Sweet Peas and Orchids

Martha Stewart Weddings, Spring 2003

An ethereal bouquet gets its elegance from fluttery sweet peas and emerald-striped lady's slipper orchids, bundled together with white satin ribbon. Sweet peas reappear in edible form on the fondant-covered cake, growing up the sides of the tiers in gum paste. Fondant is also wrapped around the base of each layer; the green ridges are our interpretation of the orchids' verdant striations. A small nosegay of sweet peas and orchids serves as the cake topper.


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