A Taste for Color
Just try to resist this delightful cake enhanced by a zesty lemon curd filling. Natural and yellow buttercream were piped from the same bag to create the ombre latticework. A topper of silk flowers and millinery lemons makes this perfect for a casual garden wedding.
Look up "peachy" and you'll see "splendid" -- which perfectly describes this fondant-covered cake in ladylike shades. Just as prim and pretty: the trim of royal icing pearls, picot-edged ribbons (they are adhered to the sides with royal icing and must be removed before slicing), and ribbon-flower topper.
Ripe for the picking, each slice reveals custard buttercream and fresh peach jam. Serve alongside peaches-and-cream ice cream.
Whimsical and sweet, like strawberries themselves, this cake -- with its gum-paste fruits and flowers atop white-washed fondant -- is a nod to classic Bavarian style. A basket filled with tiny strawberries tops off the countryside-chic creation.
Mini berry desserts make for enticing accompaniments. Vacherins (meringues topped with rose-water whipped cream and a slice of strawberry), panna cotta capped with strawberry gelatin, and strawberry and creme fraiche tarts all pay homage to the petite fruit.
Intricately designed, this chocolate-mint cake comes off as elegant and polished; after all, the fondant molding, cast from architectural reliefs, was inspired by the interiors of neoclassical architect Robert Adam. But cut into it, and decadence awaits. Each rich slice is laced with a minty buttercream filling.
Peppermint meringue kisses joined together by chocolate add a crisp counterpoint, as do store-bought chocolates in the shape of mint leaves.