This past weekend the San Diego Cake Club hosted their annual cake competition here in San Diego. As always, it was a wonderful event with almost 300 entries this year...all for a good cause to raise money for the amazing Ronald McDonald House! Congratulations to all of the winners and all of the competitors!
I've loved being able to participate in this local show over the years...it's so much fun to view all of the beautiful work the competitors display, and I always see lots of cake friends too! Some years I am traveling and unable to attend the show, but this year I knew I would be in town, so I planned my design and set to work!
Here are a few photos from the process...
First making some of the hydrangea and filler flowers and dusting the larger buds:
And now with all of my flowers, buds and leaves ready...it's time to start arranging the topper in Styrofoam. This year I used peonies, parrot tulips, freesia, ranunculus, hydrangea, filler flowers and sweet peas:
A few flowers added (and I changed to a smaller dome of Styrofoam)
A few more added:
And the finished topper! It took me about 4 hours to arrange all of these flowers..I divided it up between two sessions...most of the flowers on Day One, and then filling in gaps and adding the leaves on Day Two. Whew!I loved how it turned out...mostly green and white with just a touch of pink Sweet Peas this year:
Just about finished here...with the addition of two other arrangements, including a large open peony on the lower tier:
I went back and forth about adding a simple bow to the ribbon on the bottom tier...and finally decided it was a YES:
I was thrilled and honored to receive first place in my category of Professional Tiered Cakes! Looking forward to next year...
Thanks so much for stopping by!
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