Saturday, August 10, 2013

Blue Ombre Flowers Wedding Cake

This cake had little blossoms on it, starting at a darker blue at the top and fading to white at the base.

I used the Wilton plunger cutter for the tiny flowers and a basic five-petal stainless cutter for the larger ones.

To get the more textured look on the top tier, I found that if you cover the entire tier, then go back and add more flowers over the spaces where the icing is still showing, you'll get a fuller look. If you have a lot of icing showing in the spaces between the flowers it won't look as fluffy, if that makes sense.

To make the right number of flowers I cut out strips of waxed paper the height and circumference of each cake tier so that I could make sure to make enough flowers to cover those. Even doing that it still ended up being not quite enough, so I ended up making about 200 more. If you make more than you think you need you'll probably have just enough!

Kara Buntin owns A Cake To Remember LLC,  online cake supplies at and

1 comment:

Miss Tori said...

I really like your simple and common sense approach to cake decorating. Your cakes are beautiful, but you've figured out how to achieve that beauty without making it complicated. Thanks for sharing your know-how!