Today’s cake is quite possibly one of the most gorgeous cakes to grace this blog. I know, I know… that is a very big statement. One hard to live up to considering all of the incredible cakes showcased over the years. But I think you’ll soon agree! So put your coffee down and have a seat because today’s cake may simply take your breath away!
As if a spectacular cake wasn’t enough, we’re also taking a peek into the mind of the talented creator. You know how I love seeing the inspiration behind a design. And I know you love it too! So, it’s time for another fabulous From Dress to Cake post! Really, can it get any better?
Inspired by a fabulous Vera Wang dress and a ‘Black Tie’ theme, Patricia of Yummy Cupcakes & Cakes created this ultra elegant and sophisticated design for a feature in Real Weddings magazine. Swirls of ruffled rosettes provide a delightful contrast to the tailored appearance of metallic silver tiers. White sugar anemones mimic both the grace of the ruffles and the small hints of black from the delicate ribbon borders. Prepare to swoon as we go from dress to cake with today’s very Vera Ruffled Rosette Cake. Let’s start with the inspiration….
Patricia of Yummy Cupcakes & Cakes shares the story behind her creation:
“I can’t remember the first time I came across the name ‘Vera Wang’… but I remember that I was mesmerized by the beauty of her designs! And then I saw these dresses……. ideas started to form in my head and onto the sketch pad.
The opportunity to create this cake came a few months later, in February 2012, when I received an editorial callout from Real Weddings magazine for their Winter issue, which also happened to be their 10th year Anniversary issue and the theme was ‘Black Tie’. I incorporated some elements from the style briefing supplied by Real Weddings into the original concept of Vera cake. The issue hit the shelves at the beginning of July 2012.”
Patricia of Yummy Cupcakes & Cakes chats with us about her technique:
“The Rosette ruffles were quite tricky to do at the beginning. I was trying different ways of sticking the ruffles to the cake, whether to use flower paste or fondant or mixed of both … I tried them all! It took me several trials and errors to finally succeed. When it comes to the sugar anemones, I wanted the flowers to have more movement and more volume. Hence each petal was wired to achieve this.”
Let’s get a better look at these incredible ruffles and gorgeous anemones….
Oh, be still my heart! This cake is simply magnificent! A huge thank you to Patricia of Yummy Cupcakes & Cakes for sharing her incredible Ruffled Rosette Cake with us today. You have us giddy with its gorgeousness!