Trio of Floral Cakes in Pale Green and White at Snoqualmie Ridge

I've got so many cakes to catch up on here -- there are plenty from this incredibly busy wedding season that haven't even made it to the blog yet. I'm even further behind now, since NINE cakes left the cake studio last weekend, including five wedding cakes, one groom's cake, and three birthday cakes. So, let's get on with it! First up: a floral wedding cake "trio".

Noelle and Michael hosted an extremely elegant reception at Snoqualmie Ridge Golf Club last Sunday, and I created three cakes for them (we called it a "cakescape" during the consultation process!).

The centerpiece of their trio was my version of the eternally popular Sweet and Saucy "petal bomb" cake, which seems to be popping up even more frequently than usual in recent weeks (I've seen variations of that design on the Martha Stewart Weddings FB page, on Style Me Pretty, and on the FlourGirls website). There's a reason why Melody Brandon's original has been such a hit: it's a gorgeous cake! It's feminine, bridal, and sophisticated without being fussy.

I loved making the sugar petals (they're white gumpaste, with a dusting of pale sage-apple green towards the center of the bloom), and I loved arranging them on the cake even more; it was one of those peaceful moments of cake creation when I simply get into my 'zone' and keep tweaking the placement until it looks just right.

The cake was Red Velvet with cream cheese filling, covered in a thin layer of white fondant and trimmed with satin ribbon at the very base only (I used white Royal Icing to 'caulk' the seams between the other three tiers, for a clean look).

The "cakescape" looked like this:

Noelle borrowed the three white cake stands from my collection. The stunning purple backdrop (which looked like thousands of satin ribbon roses stitched onto sheer tulle) was already in place when I arrived, which made me so happy, as the contrast really helps give the trio of white cakes some 'pop' in photos.

This cutie was adorned with sugar hydrangeas and five-petal blossoms, dusted delicately with the same sage-apple green petal dust as I used on the main cake. It was Coconut Passion (coconut milk cake filled with coconut cream Swiss meringue, passion fruit reduction, and shredded coconut).

The sugar peony cake was gluten-free Coconut Passion (for the top tier) and Mocha cake (dark chocolate sponge with espresso Swiss meringue buttercream filling) for the double-height base tier. I don't always love the process of covering these beasts (even an 8" diameter double barrel, at 9" tall, needs a 26" diameter sheet of fondant), but I do love how much drama a super-tall tier brings to the party! 

Another shot of the trio, with their pretty backdrop:

This is what the lovely Noelle had to say about her tablescape: "Our wedding cake was more beautiful than I could ever have imagined it would be. Thank you so much!"

Well, what more could I ask for?  A happy bride = a happy pastry chef.