Here’s a super pretty ruffled wedding cake that we just couldn’t wait to work on and finish since it was booked in! Everything about this two tiered beauty perfectly encompassed Springtime for us from the petite sunny daisies, luxuriously glistening gold sequins, playful blue ombré ruffles and full peony rose.
Pretty Blue Ombré Ruffled Wedding Cake!
The design for this cake was based on our popular peony ruffled wedding cake which we created last year for a couple with a ‘glamour’ themed wedding reception. For this blue ruffled creation the theme was vintage with a lovely fresh colour palette of duck egg blues, white, blush pink, gold and hints of soft yellows. We added in a small amount of green due to the slender sugar peony leaves we used which added to the sweet playful feel of the overall design.
Ah those fondant frills and ruffles… they take an absolute age to make, but they’re worth it in the end. Those gorgeous duck egg blue ombré frills took around 5 labour intensive hours to cut, frill and attach all together. Ruffles make there perfect textured element to a wedding cake as they look so soft, full and romantic. We learned how to frill fondant the Maggie Austin way, but we ended up modifying her technique to suit how we like to work and because we’re in a super humid area. We get asked how we achieve such a ruffled look a lot, but it’s top secret!
Another aspect of this cake we were pretty excited about were the carefree florals of tiny daisies paired with a wonderfully textured main flower based on a David Austin ‘Gentle Hermione’ rose. To make the rose larger we concentrated on wiring every single petal (even the tiny ones) individually and made a total of 58 blush tinted petals to arrange and tape together. The main floral ended up almost 4 inches wide! For wedding cakes the addition of slightly larger flowers not only help a design look more coherent and provide a focal point, but they can make a cake look taller and more grand. Using larger florals and also foliage extend past the height of a cake gives the illusion that a cake a taller and even a little more slender than it actually is!
Decadent edible gold sequins toppling down a wedding tier is another favourite of ours. We hand paint ours with 24k gold dust whipped into an edible paint mixture once we’ve added the initial texture or ‘sequins’ onto the cake. The glistening sequins were added to represent vintage polka dots (something the bridge absolutely loved) as well as a touch of luxury!
After spending so much time and energy on each design it’s always hard to see it go, but it’s nice to see them all go to lovely homes and venues! A huge congratulations to Charlotte and Keiren who enjoyed a lovely sunny Spring day over at the Sandburn Hall outside of York!