Two orders came in this past week for cakes embellished with sugar flowers. One was for Roberta's birthday, with a celebratory message and a single gumpaste peony and its foliage. The cake was Cherry Almond (white cake with dried sour cherries and flaked almonds in the batter, layered with cream cheese filling and Michigan cherry preserves, frosted with Italian meringue buttercream, and covered with white-chocolate fondant). Candy pearls (applied one by one) and some satin ribbon decorate the base of the 12-inch round, which serves 45-50 people.
I added a special touch to the back of the cake - an edible locket painted with gold luster dust and trimmed with candy pearls:
A customer of mine, Jody, ordered this next floral cake for her mother. The flavor was Vanilla Raspberry, and we kept to a yellow and peach palette for the sugar flowers, as a nod to the sunshine-hued flowers in the recipient's garden. The cake was trimmed with blossom cutouts in chocolate fondant, textured with a Victorian lace embossing mat, and painted with "Old Gold" luster to bring out the details.