This grand stack looks like a tower of mattresses sheathed in summery, romantic blankets. It was inspired by vintage chenille bedspreads, and consists of five nearly square tiers coated with Swiss meringue buttercream, then covered with crisp panels of Swiss meringue.
Any cake frosted in buttercream can be decorated with crisp meringue flowers in shades of white. On this cake, some flowers are piped in one piece and baked in the oven, while others are piped petal by petal, baked, assembled with more meringue, and baked again; the overall effect is that of a heavily embroidered bodice. The finished flowers, which are easy to cut through, add a delicious crunch to each slice.
This playful creation unites two traditional confections. Here, meringue mushrooms, often found on buches de Noel, sprout from cake tiers iced in soft folds of Swiss meringue frosting. Black Forest cake filled with kirsch-soaked cherries stands out against the stark white icing when this cake is served.
In a cheerful tower of a cake, five deep hexagonal layers are iced with buttercream; the tiers are piped with a star tip in opposite directions for a patchwork effect. The initials are made of air-dried meringue. Extra meringue letters were made, so each delicious slice of French orange pound cake with Grand Marnier buttercream frosting could be served with its own R.
Swiss meringue buttercream icing, piped through a petal tip with a slight wiggle of the wrist, is the medium for the squiggles enveloping the Loose Petal Cake. Buttercream is soft, free form, relaxed -- and very delicious. Each buoyant, cushiony tier of this peach-tinted powder puff of a cake is almost imperceptibly elevated above the preceding layer.
A cascade of 60 piped meringue flowers tumbles down a stack of rectangular tiers for the Ribbon Rose Cake; each tier is edged in a pristine border. Each rose on this cake is piped with a single, continuous squeeze onto a flower nail and baked before being affixed to the cake with royal icing.
A Tuscan-style cake with Swiss meringue buttercream is garnished with champagne grapes and Seckel pears. A stoneware cake stand is supported by dowels inside the bottom tier. The display includes fall foliage, plums, and walnuts; the cake is served with Italian nougat candies.
This cake is as magical as the season's first flurry. Snowflakes made from royal icing are miniature at the top of the cake and larger at the bottom, giving the impression of a gracefully drifting snowfall. The tiers are frosted smoothly with Swiss meringue to resemble tightly packed snow.
Pin tucks and ruffles encircle the layers of this formal cake, which resembles the bib of a classic tuxedo shirt. Tiny sugar-paste pearls, like fabric-covered buttons, punctuate the center of each frilly sugar-paste band. Ivory taffeta ribbon trims the cake board; its picot edging alludes to the black of the suit. The interior is made up of white layers filled and frosted with vanilla Swiss-meringue buttercream and then covered with fondant.
Adorn your wedding cake with one of these thoughtful handmade touches.See the Ideas