For Natasha and Tyler’s wedding cake in Harlan, Kentucky, I really wanted to do something that was out of the box. The concept for the cake was an abstracted version of a tree stump with various fungi and mushrooms that we saw when we visited the wedding venue, Camp Blanton, an intriguing past boy scout camp in Harlan, Kentucky. The base of the cake has a tree trunk texture that is a more subtle, abstracted version of a tree. The mushrooms/fungi form a sort of natural living version of bas relief. The mushrooms have been turned gold as if by the wave of a magic wand. The sugar flowers finish the cake off similar to the concept of a fresh flower garland laying over tree trunks in the forest.
The cake needed to be a lot of things. It needed to have a fairytale essence, yet also an overgrown forest and woodland quality. These are dual aspects of Natasha’s personality. Since Natasha is a photographer and artist, something avant garde and editorial felt appropriate. After all, she did dawn the most dazzling red wedding dress and have a live wolf at the wedding! I can’t help but include a few extra images of my beautiful best friend on her wedding day. The wedding was featured in Kentucky Bride Magazine. You can purchase the issue here.
My parents, Deron, and I helped on the fresh florals, concept development, and decoration for Natasha’s wedding. My husband Deron married Natasha and Tyler, alongside me, and our family based team, making the cake, so to say we were crazy doing multiple things is an understatement. Natasha left her own reception and took all of the cake images herself, as we wanted to do an outside cake set-up. Our team had just rushed back from teaching a class in Orlando the weekend prior to Natasha’s wedding. I was also in Natasha’s wedding as the bridesmaid. We were overwhelmed
Deron and I followed a similar pattern for our own recent wedding. We were crazy with multiple hats to wear, too. Natasha’s wedding was our first go around. A similar chaos unfolded at our wedding, but with more hands and slight changes the second time. Natasha and her second shooters took the images at our wedding. She was also a bridesmaid. Natasha was also hurt from a recent car accident, which presented her difficulty, but we figured it out in the end the best we could. We did mostly everything. We made our own wedding cake. Generally at weddings, my team and I only do one thing, have four to five people fawning and babying over only the cake for the client, using any and all of our combined talents on that one object. Natasha and I took on a lot at both of our weddings, had our own difficulties, but somehow we got it all together in the end.
I think Natasha’s cake turned out to be very interesting and she was happy with the outcome. When you consider how busy we were with other things that day, even more so. I feel the same way about our wedding cake. It’s amazing that either concept was completed at all, but we wouldn’t have it any other way. Natasha and I try to help each other do what we can given whatever the current circumstances are.
Friends allow you the ability to be experimental and try new things. When you are a friend, as well as a vendor, you’re there to help them on their overall wedding, not just by making the cake or taking the images, and they are there to help you. Both of our wedding cakes and weddings are a testament to what can be done, even when you’re the planners, the florists, the brides, the bridesmaids, friends, the cake artists, and photographer all in one, for one event.
There are also challenges in working with someone that is so close to you. I always try to make a connection with my client by noticing certain aesthetic patterns they have and choose, even when they don’t notice these patterns themselves. There is always, of course, a degree of structure and separation between us. Leaving room to let their true underlying personality unfold in image-sharing and in our conversations, but still, there exists some separation from our day to day lives. Reflecting back on this cake now, I can remember how challenging it was to know the person that the cake is for so deeply and to be around them daily. It presents a similar challenge to doing something for yourself, especially in waiting for the concept that could potentially tie all of Natasha’s interests together for the design.
You’re wanting to make that connection and are listening closely for any small drop of a pin in conversation that may make you shift something, for better or worse. Different things are said, hints are given. Different requirements discussed, mushrooms were a constant element that Natasha wanted to use, and different things were said that could possibly throw you off last minute. It is challenging to be given a variety of sometimes seemingly disparate elements to work in. Working with someone who is such a close friend does not allow you, in some ways, that completely outward perspective of looking in. I know Natasha feels similarly about working with me. When two people have such strong aesthetics, one is always trying to make sure they meet the wishes of the other, while still trying to keep their own signatures. Since the recipient is so close to the project, it can be ever evolving. As I recall, it was hard to get a solid grip on a working concept that tied everything together.
When we visited the venue and saw the mushrooms growing like natural bas relief on abandoned trees, that was the concept that finally grabbed my and my mother’s attention. We stayed behind off of the trail immediately, and we went with the instinct to work with something that was found on the property where the wedding was going to take place. The juxtaposition is unlikely between vibrant fresh garden flowers and a mushroom ridden woodland tree. These things typically do not grow side by side. So, the whimsical and magical feeling that the concept brings is that someone, in our imagination, (we don’t know who) would have had to come about and place the garden florals on the abandoned tree.
I’m happy that Natasha loved both her cake and wedding. We loved our wedding, too, and are grateful for supportive friends, like Natasha, that have been an instrumental presence, not just by creatively taking images that tell our story and who we are, but by being a friend over the last few years. I wanted to try to pay that gratitude forward for both the fresh perspectives that she has given and the multitude of images of our cakes that she has forever preserved in memory through photographs for us over the years. I think it is important to be there for someone, and do all that is in your power to make them happy on one of their most special days. All of the images that are not cake images are by photographer, Hunter Leone of Three Nails Photography.
I’m so excited to finally share with you all the pictures from my very first teaching experience. In Orlando, Florida, I taught my first class: “How to Design with Sugar Flowers”. It’s been hectic, and I wanted to wait until I could upload the cake images I captured, along with some student work. Taking the cake outside the convention center to photograph made all the difference. Our cakes are intended to be viewed with natural light. This sugar flower wedding cake is an exploration in texture and color. In keeping with my message about not using fresh florals on cakes and designing with sugar instead, I thematically included many flowers that would be #poisonous if fresh, as I usually do. The anemones would go on that list, as would the bloom from a castor bean plant which includes ricinus.
Castor bean plants are ornamental in the garden, but as you may or may not know, they contain seeds that contain the poison ricin. Anyone watch the show Breaking Bad? I love Breaking Bad, and this poison did get some play on the show. Anywho, 3-4 of the seeds from the castor bean plant can kill you. Equivalent to the amount of salt you may sprinkle on an egg. Obviously, we would NOT use such a flower fresh on a cake, would we? BUT in sugar, we can, and it’s just wonderful.
