3 tier wedding cake with buttercream icing and handmade gumpaste calla lily flowers, miniature roses & leaves:
closeup of topper
3 tier wedding cake with buttercream icing and handmade gumpaste calla lily flowers, miniature roses & leaves:
closeup of topper
6 Replies to "Calla Lily Wedding Cake"
Deanne August 20, 2008 (6:29 pm)
My gosh you’re GOOD! I love that you are so talented (and your my friend!) – just wish we were closer. 🙂 Beautiful cake Tina … I’m so impressed with your skills – great job!
Diane August 21, 2008 (8:59 am)
Excellent job little lady, but where is my piece. Just ME.
2bluedogs August 21, 2008 (6:43 pm)
Thanks D! You’re so sweet!!
RCTafoya August 28, 2008 (6:06 pm)
Wow, do you do these commercially – you are in/near Cody right? Can I commission you to make a cake? renee@tafoya.ws
Lara MacIver April 1, 2011 (1:18 pm)
Hi there. I just stumbled upon your site and I’m totally blown away! I am doing a similar design and I was trying to find ideas on how to anchor the flowers so that I could have them standing up like in your photo. Any tips on how you did it? Did you secure the bases into a gumpaste center? I look forward to hearing back from you!
2bluedogs April 1, 2011 (2:17 pm)
Hi Lara, Thanks so much! Makes my day when I get feedback like yours!
This was a few years ago, but here goes… 😉
I put a pvc pipe in the top of the cake to hold the topper because it was pretty heavy and I didn’t want it getting lopsided because there was only cake and buttercream to hold it in place so putting the pipe in there, the height of the top layer, as a kind of vase really helped a lot. If I had to do it over, I would have found some lighter color floral tape to match the leaves I had made more closely… live and learn, right. Once the flowers were made and ready to be made into a bouquet I just used floral tape, because thanks to the “vase/pipe” in the middle, it was not going to be touching the actual cake. I vaguely remember something like using sturdy straws for the lilly stems – or maybe wire and a straw – I just can’t remember now, sorry about that. Once all the flowers were together (just like if you were making a real bouquet with a group of stems on the bottom to hold on to) , I cut a circle in an 8 inch round cardboard (set that on top of a bowl or box) to let them rest on and then used green royal icing to insert the leaves where I wanted them – this support helped while I was finishing them and during a very bumpy transport. Also.. I have found out that putting bubble wrap down on the table where I’m working is very handy… if you drop one, it’s less likely to break . The stamens are yellow fondant rolled in yellow corn meal which looked very good.
For the lillies.. I actually made a ton of little paper cones in different shapes and sizes and used those to dry my flowers on to keep them open – very helpful and they don’t come out looking too much alike. Before they were all the way dry I would go back over them and curl the ends of some a little bit more. Hope that helps!!