From sugar
flowers to piping, from ribbons and feathers to spun sugar, wedding
cake decorating ideas are an art, it ties in elements of the wedding,
and should be celebrated.
Let's face it.
What's a cake without the decor? With no decor it's like a clear
canvas, awaiting to be transformed into anything your heart desires. So
many colors, so many textures, so many styles. You may want to mirror
something you've seen in the latest Martha Stewart mag, or come up with
a creation with your baker that's all your own.
Whether your
confection matches the tablecloths, the bridesmaid's flowers, the
bride's handkerchief she borrowed from her grandmother...the
thoughtfulness and creativity put into coming up with something that
well represents the couple and the event, will be noticed and
remembered by your guests. It will also be captured in photos and
possibly video for you to remember for a lifetime.
Spun
Sugar
It’s a mess to make, but we love spun sugar. It’s also the name of our
favorite cake supply shop in Berkeley, CA. This process creates a
intricate and delicate web of glossy golden caramel strands that can be
used to wrap or top pastries (such as the
croquembouche
cake) to produce a dimensional and festive appearance. Is it just
decor? No way, it's edible!
Fondant
Bow
Want a festive cake? Then top it with a puffy and lush fondant bow. The
bow may looke like it's difficult to make, but it's really not. It's
just a grouping of strips of fondant that are folded, wrapped and
arranged to create a full effect.
Edible
Flowers
If you put edible flowers on a guest’s plate, they may assume that it’s
safe to eat, so avoid using non-edible blossoms and only use fones that
are organic, and pesticide-free. Many farmers or commercial growers,
grow flowers specifically for consumption – these are the blossoms you
want for your wedding cake!
Sugar
Flowers
Bringing dough to life by creating sugar flowers, also called
“confectionary art”, started in England. What does bringing it to life
mean? Well, if you've seen well made sugar flowers you would
know...they
really look real. They have a porcelain
looking finish to them, sometimes incorporating the daintiest details
of something real, like veins in a leaf for instance. Color can be
added to the dough directly, or air brushed to create blends that are
so right on, that you really can't tell if they're real unless you
touch them.
Royal
Icing
Royal icing is made from gently beaten egg white, lemon or lime juice
and powdered sugar. The egg whites are sometimes substituted with
meringue powder, to avoid risk of salmonella. Alternatively,
pasteurized and refrigerated egg whites can be used. This is often used
as icing for
sugar
cookies.
Marzipan
Marzipan is mostly used to mold edible sweets such as flowers,
miniature fruit, figurines (like for
cake
toppers) and anything else
you can imagine. It can also be rolled into sheets and used as icing
(like
fondant),
and is colored more often that used in its natural
state. Sometimes it’s used as a thin layer between cake and
royal
icing.
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