Flowers:
Flowers are the most commonly used accent. At Let Them Eat Cake!, we use sugar
flowers exclusively. We have chosen not to use live flowers at any time. With as many allergies that people suffer, we do not want pollen transferred onto the cake. In addition, many flowers are treated with chemicals that are not suited for human consumption OR the flowers being used for the wedding are actually POISONOUS if ingested! In any case, the chance of anything being transferred from live flowers is minimal at best, but we are just not going to take that risk!
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Piped Accents:
From swirls to swiss dots, quilting with icing dots or dragees (sugar pearls), piping with royal icing can dress up your cake. Examples below include piped monograms, damask stenciling, pearl accents, scroll patterns, swiss dots, and freehand filigree scroll work!
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Swags & Bows:
Made primarily from gum paste (sugar that dries hard to hold a 3-D shape), swags & bows are common accents on wedding cakes. This adds to the overall price of the cake, but the effect is dramatic!
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Lace:
The elegance of lace has been replicated on cake for many years. Royal icing hand piping was the method of yesteryear. Although arguably the most beautiful, few can afford the painstaking hours of labor to execute the designs. More modern versions of lace can be accomplished through the use of gum paste or sugarveil. Both are beautiful in their own rite!
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Wedding Cake Toppers:
These are small models that sit on top of the cake, normally a representation of a bride and groom in formal wedding attire. This custom was dominant in US weddings in the 1950s where it represented the concept of togetherness. Today’s toppers are often figures that indicate shared hobbies or other passions, the monogram of the couple, or flowers, that is, if a topper is used at all!
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