Pretty In Pink
The Inspiration:
A white gown with playful Swiss dot bodice, satin ribbon sash, and tulle skirt
The Lace:
The 4,280 iced dots were patterned after Swiss dot and carefully placed on soft pink, rolled fondant. A scalloped eyelet lace design of hand-cut fondant frames the cake board.
The Ribbon:
A narrow fondant ribbon lines each layer, defining the offset square tiers. Gumpaste decorations replicate craft-ribbon flowers and leaves.
Recommended Flavor:
Almond cake with raspberry filling
Cost:
$2,500 as shown (Price starts at $750 and increases based on number of dots.)
Servings:
125 (without serving top layer)
Coming Up Roses (shown below)
The Inspiration:
An ivory Chantilly lace gown with rose insets
The Lace:
The fondant Chantilly rosettes are outlined with icing for a cleaner look and stand out on the rich ivory-colored rolled fondant background. The center and top layers include delicate iced trim modeled after Battenberg lace.
The Ribbon:
Vertical fondant “ribbons” emphasize the scalloped oval shape of the bottom layer and are repeated on top to complete the look. Fondant cordonnet finishes off the edges of each layer.
Recommended Flavor:
Italian cream cake complements the colors in this design, and cream cheese icing is included under the fondant finish for added flavor.
Cost:
$495
Servings:
90 (without serving top layer)
Pearly White (shown below)
The Inspiration:
A white gown with Alençon lace detail
The Lace:
Duplicated from an Alençon lace, the fondant flowers are outlined in icing with clusters of fondant pearls at their centers.
The Ribbon:
Made to look like satin ribbon, the fondant bands have been finished with pearl dust. Hand-formed fondant beads lining the middle layer give the appearance of a string of pearls.
Recommended Flavor:
Lemon pound cake with lemon curd
Cost:
$625
Servings:
115 (without serving top layer)
