Thursday, August 9, 2012

The Single Tier Cake

I've had the opportunity to make a few smaller cake designs over the past few months...whether they are for intimate weddings or even the occasional birthday celebration, there is a lot of interest in creating a WOW factor with a single tier. It's been a lot of fun for me...I love to create tight, lush and full arrangements of sugar flowers on larger designs - so imagine the challenge in creating an opulent  and over-the-top feel when working with a very small surface area!

Here are a few of my recent favorites...I've also experimented with cake edges that are sharper and more defined...definitely a look I've picked up from my time visiting and teaching in Australia. What do you think?

Parrot tulips and freesia blossoms mixed with lots of buds and filler flowers:

Dark purple anemone flowers arranged on chocolate fondant...with a little peek of green and white buds and filler flowers to give it a fresh, modern look. I think it helps to have the ribbon in a similar chocolate color so it doesn't compete with the flowers:

A trio of my garden roses with a few buds and leaves...and finished with a dark pink gingham ribbon. The cake edges are softer and rounder here:

And finally, a graceful and stoic Southern magnolia flower...mixed with buds and hydrangea petals, and finished with the very important dark, glossy magnolia leaves:

What decorations would you use if you only had a single tier to work with?

Thanks so much for stopping by...more to share soon! x

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Copyright © 2012 by Jacqueline Butler of Petalsweet Cakes. Content of this blog (including text, cake and sugar flower designs, photographs and layout) is the property of Jacqueline Butler - please respect copyright laws. If you want to link to my blog, or post any of my photos, please contact me - it would be great to have the opportunity to connect with you. Thank you!