What drew my attention first was the feeling of an ice cold breeze coming out of the picture. The icy silver makeup wore by the bride and the non-traditional thistles in the bouquet are the two elements that caught my eyes first.
When I have an inspiration picture to start with, I always start by defining the main color from the picture, the emotion or feeling coming out of the picture, in this case it was ice cold breeze. I always pay attention to the type of flowers if there are any and finally, what is the picture’s style (vintage, modern, romantic, etc.).
I am a very analytical person, so I like to plan well my cake prior to start working on it. I have to say I put a lot of effort in defining my sketch so during the execution step, I just shut my brain from calculating everything and enjoy making it.
From there, I draw the shape I have in mind. I always try to incorporate a distinctive element when I design a cake. In this case I decided to go with a double barrel at the top of the cake to elongate the shape. I decide on some technical aspects that I see fitting with the style of the inspiration picture. In this case, although the picture inspired ice and cold, the style is still elegant, delicate and feminine. So I decided to apply brush embroidery to the tall tier.
This cake concept is true to my style. I naturally design elegant and classic cakes that have a modern touch. Sugar flowers for me is a must have! I like them realistic and well balanced with the rest of the design. That describes well my design process.
I started by stacking the cake dummies to make sure that the shape was flowing nicely. Then, I created the sugar flowers to put a color accent in the design that I wanted mostly pearl white. Then came the covering of the dummies!
Although it was my first time making the large blue thistle flower, I am fortunate that nothing happened while making the cake. Everything went smoothly and inspiration came easily with that beautiful picture I was working with.
For this cake I wanted to explore working with wafer paper. I had made some wafer paper roses before but never worked with that medium directly on a cake. I used scrapbooking punches to create lace ribbon effect to cover the board as well as trimming the bottom of a tier. I also used my Cricut Cake machine to cut some designs out of wafer paper that I modified after by cutting some pieces off with scissors as I wanted to create my own design out of it. I then pearl dusted the pieces to give it an icy look.
I also used a section of a mold to create the fondant cake border. I molded many pieces and cutted with an exacto knife the part of the piece I liked. I then glued each of the little swirls to the cake.
To make the vertical lines of fondant on one of the tier, I used my Kitchenaid pasta attachment for linguini and placed them equally spaced and aligned with an angled ruler.
I think this cake is the most beautiful I had made in 2016. It closes well the year. It represented my style as it is classic, but modern with accent of sugar flowers. I like the silver magnolia at the top that makes a nice accent to the cake. I like that the different medium used in this cake (wafer paper, sugar flowers and fondant) came nicely together to create this ‘Cold as Ice’ cake.