Chocolate, Vanilla & Rose Wedding Cake

I love getting a wedding cake order from a bride who knows what she wants. She asked for a 5-tier wedding cake but her budget has a limit. So instead of doing all 5-tiers with real cakes, I suggested to her that two of the tiers to be dummy cakes. So she decided to let first bottom tier and the last on top to be the dummy cakes.

The next thing she had to decide was that what flavor should be the cakes? After a long discussions back and forth, she decided with Devil Foodcake aka chocolate for the 2nd tier, Vanilla for the 3rd tier and Rose flavor for the 4th tier. And just to make the cake more interesting, I put some pink color for the Rose Flavor so that it looks pretty when she cut it into pieces for the guests and left vanilla flavor to the natural yellowish butter color.

Third discussions we had about the cake was that at first I thought I had to stacked the 5 tier cakes. But then she wanted to use fresh roses flowers to decorate her cake so she asked me if I could use pillar for the cake. So I changed it to Pillared 5-tier cake and filled up in between the tiers with fresh red roses. And to make this square cake more interesting, I put some kind of texture on the cake so it looks more contemporary and interesting.

However about the color of the frosting, at first I promised her to make the cake into ombre peach color, darker peach in the bottom and lightest at the top. But during the production of the frosting, in the middle of the night before the wedding day, the frosting that we had been making was not enough and I ran out of butter to make the frosting so I changed the color to one color tone only, light peach.

After the wedding she called me and said that she was very pleased with her wedding cake and everybody loved the cake and said that they were so delicious. I was so happy to hear such a comment from a happy customer.

And below is how the cake looked like.

Sweet Island Flower For A Wedding Cake

I have been meaning to put Tahitian Gardenia flower or Tiare (in Hawaiian) on a cake for a long time. I just couldn't find the right moment and the right cake. Finally this 3-tier light yellowish cream colored wedding cake deserves some of these really sweet Tiare flowers. 

I have always been so fond of Tiare since I was living in Honolulu many years ago and you can never find this flower in tropical Malaysia except in Hawaii, Tahiti and the pacific islands only. I wish I could bring the seedlings of Tiare and grow them here as we have the close cousin of this flower Gardenia Carinata growing wild in Malaysia. But this is another unrelated issue altogether.

I didn't want to use lots of Tiare flowers on my wedding cake for the first time...I just want to "quietly" introduce this flower on my cake for now and accented it with some tiny colorful filler flowers, so that the Tiare is still the main flowers and the center of attention. 

Next time when I can find the right cake, the right time, the right place and the right customer that can really promote my cake designs to the public, I will put Tiare flowers as the only flowers that adorn the special cake. I will make sure that that cake will be so awesome then and something that I am really proud of for something so unique that bears my name on it.

However this time, I don't like the quality of the photos of this cake. I was rushing to send it to a customer for a big wedding in Terengganu. I had to find a decent corner in my living room to shoot this cake and there were not enough lighting to show the real color and the designs on the cake. But I have to make do with just this for now. 

Flower Power Cake as Engagement Exchange Gift

This was made last Saturday for a customer engagement exchange gift. I decided to make small pink shades  flowers all over a chocolate fondant cake with pink fondant bow.

Wilton USA & Squires Kitchen Diploma

Yippie yayyyy!!! Finally I get to do my two most desired things recently... I went to the ICCA (International Center of Cake Artistry) and did my Wilton Method Intensive Decorating (USA) and my Squires Kitchen Diploma Course: Advance Level (UK). It cost a bomb to do these Wilton USA intensive courses and the diploma but it was all worth it. Now I know a lot of cake decorating techniques.

I feel so lucky to complete these intensive decorating courses. It was really hard and very demanding courses because everything was crunched into 8 consecutive days only. Below are some of the project that we did in the class.

Anddddd my precious diplomas. Haha!