Stroke of Genius: Hand-Painted Wedding Cakes

As if the luscious fillings and moist crumb weren’t enough, intricately hand-painted confections from local pastry chefs add a distinctly unique look to your wedding cake.
From: Spring/Summer 2014 edition

(above) Chic Chinoiserie Kaysie Lackey, the talented owner of The People’s Cake, used wallpaper as her muse for a green-tea-flavored cake layered with jasmine buttercream and Mandarin orange curd, and covered in gray fondant, hand-painted with powdered food coloring. Served with a dollop of Mandarin orange compote garnish and a dusting of matcha green tea powder. $16 per slice.

Hand-painted floral wedding cakes | Seattle Bride magazine

(above) Putting on the Chintz Everything is coming up roses on Judy Tallant’s (of Monroe-based Tallant House) hand-painted white cake soaked in orgeat syrup, and filled with blood orange mousse, pink grapefruit mousse, red currant mousse and three layers of raspberry compote. To achieve the effect, Tallant drew an exact replica of an old English chintz pattern, “Cabbage Roses,” onto rice paper, which she adhered to the fondant-covered cake, adding fondant wedges to extend the design above the top of the tier. $10 per slice.

Hand-painted floral wedding cakes | Seattle Bride magazine

(above) Pattern Recognition A piece of Royal Crown Derby Darley Abbey china (available at Neiman Marcus) inspired Bonnie Lyons of Queen Anne’s New Renaissance Cakes, whose hand-painted, rolled fondant enrobes a white butter cake filled with vanilla bean pastry cream and raspberry compote. $8 per slice. Arrangement of coral begonia, peach stock, mini green hydrangea and bupleurum by Sal Floral Design.

Hand-painted floral wedding cakes | Seattle Bride magazine

(above) Mehndi Madness Judy Tallant’s ode to India features almond sponge cake soaked in a light cardamom syrup and filled with coconut and mango mousse and diced mangoes, all wrapped in fondant, hand-painted with edible gold. $10 per slice. Red pin cushion protea, red celosia, and orange and green ranunculus in gold vase by Sal Floral Design.

Hand-painted floral wedding cakes | Seattle Bride magazine
(above) A Modern Moment Carla Reich, of West Seattle’s Honey Crumb Cake Studio, took illustrative inspiration from Florida’s Rifle Paper Co., resulting in an updated take on a classic floral design for her “Fiori di Sicilia” cake: lemon-zest- and orange-blossom-infused cake filled with lemon mousseline and wild blueberry preserves encased in hand-painted fondant. $9 per slice. Pink Baronesse garden roses and pink bouvardia from
Sal Floral Design.

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