sugar flowers and butterflies.
One of my favorites!
an interesting variety of
shapes.
fondant overlays. Matching cupcakes
provide extra servings.
our creation won a gold medal! Fondant covered cake with
crimping on two tiers. Sugar dough bows and flower arrangements.
flowers...a simple but elegant design that
we just loved. Original design by Tony
Wright of NYC.
dough cross topper. Hand painted
piping, royal icing Celtic knots, and
chocolate pearls make everything on
this cake totally edible.
accents.
topper. Lighthouse, waves, leaves, and
posts made of sugar dough. Shells are all
created from white chocolate. Coral is
piped in royal icing.
chocolate shells and pearls.
on bottom layer, silver dragees as
accents, and sugar dough flowers on
top.
with white chocolate seashells.
top edge, edible sugar bow, and
royal icing piping.
chocolate shells and pearls,
sugar dough hibiscus.
daisies.
chocolate shells and royal icing coral.
periwinkle ribbon around bas, sugar
dough flower arrangements.
and fresh flowers. Simple yet so
elegant.
picket fence made of sugar. Beautiful
sugar dough tulip and ivy arrangements
top off this cake!
and silver fondant pearls. Boxed cake
truffles for favors also pictured.
daisies.
dough flower arrangement.
icing piping, edible fondant bow
on middle tier, and sugar vase
filled with edible sugar dough
flowers as a topper.
Brush embroidery technique on
sides of cake. Sugar dough drape
and flower arrangements.
fondant bow on top and sides.
icing "50" on top, along with sugar
dough flowers. Fondant pearls and
royal icing piping.
(614)879-7990
