Novato Square Wedding Cake

This cake was made with buttercream and delivered in 91 degree heat to an outdoor wedding! Please see more of my cakes at www.OCakes.com!

Novato Square Wedding Cake on Cake Central

Comments (34)

on

Love the offset squares!!! I cannot believe that is canned icing!!! Great job. I like how you put the loose petals too.

on

Thank you, but I have to state the roses were fresh/added by the Florist. I did offset the squares though! I'm learning sugar art & am very excited, so maybe a future cake will have sugar flowers. Thanks for looking & for both your comments! I just saw Heather's question - I used Betty Crocker Vanilla for this cake. I like Pastry Pride, but the vanilla is more firm & I am able to get a "fondant look", by letting it set in the fridge & then smoothing it. Contact me at Christina@OCakes.com for any othe...

on

I know, isn't that crazy? Canned icing can ultimately look like that? It takes time, but the texture is great to work with. My pastry pride & other frostings tend to be too "airy", so I pay a little more to get this look, but it's worth it!

on

May I ask...how do you wrap the ribbon around the cake? Meaning...how do you keep it put where you want it. Also...what is your icing technique. Your cake is perfectly squared! Beautiful job...Georgous!!!

on

Thank you, but I have to state the roses were fresh/added by the Florist. I did offset the squares though! I'm learning sugar art & am very excited, so maybe a future cake will have sugar flowers. Thanks for looking & for both your comments! I just saw Heather's question - I used Betty Crocker Vanilla for this cake. I like Pastry Pride, but the vanilla is more firm & I am able to get a "fondant look", by letting it set in the fridge & then smoothing it. Contact me at Christina@OCakes.com for any othe...

on

Love the offset squares!!! I cannot believe that is canned icing!!! Great job. I like how you put the loose petals too.

on

I know, isn't that crazy? Canned icing can ultimately look like that? It takes time, but the texture is great to work with. My pastry pride & other frostings tend to be too "airy", so I pay a little more to get this look, but it's worth it!

on

May I ask...how do you wrap the ribbon around the cake? Meaning...how do you keep it put where you want it. Also...what is your icing technique. Your cake is perfectly squared! Beautiful job...Georgous!!!


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