Wedding Cake Picture

fondant wedding cake pictures

Read and learn more about fondant wedding cake pictures. For more, visit the Wedding Cakes website WeddingCakesFAQ.com

Q: My wedding cake has fondant pictures on it, they’re pealing off How do i reattach them/keep it from happening?
This isn’t a recent cake. Our cake was three layers the top two were just fondant with pictures and the bottom was cake, we have the rest of it and i was hoping to keep it for quite a long time. There really isn’t a way to keep it chilled.

A: Order some tylose, mix a small amount with water, and paint the backs of the fondant pieces with it, then press them very gently onto the cake and hold them in place until the glue sets (which is pretty quick usually). If you’re worried about it getting too wet, mix the tylose with vodka or everclear and use that for glue. You can get tylose from a cake decorating supply website, like jester’s.

Q: Christmasy wedding cake pictures?
My wedding is at the end of November, and while it’s not a full-on Christmas theme, we did pick the date because my fiance and I both LOVE Christmas/winter time.

Out colours are silver, gold and dark cranberry (so it’s kind of Christmasy) but all the other details are more art-deco inspired versus Christmasy
These are our wedding invites: http://www.marthastewartcrafts.com/detail.php?p=58574&v=msc_weddings_shopbytheme_heirloomornament

You can see that they are kind art-deco design, and I am made the save-the-dates, and will make favour tags and place cards to match that design.

But for our cake we kind of want a simple square fondant cake with holly or mistle-toe climbing up/down the side(s) of it. Something like this:
http://weddings.theknot.com/Real-Weddings/Cake_Blue_38313/detailview.aspx?id=38313&type=3&wedding_details=Cake&pageIndex=5
but with holly or mistle-toe.

I’ve looked at almost every picture on theknot.com, and I can’t find anything that is Christmasy. I am going to meet with our potential bakers in the next two weeks, so I want to be really clear (i.e. have a picture) so that I will get actuate quotes/what we have in mind.

Has anyone seen Christmasy wedding cakes like I am describing?

A: How about something like this, it is set out in squares and looks like christmas presents:

http://www.susiesscrumptioussweets.com/images/giftbox_xmas_wedding.jpg

http://farm1.static.flickr.com/41/75200976_844f4442da.jpg

Something like this that is more plain but has mistletoe painted on the cake:

http://www.pinkcakebox.com/images/cake492.jpg

If you were looking a 1 tier cake, something like this would be perfect:

http://farm1.static.flickr.com/41/75200976_844f4442da.jpg

Q: Anybody know a good site for wedding cake pictures?
Hello fellow users of the interweb.

I’m looking for some wedding cake pictures for inspiration. BUT my fiance and I have both decided we DO NOT WANT FONDANT! We both think fondant is ugly (it makes the cake look more like a hat box than a cake) and we know it doesn’t taste nearly as good as regular icing, and so far damn near every single picture of a cake I’ve seen on The Knot or any other big name wedding website or magazine is fondant. I’m looking for pictures of cakes that use REGULAR ICING.
Any help would be greatly appreciated. Thanks!

A: http://www.weddingcakelady.com is all whipped cream cakes

http://weddingcakesbyjimsmeal.com/TwoPage.htm

http://www.sweetiepies.com/weddings.html

Q: Wedding cake fondant flowers??
What are some easy to make fondant flowers for a wedding cake??

Could you please provide a video, pictures or instructions to show me

I was thinking along the lines of spring flowers but if that is not possible then any flowers

maybe…
Calla Lilies
Tulips
Roses

etc

I am doing a modern wedding cake that is…
2 tiers
Madeira cake (lemon)
Covered in fondant icing, strips of white and different shades of green on the bottom layer and then different shades of green circles on a white background on the top layer

i am at a loss of to what to put on the top, what would you suggest

thanks

A: Use a cake topper at the top of the cake. This way you don’t have to do anything to intricate at the top. Just look at different wedding cakes/bakery websites and try to find a design you like…or several designs that you can mesh together.
Here is what I was able to find in regards to making the fondant flowers:
http://www.ehow.com/how_2058714_make-fondant-flowers.html
http://whatscookingamerica.net/PegW/DecoratingFondantQA.htm
http://www.youtube.com/results?search_query=fondant+flowers&search_type=
I hope that this helps! Good luck

