Today’s feature is a fresh new take succulents, updating this popular wedding cake trend with a hint of cactus. From its pristine white on white details to its naturally muted green accents, this cake is all about casual elegance. A chic herringbone pattern adds texture and visual interest while setting the tone for the fabulous cactus-inspired topper. This prickly pear cactus ‘heart’ is quite possibly the prettiest cactus you’ve ever seen, perched at the very top and accented with a delicate peach flower. It will have you falling in love with succulent cakes all over again! This beauty comes to us from Jessí Rose Boutwell of Ruze Cake House, located in Scottsdale, Arizona. Let’s take a look…
Jessí of Ruze Cake House shares her design inspiration:
“This prickly pear adaptation of an older trend – edible succulents — is one from our growing collection of cactus-inspired cakes. Edible sugar succulents have gained in popularity over the last few years, especially out here in the desert southwest. But only a few varieties have managed to command attention from the baking industry….which is a shame because we’re surrounded by so many!”
Jessí of Ruze Cake House gives us the scoop on her prickly pear cactus topper:
“It is shaped from gumpaste into two “paddles” of a nopal cactus crossing each other and forming a loose interpretation of a heart shape (which happens in nature on occasion). We then used a deep purple petal dust around the edges, inserted a few broken spaghetti ‘needles’, and finished by laying the heart out to try for 48 hour. Oh and then we tucked a tiny peach wafer paper flower behind its ‘ear’!”
Thank you to Jessí Rose Boutwell of Ruze Cake House for sharing her design with us today and inspiring us to take another look at cacti and succulents!