Takes the Cake 2
Sweet tooths and wedding guests alike will delight in these sugary confections
1. Going in Circles
This rolled fondant-covered cake really takes the cake. But don’t worry—all eyes will still be on the bride. This chocolate brown/blue design by Creative Confections can be made in any of the twenty-five cake flavors offered by owner Alicia Russell. She says her homemade rolled fondant frosting recipe took years to perfect and offers a superior taste.
2. Sweet Treats
An outdoor wedding calls for relaxing the rules on a formalized affair. Try this tasty assortment of sugar cookies, cupcakes and a six-inch fondant-covered cake for the couple to cut. The sweet cookies are frosted with royal frosting and the cupcakes with Madeleine’s smooth buttercream frosting, which isn’t as sweet. The cupcakes are also adorned with royal icing flowers and the cake with gum paste flowers. “For spring we were trying to come up with something that was very inviting and whimsical,” says Rhonda Shapiro, co-owner of Madeleine’s Patisserie. “People are just fascinated by cupcakes because they’re just so cute. We also wanted to show the six-inch cake to cut, that way you’re not charged a cutting fee. We try to have our clients use two different sizes [of cupcakes] because it looks better, and if people don’t want a big cupcake, the little ones are just dainty and they’re just two bites. Sometimes after a meal, that’s all that people want.”
3. Scroll Down
A dreamy and traditional pink and white cake lends a refined look, perfect for a fairy-tale day. Four tier rolled fondant cake with pink ribbon, scrollwork and gum paste peonies and stephanotis by Scott’s Pastry Shoppe. “Scrollwork is really popular now, especially for more formal weddings. If you think of the traditional bride, they want something traditional, yet elegant,” says Lindsay Lewerenz, cake decorator at Scott’s.
|Madison Magazine - May 2008|