Wednesday, June 27, 2012
Tuesday, June 12, 2012
April showers brought May/June flowers. Well, maybe not on the streets of Toronto (that's more like April May June showers period), but definitely in my cake studio. I don't know if the weather has anything to do with it but colours and florals have been dominating requests of my celebration cakes this year. Not that I'm complaining, I mean after spending a full day assembling these cakes, I feel pumped with Vitamin D... and to be honest, our cloudy skies have made "staying-in to work" a lot easier.
The trend to decorate cakes with flowers really picked up in the 1980's when everybody wanted to be like Martha (Stewart). Gone were the little bride and groom figurines made of porcelain or plastic that stood proud atop cakes, pillars and staircases. Instead, couples opted for accents or cascades of fresh flowers.
What's not to love about a floral wedding cake? It adds the burst of colour so many of us are afraid to suggest for a more traditional wedding cake style. Today, any flower in the world can be replicated into edible material using a few tools, some sugar paste and an array of edible colour dust to give it a finishing touch.