I’m very thankful for such a kind and diverse group of students, and I’m so proud of their creativity in the class. Each cake and sugar flower arrangement made was entirely different. Considering essentially the same materials were available to each student, I’m so impressed by their creativity. Everyone wants to be creative, and often in these classes, you learn replication over creativity and design. I hope each of you was able to take something small away that will be useful to you going forward. Thank you The Americas Cake Fair for having us, and thank you so much to everyone who attended. I’m honored you’d want to take a class and meet us.
I have included an image below of an iPhone image of this sugar flower cake taken outside of the convention center, just to show that the coloring/ color accuracy in the professional quality images is pretty spot on!
The whole team also enjoyed one night and a day at Disney World, while we were in town! We hadn’t slept much and had been working constantly for weeks, but Deron was determined to make an effort to visit. Deron and I also managed to make a quick stop at the beach on our drive home to Kentucky, where, upon arrival, we immediately started on Natasha’s wedding cake. To say this month was hectic would be an understatement. The quick hour of decompression at the beach was needed.
I’ve been waiting to wear this shirt for weeks! Seeing it laying there in between the last few cakes. I’m now #Halloween ready. Dinner with @deroneckert at #Disney, albeit exhausted or not after teaching our class was completely worth it! Reflecting on yesterday, teaching our very first class, this morning. I’m so grateful to have had students fly in from so many different countries just to take it. It’s truly surreal and I’m honored. I will be uploading class pictures soon! • • • #hocuspocus #halloweencostume #halloween #disney #disneyworld
The class and overall experience, while very tiring knowing that the next two weeks were going to be just as crazy as we traveled home to work on Natasha’s cake and wedding, was a sensory overload. Absolutely unforgettable. If you can manage to keep going and catch up on sleep in the weeks after the chaos, it’s without a doubt worth it.
Today, we present to you a slice of magic, Kaitlyn and Eric’s celestial sugar moon garden wedding cake at Speed Art Museum in Louisville, Kentucky. Inspired by the bride’s blue-gray Hayley Paige wedding dress and multiple celestial and mystical fashion references, this enchanted wedding cake was covered in hundreds upon hundreds of hand-made edible silver sequins and stars. To add just the right dash of magic to this spellbound cake, the sequins were made in various shades to convey the effect that light was hitting the beads, giving them an iridescent quality. Real sequins do this on their own, but in edible form, this illusion must be entirely crafted by assembling the right shapes and colors next to one another. It was very important that the edible sequins have the signature punch-out in the center and proper dimension. Gilded fireflies danced among the tiers.
In addition to the mystic bead work, the cake was topped with sugar flowers whose shape took on a thematic star-like form. Sugar dahlias, nigella, and clematis are all present with some moon garden (gardens designed to specifically be seen at night) inspired sugar greenery and garden roses to finish.
Accompanying the celestial wedding cake inspired by Kaitlyn’s wedding gown, the bride wanted to surprise the groom, Eric, with a secret groom’s cake. The cake features an all sugar replica of his beloved green mini cooper car, and their four dogs, one of which is hanging out the passenger side door. The dogs include one rescue dog , one Carolina dog, and two King Charles Spaniels . They are sculpted in micro-sugar scale to match the scale of the car. The car also features some impressive structuring to elevate the roof of the car off the body, to make the cab area of the model entirely open, airy, and accessible. The tier was finished with clean black and white stripes to compliment the colors and shapes of the car. Coincidentally, it also matched the groom’s attire at the wedding The inside of the cake was a solely blue funfetti inspired version of our white buttermilk cake, with blue sprinkles inside to echo back the color of the bridal gown and main bridal cake.
Kaitlyn was a dream to work with. She was extremely detail oriented, as most of my brides are. Essentially, she reminds me of me. Kaitlyn is, absolutely, a girl after my own heart. We had many talks about fashion etc since she shares that interest with me. I think I may have found a kindred spirit in Kaitlyn. I have included a few extra event and couple pictures from her photographer Todd Pellowe. Follow Todd on Instagram here. The Weekend Wedding Warriors were also involved in this one. They come highly recommended as day of coordinators to keep your Kentucky wedding day in order! Follow the Wedding Warriors on Instagram here. It was such a beautiful wedding with such a beautiful bride (and a memorable wedding dress) !
Scott and Angie’s sugar flower wedding cake.
This cake is a perfect example of how sugar flowers can allow a designer to create a mood and color palette that fresh flowers cannot. With sugar flowers, the freedom to use floral varieties that may not be readily available at that particular time of year/ or in your area of the world. Cake tiers provide the perfect ground for sugar flowers to both grow and prosper.
Scott and Angie wanted the cake to be a textural display. We played with various ideas of how to integrate different textures into the cake design, but the way we chose to go about it in the end was to infuse texture through the various shapes, movements, and feel of the flowers.
Much like Scott and Angie’s family, the cake melds two separate cultures into one cohesive whole. To achieve this cohesion, we worked traditionally Chinese flowers, such as the lotus and peonies, into an arrangement with more commonly used western oriented flowers and style. While culture and heritage are present in the cake design, they do not dominate, and leave room for personal style choices and preferences.
With this cake, we wanted to show that the not oft-used lotus, while the star of any arrangement, can seamlessly be worked into everyday arrangements. It’s unusual form and unique center scares designers into using it on its own, or not at all.
Since lotus flowers can live for centuries, if not millennia, they are sacred in many cultures as a symbol of resurrection and endurance, which makes them perfect for any wedding.
In addition to the lotus, this arrangement houses elaborate interchanges of shapes and textures, including the concentric circles of the ranunculus and the fluffiness of the sugar tree peonies.
No one could even begin to imagine the amount of hours and workload that it takes to execute something of this magnitude, with this many sugar flowers and this many details. You are at a point working beyond your means for the love of the concept and the outcome, pushing yourself far beyond that of a normal designer, employee, or someone that you simply hire to execute a job. It is not a 9-5 job, but it also isn’t a 9-5 result. I could say this for all of our cakes.
When it comes down to the weeks prior to the cake and working these sorts of hours, it comes down to dedication. Not just myself, but my mother too. 18 plus hour days. Then you factor in two more people working to get the cake to the point that it can arrive at the venue. To execute large scale projects of this nature, it is the dedication to the work and complete willingness to give up any personal life/ be completely selfless in order to complete it. This is something that not every couple is able to understand. I am pleased that this cake turned out exactly as promised to the clients, and that we were able to see the execution of the design come to life. That’s what matters, and that’s what it’s about.
I was once asked, “What does sugar artistry mean to you?”. In this question, I break down the workload of one cake, as I am often asked, “How long does it take to make one of your cakes?” “ How long do the sugar flowers take to make?”. This was my answer:
What does sugar artistry mean to you?
