For as long as I can remember, I have always been so impressed by sugar work, especially flowers. The complexity of the petals, made and assembled one at a time, is truly impressive to me. It was (and still is) a dream of mine to take a class to learn to make them. But with family life and running a small business, it simply never happened.
I still decided to give sugar flowers a try after studying from books and looking at many pictures. So bare with me please as these flowers are very basic, but I am still trilled with the sophisticated touch they add to cakes and cupcakes. Let me know what you think!
|The colors of this wedding were white and purple, and the clients wanted a simple, clean look, |
with of course a big flower on the cake.
|For a 35th birthday party, we were working with really bright colors throughout the dessert display. |
I use white as a base for the cake to make all the flowers pop.
|This is a cupcake tower, and the bride wanted those traditional Korean ducks as a topper, |
and some hibiscus throughout. The ducks give a fun touch to this ivory display.
|Lastly, I made this cake complete with a full dessert table for a sweet 16th celebration. The cake, with the small white flowers and ruffles, is inspired by the dress of the birthday girl.|
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