This is a green ombre frilled wedding cake. I love the texture that creates a romantic antique sort of look to the cake. I used a lovely subtle olive green as my base colour for this fabulous ruffle cake. The base colour is mixed with white until it gradually fades out to almost a green/white colour. Green tones are wonderful because they go with a lot of different colours.
This cake made up of 2 tiers – one is 9″ and the other 7″ just enough to give 50 -60 people a taste of cake at a wedding celebration. Each cake is layered with buttercream, covered in fondant (the white icing that goes on cakes) and then the ruffles are attached piece by piece until the cake is covered. The cake can be made using different flavours such as lemon- limoncello-lemon curd cake, delicious orange chocolate chip cake with is steeped in Grand Marnier, or just a good old chocloate cake with ganache and chocolate butter cream. You can make each tier a different flavour if you find it difficult to decide what your favourite is.
Wedding cakes are not complete until they are decorated with flowers of some sort, whether they are fresh or made from sugar paste. I love flowers and I love making sugar flowers. I used 3 different colours, lavender, peach and a very soft ivory for the roses and I also made long olive-type leaves to add some interest. I felt the cake needed a single rose on the second tier just to finish it off. The second image is a cake with 2 peonies and I think both look very different but just as lovely.
When you order a cake from me I give you a price for the cake and ruffles and then the flowers separately and then we work with your budget to decide how many blooms to put on the wedding cake. It is fascinating to see how a cake changes with the way you use and place the flowers. Please feel free to contact me for a chat about your wedding cake.