1. This cake was based on one of my earlier creations. The colours reflect the bride’s choice of bridesmaid gowns. We used ombre colour blocks to soften the look and hand-made peach sugar roses complete the look.
2. Inspired by fabric, this design came together after seeing a shot of a gorgeous pink ruffled skirt that caught my eye. An edible pearl lustre was applied to the top tier and each of the decals on the middle tier were hand-cut with my trusty scalpel. A single rose completes the design…. one of my faves!
3. A sweet vintage number! The ruffle roses on the bottom tier were based on the Bride’s choice of gowns for her bridesmaids. We incorporated hints of of the bridesmaid’s dress colour in the little turquoise hydrangeas, and we kept the rest of the design nice and simple so as not to distract from the bottom tier.
4. Brilliantly bold! It’s not often that we get to work with such bold colours on a wedding cake. The detail on the 2nd tier was hand-cut by scalpel from fondant. Real feathers stand tall around the 3rd tier and the bottom tier was made using hand-cut, thinned, folded and individually applied ruffle petals…. and all up we made and attached 234 petals.
5. A hand-painted design using edible colours with a combo of painted and edible 3D blooms. The branches wrapped around the cake and we used a little gold lustre to create a tea-stained effect to all tiers. Inspired by Japanese art, using the Bridesmaid’s colours for the blooms.
6. Lots of delicate ombre ruffles in earthy green and taupe. Inspired by the work of Maggie Austin, the rose topper with a bold black edge makes those paper thin ruffles look just a tad more delicate. The bottom tier is an extended tier standing 6 inches tall.
7. Little Miss Lala is one of my faves for 2012. The overall look would make for an interesting wedding reception, however the ruffled petals on the base tier could most definitely be used as part of a gorgeous wedding design. The lala doll is made entirely from sugar paste, as are the buttons and mouse. Each of the petals on the bottom tier were hand-cut, thinned, folded and placed individually, creating a pretty ombre pink petal skirt.
8. This cake was designed to reflect it’s recipient; a local cupcake maker and good friend. All elements aside from the topper are edible with hand-made pearls to the top tier and a hand-cut mosaic design to the middle tier. White fondant doilies to the base tier with edible cupie dolls and a mix of whimsy pinwheels, ruffled flowers, cherries and buttons complete the design.
9. Individually cut stripes in white and pale pink were applied to the 2nd tier, stencilling to the 3rd tier and lots of edible silver leaf applied to the entire base tier. The bride chose peonies for this cake and these were hand-made from sugar paste.
10. Bright turquoise complementing the bride’s choice of colour for her bridesmaids with stencilling applied to all 3 tiers. 60 square mini cakes in various designs accompanied this cake – one for each guest.
Images and cakes by Sugablossom Cakes
Ms Gingham says: So hard to choose a favourite but I have to say that the first cake with it’s beautiful colours reminiscent of gelato steals the show for me!!
About Sugablossom Cakes: After 15 years in the banking & finance world and one spinal injury later, things would never be the same again… It was time to embrace a passion seeded at childhood to bake & create till my heart was content, to live within a world of all things decadent & sweet…..it was in this moment of heavenly inspiration that the Sugablossom dream was born.
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