Wedding Cake Pictures...

[Sarah L. Haynes]

Hello Everyone,

We are trying to figure out what we want our wedding cake to look like.
Can anyone lead me to any pictures of more contemporary designs. We are
having an outdoor wedding. Colours are blue and creams (no sticking to
two particular colours for us). I would like to have some of our flowers
put into the decorating of the cake (haven't completely decided but blue
freesia, some sprigs of hydrandea flowers and whatever else comes to mind
when we figure it out).

The woman making our cake lives 200 km away and we are unable to travel
out there at this time to see some photos of what she has done.

Thanks in advance,

Sarah :-)

[SportKite1]

>From: "Sarah L. Haynes"

>We are trying to figure out what we want our wedding cake to look like.
>Can anyone lead me to any pictures of more contemporary designs.

There are lots of photos available if you search on Google - wedding cakes.

We are
>having an outdoor wedding. Colours are blue and creams (no sticking to
>two particular colours for us). I would like to have some of our flowers
>put into the decorating of the cake (haven't completely decided but blue
>freesia, some sprigs of hydrandea flowers and whatever else comes to mind
>when we figure it out).

Freesia are not blue. Hydrangea are available during the summer.

>The woman making our cake lives 200 km away and we are unable to travel
>out there at this time to see some photos of what she has done.

You should ask her to send you digi photos of her work.

As far as designs, any bridal magazine will give you many ideas what you might
prefer as far as shapes, number of tiers, platfrorms, decorative features, etc.
Do some research on your own and send them to your baker. Better that you
provide her/him with an idea what you're looking for rather than her/him try to
predict your desires.

For an outdoor wedding, I'd recommend a cake that has fondant on the outside,
and no cream/egg products that haven't been cooked. The layers can be filled
and frosted with stable buttercream, jams and then surfaced with the fondant
that preserves the interior nicely in the event the cake isn't refrigerated up
until serving.

You can choose layer shapes in rounds, sqares, rectangles, even octagons. They
can be presented stacked on pedestals or staggered on differing height
pedestals.

One of the prettiest cakes I've ever seen was a fondant cake in wedgewood blue,
with ivory decorations embossing the exterior.

Ellen