Post # 1
So everybody on earth has tried to talk me out of making my own wedding cake, but I’m stubbornly not listening 🙂 in order to appease everyone, I promised to do a trial run this winter so we’d have enough time to order a professional cake if needed (Wedding is in June). I put this all together today–all in all it took about 10 hours of work, but part of that was learning pains that I won’t have next time. I’m considering buying little white sugar flowers next time instead of making them–I hand made all the little flowers and roses you see below out of gum paste and it took forever. The gold leaf on the second tier was a challenge too–the sheets are so delicate that even touching the cake layer takes a chunk of gold off :(Also ignore the plastic daisies–they’re a stand in since we’ll have fresh flowers on our real cake 🙂 also keep in mind that I’ll take the time to polish everything a little more for the real cake. Anyway, just wanted to share pics! I’m pretty happy with the end result. Thoughts?
Post # 2
That looks amazing! We are thinking about making our own cake too. What flavor or flavors did you use for the different layers?
Post # 3
I just used cake mix this time since I was testing the decorating more than the baking for now. Our actual cake will be champagne with strawberry buttercream :). Also the bottom 3 layers are actually cake forms–we’ll cut the top (real) layer and then use sheet cake for everybody else. Then there’s no need to buy an expensive support structure system for the cake tiers 🙂
Post # 4
Wish I was that talented!
Post # 5
Aww thanks! 🙂 As I look at it more, I’m wondering if I should swap the blue flower tier and the gold tier with one another…I don’t mecessarily love the idea of having to wrestle with gold leaf on an even larger scale, but I think breaking up the solid tiers might look nice…idk?
Post # 6
What a great trial run. I can’t imagine doing this.
For my taste, the solid gold is overwhelming, I’d prefer something with less – and maybe it would be easier to place if it were more freeform or not solid?
Also I think I might go with real roses as well.
Post # 7
What is your wedding theme/colors?
I am goung to be super honest here. The decorating skill is amazing, and the sugar flowers look pro. However, it looks like you could not decide what you wanted for your cake and took all of your top choices and stacked them on on one another. They really do not go together, and the only color that ties them together is white. If you eliminted one of the blue layers and repeated one of the other layers again, it would be amazing. Or have both of the blue layers be the same blue. I would also reccomend having your fresh flowers be similar or match your sugar flowers, right now you have 3 different kinds of flowers.
I also agree that alternating solid tiers would be more visually pleasing.
Post # 8
im making my own cake as well! I like it. I think if if the dark blue layer was eliminated, it’d look a bit more attractive. I don’t think the teal and dark blue go together.
But I agree that the skill is awesome!
Post # 9
- Wedding: October 2018 - Leu gardens, orlando
You’ve done an amazing job-I wouldn’t be brave enough lol
BUT I agree with some others that they just don’t go together, it’s a bit too busy. It’s like you’ve looked at lots of different cakes and couldn’t decide so went with all of them.
Hope I haven’t offended you x
Post # 10
that is amazing!!! You made that? Amazingly well done! I feel crazy to critique but since you asked I would make the bottom tier all white. Same print and piping just all white. Show the talent without overwhleming. Gorgeous no matter what. Don’t let the haters get you down. It sounds like you have everything planned out!
Post # 11
- Wedding: April 2017 - Hogarths, Solihull
I think that is lovely. A word of advice for the flowers – roll your flower paste thinner. You need to use actual flower paste rather than normal sugar paste to get the best looking flowers.
I’m thinking of making our cake too – I did a Wedding Cake course back in March where I learnt to make all the flowers.
Feel free to drop me a message if you want any tips and I can show you a couple of cakes I’ve made with flowers if you want to see them xx
Post # 12
Well done, you’ve done a fantastic job! I love the emperor’s cushion! How do you get that effect, do you just score it?
I think the two colours at the bottom are too much together. It looks really busy. I know the gold leaf must be a pain but I think it would look better to break it up.
Post # 13
Sorry but I don’t like it. You habe done an amazing job with each tier but all together it’s too much. If that’s your style though who cares! As long as you and Fiance are happy with it.
Post # 14
Honestly, I like the mixed and matched look. It’s fun/whimsical, which you don’t see a lot of at weddings! I think the REAL trial will be to see how storage goes! How far in advance are you making the cake?
Post # 15
- Wedding: September 2016 - Blue Hound Farm
I really like it! My only suggestion would be to get rid of the larger sugar flowers near the top. It is busy, but in a good way. It’s a big trend right now to mix contrasting colors and patterns and I think you’ve done a great job translating that for a Cake. And I like the order of the layers as well, as the bottom and third layer have a metallic gold thing going on, and the second and fourth both use white.