Saturday, July 28, 2012

Peonies and Ruffles Wedding Cake

These four tiers of loveliness had fondant ruffles and raspberry gumpaste peonies. It was ruffly and fabulous! And the bride's mother was surprised that the flowers were sugar because she spent the evening thinking that I'd used real ones even though I said that I don't like pesticides. So that went well...


 Kara Buntin owns A Cake To Remember LLC in Richmond VA, and cake supplies online at www.acaketoremember.com and www.acaketoremember.etsy.com

3 comments:

ChatterBlossom said...

Fabulous indeed! Love the ruffles!

Maxine said...

Oh that is just gorgeous - stunning in fact - i can see why the MOB thought they were real - perfect *sugar* work Kara.
I hope to do ruffles as good as yours soon -

Question: is it best to start from the bottom and work ones way up?

Maxine

Kara Buntin said...

Maxine-- thank you! And no, start at the top and work your way down. that way the lower edge of each ruffle will be covered by the top edge of the one below it.