Flowing Rose Cake

For years we’ve celebrated new and creative ideas when it comes to cake.  Yet, it never gets old.  I still get excited to see bakers trying new things and tinkering around with the possibilities of sugar.  Which is why I love today’s cake!  It puts a fabulous spin on a classic idea and is sure to catch your eye.  A classic fondant rose is elevated to a whole new level of chic as it gracefully flows across the entire bottom tier.  Black pearl beading and a single anemone add a touch of sophistication and pair nicely with the black milk glass stand.  This cake is swirlin’ and twirlin’ right into our hearts.  And it comes to us from Desiree Aguirre, owner of Sweet Charms in Amarillo, Texas.  Let’s take a look at this gorgeous Flowing Rose Cake!

Flowing Rose Cake  |  by Sweet Charms  |  TheCakeBlog.com

Desiree of Sweet Charms gives us the scoop on her design:

“I think black and white wedding cakes will always be my favorite, so I knew that I wanted to design and create a cake using that very chic, modern color combination.  I wanted the bottom “flowing rose” tier to be the focal point of the cake, so I chose to keep the other two layers fairly simple.”

Flowing Rose Cake  |  by Sweet Charms  |  TheCakeBlog.com

Desiree of Sweet Charms talks about her technique:

“I hand-placed black pearl candy beads to dress up the middle tier, and hand-texturized the top tier using a bench scraper tool.  The bottom tier was inspired by a handbag I spotted once.  I could just see the beautiful design in cake form, and really feel that it brings a flowing, elegant, romantic element to the style of the cake.  I topped it off with a handcrafted wafer-paper anemone to balance the overall design out.”

Flowing Rose Cake  |  by Sweet Charms  |  TheCakeBlog.com

Thank you to Desiree of Sweet Charms for sharing her Flowing Rose Cake with us today!  We are in love!

Cake:  Sweet Charms

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.


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    Maria Cancel says

    I’ve always loved this cake in any of the colors she has done it. But I wonder about the back of the cake . How does it look like? Is there any pic showing the back side? Thanks .

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