Everything. Achieving a high quality of craft in the flavors, details, and overall end aesthetic of my cakes are one of the main reasons for which I live and breathe. They have robbed me of sleep, but have rewarded me otherwise in every way possible. My mother and I work on all of the sugar flowers for my cakes together. If it didn’t mean a lot to me, I wouldn’t strive so hard on every cake I do, sacrifice sleep and outings, and have systems in place to ensure that I keep the high standard that is expected on each project. I take on one wedding cake per week, at most, but, generally, I prefer only two per month. I maintain the high level of detail on my cakes by keeping the calendar small and exclusive. For one wedding cake, sugar flowers may take a full week of two people working full on, nonstop 12-18 hour days of work. 18 hour days are very common during wedding season. This is often how we prefer to work, as opposed to spacing out the sugar flower making in advance. The flowers seem to look fresher, when they are made or refreshed directly before the event. Commonly, there are last minute changes to the bride’s bouquet, as fresh flowers aren’t ordered for weddings until two weeks before. By waiting to complete the sugar flowers until closer to the event, they look their best, and we can accommodate small tweaks and last minute design alterations that make the cakes blend with the event perfectly.
Your average working person may work 40 hours a week. So, in comparison, we will complete 90 hours of work in a typical five day, 18 hour a day work week, and that’s only for one of us. When both my time and my mother’s time are factored in, we easily spend 180 hours in five days, making sugar flowers for one wedding cake, and we often work 6 to 7 days on sugar flowers for one order; so, our workload is usually closer to 168-252 hours on the sugar flowers alone for a cake. Then, there is a week dedicated almost solely to finishing up last minute sugar flower details, macaron making, preparing to bake the cake, assembly, other design elements etc. This, again, doesn’t include the hours of pre-planning, consulting, concept development, design work, and sketching. In order to maintain the freshest cake possible, the cakes are baked on a 2-day to 3-day timeline before the event, while still arriving on time at the venue for sugar flower assembly. Yes, I adorn the cake with all sugar flowers once I reach the venue. Lurking bridal parties, family members, venue staff, or not, the cakes arrive completely blank to the venue and the sugar flower arrangements are done on the spot. So, I will go to all lengths and often forego sleep for 48 hours or more in attempt to ensure a completely original and delicious end result.
Part of a styled shoot with White Cat Weddings at the beautiful historic Locust Grove in Louisville, Kentucky , this sugar flower wedding cake evokes the spirit of a hot bohemian summer. The various types of sugar greenery, including eucalyptus, rosemary, and ruscus, set the scene for the sugar coral charm peony and frilly vibrant sugar peony. We experimented with copper and gold for this cake. This design features an intricately combined color palette and includes sugar roses and scabiosa. Carefree and wild, this cake design combines both warm and cool tones to form the finished aesthetic.
This cake, to me, is a symbol of perseverance. The color palette truly did not begin to come together until an hour before we had to venture to the venue. This happens for us just like it does for many artists, but you just have to keep going until the bitter end if you truly have passion and care for your art. Within our last hour of work, we worked in the majority of the accent colors, the blue-lavender aspect, and did experimental coloring on the main frilly peony, which there was only one of! Had we failed on the coloring, it would have tragically been eliminated from the design. Never quit, not until the last minute, because if we had, this cake would only have peach, copper, sugar greenery and sunset colored roses! Every risk taken was worth it. It would have been perfect for fall without those additions, but not evocative of the sweltering hot summer mood that we wished to communicate.
Normally, I don’t do photo shoots, it’s a rarity, as planning the cake and executing it is just as labor intensive as any large sugar flower wedding cake. I heard about Shelby’s story, leaving a job teaching for a career in wedding planning, and I couldn’t find it more inspiring. When she approached me about being involved in this project, I wanted to show my support. Shelby did a beautiful job on the shoot. I can’t wait to see where the beautiful images end up. Shelby does everything from wedding coordination, to full service floral and complete event design. If you’re in need of a Kentucky wedding planner, I certainly met a nice one! Follow White Cat Weddings on Instagram here.
I got to meet Kelsey Malicote, of The Malicotes Photography. She was exuberant and wonderful, and you could see that she was very attentive to getting every shot at the shoot, as she worked constantly side by side with her husband. I love a husband and wife team. Each photo she took is noted in the caption. Feel free to pin them to your heart’s content. Follow Kelsey (Mrs. Malicote) and The Malicotes on Instagram here to see more of their work! Three of Kelsey’s images are included above, including that stunning shot of the couple, featuring Catherine Jones Kung of The Southern Gloss blog.
Catherine Kung founded The Southern Gloss as a collective way to pull together her creative interests in the world of fashion, travel and design. Being raised on a small farm in the midwest and developing a love for travel has influenced her eclectic Southern approach to style without setting aside practicality. She has been a stylist to numerous celebrities, editorial and advertising photoshoots, and has spent many years modeling for commercial and fashion campaigns. Follow The Southern Gloss on Instagram here.
I also brought along Natasha Raichel of Natasha Raichel Photography (my extremely talented best friend) to take our usual cake documentation images. Natasha knows my style and never ceases to amaze. To see more of Natasha’s work, follow her on Instagram here. I am so glad she agreed to come along. We thoroughly enjoyed our outing that day and brought along her fiancé Tyler and my fiancé Deron, to help and to enjoy the day with us. All of Natasha’s images are noted in the captions. Again, pin to your heart’s content.
I generally keep mostly to myself and work on cakes, but I’m so glad that I got the opportunity to work with these amazing women. Hopefully, we get to do so again in the future.
Brianna and Matt’s romantic sugar flower wedding cake. Brianna had a beautiful color palette assembled, ranging from a peachy pink all the way to purple, blush pinks, and dusky plum. People may believe that you need to have only washed out pale colors for something to be romantic, but I disagree. By including the darker shadows and tones, you really achieve a fully rounded out and romantic color palette. Brianna said she wanted something romantic and timeless, but by no means stagnant and lifeless. She requested a modern twist and something with a more minimalist approach to contrast the organic florals, which included sugar ranunculus, peonies, eucalyptus, roses, spray roses, cabbage rose, violets, snow berries, and so many varying tones and varieties of greenery. We decided to treat the minimal bands like delicate pieces of jewelry to add some softness to the cake design.
