Here, the cake designer takes us inside her new book, Maggie Austin Cake: Artistry and Technique, and shows off some next-level floral confections.
"After making countless tiers covered with ruffled frills (see page 153 for an example of that signature look), I developed this sleeker and decidedly less girlish variation using fondant strips. This ribbon-wrap technique is fast and easy and lends itself beautifully to further embellishments, such as the watercolor painting shown here."
"Dahlias, particularly the 'Café au Lait' large variety, have become an increasingly popular choice for wedding flowers, and one I love to feature on a cake. Here, I used gentle shades of complementary colors for the cake, and the natural geometry of the flower repeats the rhythm of the gold appliqué accents. The bottom tier features blue-green frills in a very slight ombré pattern. The secret to such a light and airy look is far from conventional. The rows are applied upside down so the frills can 'open' ever so slightly once the cake is upright. Using a 50-50 mix of fondant and gum paste instead of pure fondant gives the frills more strength to stand up to humidity."