Spring is here and and it’s that time of year when so many brides are getting ready for their weddings. I recently did a cake for a bridal shower that seemed to be a hit. The wedding colours are blue and silver and the bride loves hazelnut so the cake was blue with white and silver tinged accents and a simple white cake filled with a Hazelnut Swiss meringue buttercream.
Tip: Add about 1 cup of Nutella to Swiss Meringue Buttercream to make a nice hazelnut filling.
The picture at right shows just how much black was added to achieve the darker more subdued blue needed.
I always find that mixing shapes in the tiers of a cake adds an interesting design so this cake was a 10″ hexagon base with a 6″round top tier. This also provides some height which gives the dress more prominence and helps make it look like it was gently laid out ready for the bride to don.
The accents on the cake were simply done using white fondant pressed into silicone molds and then dusted with silver pearl dust to add some shimmer and silver highlights.
The wedding dress is even easier as I just freehand cut the bodice out of a fairly thick piece of rolled fondant and then lightly poked it with a small rounded tool to create a bit of texture. The skirt of the dress was simply a somewhat triangular piece of thinly rolled fondant that was laid on the cake in such a way to make it look like soft flowing fabric. A little bit of egg white to glue everything on to the cake and it was done!