Here’s a sweet and petite cake we created for a shoot! The theme was ‘City Chic’ which incorporated lots of jewelled detailing, high-fashion textures and a romantic colour story! We absolutely loved the brief which called for golds and blush pinks, on-trend embellishment ideas and slight historic detailing.
Marchesa-Inspired Lace and Gold Sequin Wedding Cake!
We created a larger cake for the shoot as well as cupcakes, but alongside we designed this two tiered beauty. Inspired by the definite nod towards fashion in the brief and mood board we decided to include hand-piped brush embroidery to mimic the feel of Marchesa‘s stunning lace work. This was then accented with edible sugar pearl beading adding to the scallop ‘trim’ and lace-like leaves that appear in the intricate repeat pattern. We also added a little more depth to the piping with a hand-painted lustre to select sections.
Choosing which florals to adorn the top of the cake took a little testing, however, we knew we wanted to keep this design simple when it came to blooms. Some of our initial ideas included a cherry blossom branch, oversized coral pink sugar rose and even our signature open peony in marbled pinks. In the end we settled on a slightly stylised version of the David Austin Wildeve rose which has a romantic ruffled centre surrounded with thin and delicate soft pink petals. Instead of cupping the petals in as much we wanted the outer wired petals to spread outwards and be more open which helped make the bloom much larger!
We kept the arrangement simple, but a little more ‘us’ (we like florals, berries and natural elements) by adding in pale white and ice pink berries with soft green rose leaves. When it comes to sugar flowers and adding decorative elements to a cake it’s really important for us to get a good balance. It’s one of the most important things we keep in mind when designing cakes and arranging sugar flowers. You can have lots of interesting details going on, but some things need to be toned down a little in terms of size, colour or even placement. This little cake with it’s golden sequins and delicate lace work still needed the finishing height of a single flower, but it needed an bit of “oomph” too.
For the bottom tier gold sequins seemed like the obvious choice! They add instant glamour, texture and fun to a cake. A lot of work had already been added to the top of the cake so it seemed like overloading the design with even more detail. Instead opting for a texture than an out and out print or pattern helped keep the cake balanced but luxurious!
Here’s a little close up of the piped lace work on the top tier. We began by measuring the circumference and mapping out each point of the scalloped edge before hand-piping it and using the brush embroidery method to add texture. After this the rest of the lace pattern was then planned, piped and then finished with edible sugar pearl beading and delicate fondant blossoms.