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Cake Central › Galleries › Wedding Cakes › Round Wedding Cakes › By antonia74
Uploaded by antonia74
51 photosets in this album

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Photos by antonia74

In community album: Round Wedding Cakes
 
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1 - 32 of 51 photosets
I loved the simplicity of this big cake. I did thick double-layers of cake inside, instead of the regular triple-layers. (They were only serving it as a midnight dessert item, with so much other food.)

Iced in IMBC with ivory fondant behind the...
19 44
By antonia74
Feb 17, 2007
I was asked by a bridal magazine to create a cake with a "La Vie en Rose" theme to it this year. Rather than go the traditional route of gumpaste roses, I wanted to do something else. I researched antique French wallpaper patterns that had...
18 65
By antonia74
Dec 17, 2006
We started this cake 2 weeks ago! Based on a Colette Peters cake. (Bride brought us the photo.) 
My partner Ana created the unbelievable pastillage vase with the flowers on top. It was about 7" in height and 1/4 the cost of the finished...
24 50
By antonia74
Dec 2, 2006
This was the most feminine cake! I adored it right when the bride showed me a magazine with this photo. 

I made the 2 sizes of flowers in gumpaste and the vines in royal icing directly onto the cake.

Flavours were Chocolate with Toasted...
37 584
By antonia74
Dec 2, 2006
This cake was for a Champagne-themed wedding, but we wanted to incorporate her lilac colour as well...so here is the compromise!

The tiers were 5.5" tall apiece and the flavour was Lime Zest Spongecake with Fresh Raspberry Buttercream, iced...
34 254
By antonia74
Dec 2, 2006
Wow...was this cake ever chocolate! The tiers were Dark Chocolate cake with Raspberry Buttercream, Dark Chocolate Cake with Bailey's Buttercream and Dark Chocolate Cake with Mint-Chocolate Buttercream...all iced in Milk Chocolate Buttercream.
The...
6 33
By antonia74
Dec 2, 2006
I couldn't wait to do this cake! The colours were so vivid. I used Americolor Burgundy and Wilton Chocolate Brown to get the perfect Merlot colour to match the couple's wedding invites. Their mongram is handwiting in royal icing on a curved gumpaste...
56 511
By antonia74
Dec 2, 2006
For a Chocolate/Ivory themed wedding tonight at a very Art Deco venue. Worked perfectly!

I did the scrollwork in dark brown royal icing instead of chocolate, as it is an easier medium for me to work in. Fondant was Ivory White Chocolate.

Sizes...
96 1,462
By antonia74
Dec 2, 2006
From today's wedding. 6", 9" and 12" rounds of Dark Chocolate, Tahitian Vanilla and Strawberry-Vanilla. 

There are tiny dots piped on the sides, but it's really hard to see them!

I hate putting a satin ribbon around buttercream...
32 275
By antonia74
Dec 2, 2006
The bride today wanted a cake to show off her gerbera daisy theme. It was so fun!
55 635
By antonia74
Dec 2, 2006
I couldn't find a template I liked for these lyrics, so I ended up writing them by hand.
36 266
By antonia74
Dec 2, 2006
This story was SO romantic! Get this....the bottom tier is artificial so that I could hollow it out (like a bagel) and place a chunk of the actual wedding cake from the bride's parent's inside it! How cool is that?? They gave me the wedge of 35...
16 41
By antonia74
Oct 22, 2006
Done for a very small wedding. Their colours were black & white, so I did it in an Art Deco theme for them, using simple flowers done in silver lustre dust & black fondant as the detailing.
6 11
By antonia74
Oct 16, 2006
Done in an emergency to replace another baker for a client's wedding! (Well, I had 2 weeks' notice....but that's a rush to me! haha)

IMBC buttercream, edible sugar pearls on middle tier
11 36
By antonia74
Oct 15, 2006
Design taken from Martha Stewart's China Pattern Cake series from the Weddings mag. Done in ivory white chocolate fondant (purchased, no recipe). Cake was triple-layer Dark Chocolate Cake brushed with Grand Marnier simple syrup, filled with double...
14 67
By antonia74
Oct 7, 2006
From Martha Stewart's Weddings magazine, a copy of her "Charlotte Cake".