I try my best to capture someone’s true personality and soul in the cakes and spend a lot of time pouring over their references and reading over and over what they’ve said. In the end, Brianna was very pleased with her cake, and it’s wonderful to look at a finished cake and know that you made a connection with someone’s soul by executing the cake they always wanted, making instinctual decisions as the design process unfolds by basing all your decisions on their specific preferences and personality.
It was a rough day photographing the cake at their wedding. The sunlight was at its fullest, so it was hard to find the perfect shady spot for photographing the cake. Their wedding party enjoyed, no doubt, my struggle with Deron in this endeavor. We are entertaining, if nothing else! In the end, I’m glad there is some documentation of their cake. To me, this cake perfectly embodies the idea of traditional romance. Still full of life, but very classic.
I couldn’t express what a joy it was to work with both Brianna and Matt. They could not have been kinder and nicer to work with, their families included. A bride who is very concerned with the details and outcome, while still conducting herself in the way Brianna does is truly something to aspire to! I should try to recall that spirit as we plan our own wedding.
It is surreal for us to announce that we’ve won the Golden Tier Awards wedding cake of the year award, amongst such prestigious competition and talent, Maggie Austin Cake and Sweet Love Cake Couture. We didn’t expect it at all. It was an honor to be a finalist. Thank you so much to those in the industry that nominated us and to Rebekah Naomi Wilbur, who worked so hard contributing to this show on behalf of American Cake Decorating magazine, and to Lisa Mansour.
The awards show is a world-wide industry-specific gala, similar to the Oscars, but for cake. There are only two major awards shows in the cake industry, the Cake Masters’ Awards in England, which we were finalists in 2015 for wedding cake design category, and this one, The Golden Tier Awards in New York, New York. I am honored to have won in the first year of this major awards show. We didn’t ask for any nominations, so I am honored to have been nominated by other cake artists in the industry. I also thank all of the judges: Sylvia Weinstock, Mike McCarey, Chef Nicholas Lodge, Colette Peters, Ron Ben- Israel, Kerry Vincent, Eddie Spence M.B.E., Chef Sherry Yard, and Lisa Mansour for all of their time and dedication to the judging process.
Many people have asked which cake won. There wasn’t one specific winning cake, even though the award is worded this way. Since the judges combed everything that we had ever released on the website and on all social media, it is collectively about past portfolio work, overall aesthetic, the work completed in the past calendar year, and the ten cakes that I submitted to them that I thought represented our aesthetic best. So, the award is essentially international wedding cake artist of the year, but wedding cake of the year is fine by me!
This is very much a shared award. As many of you know I work on all of the sugar flowers together with my mother. She is not the type of person to stand in front of a crowd beside me, but she should be. We wouldn’t be where we are without her, and I’m forever thankful. Without her meticulous attention and appreciation to detail, vision, and talent, we would have never learned the true meaning of craft and the importance of executing work cleanly. We’ve built on that over the years, and it’s truly made all the difference. She deserves every bit of praise we get as a team and then some. I love you.
Deron, my fiancé, who I’ve been with for ten years, I love you. You work yourself to the bone on all of these cakes. I could never express in words how supportive you are and how much effort that you put into these cakes. You’re so talented. I’m touched by how much seeing me win this award meant to you.
To my dad, who contributes his many talents and support to our cakes, I am so appreciative and thankful. This was an unforgettable trip. We love you so much.
I also have to thank Natasha Raichel Photography for her beautiful images. The cakes exist on site temporarily, but they need documentation to live on forever. You’re an endlessly supportive friend. I’ve learned so much from you. You inspire me.
Lastly, I want to say that if I could be standing in front of a group of such prestigious peers and judges, with no employees and no interns, just me and three, sometimes four other people, then truly, anything is possible. After many years of continuous and often very extreme and isolating hard work, this has been an indescribable and unbelievable experience. I am so honored to represent Kentucky and all of my brides and clients, who’ve given and allowed me to do so much. Thank you.
2017 WINNERS I Golden Tier Awards :
BEST DESSERT BLOG- 🏆 SUZANNE BRADY - Cove Cake Design
RISING STAR AWARD – 🏆 Laura Saporiti SugarLand
BAKERY OF THE YEAR – 🏆 Růže Cake House
MASTER CHOCOLATIER AWARD – 🏆 Gerhard Petzl
ALBERT KUMIN EDUCATOR OF THE YEAR AWARD – 🏆 Chef Nicholas Lodge
CAKE ARTIST OF THE YEAR – 🏆 Chef Benny Rivera
AMERICAN CAKE DECORATING MAGAZINE PEOPLE’S CHOICE AWARD- 🏆 Tartas Imposibles by Isabel Tamargo
SPENCE AWARD FOR EXCELLENCE IN ROYAL ICING – 🏆 Manuela Taddeo
COLLABORATION AWARD – 🏆 AZZURRA CUOMO – ITALIAN SUGAR DREAM COLLABORATION
OUTSTANDING PRODUCT OF THE YEAR AWARD – Laped Italia PASTE
WEDDING CAKE OF THE YEAR- 🏆 ALEX NARRAMORE – The Mischief Maker
PASTRY CHEF OF THE YEAR – 🏆 Johnny Iuzzini
LIFETIME ACHIEVEMENT AWARD- 🏆 Eddie Spence MBE
For Madison’s sugar flower graduation cake, we wanted to do something that communicated her personality: bold, fun, and outgoing. A bright floral arrangement seemed appropriate, so a variety of peonies in pinks, fuschias, and reds came to mind. We also wanted the arrangement to have an additional burst of energy, so we utilized sugar kumquats to provide the perfect sun-kissed, citrus element. The kumquats, along with some of the peonies, were new to us. We’re very pleased with how they turned out and the level of realism we were able to achieve. As always, every item was hand colored, much like a painting. To make the bright floral arrangement pop even more, we bordered the tiers with black and white scallops, which provided a perfect backdrop for the explosive and fluffy sugar peonies, peony buds, and fruit.
Propped against the bottom tier is an all edible, sugar stationary with Madison’s monogram and a bow incorporated into the design. The stationary was designed by our wonderful graphic design connection, Justin Howell. He created the design especially for Madison to incorporate her requests for both the monogram and bow.
Grounding the overall design are several loose sugar kumquats strewn across the tabletop, as if they have naturally fallen from their branches, one by one. This cake explored color, texture, and a cohesive mixture of matte and shiny finishes.
I hope this is the preppy cake that Madison wanted! I think it captures the essence in a relaxed and refreshing new way. I don’t usually do monogram cakes, but I find that incorporating monograms subtly, like this customized stationary, or custom designed, for use in some of our wedding cake designs, can be a personal touch that aligns with the client’s wishes for monogram incorporation. This one is the perfect graphic touch.
