Lime Green, Coral Pink, and Teal Wedding Cake at Tibbetts Creek

Kellie and Nick were married last Friday at Tibbetts Creek Manor in Issaquah. What a delightful couple! They looked so beautiful together, and I loved that they took a few moments to swing by the cake table and chat with me during setup, before they headed off to have their photos taken.

Their three-tiered cake was adorned with satin ribbon, hand-piped dropwork swags and dot accents (in white Royal Icing), and handmade sugar flowers. The temperature soared to 96 degrees (!!) on their wedding day, so I elected to assemble their cake on site (and keep the tiers tightly wrapped in their individual -- and well-insulated -- boxes en route. Thankfully, the air-conditioned venue was much more forgiving than the sweltering outdoors... and the trip there was only four minutes from my production kitchen. What luck!



Their cake served 100 generously, divided between Classic Banana cake with cream cheese filling, and Chocolate Cream Cheese cake (with fresh organic raspberries folded into the filling).

Kellie supplied the monogram topper. The teal ribbon on the cake matched the bridesmaids' dresses, which were gorgeous. 


I created the sugar flowers for their cake in coral pink (for the hydrangeas) and lime green (for the cymbidium orchids) to coordinate with the floral arrangements throughout the reception venue.

Here's a better look at the hydrangeas (and one of the sugar leaves, too), before I placed them on the cake:


These green cymbidiums were especially rewarding to make. I just love how nature adds a punch of red to the throat of orchids like this -- so unexpected. Adding the deep red with some burgundy gel color and a tiny paintbrush helps the sugar orchid really spring to life!



Here they are, on the cake:



I added a little cluster of sugar flowers on the top, so that the couple's monogram wouldn't look too lonely:



Congratulations to you, Kellie and Nick. I wish you many years of happiness and love.