Recent Wedding Cake Posts
Photo: Mary Rosenbaum Photographs
This has been the great cake debate for years now — sugar flowers vs. fresh flowers. What are the pros and cons? Sugar flowers allow for the wedding cake to be completely edible, but it’s quite labor extensive. Fresh flowers are the opposite. Less labor extensive, but depending on the season, you can only get certain flowers imported. You’ll also want to make sure that they are pesticide-free. All in all, both provide a wow factor! So, we’ll let you decide. For more cake inspiration, visit our photo gallery here.
Photo: Christopher Bell Photography, LLC
Most couples these days are opting to have other desserts at their reception in addition to or in lieu of a wedding cake. Why? Because it also doubles as a favor! Consider displaying different kinds of cupcake flavors and icings, but make sure to label (in case some guests have food allergies) and top with fun flags that say, “I do.” See more ideas in our photo gallery here.
Picking out the wedding cake can be a really big decision for most couples. Our wedding cake was made at Creative Cakes in Orange, California and was included in the wedding package we chose from our venue. The process was so simple and fun. We decided on lemon with raspberry mousse, red velvet with white chocolate chip, and chocolate with chocolate mousse; everything was so fabulous it was hard to decide! And even though we didn’t get much of our cake that night, we have our anniversary to look forward to! Creative Cakes offers a free one year anniversary cake to all their brides.
Natalie from Natalie Galasso Designs added small clusters of red roses at various spots on the cake and a thick bed of red rose petals around the base. The cake turned out exactly how I envisioned it!
Our cake topper was purchased through Etsy, unfortunately the gal who made it for us is no longer in business but there’s tons more like it on the website.
Photography: Sargeant Creative | Cake Stand: Baker Party Rentals
Now, who wants some cake?!
Photo: Jillian Tree Photography
When picking out desserts for your dessert table, consider the season ripe with fresh produce from May to late September. Here are five mouthwatering ways to serve them:
1. Mixed Berries Chiffon Cake – From strawberries, raspberries, blueberries, blackberries and cherries, they all have one thing in common — they’re rich in antioxidants.
2. Homemade Peach Cobbler – In order to select the perfect Georgia peaches for your pies, look for firmness and a lack of blemishes (wrinkles or bruising). You’ll know they’re ripe by the smell alone.
3. Raspberry Lemon Cupcakes – Ask your baker to add a splash of citrusy lemon to the cupcake batter. It just might boost your guests’ electrolytes to keep them dancing all night long.
4. Ice Cream – As long as you can keep it frozen, your guests will love feeling refreshed after eating this ice “cream” cold treat. Provide toppings such as: crushed oreos or pistachios, rainbow sprinkles and shredded coconut. Don’t forget the syrups!
5. Banana Pudding – Spice up traditional vanilla pudding with layers of wafers and sliced bananas in a glass shooter.
Visit our dessert display photo gallery for more inspiration. Did we miss anything? Share in the comments below what you’re displaying!
Categories: Ideas + Trends, Wedding Cake
Tags: banana pudding, berry cakes, Britt Rene Photo, Cupcakes, dessert displays, Enjoy Cupcakes, Erin McVey Photography, Feels Like Today Photography, ice cream, Jen Lynne Photography, Jose Villa, pies, Riso Studio, summer dessert displays, summer desserts
Hey Buds! I wanted to briefly talk about the cake tasting Sunflower Dude and I went on. Now, our cake is provided through the catering company, and we figured it would be pretty standard, one to three tiers, vanilla or chocolate, maybe some design. I went in wanting a dark chocolate frosted cake so it would match our theme so adorably. I knew I didn’t want a “boring” white cake. Turns out that the darker the dye, the darker your teeth can be stained after eating it–not good. Especially with a white dress. I was pretty bummed when we were told this. I lost much of my vision and wanted to leave.
I think our consultant felt this radiating off of me and instead of trying to sell me some type of cake, she took out a piece of paper and a pencil and began to draw a four-tiered cake. I was kind of confused and excited. She had me look through examples of cakes they had designed before. One of them looked like lace. Actual lace, not a fondant or frosting. She took this idea I had and ran away with it! She started off with the base of the cake being a dark ivory (not quite a dark brown, but I didn’t hate it) and proceeded to design my dream cake in front of me. She pulled out samples of ribbons, cut out sunflowers from a magazine, (which I wanted on the cake) and we didn’t want a topper, so we ended up with a chocolate monogram!