Kristian and Micah’s sugar lace and sugar flower wedding cake at Talon Winery in Lexington, Kentucky. The design was inspired by the champagne and lace covered wedding dress Kristian wore during her ceremony. She later changed into another dress, a gold elaborate Indian gown, for the reception. Kristian wanted the cake design to focus solely on lace, and I actually had to beg for the one sugar flower that was included! No really, she did clear me for 1-3 sugar blooms, though, but I kept it minimal, something to draw the eye upward, because I knew something fabric inspired was more in tune with the casual, relaxed vibe they wanted for their vineyard wedding.
Once it was baked, this lovely took all three of us 21 straight hours of lace application, cutting, and beading. Not just being awake 21 hours, mind you, our hands were moving and applying for 21 straight hours. We rarely sleep before a cake delivery/the wedding day, but this was a different sort of constant work, as it was lace based, which was something new for us to cover a whole cake in. It is topped with a sugar peony and gilded sugar leaves.
Once we got to the venue, Talon Winery, the AC was out. It was 98 degrees on the thermostat. This cake managed to stand for a lot of hours in that kind of heat. I’m almost certain this is due to the fact that the cake flavors were all able to be kept out of the fridge, and the cake was not put through the brutality of multiple drastic changes in temperature, such as moving it in and out of the fridge. There were some last minute design changes made, while working in the extreme heat for an additional two hours. However, I still find the design to be very close to the original concept. I am surprised we got the sugar dough to perform at all in this sort of condition. For this, I am both grateful and amazed.
Alex Narramore/The Mischief Maker