Fresh flowers and petals can turn a simple cake into something stunning. Just remember: Use only pesticide-free blooms, and flowers should be removed before serving.
Here, a string of soft petals makes romantic use of a classic flower. With sepal removed, the petals of a perfect rose fall open; the flower's grace repeats in a necklace of pale petals -- cream and blushing yellow -- on the cake's first tier.
To make a classic three-tier fondant-covered cake anything but garden variety, we draped small, colorful blooms in an asymmetrical fashion. We used fuchsias on the vine, mini orchids, and orange nerines, but you can sub in your own favorites. Then we gave the cake some height with a simple cake stand (ours is by Astier de Villate).
Miniature calla lilies are a dramatic counterpoint to crisp, angular tiers. Only the bottom layer of this glamorous structure, clad in white fondant, is meant to be eaten; the remaining tiers are Styrofoam, which keeps the flowers from touching the cake.
Helpful hint if you're recreating this confection: Rubbing the stems between fingers renders them bendable.
A cluster of peonies serves as the topper for this cake, and the tiers are draped in rolled ivory fondant and detailed with jewel-like swags and dots piped in royal icing. Fresh peonies, begonias, and fuchsia decorate the corners. Inside, the cake is a rich medley of flavors: Layers of white Tahitian vanilla-bean cake have rose petals baked right in them; the filling combines strawberries with a ganache made of white chocolate, pink Champagne, and rose water.
On this cake, roses are arranged between buttercream tiers piped in a basket-weave pattern to resemble wicker -- what could be better for a summer garden wedding? Atop the cake, a ceramic pot (with no hole in the bottom) is overflowing with roses anchored in floral foam.
The classic layer cake is dressed up with vibrant geraniums secured in floral foam in trays around the tiers for an informal wedding. Use your favorite devil's food cake recipe combined with our favorite old-fashioned chocolate frosting for this delicious cake. The fanciful frosting playfully echoes the frills of the edges of the flowers.
A tisket, a tasket, a cake that's just fantastic. Chamomile, jasmine, aster, roses, scented geranium, and wax flowers dress up this classic cake topped with piped buttercream in a basket-weave pattern. White hyacinth forms the wreath (hyacinth is not food-safe, so it's used only in the topper, which sits on a foam disk to keep it away from the cake). A particularly sweet choice for a garden wedding, this cake definitely weaves a spell.
Miniature posies of cosmos and fondant lamb's ears are tied with delicate satin ribbon and perch atop shimmering carpets of sanding sugar on this gorgeous cake. The curves of the flowers' petals are echoed in the contours of each chocolate-covered tier, made by using petal-shaped cake pans; a slender satin ribbon is taped to the cake board to disguise its edge.
Adorn your wedding cake with one of these thoughtful handmade touches.See the Ideas