Spun Silk Wedding Cake

Jillanne and Justin's cake is an interpretation of a cake I love, and have used as inspiration before. The original design is by Kate Sullivan, of Lovin Sullivan Custom Cakes in NYC, and features a dramatic, couture bow made from gumpaste. Jillanne and Justin's version (see my pics below) has a similar bow, in fondant, but with edible luster dust to add silky shimmer. The lace/fabric flowers (bought by the bride on Etsy) add a particularly bridal touch, I think.

I delivered the cake this afternoon, to Pickering Barn in Issaquah. I've delivered cakes to this venue twice before, and I have to say, it looked especially lovely today in a color scheme of blush pink, champagne, and ivory, with vintage lace accents. A collection of pastel-colored paper lanterns was suspended from the rafters of the barn -- so pretty! -- and the tables were decorated with lace-wrapped jars containing unfussy floral arrangements. 

The cake served 100, and was Red Velvet with cream cheese filling (top and middle tiers) and Peanut Butter Cup (bottom tier). I textured the fondant on the top and bottom tiers, and attached a large gumpaste bow painted with a mixture of pearl edible luster and antique gold edible luster to achieve the look of spun silk. I love how the bow shimmered in the candlelight!

Jillanne (the stunning bride, in her ivory tulle ballgown) supplied not only the satin-and-pearl flowers that I attached to the cake, but also the vintage crystal cake pedestal on which the couple's dessert is displayed. A few ivory millinery feather wisps finish off the design (I floral-taped them to thin wires for easy removal from the cake).

I dressed up the back of the cake with some edible buttons, and trimmed the bottom and top tiers with ivory satin ribbon. Thanks to my husband, Josh, for helping me to carry it into the venue today (it was heavy! -- and my shoulder/neck are still healing).

Congratulations, Jillanne and Justin!