Monday, April 21, 2014

Calla Lily Wedding Cake

It is a great idea to match your wedding flowers to your cake, as a way to incorporate a flower theme throughout your wedding.

This Calla Lily Wedding Cake matched the Calla Lilies that were on display throughout the wedding ceremony and the reception. The ribbon also incorporated the colour of the bridesmaids' dresses.

How did we do it?

The Calla Lilies were made with gum paste because the flowers would not lose their shape once the gum paste dried.  We used a small white candy stick with a ball of yellow-coloured gum paste on the end, which we dipped in corn meal to get a textured look.  Water was dabbed on the petal section to hold it together, which worked quite well once the water had dried.

The Calla Lilies were stuck in the cake and held in place with stiff royal icing. A few were placed on the base of the cake after it was delivered to add to the 'flow' effect.

What's inside:

Chunky Chocolate Blitz - The bottom tier had chocolate buttercream with chunks of organic milk and semi-sweet organic/Fair Trade chocolate in between layers of moist, all natural chocolate cake.

Raspberry Razzle - The top tiers had five layers of moist, sour cream-based vanilla cake with a rich raspberry buttercream between each layer. Yum!

Also accompanying this cake, was a full dessert display table, which included:

  • A 'Chunky Monkey' layered Peanut Butter & Milk Chocolate Banana Cake
  • A Vanilla Cheesecake topped with Blueberries
  • A Flourless Raspberry Dark Chocolate Truffle Cake
  • Mini Chocolate Truffle Tarts (Milk Chocolate & Butterscotch plus Dark Chocolate & Raspberry)
  • Dark, White and Milk Chocolate Truffles made with real cream and organic chocolate
Being invited to this wedding was certainly a 'sweet' deal!

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