Hello again, and. Happy 2013 to you all! It's almost the end of January and things have been wonderfully busy in the cake studio. I've met SO many couples this month for cake consultations, and have six (SIX!) scheduled for this weekend. In other words, my desk and pinboard are thoroughly plastered with cake sketches and design ideas, and the year is off to a magnificent start! I think a little catch-up blog post is entirely in order, no?
So... let's get to it!
Ramus and Fahm were married at the Edgewater Hotel last July (on Seafair day, actually, which meant getting through the crowds and circumnavigating the blocked-off downtown streets, with five boxed cake tiers in the car, was nothing less than a nail-biting adventure). Alante Photography (oh, I love working with friends!) captured some fantastic images as I assembled the couple's five-tiered cake on site during the cocktail hour. Kimberly (of Alante) even put the cake-assembly shots into a slideshow for me! Click here to see the video!
Some stills for ya, of Ramus and Fahm's cake under construction:
The towering cake served 200-plus and was covered in a thin layer of white chocolate fondant, before being painstakingly adorned with a combination of gumpaste 'string' swags (created with skinny ropes of sugar dough in coral pink) and actual piped stringwork in coral pink Royal Icing. I accented the swags with piped dots, and finished off each tier with narrow satin ribbon in pale pink, as requested by the bride. Ramus and Fahm had asked me to decorate each tier in a slightly different way, aiming for a look that blended the traditional with the contemporary. I think the 'clean' nature of the swag-and-dot design successfully achieves that balance between modern and classic.
Sugar peonies in white, sugar tulips in dark pink, and five-petaled blossoms in fuschia (also made from gumpaste) were arranged into a lush floral topper with some green sugar leaves for some contrast. I loved working with Ramus and Fahm, and wish them a long, joyful marriage!