A Closer Look at Pam Heun's Holiday Bells Wedding Cake

Pam Heun (pjheun) of Pam’s Custom Cakes in MO made this sparkling holiday bells wedding cake for Cake Central Magazine Volume 4, Issue 12. We loved it so much, we wanted to take a closer look at why this cake is so special.

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When I think of the holidays I think of glitz and silver and snow. So, I really wanted to incorporate a lot of sparkle, which is why I used rhinestones. It took a total of 13 hours to put each rhinestone, dragee and edible pearl on this cake.

I also wanted to convey the look of the glistening snow, so I used sanding sugar for the double barreled tier. I really love the way the cut-outs of the bell show the texture of the “snow” underneath. I made double fantasy Christmas roses (sometimes called the snow rose) because it tied in with the holiday theme and I thought they were simple, but elegant enough for this concept. I added bells for the centers to keep with the theme.

When I think of a winter wedding I think of a crown, which is where the stringwork and rhinestones on the top tier came in. I think it mimics a crown without being to over the top. I wanted to create a holiday glam cake that any bride would love to have at her wedding and I feel so proud to have created this beautiful cake.

Comments (9)

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Thank you so much for featuring my cake! The rhinestones are not edible. I got them from Hobby Lobby. But there are molds you can get to make edible rhinestones out of isomalt. Then just use silver highlighter dust on the back to make it sparkle. Hope that helps! And thanks for your lovely comment. :-)

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Thank you all so much! I did not use a cricut cake, nbs4847, I just printed out my inspiration photo, traced it on to a piece of parchment paper with a pencil and then used my eraser to transfer the pencil lead to the rolled out gumpaste. I placed the rolled out gumpaste onto a large cutting board then used an exacto knife and carefully hand cut every detail. :-)

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REALLY sorry that Isomalt wasn't used for the "rhinestones". It is potentially dangerous to use non-edible bling on cakes and the practice should be discouraged at every opportunity.

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This is a dummy cake. I would never use bling like this on a real cake that was going to be eaten. If I ever did use real rhinestones on a wedding cake it would be on part of the cake that would not get eaten. For this application it served its purpose well for me and I'm glad I used them. However, Aids, I understand that each cake decorator has their own preferences and I respect your decision to only use isomalt.


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