We have some exciting news! Last week, I received a phone call informing us that we were one of three finalists in the wedding cake category for the first year of the Golden Tier Awards. The awards show is industry specific, similar to the Oscars, but for cake. There are only two major awards shows in the cake industry, the Cake Masters’ Awards in England, which we were finalists in 2015 for wedding cake design category, and this one, The Golden Tier Awards in New York, New York. I am honored to be involved in the first year of this major awards show for cake based in the United States. We didn’t ask for any nominations, so I am thrilled to have been nominated by other cake artists in the industry.
Being top 3 internationally for wedding cake designers this year is an absolute honor. Hearing the feedback from some of these judges about our sugar flowers and cakes was surreal. I will cherish those compliments forever. There were nearly 200 semi-finalists. I am told that the judging process was rigorous; so rigorous that they almost lost a few judges along the way, as some spent 20 plus hours judging this category. We look forward to attending the awards ceremony, which is a black tie event in NYC on June 10th. I had no idea who the judges were for this category, but I was floored when I heard the list. The judges were: Sylvia Weinstock, Mike McCarey, Chef Nicholas Lodge, Colette Peters, Ron Ben- Israel, Kerry Vincent, Eddie Spence M.B.E., Chef Sherry Yard, and Lisa Mansour. Mom and I both said we are glad we were oblivious to the judging panel, as it would have been very nerve-wracking. To have our work in the hands of many pioneers and leaders in this industry will be forever memorable. To be a finalist among such talent is an honor in itself.
I am honored and thank those in the cake industry who nominated us and the judges for all of their time. I also thank all of my wonderful clients. You are the reason these cakes exist, and I’ve loved designing them for you. Your openness to design and creativity never cease to amaze me. I am blown away by how different each of you has been. Your small nuances in personality influence the direction of the designs. That’s why I retire each design after it’s been made, because they belong to you and no one else. I am honored to have been part of your lives and I hope I’ve been able to communicate aspects of your personalities visually that words cannot. Thank you so much to everyone, including all that follow our work and support us!
The perfect birthday gift to herself, Leslie’s bright and happy sugar flower cake could brighten anyone’s day and would be just as well suited at a wedding, It could have easily been a perfect Kentucky wedding cake. By utilizing bold colors contrasted with black and white stripes, this beatific cake offers something uplifting to see in your feeds. To achieve such intense color and saturation in sugar flowers is no easy feat. But from the hyper realistic finishes of the sugar anemones, peonies, cabbage roses, roses, ranunculus, and berries to our new additions of parrot tulips and craspedia/Billy balls, we are thrilled with both the cake results and the photos. Photographed in the garden at home, in Whitesburg, Kentucky, we wanted to experiment more with how the sugar flowers looked when taken into what would be their natural environment, the garden, and we threw in a few studio images for good measure. As a finishing touch, we planted sparkler candles among the sugar flowers, which seemed appropriate since Leslie went on a Vegas birthday trip the following day.
Featured in the latest issue of American Cake Decorating magazine. Positioned before a deep purple background, this emerald inspired cake truly stands out. The concept for this cake is inspired by naturally occurring metallic colors and marvels found in nature. To contend with these natural marvels, other elements in the design have been dramatized in the spirit of fantasy, exoticism, and escapism. African elements intermingle with French mouldings and design motifs, for an unlikely scene and fresh juxtaposition. By highlighting some of the beautiful natural elements found in Africa and in setting them in a European base, an evocation of travel is achieved. A visual representation of the sensation of achieving unfamiliar knowledge through world travels and returning back home again, to achieve one whole, newly blended self.
To fully encompass the emerald concept, the inset emeralds on the second tier were accompanied by a surrealist vision of gilded African olive branches, which were spotted with African olives made of edible isomalt emeralds. These branch arrangements on the third and fourth tiers converge on a delicately strung isomalt emerald. Found amongst the three-dimensional sugar emerald olives and the African olive branches are small olive blossoms of golden sugar, the center of each includes handmade sugar stamens tipped with black edible pollen.
Not to be a one note, or one color, exhibition of sugar work, the cake is not limited to only emerald gems. Instead, both gilded and jewel encrusted sugar figs are incorporated throughout the arrangement, which mimic the teardrop shape of the hanging emeralds. Since unripe figs have hard green exteriors and pulpy red centers, we tiled individual beads of isomalt emeralds, red beryl (also known as red emeralds), and isomalt diamonds to coat each gem encrusted sugar fig. Each bead had to be painstakingly made by hand before application to the sugar figs could even begin. Miniaturized gems were also applied along the back of the black caterpillar you see atop one of the gem encrusted sugar figs, nestled along the base of the cake. However, the diminutive caterpillar was not the only sugar figure on this emerald cake.
The crown jewel of this cake, or should we say crown bird, is the painstakingly hand sculpted sugar emerald starling. As a bird native to Africa, the emerald starling subsists partially on figs, which could be why our sugar emerald starling seemed rather cozy with one of our gem encrusted sugar figs. To bring the exotic avian to life, each individual feather was hand cut and veined before being applied to the all sugar sculpture. To allow the bird to stand on its own two legs, the bird sculpt had to be secured on a special structure that elevates both the bird’s body and tail off the surface of the cake. Lastly, hand painting allowed us to bring the sugar emerald starling to life, in all its metallic splendor.
In addition to the sugar emerald starling, jeweled figs, gold sugar flowers and foliage, sugar marble berries offered the cake another metallic element. Like emeralds, figs, and emerald starlings, marble berries can be found in Africa. Composed of shades of blue, green, purple, and more, marble berries are the brightest biological substance in nature, and their brilliant metallic color comes not from a pigment, but from specialized structures in the cells of the fruit itself, much like the feathers of a peacock.
Opting for black fondant allowed the cake and backdrop to exude an air of fantasy and escapism that they would have been otherwise unable to convey had the tiers been white. By darkening the overall scene, the black cake pushed the edible isomalt emeralds and other sugar details forward visually and allowed them to stand on their own, uninterrupted by stark infusions of white. When all of these edible design elements come together with the purple background to form a cohesive color palate, the resulting cake is an ocular feast befitting any romanticist’s dreams.
We thank you for taking the time to read the full descriptions of our conceptual cake designs. They give insight and explanation behind all of our cake designs, and are vital to the overall understanding of our pieces.
Images by Natasha Raichel Photography.
