{1} Betty Arp, namesake of “I Do” Cakes by Betty, has been twirling her whisks, just waiting for the opportunity to make a silver cake. The outcome? This design, which Arp calls her “sterling cake.” Delicate gumpaste flowers complement fresh blooms provided by Madison’s Fleurishes, and intricate black swirls were formed with a clear craft stamp—a new trend in cake decorating. While Arp’s champagne cake is her most popular option, she also recommends a tropical mix of mango, passionfruit and orange flavors.
{2} Cake artist Alicia Russell of Creative Confections paired with florist Donna Sager of Verona’s Garden Laurels to garnish this fresh and feminine design. On each tier, thinly sliced filigree cutwork adorns the white fondant for a sweetly simple look. White freesia, candy bianca roses, seed eucalyptus and Aussie ferns add another dimension to this traditional design.
{3} What could have been a basic three-tier, white fondant wedding cake turned glamorous with the addition of sleek embellishments. Mandy Peickert of Sweet! Cake Design adorned each tier, including the heightened middle level, with a lavender ribbon layered on an airbrushed band of fondant. But the real standout is a cascade of blue bom orchids, which Secret Garden Floral shipped in fromHawaii. A gumpaste bow secures the orchids while drawing the eye to the top of this floral avalanche.
{4} Inspired by the curling vines in a springtime garden, this creation by Craig’s Cake Shop features lime-green and fuchsia accents, including spirals made of flexible wire, moldable into any shape. A tall cylinder vase on the top layer holds an extra burst of flowers (provided by House of Flowers in Verona). As for flavors, the shop’s new popular combinations are vanilla and strawberry striped cake with fillings of raspberry cheesecake mousse, raspberry jam and Key lime mousse.
{5} For this classic cake with a soft splash of yellow, Chris Olson of Chris’s Confections trimmed each tier with various cutouts and pearl molds, while a wreath of fresh flowers from Fleurishes adds a fresh (and fragrant!) element. Pair a summer wedding’s light breeze with a light dessert, such as Olson’s fresh strawberry cake with strawberry cream cheese filling.
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