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:

Princess Giraffe cake

So this is quite possibly the strangest combination of themes I've ever had to work with, LOL. This cake was for a grown-up party (fun for me, since I've mostly had requests for kid cakes!) and the guest of honor is a big fan of princesses and giraffes. So....this is what we came up with! It is all buttercream, and I freehanded the giraffe spots. They wanted light pink, hot pink, and black/white for the colors. The crown was a final touch added by the customer.