLDEN AGE WEDDING CAKE
Inspired by the hyper- botanic that is naturalistic still-life paintings of Dutch artist Rachel Ruysch, circa 1685 to 1750, more than one guest is going to do a double take in the sight of the cake, which looks like a lush floral centerpiece. Custom made sugar flowers, created by Amy DeGiulio of Sugar Flower Cake Shop in New York City, were put in a bed of chocolate-fondant-covered cake, which was place in a gold urn that is large. Fill the cake's layers with rosewater buttercream to call out the blooming adornments of it's.
TEARDROP WEDDING CAKE
Give your cake a splash of whimsy. Order up a fondant cake, along with a pail of fondant, from a bakery. Add roll out into a thin sheet, and food coloring to get the best colours.
WEDDING PETIT FOURS
Soaked in brown sugar, butter, and honey glaze, these geometric minis by Wendy Kromer - Schell and Caitlin Brown resemble honeycombs. We topped them off with a helping of candied kumquats and whipped cream.
OMBRE WEDDING CAKE
Wendy Kromer- Caitlin Brown hid blood-orange and Schell and passion-fruit curds in tinted vanilla poundcake because of this buttercream-dotted confection. Bake yours a bit bigger than desirable so that browned edges may be trimmed off, revealing the vibrant ombre design underneath.
RED, WHITE, AND BLUE WEDDING CAKE
This Lafayette Grand Cafe & Bakery fromage blanc cheesecake has six layers of berry-adorned goodness. The layers are flavored with black pepper, lemon zest, and vanilla bean, and sit atop an organic cornmeal crust.
ROSE-PIPED WEDDING CAKE
This joyful rose confection may look couture, but just about anyone is really capable of re-creating it. Begin with a basic fondant cake. Print out our template of abstract roses, area parchment paper and trace with a piping bag of royal icing. Once dry, peel the paper from the roses that are piped, and adhere the designs to the cake using gum paste that's been combined with hot water.
CRUSHED-CANDIES WEDDING CAKE
As enjoyable as it will be to eat to make, our sparkling marmalade-candies cake has a small muscle—and that is about it. Buy your favorite hard candies (these are by La Vie de La Vosgienne), place them in a sizable resealable plastic bag, get a rolling pin, and possess a blast pounding away your prewedding jitters. Then press the crushed pieces that are glittering to the sides of a buttercream cake.
HEART WEDDING CAKE
The heart was believed to function as the source of most human emotions. Though modern science proves otherwise, the phrase "giving your heart" continues to be the very best way to express that you simply had sacrifice anything for the one you adore. Jay Qualls of the Tennessee-based Maples Wedding Cakes printed our designs on paper, covered them delineated them then transferred them onto fondant.
SPRING WEDDING CAKE
Springerle forms are what make this cake (an orange-chiffon confection full of mascarpone) superb. Despite the fact that the exceptional purple tint and springtime characters (bunnies, birds, and flowers) aren't too shabby, either.