I’ve never been much for sculpted cakes. I appreciate their difficulty level, and am in awe of how realistic some of them can be, but when it comes to cake design I’m kind of old school. I love the classic sillhouette of a tiered wedding cake in its most true form. To me, a stacked, three tier, round cake is perfection. Recently, however, I’ve done quite a few single tier cakes that are quite stunning just on their own. I think it’s the simplicity that gives them their impact, and another tier or two might ruin the effect. Although I tend to be the more-is-more type, in this case, I think less really works. Here are a few of our single-tier cakes.
For a November wedding at Chamard Vineyards. Sugar calla lilies, pine cones, berries, leaves, roses, and succulents:
Mauve with gold dragees.
Buttercream with gold painted edges:
Edible chalkboard (made of black fondant and hand-painted with white food coloring) with fresh flowers.
Buttercream with a hand-painted monogram:
Our signature edible lace doily.
Aqua fondant with buttercream flowers and hand-painted lettering:
From our Classic Collection, blush pink hyrangea with a gold monogram.Buttercream with sugar flowers and fresh rosemary.