March Wedding Cakes

This weekend I had the opportunity to make some great, unique wedding cakes for a friend of a friend. She wanted individual round cakes to display on tiered plates, all decorated with white-on-white frosting. I had a lot of fun and the bride left a lot of the details up to me which was great! Each cake was a different flavor and each one was individually decorated using different styles and techniques. See below for the pictures and a photo of the cakes on display at the wedding reception (prior to the caterers decorating the table lol).





The swirls on this cake were made with tip 3. I just freehanded the swirls! It is a ten inch round yellow cake with almond-flavored buttercream filling.










This ten inch round cake was made with lemon cake and lemon creme filling. All white buttercream icing and polka dots made with tips 12 and 5.








This one was my favorite of the group! It is an eight inch round strawberry cake with strawberry fluff filling. This was the first time I tried the Cornelli Lace decorating technique, and I am really pleased with how it turned out! I used tip 3 to do the lace.







This cake is an eight inch round coconut cake with a coconut pecan filling. I used a stencil set and tip 3 to create the bows and scrollwork.

This eight inch round cake was chocolate devil's food cake with cream cheese filling. I decorated it with a scroll design thanks to a stencil set and tip 3:

Pink Polka Dots

I am so happy with how this cake turned out! It was so basic and yet so adorable! A simple six inch round cake with almond filling and buttercream icing and polka dots in two shades of pink. Classy and fun! What do you think?