Tuesday, March 25, 2008

First Wedding Cake out of Culinary School


This is the first wedding cake that I was commissioned to do when I returned home from NYC after attending French Culinary Institute.

I covered the cake in ivory fondant with goose berry sculpted bands around the base (to cover the seams between cakes). I really like playing off of 2-D and 3-D elements, so taking the magnolia cutters and placing them flat on the cake and then taking a larger set of magnolia cutters to create the sugar paste flowers is a nice play, I think. My amazing partner, Judy, does a similar concept with great effect on Lily's Cake.

You have to start somewhere...

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