Gilded Orchid Cake

I made this cake for display at the Seattle Wedding Show this weekend (Jan 7-8). If you'd like to see it in person, and you live in this region, I encourage you to visit the expo!  Details are available here:

The cake is three tiers, 11"-9"-7", with a slightly taller middle tier. The fondant is tinted a peachy-pink shade, and for a little extra pizzazz, I painted the leafy moldings, the Royal Icing dot accents, and the sugar orchids' throats with edible 24K gold luster. I chose ribbon trim in two different widths and two shades of gold, for some extra texture. I first tried placing the cake on a round stand, and somehow it didn't look right, so I brought out a 12-inch square Martha Stewart whiteware stand that I have, and I think it looks great. Perhaps the architectural nature of the gilded moldings on the middle tier were better balanced by a square, more structured stand? (Yes, thoughts like these often occupy my mind...)

The cake is part of a display that includes a fully-dressed wedding reception table, complete with floral arrangements, place settings, papergoods, and so on. My friend Tamara Nicole is the gifted wedding planner behind this display, and it's her expo-party that I'm gatecrashing with this pretty, glitzy cake. Thanks, Tamara!

If you scroll down, you'll also see some cupcakes in jars, topped with a luscious swirl of frosting and an edible gold blossom. Tamara's Pinterest board was the starting point for my confections -- take a look at it here.  (And while you're there, on Pinterest, I encourage you to follow my own pinboards.  As if you needed another online activity to occupy your time...)

Jarred cupcakes -- good wedding favors!  (And I should mention, the cake part could be baked a little lower, or indeed in a bigger jar, so that you could add lids to the cupcakes for easy transport by your guests...)