Daily Top 3 - May 02, 2012

Frilled Wedding Cake

This is a cake that I made last year for my Goddaughter’s wedding. The frills took me three days to complete and that was working from early in the morning until after midnight each day. I had originally made salmon colored poppies for the cake, but the petals kept falling apart and so I decided to go with a classic white on white. with just a touch of the salmon color with the poppy buds. She was very happy with the results.

Tags: wedding white peach salmon frills ruffles cake chocolate vanilla lemon italian cream anniversary first communion engagement retirement

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10 Comments

gail ...

LOVEE JOB LINDA ; )

gemmascakes ...

Beautiful cake!!!! What size cake are they? Is it 10, 8 and 6?

Linda Wolff ...

Thank you gemmascakes and Gail. This cake was a 3 layer each 12" 10" and 6". Top tier was Italian Cream. second tier was white almond sour cream, and the bottom tier was lemon sour cream pound. Grooms cakes were chocolate.

Lesley Wright ...

I’ve just done a 9, 7, 5 and 3" ruffle cake and my ruffling finger swelled to twice its size! I can’t imagine how yours is doing! Lovely job.

Angelica ...

WOW! Beautiful.

Linda Wolff ...

Thank you RoyalBakery and SweetBuds! I had forgotten just how bad my hands felt until you just mentioned it. In fact, my right index finger must have gotten some nerve damage because it has hardly any feeling left in it. I was on a roll there for awhile making frilled cakes. lol

Tiffany Palmer ...

Beautiful!

Linda Wolff ...

Thank you again, Tiffany! =OD

gail ...

linda this is amazing work , i know it took some time to do this awesome job

Linda Wolff ...

It did, Gail. The technique isn’t hard to do, just very time consuming and painful on the old index finger! I used MMF and by the time I was done, I think I figured that I had had to make about 6 different batches to complete it.

More Cakes Linda Wolff

Frilled Wedding Cake