I think I’m going through another design style transition. While I still can’t seem to do a white-on-white cake, I now find myself more attracted to muted color palettes than the bold and bright colors I used to be inspired by.
While these two cakes couldn’t be any more different from each other, they’re both definitely very different from my earlier work. The first is sleek and blingy with different shades of gold and a brooch hand-crafted by my wonderful intern-turned-assistant Callan. (Check back in a week or so for a post all about her.) The second is soft and vintage with an antiqued sugar dahlia. Although I don’t necessarily feel either one represents me as an artist, I definitely like–but not necessarily love–them both.
Brooke Allison took all the photographs. You know those skinny mirrors that make you look thinner than you do in real life? That’s Brooke. Her photographs make my cakes look better than they do in real life, and I love her work.
Enjoy.
Love both, but my favorite one is the First one. It would match perfect for my August vintage wedding. :0)
Catarina
wow ! beautiful!
Hi Erica! i had a huge question concerning flowers…do you use Styrofoam balls as foundation for flowers like peonies?? because I’ve seen that some people do but I’m not so enthusiastic about using inedible items on cakes…loved the cakes btw, huge fan here!!
I too try to use all edible components on real cakes (on faux cakes I have no problem using styrofoam). The people I know that use styrofoam balls tell clients that their flowers are not for consumption (even though technically some components are edible). I think that’s a smart way to approach it since it protects you from people inadvertantly eating the styorofoam. If you choose not to use styrofoam centers, just be aware that gumpaste centers can be excessively heavy. And be sure to allow adequate drying time.
Love the last cake… that sugar dahlia is GORGEOUS! : ) My heart just smiled.