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We’ve done some cakes worth sharing recently, some quite girly and flirty. Here they are.
This cake was for a wedding designed by Amy Champagne at The Waveny House. The top tier features a bouquet of sugar flowers in peach ranunculus, pink peony, poppies, and cherry blossoms and buds. For the bottom three tiers, we used a brushed-on luster technique that gives the cake a subtly refined texture.
The corners on square cakes can be really challenging. I’ve heard that some bakers charge more for square cakes, and I understand why. They take longer to ice and longer to cover. Usually once we cover the cake with fondant, the structural work is done, but with this cake we had to really work the fondant after covering to the edges sharp and smooth.
I love the blush pink hydrangea pomander balls against the ivory cake.
I’m really drawn to the simplicity of this cake. It was for a shower at an apple orchard and features apple blossoms and buds expertly crafted by Callan. I’d love to say I’ve taught her everything she knows, but that would be a lie. She’s really embraced the art of sugar flower design and has a great eye for detail. Many times she’ll point out how a petal curves a certain way or has unique veining that I hadn’t noticed.
I really like the barely-there contrast of the top and bottom tiers.
I’ve done petal cakes before on fondant, but I was a little nervous about doing it on buttercream. Although we did this cake for Stella Day Events’ client in early May, it was one of those unseasonably hot and humid east coast days. When we took the cake out of the fridge to decorate it, it immediately started to condensate. I was really worried the petals would slide, but luckily they stayed in place (even after the typhoon-like storm that caused major chaos–and some minor destruction–on the patio of the Winged Foot Golf Club where the reception was held), and I got a lovely email from the bride saying how much she loved it.
The cake sits atop our 15″ scalloped ceramic cake stand, available in our online shop.
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