Q: Wedding cake ribbon vs. fondant?
Im getting my bridal shower cake made by my hairdresser who started making wedding cakes on the side about a year ago. Look at the link below. The first picture is the cake that I choose. (pink ribbon with pink flowers) She tells me that she isn’t using ribbon because it bleeds into the icing. Then she tells me that she is using something, I think she said fondant but Im not sure, to use as a “fake” ribbon around the cake. She said that she will add flavor to it because it doesn’t really have a flavor. Then she said something that really scared me.. “It is sort of like taffy..” What??? Im thinking Laffy Taffy, and who the heck puts taffy on a cake? chewy, hard sticks to your teeth! Im seeing all of these wedding cakes with ribbon and Im thinking “why can’t I have ribbon? Im going to have taffy wrapped around my cake!” Can someone explain this to me b4 I accidentally hurt her feelings? What exactly is she using, taste, texture, terrible?

http://www.spb.com.au/cakes.html

A: Fondant is regularly used on wedding cakes: http://en.wikipedia.org/wiki/Fondant

Don’t worry, it does not really taste like taffy. If you are worried, maybe you can ask her to make you a sample to taste.

Q: Wedding/Bridal cake ribbon vs. fondant?
Im getting my bridal shower cake made by my hairdresser who started making wedding cakes on the side about a year ago. Look at the link below. The first picture is the cake that I choose. (pink ribbon with pink flowers) She tells me that she isn’t using ribbon because it bleeds into the icing. Then she tells me that she is using something, I think she said fondant but Im not sure, to use as a “fake” ribbon around the cake. She said that she will add flavor to it because it doesn’t really have a flavor. Then she said something that really scared me.. “It is sort of like taffy..” What??? Im thinking Laffy Taffy, and who the heck puts taffy on a cake? chewy, hard sticks to your teeth! Im seeing all of these wedding cakes with ribbon and Im thinking “why can’t I have ribbon? Im going to have taffy wrapped around my cake!” Can someone explain this to me b4 I accidentally hurt her feelings? What exactly is she using, taste, texture, terrible?

http://www.spb.com.au/cakes.html

A: Fondant is a type of icing that is medium firm, is very smooth, and can be made into many shapes. The use of this to look like ribbon is very appropriate. It’s a very expensive look, much more than using real ribbon – which can’t be eaten, obviously. Stop worrying; she sounds like she knows what she’s doing. It’s not at all like Laffy Taffy…and you really don’t want real ribbon on the cake.

Q: Strawberry Blossom Wedding Cake Picture?
I need help.
My sister is getting married soon and she has a strawberry theme. She found a picture of a round three tier wedding cake with white frosting or fondant and red and green strawberry blossoms. It wasnt that cute but she fell in love with it. Her friend that was going to make it fell through so she had a change it to something simple.

I would love to surprise her with that cake but I cannot for the life of me find a picture of it. Does anyone know where I can find it?:

It would mean the world to me if you could help me.
Thanks so much

~Susie

A: This link might help:

http://design-wedding-cakes-pictures.blogspot.com/2006_10_01_archive.html

Q: How do you get nonpareils to stick to the sides of a layer cake?
My wife is making a practice wedding cake, and is doing a criss-cross pattern with icing on top of fondant. The picture of the cake she is trying to make has white nonpareils on the icing that forms the pattern, but we can’t figure out an easy way to make the nonpareils stick to the icing that’s on the side of the cake. Right now she’s just basically throwing them at the side and seeing what sticks, and attempting to catch the excess with a dish, but it’s messy and slow. Any suggestions?

