Summer 2011 Weddings

This cake was our brother and sister-in-law's wedding cake. It was a scattered arrangement of carrot, chocolate, red velvet and strawberry cakes with cream cheese frosting. The details were unique to each cake as well, ranging from scrollwork to dot clusters like the one above. Fresh flowers matching the table arrangements and bride's bouquet were arranged to top each cake. This wedding cake was featured as cake of the month at the Wild Basin Lodge in Estes Park, CO where the wedding was held.

 

Stacked round 6", 8" and 10" cakes with buttercream icing composed this wedding cake.  Dot borders separated each layer which featured scrollwork accents and clusters of fresh flowers.

This cupcake wedding cake had a traditional 8" round top layer that the bride and groom could cut.  The rest of the cake was blue velvet and white cupcakes with buttercream frosting.

The butterflies are made of edible paper and cascaded down one side of the cupcake arrangement.

 This large four tier cake used the alternating square and round stacked layers with ribbon trim. There is scrollwork on each layer and a cascade of fresh flowers flowing from top to bottom.

Stacked but slightly offset squares layers frosted in buttercream icing composed this wedding cake.  Scrollwork adorned each layer that was defined by a dot border.  Large cascading daisies and roses flowed from top to bottom.