I did mine with a base of IMBC and the ribbed collar is dark chocolate fondant instead. (The one in the magazine was pink fondant with the collar done in modelling...
17 39
By antonia74
Sep 30, 2006
A copy of Martha Stewart's version from the Weddings magazine. (Hers was pale pink.) Just done by zigzagging the #104 rose tip up the sides in a line. Looks complex, but it's REALLY easy! Took 15 minutes to ice the entire cake of 3 tiers.
9 25
By antonia74
Sep 30, 2006
Massive cake, about 9 or 10 feet tall for a new venue with 40 foot ceilings in Toronto. My first time using pillars!!

The dimensions were 6"/8"/10"/12"/14"/16"/18" on a 22" silver plateau stand. I hollowed...
26 19
By antonia74
Sep 26, 2006
I am SOOOOO glad this wedding is over! (Seriously, I have 72 pages of  emails in 6 months from this couple about exact colours/scrolls/sizing/stand/flavours. I wanted to change careers and become a mail carrier in the end!!)

Anyhoo, hope she's...
13 23
By antonia74
Sep 3, 2006
sizes 6"/8"/10"/12"/14".....but only middle 10" tier is real!
20 59
By antonia74
Sep 2, 2006
Very Art Deco! Wedding was all black & white. Made a gumpaste monogram heart topper for a bit of pizzaz! 

(funny initials, eh?)
16 50
By antonia74
Sep 2, 2006
A very elegant tiny wedding this weekend of 14 guests. They still wanted something tiered, so I did a clean ivory sugar bow cake.
5 23
By antonia74
Aug 20, 2006
This wedding's colours were a dark dusty rose and silvery grey. They loved the look of rounded corners, but didn't want fondant. I rounded the corners of this IMBC buttercream cake by simply icing it as usual, then slicing off the rim in 3 turns of...
4 7
By antonia74
Aug 5, 2006
10 20
By antonia74
Jul 4, 2006
This cake was entirely designed based on the bride's dress...which was a secret from her groom. Copied the scrolls on the bodice of her dress, with silver dragees and edible pearl buttons. 

I had hoped for red roses as the topper for a more...
9 33
By antonia74
Jun 25, 2006
Simple 2 tier cake (9" and 12", 6" tall tiers) with cascade of artificial orchids. The groom chose this cake design. I was happy to do it, but suggested fake flowers to save them a ton of $$$!
6 34
By antonia74
Jun 25, 2006
I adore 2 tiers! Especially when the client agrees to pick them up! Yippee!! Half the struggle is delivering in the summer. 

Nice and simple, yummy fresh berries in each tier. 6" tall tiers. So happy with it that the bride didn't want to...
9 13
By antonia74
Jun 18, 2006
A really simple cake, just a bit of detailing....then the florist brought me what I had THOUGHT was going to be a few fresh flowers I would add to the top. I didn't know she had pre-made a weird cluster of flowers with strange ivy bending everywhere...
22 18
By antonia74
Jun 4, 2006
There....now it just looks perfect! hahaha
6 7
By antonia74
Jun 4, 2006
Okay, so I learned a valuable lesson doing this cake....the tiers MUST be at least 4" different in size to make this work visibly. I did my usual 6"/9"/12" combination, but as you can see....or rather you CAN'T see...the pink tops...
9 36
By antonia74
Jun 4, 2006
This couple wanted a few "Margaret Braun" details, but for a lower price of course! hee hee

I took a few of the piping designs from her book and made it into this colourful cake using the couples orange/red/aqua/fuchsia/gold wedding...
11 36
By antonia74
May 28, 2006
The couple had such beautiful shades of pinks and greens for their wedding that I wanted to showcase that subtlely on their cake. Found a cake design online (I will try to find out the designer to credit them!!) that used this technique on fondant...
24 243
By antonia74
May 28, 2006
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Comments (6)

There are no comments yet
valenska108 3/5/13 at 1:26pm
Your work is BEAUTIFUL!!!
kimarms 3/5/13 at 2:05pm
thank you valenska108! :-)
stephlpy8 3/17/13 at 7:22am
Thank you! :)
Kenikenmaui 4/24/13 at 2:50pm
Thanks
griffsgoodies 5/13/13 at 6:37am
Thank you
Mercado Doce 5/18/13 at 6:03am
thank you valenska108 ::)
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