We created this stunning four tiered beauty a few months ago in the midst of wedding season. We’ve only just had the chance to edit the images as we’ve been that busy! Luckily, this is one of those designs that fits in perfectly with any season. Made for a pretty summer wedding it still looks ideal for a cosy autumn or winter reception doesn’t it?
Pearl wedding cake with pink roses!
Each 5″ tier is iced in sleek and classic white fondant. We then embellished around the base of each with ivory and blush pink sugar pearls in 3 different sizes. Every single pearl was planned out beforehand then added individually. This created a gorgeous jewelled effect that adds a touch of texture and luxury. It’s definitely one of our favourite ways of adding a little extra subtle drama onto a pretty cake.
You can easily customise a design with different coloured sugar pearls. We’ve used white shimmer pearls for a chic sea themed cake. Combined ivory with lavender for a modern design. Then also used a mix of pinks for fun cupcakes. Edible sugar pearls are actually pretty versatile. We end up using them to stud quilted/tufted centrepieces, add a vintage look to birthday cakes, or sprinkle on top of pretty cupcakes and macarons!
All of the florals and foliage on top of this towering cake were crafted entirely by hand. We create all our flowers weeks in advance so they have enough drying time. Nestled on top of this design were three of our extra large dusky pink roses (these can measure at around 5″). We also used dainty white damson blossoms, eucalyptus sprigs, white hydrangeas, blush pink berries and pale olive green rose leaves.
We loved the use of vintage-inspired pearls embellishing the base of each tier. Combined with the sleek white and dusky colour palette and with the single arrangement of sugar flowers this helped create a modern take on a traditional-tule wedding cake!
Congratulations Samantha & James!