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Garden Party: Cakes Bursting with Blossoms Take Center Stage

From left to right:

La Vie en Rose: Laurie Lin of Cocoa & Fig created a perfectly rosy confection in three elegant layers. The top tier has a little extra height to accentuate a cluster of delicate roses made with wafer paper, a brand-new material. “Wafer paper is an edible sugar paper, and a wonderful new medium for cake decorating,” says Lin. “The paper is very thin, so the flowers look incredibly light and delicate.” She chose a sorbet-inspired palette in shades of peach, raspberry and pink champagne to create a soft, romantic look. Cocoa & Fig, Edina, 952.926.2764, Minneapolis, 612.333.1485

So Sweet: The beauty of this cake comes from top-shelf ingredients, says Danielle Bjorling, owner and baker at the Copper Hen. “Brides are seeing more beauty in the simple elements of the cake itself,” says Bjorling. “I’m finding that more and more couples just want to give their guests delicious homemade treats.” Butter, eggs, sugar and flour never looked so delicious. Handmade flowers make a sweet finishing touch to this strawberry pink cake, but let the luxuriously thick buttercream steal the show. The Copper Hen, Minneapolis, 612.872.2221

Confetti Confection: Stephanie Kissner, owner at Sweet Retreat, wanted to create a cake with a sparkling, art deco-inspired look. How? Start with four tiers of varied proportions for a beautifully balanced base. Add three ruffled gumpaste peonies, painstakingly created petal by petal and handpainted in blush tones with gold accents. Sprinkle on gilded edible sequins like a shower of confetti, and you’ve got a cake ready to party like Gatsby. Sweet Retreat, Edina, 612.353.6230

Frill of Flowers: Mary Moy of Patisserie 46 knows cake, and nothing says “wedding cake” quite like pure white fondant and handmade sugar flowers. The tall middle tier features subtle texture reminiscent of the wainscoting in a Victorian parlor. “Double barrel cakes or tall tiers are a huge trend right now,” says Moy. A ruffle of meticulously constructed mums, peonies, ranunculus and stephanotis blossoms add a splash of classic beauty right at home in Grace Kelly’s wedding-day bouquet. Patisserie 46, Minneapolis, 612.354.3257

 

La Vie en Rose
Laurie Lin of Cocoa & Fig created a perfectly rosy confection in three elegant layers. The top tier has a little extra height to accentuate a cluster of delicate roses made with wafer paper, 
a brand-new material. “Wafer paper is an edible sugar paper, and a wonderful new medium for cake decorating,” says Lin. “The paper is very thin, so the flowers look incredibly light and delicate.” 
She chose a sorbet-inspired palette in shades of peach, raspberry and pink champagne to create a soft, romantic look.
Cocoa & Fig, Edina, 952.926.2764, 
Minneapolis, 612.333.1485, cocoaandfig.co

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