A: Make sure that your frosting has not dried or hardened yet. Get a pinch of the sprinkles and push them into the side. Or, you can get an handful of the little things into a heaping pile in your palm and press your palm into the side of the cake. Just make sure your fingers don’t touch the cake. Good luck, I hope it turns out great! =)

Q: Can anyone find a picture of the black, red, and white wedding cake from “because i said so”???
So, I am getting married soon and LOVE the black and white fondant cake from the end of the movie, “Because I said So.” I know it is made by cake divas (cakedivas.com) and I have found a partial picture here:

http://baking.about.com/od/dessertandamovie/fr/becauseisaidso.htm

but I would like to have a full picture of the cake to have to show my grandmother, who is a cake designer and is making my cake. Any help would be GREATLY appreciated!!
Have already emailed cakedivas to see if they have any pics…..

A: Here you go, I made a screenshot for you:

http://i12.tinypic.com/4oqej3l.jpg

Too bad it fell off a cliff and landed on the suicidal guy. :[

Q: Can the Wallace Scroll design on a wedding cake be done with buttercream icing?
I’m looking for a wedding cake that I like, and I wanted a vine-like design, but when I went to the cake shop that I’m going to order at she said that things like that can only be done in fondant. Fondant is much more expensive and I don’t have the extra money for it, as this is a kind of last minute wedding. So I was wondering if anyone is framiliar with cake making- can this design actually be done with the buttercream icing, and if not, can you link me some pictures of vine-like or scroll-like designs that can be done with buttercream icing? Thanks!

A: I answered your other question too- I thought you meant that she couldn’t make the cake that smooth using buttercream. I didn’t realize you meant the scroll work. In that case… RUN don’t walk from this place. It is absolutely laughable for her to say that can’t be done. If you take that picture to 100 other bakeries, not one of them will tell you it can’t be done in buttercream.

EDIT

In fact, I just looked at your other question and the picture again. That scrollwork is not done in fondant at all. It most likely is royal icing. Royal icing is piped out of a bag and holds intricate designs very well. It dries hard. Your cake should be able to be frosted in a buttercream, and then detailed with royal icing.

Q: I am looking for a black and white wedding cake. White frosting with black scroll work all over it.?
I have seen pictures but of course now that I need one I can’t seem to find any. White fondant icing with black fancy scroll work all over it. Help!!

A: maybe like this..

http://www.sharonscateringandcakes.com/cakepics/stackround/cake164.jpg

not exactly what you want but interesting….
http://www.alliescakes.com/pictures/wedding/Black%20and%20White.jpg

http://www.acaketoremember.com/images/black_and_white_crooked_cake.jpg

Q: Wedding Cake…?
I’m ordering my wedding cake in the next few days and I was wondering if anyone had any good ideas for it, general prices to expect, what kinds of cake and filling might be good.. etc.

I’m thinking of having the traditional 3 tiered type cake for just over 100 people or so… and each layer can be different (all with the same white icing of course..)

The icing types are buttercream and fondant (sp?)… Which tastes better?… I know which one looks better.. how much do you think that decision effects the pricing? etc…

Anyone have any good links to pictures of cakes that might look nice??.. or general wedding cake experience or advice..
Thank you for all the answers so far!! Just thought I’d mention (since people are saying this will only cost $200…) I live around NYC… you can hardly get a pair of shoes for that!! ha.. alright! The lowest price I got for a basic buttercream icinged cake was 350…. and I’m not looking at those high end places (they’re like a grand.)

A: Professional wedding cakes are prices by the slice, normally 3-5 dollaras a slice. If you are getting a professional cake made, I will suggest for you to go to a tasting appoitment first.

Your design should match your theme and colors. Here is a website with some contemporary clasic designs taht I thing they ar just beautiful. maybe you can get sone inspiration there.

http://www.maisiefantaisie.co.uk/wedding-cakes.html

Cakes should be ordered with plenty of time and professional delivery is recomended.

Congratulations and good luck. I hope that this helps

Q: Baking a DIY wedding cake?
4 of us are making my wedding cake. Based off this picture.

http://www.freeimagehosting.net/uploads/d02fcb66c5.jpg

I think it will turn out fine

But I want to double check some stuff.

