FRENCH AND IKAT SILK RIBBON WEDDING CAKEThe spirit of a century-old French silk ribbon can be felt in every morsel of the dear cake. On top rests a dramatic bow of molded gum paste (so realistic, you will be enticed to untie it). Then we painted edible luster dust combined with lemon extract on the fondant in a rose pattern that evokes the blurry quality of an ikat weave.
WEDDING PETIT FOURSSoaked in brown sugar, butter, and honey glaze, these geometric minis - Caitlin and Schell Brown resemble honeycombs. We topped them off with a serving of candied kumquats and whipped cream.
ROSE-PIPED WEDDING CAKEThis happy rose confection may seem couture, but just about anyone is really capable of re-creating it. Start with a basic fondant cake from a bakery. Next, print out our template of intangible roses, area parchment paper and outline with a piping bag of royal icing. After dry, peel the paper in the piped roses, and stick the layouts to the cake using glue paste that is been blended with hot water.
DUTCH GOLDEN AGE WEDDING CAKEInspired by the hyper- botanic that is naturalistic still-life paintings of Dutch artist Rachel Ruysch, circa 1685 to 1750, more than one guest will do a double take in the sight of this cake, which looks like a verdant floral centerpiece. Custom made sugar flowers, created by Amy DeGiulio of Sugar Flower Cake Shop in Nyc, were planted in a bed of chocolate-fondant-covered cake, which was set in a gold urn that is sizable. Fill the cake's layers with rosewater buttercream to call out it is flowering adornments.
POTTED PLANT WEDDING CAKEContributing editor Jason Schreiber made this herb-adorned cake, which features oregano, fennel and cilantro flowers, bachelor's buttons, sweet alyssums, pea shoots, and micro marigolds. Swiss meringue buttercream's tacky feel kept the edible blossoms (purchase your own at gourmetsweetbotanicals.com) in place.
OMBRE WEDDING CAKEWendy Kromer- Caitlin Brown hid blood-orange and Schell and passion-fruit curds in tinted vanilla poundcake because of this buttercream-dotted confection. Bake yours a bit bigger than desirable that browned edges can be trimmed off, revealing the lively ombre layout underneath.
WHITE-CHOCOLATE PANELED WEDDING CAKEArchitectural however familiar, our white chocolate panel cake needs neither culinary talents nor layout skills (besides the people you learned in preschool). Just order a buttercream cake from a neighborhood bakery and also a pack of chocolate panels from chocolatier Christopher Norman. The remainder is a cakewalk: Stick panels of varying heights onto the layers, and fill the ledges with a different fruit or golden raspberries.
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CHOCOLATE STOUT WEDDING CAKEEach layer of the chocolate naked cake by Wendy Kromer- Caitlin Brown and Schell drizzled with chocolate and caramel ganache is filled with buttercream, and topped with candied pecans. Meanwhile, the specific cake comprises butter, yogurt, and stout (customize yours with your preferred brew), making each bite decadently moist.
JAPANESE SPONGE WEDDING CAKEThese little beauties by Wendy Kromer-Schell and Caitlin Brown (known as individual sponge roulades) were inspired by Japan's popular patterned cake rolls. The filling is lemon-ginger mousse, and also the layouts could be customized (wedding crest or monogram, anyone?).
CRUSHED-SWEET WEDDING CAKEAs enjoyable to make as it is to eat, our dazzling marmalade-sweet cake has a small muscle—and that is about it. Buy your favorite hard candies (these are by La Vie de La Vosgienne), place them in a big resealable plastic bag, get a rolling pin, and have a blast pounding away your prewedding jitters. Then press the crushed pieces that are glittering to the sides of a buttercream cake.
TEARDROP WEDDING CAKEGive your cake a dash of whimsy. Purchase up a fondant cake, plus a bucket of fondant, from a bakery. Add roll out into a thin sheet, and food coloring to get the appropriate colours.
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