This is, by far, the cutest cake I’ve ever had the pleasure of making. That’s a 6″ base topped with a little 4″ topper. It’s hazelnut cake with Nutella buttercream. It’s covered in fondant. The peonies on the top of the cake and at the base are made of gumpaste. The smaller blossoms along the side are fondant. The cake is brushed with pearl dust for a little shimmer.
A better view of the little blossoms.
It’s really nice to just make a PRETTY cake every now and again. I started my cake career making gumpaste flowers and cake decor. As the cake trends moved away from that and more towards characters and the leaning towers of confections you see on television, the classic beauty of floral sugar craft is often overlooked.
This is a Nutella filled cake, covered in fondant and decorated in gumpaste flowers and butterflies. Despite the ridiculous humidity we’ve suffered this summer, it held up surprisingly well! And I was so happy to break out my old floral tools!
Sometimes you can take something simple and make it unforgettable. This is a vanilla and chocolate combination cake on the inside covered with vanilla buttercream, and covered in fondant blossoms, dusted in pink and pearl petal dust.
I really need to work on my food photography. As it is, I snapped this pic while it was in the box, on the way to the customer.
Have I mentioned how much I love piping my scrolls in dramatically contrasting colors? And I really dig the little pops of colors the mini blossoms bring to the party against the dark chocolate scrolls.
Just a different angle.
If I haven’t already mentioned it, I really love this cake!