Simple Spring Wedding Cake

September 19, 2010

I know that the season had come and gone, but the name says it all when it comes to the simple elegant design of this lovely and delicious cake.  From the refreshing lemon filling, to the bright colored primroses, there's a wonderful notion of one of my favorite seasons.  This season brings new growth, a splash of color to the world around us, and love is really in the air.  This cake just breathes that idea when I look at it.

Believe it or not, this is my first wedding cake, my first try at royal icing, and my first attempt at string work.  Sounds scary huh?  Turns out that it wasn't so bad after all.  It just took a little patience and planning.  The 4 layers of moist yellow cake nestle a smooth tart lemon filling.  The stacked style gives this cake a modern appeal, but the classic accents keeps it elegant.  A smooth layer of vanilla fondant envelop a thin blanket of sweet buttercream.  Hand embossed harlequin diamonds give each layer a textural element, as royal icing primroses add a splash of spring color.  The delicate string work adds a timeless detail that any bride would appreciate.

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