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Featured in the summer issue of Santa Barbara
Magazine, this beach theme cake evokes the
essence of the sea with cascading waves of
pearly fondant, hand formed and painted sugar
shells, blown sugar bubbles and pulled sugar
sea
grass. Sugar coral and white chocolate pearls
complete the design and add to the casual
elegance of this beachside wedding. Event
coordinator and table design by Scott Corridan
and Co. |
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Wild strawberries made of marzipan and tiny
white chocolate daisies are the focal point of
this cake, commissioned for the 2002 wedding
issue of the Los Angeles Times. |
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A
"twist" on your standard wedding cake:
Chocolate! Piles of fresh rose petals create a
cascade of color. |
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Pretty in pink! Add fondant swags and fleur de
lis, top your cake off with a nosegay of
pastel sugar flowers and romance is in the
air! |
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