Boston Weddings photo shoot
Wednesday, January 26, 2011 at 10:40AM 
Anytime Donna Garlough from Boston Magazine's Boston Weddings , www.bostonmagazine.com calls me I know it is going to be an exciting day! She always has something fabulous in mind for her upcoming issues so just talking to her gets the creative juices going. For the current spring/summer 2011 issue she had the great idea of pairing up all white wedding cakes along with different floral arrangements from some of the areas best floral designers. She asked me to design two cakes, which I was of course thrilled about.
The first cake we made was a three tiered round cake with hand made sugar paste "ruffles." Each ruffle was cut out and formed individually with a gum paste tool before being applied to the cake. The ruffles had to be applied before they dried to give it a more light and fluffy feel. The top tier was separated with a porcelain candy dish. For this cake Jessica's Country Flowers combined green and ivory versions of cattelyta orchids , lady slipper orchids, garden roses , mini hydrangeas and more to mimick the "fluffiness" of this cake.
The next cake had a more modern feel. Four tiers of square cake were covered in white fondant before being stenciled with a paisley design. Mimosa Fresh Floral Design arranged dahlias, smokebush, sarracenia and fiddlehead ferns in a vinage urn along with a bouquet of cymbidium orchids , sarracenia and leucadendron all in deep shades of scarlet for a more dramatic feel.
Thank you Boston Weddings for all your support! This issue is on newstands now till June of 2011.
Reader Comments (2)
I'm getting married 1 year from today. Love these cakes! :)
Love the white one with all the petals. That's really different.