A Sweet Wedding Cake

This three-tier wedding cake is perfect for a spring or summer wedding. Frosted with an ivory vanilla buttercream with a smooth texture makes an ideal foundation to be embellished with fondant swags flowing like the silky fabric of a wedding gown. Adorn the cake with fresh orchids or flowers of choice, which are also carried by the bride in her bouquet. This cake is a picture of simple elegance.

This particular wedding cake was created during my first attempt at working with rolled fondant for a client. It was delivered to a small venue 40 miles away up a winding canyon, located near Estes Park, Colorado. I waited to assemble the cake on the premises. The cooks working in the crowded kitchen were kind and gave me a small corner of a work table to put the finishing touches on the cake. when I arrived at the venue.

To roll out the fondant, I first dusted the stainless steel work table with confectioner’s sugar. Rubbing additional powdered sugar on the marble rolling pin. The fondant was flattened evenly, in an elongated swath. I lifted the fondant carefully from the table so as not to tear it. At one of the ends, I collected the edge, folding it like a paper fan. I tacked this end to the top of one tier, and allowed the rest of the fondant to unfold and flow down to the second tier, tacking that end in place. I followed the same process for two additional swags, reversing the direction on each swag to flow down the side of the cake tiers. Finally, I positioned the fresh flowers to cover the areas where the fondant was tacked to the cake. I stood back and marveled at the elegance, and simplicity of the cake.