Last September, we created five cakes for the February/March 2016 issue of Brides magazine. All five cakes were different–in shape, style, and design–but each contained a botanical element. Below are the images we used for inspiration, the final cake, and the photo in the mag.
DARK + MOODY
Jewel tones against a chocolate fondant backdrop inspired by Dutch still life. This cake featured sugar flowers, leaves, and blackberries.
Inspired by the hipster renaissance in Palm Spring, this cake had a retro-meets-modern vibe, pairing a vintage pink with wafer paper monstera leaves.
CHINOISERIE + MAGNOLIA
This cake paired a chinoiserie pattern cut out of wafer paper with sugar magnolias.
To create a dreamy and ethereal look, we cut maidenhair fern out of wafer paper and created lacey leaves with Sugar Veil.
PIPED FLOWER MANDALA
We recreated this flower mandala with royal icing in a subtle color palette.