4 Tier Garden Wedding Cake

Online Cake Decorating Class

The Story behind this Cake

The Wedding cake was made for a lovely couple who live in South Australia but were originally from the UK, they embrace everything Australian and the weather being so beautiful wanted a garden wedding and a delicate cake to tie in with a natural background!

The flavour of all tiers were white chocolate mud with raspberries baked in the cake and filled with layers of whipped white chocolate ganache. This flavour is a favourite as the little zing of the raspberry really compliments the rich white chocolate mud and the ganache is light and fluffy. A favourite not only of mine but my customers too.

In regards to the decorating techniques the bottom technique is ‘billowing’ I found this technique on thejoyofcakes and added a small fondant disc and pearl to highlight the join. I think the heaviness of this tier works really well with this design as it gives the cake a solid foundation for the other tiers to shine. Also I always use a thick MDF board covered in icing and ribbon finished as I think this also creates a solid base and gives the cake a bit more of a ‘grandure’ feel if that makes sense. (a bit like a what a cake stand creates)

The second tier was freehand hand painted flowers, I just made this up as I went along picking the colours from the Peony and I was so pleased with how it turned out. You can google flower wallpaper images for inspiration and come up with something from there.

The 3rd tier is to represent water with the waves, I created this look with a clay gun fitted with a thin rectangle shape so once the fondant was squeezes out of the gun it came out like a string of fettuccini. I marked the wave shape onto the tier first then attached it on one edge so it stuck out and was not flush to the cake. The pearls also tie in two of the tiers and I think they look like droplets of water on the waves.

The top tier had to be very simple to show off the beautiful flower-unconventional colours but a bold statement I think!So the only other photo I have is a close up of the sugar Peony. I made this one in a flower class taught by Jenni May (sweet temptations by Jen) in Adelaide. Her flowers are amazing and I was so pleased to learn the technique to make this flower, as the customers favourite flower was a Peony. Each flower has 19 individual wired petals all individually veined and dusted then taped together.

They left the colour palette to me as long as the colours were ‘delicate with hints of bold’ those words were the customers actual description!

Other finishing touches include a string of pearls and ribbon. These finishing touches really make or break this design-too much and its too busy too little and it looks unfinished.
 I suggest to the readers:
  •  Try ribbon/pearls ext in a variety of combinations variations on each tier.
  • Step back from the cake and look at it from every angle and it will just look ‘right’ when you get the combination ‘right.’ it is well worth the extra effort to give your cake that wow factor.
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Photography - Susie Styler

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Recommended Tutorial for Billowing or French Contour