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.

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.