(far left) With rich lemon ruffles adorning three tall tiers, this cake is all fun and
no fuss. The confection’s delicate gum-paste ruffles soften the structured
shape, effortlessly combining classic lines with unexpected texture. Susan
Warner of Brookfield Wedding Cakes suggests this sweet treat for a spring
wedding, especially as a lemon-flavored cake with raspberry filling.
(middle left) The pink hues and subtle ombré of this rose-inspired confection make for a
romantic wedding cake. Here, Creative Confections’ Alicia Russell pairs
organically shaped fondant petals with rich rhinestone detailing for a cake
that’s entirely elegant. Looking for flavor inspiration? Russell suggests a
tequila rose cake with a strawberry crème filling or champagne with a strawberry
mousse.
(middle right) Inspired by the many layers of a peony, Ubaldo Mora of La Brioche created a
unique cake that fits any season. With a smooth golden top tier, a bottom tier
covered in lavender petals and a crown of tiny yellow flowers, this cake is a
balancing act, performed to perfection. A rich flavor combination would suit
this extravagant cake; Mora suggests vanilla/raspberry or chocolate/
chocolate-fudge cheesecake.
(far right) Chris Olson of Chris’s Confections used nine different shades of coral to
create this striking ombré stunner. To make the one-of-a-kind masterpiece, Olson
added the intricate layers of frills one by one. To complement the cake’s bold
color and texture, Olson suggests a flavor combo with a little zing, like a
white cake with lemon blueberry filling.
