First things first… Sorry.
Apologies in advance. This post will make you hungry.
If fact, you might want to dash out and pick up a box of French Fancies, just to tide you over while you read it….
And now for #3, Jaclyn is taking us to the luscious, delicious and sugar-laced world of buttercream. Delicious.
Over to you Jaclyn… (we’re off on the hunt for our nearest cake shop).
Buttercream Wedding Cakes
This style of wedding cake was very in vogue in 2013 and I can only see it becoming even more popular amongst wedding couples in 2014 and there are two reasons for that.
It looks romantically gorgeous with fresh flowers or lace bunting and it doesn’t have the traditional fondant covering which many people are not that fond of, because it can be quite sweet.
My favourite flowers to dress a buttercream cake with are gypsophila, roses and peonies.
Pretty as a Peach
Cascading Over Cream
Lemon and Lavander
Perfect with Peonies
Aren’t they gorgeous? I love how buttercream can look quite prim and polished, or utterly informal and rustic too.
I made my sister’s wedding cake and used a cream cheese buttercream, and not to toot to my own oven, (it wasn’t anywhere near as lovely as these buttercream beauties) but it was pretty delicious, and I found a buttercream icing so much prettier than the usual sugar paste – though it did take about twenty layers to cover up the dark Guinness chocolate cake hidden inside!
What do you think, are you a buttercream bride, or are you a groom who prefers a more traditional tier?