Tuesday, April 5, 2011

A Spring Wedding

It is spring here in Toronto, although you wouldn't know it.... our weather is sunny, rainy, snowy, warm and cold all in one day.  But it always makes it interesting!

I had the pleasure of creating a wedding cake for a wonderful spring wedding which took place at the beautiful Toronto Hunt Club.   What a gorgeous setting overlooking the water for this sweet couple.

Their 3-tier cake design was simple and elegant:  Small flowers dusted with pearl lustre dust and pale pink lustre dust.  The top tier was Zesty Lemon Butter cake with lemon buttercream, middle tier was Orange Dream with chocolate buttercream and bottom tier was Chocolate Sour Cream cake with vanilla swis meringue buttercream.
Here is a view from the top.  I actually underestimated the number of sugarpaste flowers I needed for the cake needed - Any guesses?
The couple also had matching cupcake takeaways for their guests.  Chocolate Sour Cream cupcakes with Vanilla Swiss Meringue Buttercream.

8 comments:

Jenniffer said...

Great cake, Juanita! I would guess there are well over a 1000 flowers on that cake! Maybe 1400?

giovanna said...

so beautiful....

Caroline's Cake Company said...

Gorgeous cake! I ALWAYS underestimate how many flowers I need too!

Deeva said...

So perfect for spring. Really cute.

Brandy L said...

WOW! What a gorgeous cake Juanita! So many little details on it, i'm doing to say at least 800 flowers!

Sammy said...

Very pretty and elegant...

SweetThingsTO said...

Thank you for stopping by everyone!

@Jenniffer Very close! Over 1000 including the cupcake toppers. The cake was somewhere over 600, I stopped counting :-)

@Brandy Yup - somewhere between 6-700. I originally thought 400 max for the cake.

lyndsay said...

Gorgeous cake Juanita! That must've taken FOREVER! but so worth it!