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. 

Thanks for stopping by!