Today’s feature is one of those posts that I simply cannnot wait for you to see! It’s packed full of pretty and just bursting with beautiful details. It comes to us from Paloma Efron, owner of Coco Paloma Desserts located in Austin, Texas. If you don’t already know Coco Paloma — you’re seriously missing out! We’ve been a fan of Paloma’s cakes for years and I’m so excited that she’s stopping by the blog today! Not only are these designs elegant and stylish but Coco Paloma Desserts was chosen as a 2014 Top Pastry Pro by Martha Stewart Weddings.
So when a talented cake designer like Paloma teams up with some fabulous Austin vendors for a fall inspired photo shoot, the results are as unique as they are gorgeous. Emily Leach and her team at Bird Dog Wedding was on hand with beautiful styling and some seriously incredible florals. While Kristen Kilpatrick Photography captured all the magic on film (yes, a modern photographer who still shoots on film!).
It’s a modern spin on an old fashioned romantic wedding incorporating subdued fall colors and vintage florals. A scene full of deep plums mixed with soft greys and greens, beautifully accented with small touches of gold. And you simply must see it!
Paloma Efron of Coco Paloma Desserts gives us the scoop on this photo shoot:
“I collaborated with Bird Dog Wedding and Kristen Kilpatrick here in Austin to create a fall-inspired wedding display. We used the deep plums mixed with sages greens and blueish gray to set a romantic garden mood that fits Texas in the fall. We don’t get the cool weather and turning of the leaves associated with fall in the north! It’s not traditional fall, but it fits in Texas.
We designed two cakes with sugar flowers, which is something we’re known for. They both have deep plum ranunculus and pale peach anemones and share the same grayish blue fondant.”
Paloma Efron of Coco Paloma Desserts shares her inspiration for this first cake design:
“Maybe I had visited one too many Cath Kidston shops in London, and perhaps I was channeling the way she has a knack for making old fashioned chintz patterns look so fresh and new. Kimberly, my awesome cake decorator, has some mad painting skills and did a fabulous job of putting my vision to fondant. To make the deep plum ranunculus flowers really pop, I added some pale peach anemones and gold buds.”
Paloma Efron of Coco Paloma Desserts shares her techniques:
“One of the biggest focal points of this cake is the sugar flowers made from gumpaste. I am working on ways to improve how I make the flowers, and the ranunuculus can be challenging since they have so many layers of petals. The detailing was painted free hand with Americolor food coloring. The trick is to use lots and lots of white to make the colors opaque.”
And as if that wasn’t enough to have us swooning for days, let’s take a look at the second cake display from this gorgeous shoot.
Paloma Efron of Coco Paloma Desserts tells us all about her second cake design:
“This cake was all about the flowers. Same as the other cake, but just more of them. I had the idea for the antique gold bars in varying heights and widths a few months before and thought this was a perfect fit with the romantic style. The pale blue/green gray color was inspired by the tapered candles Emily had. I love unexpected contrast in design, and this unique color seemed to work well with the plum, peach and sage colors.
The gold bars were cut with my trusty adjustable roller into various heights and widths. I painted them with antique gold luster dust.”
A huge thank you to Paloma Efron of Coco Paloma Desserts for sharing this stunning fall wedding cake inspiration with us today. There is just so much to love, I want to scroll through these gorgeous images again and again!