Tori and Nick’s sugar flower wedding cake at Berry Hill Mansion in Frankfort, Kentucky. Evoking the spirit of Spring, this cake’s color palette felt perfectly in place as it drove to its venue, past flowering purple plants, beneath red bud trees, and along rows upon rows of lime green foliage. Cloaked in light purple fondant and grounded in stunning gold architectural moulding, the cake was enveloped in a flourishing sugar flower cascade, which included white peonies, sweet peas in shades of purple and blush, delicately crafted green viburnum, and lavender all of which grew up and over the striking background the fondant and moulding provided. The sugar flowers had many wedding guests questioning whether the sugar blooms were real flowers.
No fewer than eight shades of French macarons were dyed in shades of purple, blush, and green, to give a playful and inviting mix to the delectable bite size desserts. The antique gold serving pieces complimented the historic architecture of the venue, while elevating the lighter color palette with regal and Parisian flair. The dark, wood molding and trim encasing the venue’s stunning, natural-light emitting windows offered a beautiful, well lit backdrop for the cake.
Post Production by Natasha Raichel Photography.
Proving dark navy blues and blacks are a divine color match, the elements of these cakes coalesce to evoke a transcendental fantasy. Accompanied by a pair of matching chandelier cakes and bathed in their candlelight, our bas-relief cake evokes a feeling of breathtaking opulence. While the flames of the two domed, Orthodox cathedral inspired cakes place a spotlight on the striking facets of the central cake’s sugar bas-relief, they also bring a fantastical drama all their own. From the edible isomalt rubies and sapphires embedded within the brass chandelier details to the ceremonial drip candles held up by sugar adorned arms lodged in the tiers of the cakes to the brass featured throughout the design, the accent cakes stand grand and emit a sacred majesty befitting the 14th to 17th century Byzantine era that partially inspired the collection. A wedding is a holy affair, so the collective mood for this mock reception, along with the featured trio of wedding cakes, is equal parts sacred and dramatic.
The crown jewel of the entire display is the sugar Victoria Crowned Pigeon, which receives its name from English Monarch Queen Victoria. Hailing from New Guinea, the exotic bird illustrates the natural beauty that comes from the complimentary combination of blue and black and provides an exotic, yet regal element that would have been at home in traditional sugar work and begs to be carried over into modern day.
In order to incorporate characteristics of the central cake into the accent cakes, the sapphires were selected to reflect the deep blue of the sugar-sculpted Victoria Crowned Pigeon’s plumage, the rubies mimic the red of the bird’s irises, and the surreal tiled feathers atop the domes work as a callback to the bird’s own tiled feather details, while adding an additional architectural component that harken back to not only the exterior architecture of Orthodox monasteries, such as the Kiev-Pechersk Lavra, but also to the ostentatious, sugar art pieces of the royal courts of Henry VI in 1429, Elizabeth I in 1582, and Louis XIV and James II in the 1600s that found similar inspiration in the natural, dramatic, extravagant, and exotic. In fact, sugar art dates back to around 4000 B.C. Papua New Guinea, home of the Victoria Crowned Pigeon, and 3500 B.C. Egypt and reached their zenith in the European monarchies of the Late Medieval Period and beyond, culminating in the beautiful sugar work created today.
Also inspired by the haunting, romantic chamber music composed by the likes of Thomas Tallis and other early European greats, the feel of the music inspired achieving a visual, rather than musical, representation of solemn mood. The use of candles on the accent cakes was designed to emulate the sacred ritual that candles play in ceremonies, which is why we opted for traditional drip candles. While the candles dripped on the tier below, they gave a level of theatricality that non-drip candles would not. To alleviate the spread of wax, regular candles could be utilized instead.
The cakes are a sample of a larger styled wedding shoot with Natasha Raichel Photography, originally completed in May 2016.
Big news! I am excited to announce that I will, very nervously, be teaching my very first class, “How to Design with Sugar Flowers”, at The Americas Cake Fair in Orlando, Florida this October! I’m truly honored to be asked to instruct. Check out the link below if you’re interested in signing up! I would love to have you!!!
Class Description: Alex Narramore of The Mischief Maker demonstrates the dangers associated with decorating cakes with fresh flowers, the benefits of using sugar flowers instead, and how to take a sugar flower cake from a sketch to the centerpiece of any venue.
Guys! I am so excited to share the news! Kentucky Bride Magazine asked me to give them a peek behind the scenes and interview recently! I am thrilled and shocked to see that we have a four-page spread! So, excited!!! 🤗 ! Thank you as always to Natasha Raichel who provides such beautiful cake images always! Here’s a video sneak peak, make sure you get the issue in your local stores or here at:
PS. : Kentucky Bride, your tissue wrapping is adorable. 😍
PPS: Melanie Veneracion Parker, Ashley Watts, Andrea Blackburn, Tessa Hardin, Jemma Domenica Gayheart, Jennifer Noble Jones, Kristian Goli Jones all of your cakes are in or are mentioned in the issue!
Melanie and Solomon’s dessert table and fresh floral display at Butchertown Pointe in Louisville, Kentucky. The black dessert table perfectly complimented the black gridded lines of the windows. Placed against the natural light provided by the wall-to-wall windows, the flower arrangements on the table appeared to be floating in their tall glass vases and matched the accompanying sugar flowers splendidly. We originally intended to have the flowers of the dessert display be an exact mirror of the sugar flowers used on the cake, but, as always, you can’t demand what you want from fresh flowers like you can from sugar. We chose very organic flowers, including celosia, ranunculus, and white peonies, to contrast the contemporary, slender vases. The separated clustering of individual flowers in their own respective vases allowed each flower to shine in its own right.
As for accompanying desserts, we offered two options for wedding guests to indulge in. First, we provided gilded trays of white buttermilk cake truffles, covered in tempered Lindt white chocolate—NOT candy melts—and topped with a piece of 23 carat gold leaf. Second, but never least, we served custom-dyed macarons to match the cake. The antique gold serving pieces went a long way in giving the contemporary venue and dessert display some contrast.
Also featured in these images is the sugar flower wedding cake for the same event at Butchertown Pointe in Louisville,Kentucky. Partially inspired by a photograph taken of lively, beautiful flowers and partly from the color of a sash on an Elie Saab dress, the cake’s slight patina green shade of fondant was enveloped in a cascading variety of fall inspired sugar flowers. Three varieties of sugar dahlias, including ball dahlias and October Sky dahlias, formed the base of the arrangement, while eucalyptus, orange and white ranunculus, and silver brunia rounded out the design. The vibrant oranges and yellows along with the muted dark peach and coral colors popped against the pale eucalyptus toned backdrop, as the white sugar ball dahlias and ranunculus balanced the design and completed the interconnected puzzle of an arrangement.
