If there's one thing we love the most about spring and summer - it's brunch season. Don't get us wrong, we love to brunch all year long, but there's something about the bright blue skies, shining sun and freshly-thawed lakes that have us thinking mimosas!
A Personal Touch
“Weddings are as unique as the bride and groom who plan them. The cake should be no exception,” says Sweet Tooth co-owner Brianna Pribek. Contrasting a soft marble background with gum-paste flowers and brooch-inspired metallic accents, Pribek created an on-trend cake that delivers an array of elegant details.
Debbie Pagel, owner of Eat Cake, designed this creation to be reminiscent of springtime blooms emerging after a long Wisconsin winter. She used a blossom cutter and press mold, plus plenty of time and patience: “It’s one of those designs that becomes meditative when creating the same shapes over and over again.”
Sized to Perfection
The three most important elements are shape, size and color, declares the Cake Lady owner Cecelia Grade. They’re perfectly balanced here, featuring varying dimensions, handmade scalloped sugar flowers, pops of metallics, and a charming pink and white palette.
The team at Meringue Bakery loves creating flora, and it shows in this ultra-realistic cascade of blooms. “Each individual petal is made with sugar paste and is molded gently to make it look like real flowers,” says owner Jen Barney. “We love clients who allow us to challenge our decorating skills.”