The florals for this cake were provided by Helen Humphrey from Humphrey's Flowers. She made the topper using two different types of orchids and fiddlehead ferns, which I just adore. To put the fiddleheads in the cake, I simply snipped the ends and inserted a toothpick and then inserted the toothpick into the cake.
Our cranberry splash of color is just satin ribbon. Remember my ribbon tip: wrap ribbon around a buttercream cake twice and it will keep the buttercream from seeping through and making the ribbon look greasy.
Love the before and after - the florals are amazing. Sometimes they can be the wrong size - but it is perfect!
ReplyDeleteGreat tip on the ribbon - I never thought of that!
ReplyDeleteThe before and after pictures are great, thank you for sharing the tip about the ribbon.
ReplyDeleteThanks for visiting my site, love the cakes! I always just thought people put just flowers on their wedding cakes, but the ferns are a great addition!
ReplyDeleteThank you for the ribbon tip and the cake looks beautiful!
ReplyDeleteGorgeous! Love the two photos. Thanks for the ribbon tip.
ReplyDeleteI love fresh flowers on a cake! Partly because they are beautiful and partly because the last time I tried to make sugar flowers I almost had a nervous breakdown!
ReplyDeleteGorgeous cakes. Very elegant. Creatively done. Thanks for sharing.
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