Also mimicking the color of the Elie Saab sash was the custom cake table linen, the structure of which was assembled similarly to a haute couture gown. The texture of the linen was complimentary to the industrial space, and we strived for the over-the-top, structured, billowing, glamorous shape of the linen to contrast with the industrial style of the venue. The orange accents of the venue itself and the exposed piping and beams worked well with the cake and dessert tablescape’s autumnal aesthetic. All of these images were captured beautifully by Natasha Raichel Photography.
Melanie and Solomon’s sugar flower wedding cake at Butchertown Pointe in Louisville, Kentucky. Partially inspired by a photograph taken of lively, beautiful flowers and partly from the color of a sash on an Elie Saab dress, the cake’s slight patina green shade of fondant was enveloped in a cascading variety of fall inspired sugar flowers. Three varieties of sugar dahlias, including sugar Ball Dahlias and sugar October Sky dahlias, formed the base of the arrangement, while eucalyptus, orange and white Ranunculus, and Silver Brunia rounded out the design. The vibrant oranges and yellows along with the muted dark peach and coral colors popped against the pale eucalyptus toned backdrop, as the white sugar ball dahlias and ranunculus balanced the design and completed the interconnected puzzle of an arrangement.
Opulent metallic gold borders anchored the already divine cake with subtly organic, yet glamorous, moulding and tied back in the leaves and flowers found throughout the rest of the design. A plethora of sugar foliage, buds, and flowers covered much of the cake, without teetering into excess, and allowed enough of the cake and moulding to show through and provide a divine backdrop for the floral showcase.
Also mimicking the color of the Elie Saab sash was the custom cake table linen, the structure of which was assembled similarly to a haute couture gown. The texture of the linen was complimentary to the industrial space, and we strived for the over-the-top, structured, billowing, glamorous shape of the linen to contrast with the industrial style of the venue. The orange accents of the venue itself and the exposed piping and beams worked well with the cake and dessert tablescape’s autumnal aesthetic.
Captured by Natasha Raichel Photography.
Andrea and Brandon’s sugar flower, fall wedding cake in Paintsville Kentucky. A textured variety of sugar foliage, buds, and flowers adorned the cake, which was enveloped in a custom-colored lilac fondant that allowed the burgundy shades of the chocolate cosmos to pop forward. As captivating as our new chocolate sugar cosmos were, one flower doesn’t make an arrangement, so we accented the cosmos with purple and ivory sugar roses, gilded acorns, purple kale, gold ferns—for an additional metallic element—and an assortment of buds, leaves, and other foliage and flowers. In addition to the inspired floral arrangement, the cake design was finished off with enchanted, spiraling molding. Each piece of the puzzle, that was this particular cake, attributed to the final product: an autumn cake that represented the colors and feel of fall without veering into the drab, muddled palette many often associate with the season.
Captured by Natasha Raichel Photography.
Evelyn and Jonathan’s sugar flower and sugar lace wedding cake at Skytop Lodge in Skytop, PA. This towering #cake stood at 5 ½ feet tall before it was placed on the table to achieve a final overall height of 8 ½ feet. Slender and contemporary, with contrasting jewel tone organic sugar flowers dripping down the tiers, it is a reimagining of lace in wedding cakes. The sugar lace is shown in a vibrant, fresh, contemporary light, which is in contrast to the 23 K Edible Gold Leaf inset portions and jewel toned flowers. The sugar flowers include: peonies, cabbage roses, ranunculus and Italian ruscus. This glamorous wedding cake is anything but traditional.
Post Production by Natasha Raichel Photography.
Ashley and Mike’s Blush and Gold Sugar Flower Wedding Cake at Jenny Wiley State Resort Park in Prestonsburg, Kentucky . The blush wedding cake was draped in a cascade of detailed sugar flowers, including sugar roses, cabbage roses, peonies, hydrangeas, greenery, and buds. In addition to our specialty sugar flowers, Ashley and Mike’s cake offered us the opportunity to practice with French, ornate, gilded moulding embellishments, a whimsical yet stately design element we don’t always have the luxury to play with. Elevated on sugar feet, accentuated by a moulding bow ascending from the cake’s swagged base, the cake was decorated from the stand to the top tier in a variety of borders, along with a few higher placed swags to tie in the base moulding. To further cement the evocation of a storybook essence fit for a princess, we integrated a flourish in the custom cursive monogram of the lovely couple’s initials, and we topped the whole design off by trickling sugar rose petals down the tiers.
Lydia and Toby’s Sugar Flower Wedding Cake and Fresh Flower Ceiling Dessert Environment in Manchester, Kentucky. The main wedding cake was enveloped in a plethora of intricately crafted delicately arranged sugar café au lait dahlias, roses, greenery, and climbing wild sweet peas. The café au lait dahlias were a new addition to our ever growing roster of sugar flowers. The cake was sleek with gold metallic highlights that allowed the organic sugar flower arrangement shine.
A challenge for this wedding venue was to create a structure that would support the weight of the #floral ceiling, which weighed in at well over 400 pounds. The supporting structure had to span 25 feet, which we achieved by placing 10.5 foot columns on either side of the central beam. The display was constructed in a manner that allowed it to blend in with the walls and surroundings and phase out of frame for pictures. The structure was designed, built, and painted to achieve that goal. In the end, the structure faded flawlessly into the background of the event, while providing complimentary architectural elements that appeared to be part of the venue itself.
The flowers for the overhead floral display included over four hundred long stem roses, supplemented with dozens of additional specialty David Austin roses, Cafe au Lait Dahlias, English roses, and white bride protea nestled among 1200 stems of Italian Ruscus. The smell of the fresh flowers was intoxicating, and it provided a much needed focal point for the event. Accent flowers included white statice and additional specialty roses, which were selected for their scent.
The main table was flanked on either side by two additional dessert tables. One featured a macaron display, while the other showcased a 23 K gold leafed groom’s cake, designed to complement the main wedding cake. The selected sugary accents included specialty rosé flavored gummy roses from Germany, along with gold dragée almonds from Italy. The jars were finished off with traditional, family favorite sweets.
