I love this Modern Chic Champagne Wedding Cake Design we created for our amazing bride and groom. Recently we were asked how we made it. I wanted to give fellow cake artist a detailed description on how we made it.

One of the keys to this design is having the right fondant color. We created this with a soft ivory and added cocoa powder to get the warm. This cake has a shimmer so it reads champagne or blush depending on the lighting. It is important to get the fondant color in a warmer hue rather than cool pink.

We iced the cake in buttercream first and chilled the layers before adding the fondant.

The top tier has a lace banding which we used a mold for, the second tier is surrounded with white edible disco dust and the bottom tier is made with straight strips of fondant, that are wrapped, then slightly layered over each strip, starting from the bottom first.

There is some delicate royal icing piped for the finishing touch. A sugar-paste peony is the focal flower. On the top of the cake is a lace heart that was requested to add from our bride. When the wedding cake was complete, we airbrushed a pearl luster over the entire cake to give it a subtle sheen.

Having the proper cake stand and size makes a big difference in the final look of the cake’s presentation.

Remember to take pictures of your work.

Wedding and Reception Venue: The Wilber Boat House: Wilber-By-The-Sea, Florida

Happy Decorating!
xoxo
Sherri Meyers
The Pastry Studio