Give Your Wedding Cake a Little Flower Power
Twist on Tradition
Large handcrafted sugar leaves, peach peonies and white ranunculus form a crest across this three-tiered masterpiece by Farina Baking Co. To create a design so fresh, owner and head pastry chef Tracy Kohler used an unconventional floral placement. “I had the desire to bring in a shape, versus a specific location of the florals on the cake,” she says, for a graceful, modern look.
Sugar and Flower
Peonies, gladiolus and lily of the valley embellish crisp white and marbled tiers in this elegant design by Miss Sara’s Cakery. “The great thing about plain tiers is that you can play with more unique floral arrangements,” says owner Sara Jablonske. Another playful touch? The trace of gold leaf, adding subtle glam to this natural beauty.
Magnolia blossoms, native to the South, are an unexpected accent on this delicate Midwestern-minded cake by Ink Sweets. Owner Leah Horcher was inspired by her grandmother’s magnolia tree; the white blooms lend romantic lines and texture to this simple, stylish cake. “People aren’t used to seeing them up here, but they’re a beautiful flower,” Horcher says. “That’s what makes this cake stand out.”
This lush cake from Amy’s Cupcake Shoppe brings more than flowers to the table. Jenn Muñoz, executive pastry chef and cake decorator, took inspiration from nature: “We wanted to incorporate it in a way that can be magical,” she says. Using tulips, peonies and hydrangeas, she created a floral cake for the wild at heart. The enchanted forest look comes from the shower of white blooms, wreath of greenery and tree-bark imprint on the white fondant.