The groom’s cake flavor was given as much attention as the main cake, and offered guests a different, yet equally flavorful dessert. Best described as a Chocolate Kahlua Cake, the groom’s cake flavor included vanilla beans, homemade vanilla extract, almond, buttermilk, Kahlua, and coffee. Within the layers of Chocolate Kahlua Cake, guests could find a whipped chocolate ganache filling. Encapsulating the Chocolate Kahlua Cake was a Kentucky favorite, not to mention quite the tongue twister: bourbon cream buttercream. The bourbon cream buttercream featured vanilla beans, homemade vanilla extract, and, of course, Buffalo Trace Bourbon Cream. As if three components were not enough for one cake, each layer was drizzled with salted butterscotch sauce and sprinkled with Lindt dark chocolate shavings.
Lydia and her mother were a dream to work with throughout this process. I had a blast talking with Lydia. She is truly a joy to work with and an absolutely crazily amusing bride. To prove this point, here are the captions Lydia made for these photos herself:
In lieu, of jokes, I do have to elaborate and share a story that communicates Lydia’s thoughtfulness. Lydia actually gave one of the sugar roses to an elderly woman her mom and dad go to church with, who was unable to attend the wedding. Lydia’s mother took her a sugar flower and the woman started crying. Lydia reports Ms. Jewell said it was the most precious thing, and it made her feel like she was part of their wedding, even though she couldn’t be in attendance. She asked how they could possibly give one away. They’re an endlessly thoughtful and lovely family and this example exemplifies that to the fullest. This story is one of the best uses for what you can do with sugar flowers after the wedding cake is disassembled. You can make people that wanted to be there but couldn’t, feel as if they were still part of a big moment in your life. I couldn’t be more thankful to have such a wonderful family and couple to plan with for two years. It was an amazing experience.
Post Production on Cake, Sugar Flowers, Details- Natasha Raichel Photography.
Overall Tablescape Images, Couple Imagery, Wedding Details and Macaron Ring Picture - Amy Wallen Photography
Kristian and Micah’s sugar lace and sugar flower wedding cake at Talon Winery in Lexington, Kentucky. The design was inspired by the champagne and lace covered wedding dress Kristian wore during her ceremony. She later changed into another dress, a gold elaborate Indian gown, for the reception. Kristian wanted the cake design to focus solely on lace, and I actually had to beg for the one sugar flower that was included! No really, she did clear me for 1-3 sugar blooms, though, but I kept it minimal, something to draw the eye upward, because I knew something fabric inspired was more in tune with the casual, relaxed vibe they wanted for their vineyard wedding.
Once it was baked, this lovely took all three of us 21 straight hours of lace application, cutting, and beading. Not just being awake 21 hours, mind you, our hands were moving and applying for 21 straight hours. We rarely sleep before a cake delivery/the wedding day, but this was a different sort of constant work, as it was lace based, which was something new for us to cover a whole cake in. It is topped with a sugar peony and gilded sugar leaves.
Once we got to the venue, Talon Winery, the AC was out. It was 98 degrees on the thermostat. This cake managed to stand for a lot of hours in that kind of heat. I’m almost certain this is due to the fact that the cake flavors were all able to be kept out of the fridge, and the cake was not put through the brutality of multiple drastic changes in temperature, such as moving it in and out of the fridge. There were some last minute design changes made, while working in the extreme heat for an additional two hours. However, I still find the design to be very close to the original concept. I am surprised we got the sugar dough to perform at all in this sort of condition. For this, I am both grateful and amazed.
Kristian and Micah were truly wonderful throughout all stages of this entire process, both the design stage and wedding day. Kristian, who was in grad school for writing at the time, kept me laughing with her witty messages. Micah was so wonderful to Mom, Deron, and me on the day of the wedding. He was constantly asking if we needed anything to drink, kept me from walking up a ten mile road in sleepy delusion to find the wedding planner, and worked to remedy the air situation by trying to bring in fans and have them set up for the reception. These small acts of kindness actually inspired me to write this update on our Facebook page a few days after:
“I just wanted to take a minute to say how grateful and thankful I am for all of you. Thank you to everyone who stops by and says a kind word or shares a compliment. It truly means the world to me and to all of us. It’s not a special holiday, but it doesn’t take a special reason to say thank you. I’m so grateful for my family and Deron (who is my family) who have helped me through this entire wedding season thus far. We’ve pushed ourselves creatively this year even further, which does tend to take a toll on all of us, both physically and mentally! I am so so thankful to my brides, who have allowed me to form close relationships with people who were, most often, previously complete strangers. These people have ended up showing more gratitude, consideration, and more kindness even, at times, than people we actually know more closely. These special individuals make this rewarding. Whether it be asking my mother if she’d like a drink of water in 98 degree heat or helping us carry things from here to there, calling to say how much you loved everything the night of your wedding, or leaving a review unprompted the very next day, these things have meant the world to me this year and every year. Each time they happen, I am restored another dose of happiness and respect for people and humanity. I try to push myself on each and every cake to bring out the very best of my brides and their personalities and having a greater belief in overall goodness and their overall goodness really pushes me even harder to make them happy, to represent them truthfully in their final cakes, and to present a point of conversation for all of their guests. I will be posting some of our latest work soon. Thank all of you so much! 💕💕💕”
I am so glad that Natasha Raichel Photography was there to capture these gorgeous images! The images of Kristian and Micah are stunning, as are her images of the cake! Everyone pulled together that day and had a wonderful time at the wedding. The cake flavor is our signature white buttermilk cake and a custom bourbon and ginger flavor originally/specifically created for Kristian and Micah detailed in a previous post below.
An ode to Kentucky wedding cake for Charlie and Julie’s wedding this past weekend at Richwood Plantation in Milton, Kentucky! The design includes a dimensional/sculptural sugar flower cascade, which was arranged into real tiers of cake made in two varying intricate flavors. The sugar flowers include goldenrod/solidago, our state flower, peach stock/apricot flowers, lambs ear and Dutch tulips that crawl and wind up the overgrown cake in a captivating color palette of peach and deep yellows. The flower and color combination of goldenrod and classic flowers, evokes the feeling of a romantic still life against the pale blue wall. The cake also includes a bold metallic and dimensional sugar hand-cut state, and lots of sugar ruffles edged in gold, which mimic the ragged and graphic edges of Kentucky.
The cake includes a Bourbon Ginger Cake, which I’ve detailed below in a previous post and my signature White Buttermilk Cake. As always I have so many people to credit. My mother for her beautiful work on these sugar flowers, Deron for every task in between, and my father for contributing coloring efforts, and Natasha Raichel Photography for taking the time to train me beforehand to take my first cake images and for cultivating them afterwards, while including me.