Textured Wedding Cakes

Trends
Written by
Megan McCarty Matt Burgess

{1} Increasingly feminine gowns are making a comeback this season—and they’ve inspired baker Melissa Mydlo, of The Tasteful Cake in De Pere, to create this especially romantic-looking cake. On the top two tiers she worked in a Jacobean style, painting on soft pastel colors with a small brush and luster dust. The gown-like pleats on the bottom are made of fondant, then fanned out with a texturizing tool.

{2} Edible bows accent this classic lemon cake with raspberry filling. Susan Warner of Brookfield Wedding Cakes used teeny cutters to snip out small pieces of fondant, which were then applied to buttercream frosting, giving the top and bottom tiers an appealing lacy texture. While you may not be lucky enough to have butterflies landing on your gown during the ceremony, you can at least have them flitting across your cake!

{3} Do you wear it or eat it? Or make your beloved wear it by smashing a piece into his face? We kid, we kid. Layered buttercream creates deep, satin-like pleats along the side of this cake, by Becca Curran of Craig’s Cake Shop in Verona. Each tier is decorated with a pearl border and lace design that can match the beadwork and sequin appliqués of your big-day gown. It even comes with its own bouquet, courtesy of Garden Laurels by Sager in Madison.

{4} “What’s old is new again,” says Betty Arp of  “I Do” Cakes by Betty. To get that antique look around the tiers, Betty pressed a lace mold into fondant, then dusted the frosting with a shimmery pale yellow. The scarf across the top is also made of fondant, which has been embossed with a plastic doily for a lace-like impression. But while the outside looks elegant, its inside—champagne cake with raspberry mousse—sure knows how to party!

{5} This hazelnut and apricot cake is perfect for the bride who loves floral patterns. Each one of these softly colored flowers—more than 200 of them—was created by hand, petal-by-petal. Ubaldo Mora of La Brioche stencil-cut different shapes out of gumpaste and fondant; pressure was applied to each piece with a sponge to give them all a realistically textured look. When you find out how long it took to make (two days!), you almost don’t want to eat it. Almost.

{6} Chris Olson of Chris’s Confections in McFarland wanted to make an elegant cake with a simple design, but it turns out simple is harder than it looks! To ensure the confectionary icing would dry on her lace-patterned SugarVeil mat, she had to constantly measure the humidity in her bakery. The top and third tiers are patterned with tiny dots from a handheld icing tip; “It was a lot of squeezing!” Chris says.

Dress up your wedding cake with a fabric-themed design by a local baker.


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