This cake might be one of my favorite cakes that I’ve made so far. I love the simplicity of it and I love the white lace on top of the white fondant. Plus she wanted a chocolate cake with caramel buttercream. So delicious!
Ashbee is the niece of a family friend and she lives in Wyoming. So this cake made a three hour journey to Wyoming on the lap of her mother, who happened to be in Utah the morning of the wedding. Her mom and aunt offered to transport the cake, and it made the trip safely and looked beautiful when it got there. Everyone was happy, especially me. It was kind of hard to give up the control of delivering the cake but they both did an awesome job. And once I knew the cake was at the reception I breathed a huge sigh of relief.
A special thanks to my second family, the Parkers, for letting me steal some roses off of their rose bush. Ashbee was going to put her own flowers on the cake once it arrived to Wyoming. So, these are my substitute flowers.
Photos by Cassidy Tuttle Photography
Okay, Succulents might be my new favorite thing. I totally understand why people get so addicted to these little guys. I was so excited when Shelby told me that the flowers she was using in her wedding were Chrysanthemums, Billy Balls, and Succulents. I love Mums and Billy Balls but I had never made sugar Succulents before. I love a challenge though. And I think they turned out pretty cute. The square ruffles are kind of new and exciting too.
Sugar flowers are always my favorite thing to make when it comes to wedding cakes. I love when brides ask me to transform the flowers they are using in their bouquets into sugar flowers for their cakes.
As always, these beautiful photos were taken by Cassidy Tuttle. She is an incredible photographer with an addiction to Succulents! She has an awesome website called Succulents and Sunshine where she teaches you all about these little plants and the fun things you can do with them. Head on over to her website and check it out. She’s a very talented lady.