How far in advance can we make the…..
1 – Fondant
2 – Buttercream
3 – Cake
….before it goes bad

And if we bake the cake on Mon or Tuesday…how can we store it to cool so we can carve on Friday without it drying out really bad?

Lastly we’re not sure how to do the Topsy turvy part with the cherry’s..we have dowels for support. And we know you pretty much carve out an area for the Topsy turvy layers but balancing just one corner with the cherry seems difficult.

Do you skewer through the cherry with a dowel?

Problem area: http://www.freeimagehosting.net/uploads/4125783f78.jpg

Thanks everyone!
I would have a bakery do it if I could find one for less than $200 for 150 ppl thats not just a boring white cake. I’m hoping this will be fun, and if it falls over we can always run to the store and buy 10 cheese cakes. The nice thing is everything is going to made from scratch so we are looking at less than $100 for the supplies. yay! Thanks for the replys everyone.

A: Like someone else said, don’t use real cherries if you’re making this days ahead.

AND – the dowels go through the cherries. If you’ll notice, you really can’t completely see any space between the tops or bottoms of the cherries and the cake.

You should be fine leaving the cake out for a couple of days, as long as you don’t have fresh-fruit or cream-based filling. The fondant kind of seals the freshness in.

Do be careful not to use too much cornstarch when rolling out the fondant. If you do, the fondant will dry and crack.

Best of luck.

EDIT: Do NOT, as someone above suggested, refrigerate or freeze the cake. Not with fondant, and ESPECIALLY not if you have a layer of buttercream underneath the fondant.

Q: Baking a HUGE cake for wedding?
4 of us are making my wedding cake. Based off this picture.

http://www.freeimagehosting.net/uploads/d02fcb66c5.jpg

I think it will turn out fine

But I want to double check some stuff.

How far in advance can we make the…..
1 – Fondant
2 – Buttercream
3 – Cake
….before it goes bad

And if we bake the cake on Mon or Tuesday…how can we store it to cool so we can carve on Friday without it drying out really bad?

Do you skewer through the cherry with a dowel?

Problem area: http://www.freeimagehosting.net/uploads/4125783f78.jpg

Thanks everyone!

A: You can make all the cakes in advance and freeze them (wrapped in plastic wrap) and just take them out the morning you are going to decorate it. The buttercream can also be made in advance and just refrigerated for a few days then just mix it up again before using it. I wouldn’t roll out the fondant until you are ready to put it on the cake. You can make the cake the night before and it will be fine left out one night. Each cake needs to be set on its own board before placing it on the cake. I would suggest putting a large dowel through the entire cake to hold it in place…this requires knowing where to put a hole in each board so it can be set through the dowel (alternatively you could try using dowels in each layer). As for the cherry that looks like it is made from fondant…to have it stay on the cake just put a dab of buttercream frosting on the cake and place the cherry on top of the buttercream…that will act as a “glue” to hold it in place. I hope this works for you….the cake is really nice but not an easy one to make. If you have a local cake supply store or custom cake bakery you could go there and just ask them for some advice on the best way to assemble the cake. You may have to assemble it once you are at the reception hall rather than transport it already stacked. It is better to do that than risk it toppling over when transporting it.
EDIT: Another idea is to go to youtube and look for instructional videos on how to stack “topsy turvy” cakes or look through the current Wilton cake decorating year book. Since these cakes are very popular right now likely they have on in the current edition and it will give you step by step instructions which will help you when making your cake.

Q: Mosaic wedding cake?
There’s a wedding cake that has dried fondant in a mosaic pattern of blue and yellow flowers. Does anybody either know who it’s by or have any pictures of it? I think it’s by Kerry Vincent, but I’m not sure. Also, if it is Kerry’s, do you know which one of her books it’s in? If you have a link to a picture, I would love you forever.

A: http://i.ivillage.com/relationships/wedding/cakes/unique/uniquecak3.jpg

just google mosaic wedding cakes. a bunch pop up.

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