Photography: Anita Calero1 of 14
With a Flourish
The intricate scrolls on this cake by Wendy Kromer recall those used in calligraphic ornaments. Adapted from clip-art books, they, along with the monograms on the middle tier, were traced in royal icing and attached with more icing.
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Are you looking for inspiration for your cake decoration? Why not take your cue from a gorgeous piece of fabric, like the damask cake featured here?
Photography: CRAIG CUTLER3 of 14
Pulled-Sugar Ribbon Cake
These shimmering platinum-blue ribbon bands and this triple-loop bow were pulled and formed from sugar. The rectangular, fondant-covered cake is displayed on a hotel-silver tray with a traditional ribbon-and-cross border.
Photography: Frank Heckers4 of 14
Here, sweeping lettering adorns icing on a geometric cake by Wendy Kromer; placed end to end, the arcs and swirls seem more like a graceful pattern than initials.
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Robin's Egg Cake
Flecks of vanilla bean in buttercream icing give this cake the appearance of one of the most enchanting harbingers of spring: a delicate robin's egg.
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Finely formed ruffles and bows, sleek silk binding, and impeccable pleats -- these are the special touches that set apart an elegant custom-made dress or suit. The same details, formed from sugar paste, make a wedding cake to remember.
Photography: William Meppem7 of 14
Royal-Icing Monogram Cake
A simple square cake is a literal translation of a wonderful old letter found in a vintage-paper and print shop. The royal-icing monogram is surrounded by a rolled-fondant flower garland on a blue background.
Photography: Dana Gallagher8 of 14
Fondant that has been tinted ice blue blankets this cake, like snow in the shadows cast by a winter sun. Real pinecones flocked with royal icing and glistening with sanding sugar are accented with finely wrought chocolate pine needles; they add a natural-looking texture to the cake's modern lines.
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The icing-like trim on jasperware, developed in England in 1775, translates well to a wedding cake -- piped here in royal icing. This cake and base were covered with fondant; gum-paste leaves adorn the base and top.
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For a wedding by the beach, a coral motif is always in fashion. New York baker Gail Watson piped coral branches in royal icing on fondant-covered tiers. Cotton fabric pinned around the cake board echoes coral's other famous hue. Sand-color fondant blankets the board.
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Asian-Inspired Wave Cake
On each tier of this modern creation by Wendy Kromer, a different wave design (three in all, impressed with double-thick rubber stamps) graces the fondant panels.
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The swags, which start and finish with a bow, ripple and flow like fabric; delicate dots of buttercream icing imitate dotted swiss.
Photography: William Meppem13 of 14
Stacked Monogram Cupcakes
In lieu of a more classic wedding cake, white cupcakes -- topped with swirls of sugary buttercream icing -- gain a sense of stature when placed on a tiered stand. Frilly lace-doily trim decorates edges.
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This cake has square layers, pale-blue icing, and sugar calla lilies.