A Hexagonal Cake with Cymbidium Orchids

I was off to the gorgeous Willows Lodge bright and early this morning to deliver Tami and Jeff's hexagonal wedding cake.

The cake's four white-fondanted tiers served 130 guests generously, divided between Coconut Passion (light coconut cake, coconut-milk buttercream, and passionfruit reduction) and Mocha cake (dark chocolate sponge, filled with silky espresso buttercream, and frosted with milk-chocolate Swiss meringue buttercream).

I LOVE making orchids out of sugar. When the idea of burnt-orange cymbidiums came up during the cake consultation I had with the bride and groom back in February, I couldn't resist! (Those burgundy-dotted orchid throats were especially satisfying to paint.) We also decided to bring in a few little bunches of sugar hydrangeas in purple and blue, along with some sugar foliage as an accent, to tie in with the couple's rich color palette of orange, purple, and blue. The bride designed beautiful invitations for her wedding, and as a nod to the scrolls that they featured, the cake is adorned with a stenciled design in purple Royal Icing. Rows of piped white dots add a little extra texture.

Congratulations, Tami and Jeff!