A Creamy Magnolia Wedding

One of the wedding cakes we decorated last week had sugar flowers on it. I love sugar (aka gum paste) flowers! The idea that you can create something with an edible dough that looks almost identical to the real thing – if done correctly – is something I can’t get enough of.

Don’t get me wrong here. I’m definitely not the best at making sugar flowers. I have a lot to learn, I’m pretty slow, and I only complete new flowers through trial and error (lots of error). But I really enjoy making them. I get in the flower-making zone!

This particular wedding cake had ivory magnolias, chocolate brown roses, and bluish purple wisteria.

The magnolias were the biggest challenge on this cake. I had never made them before so it took me a while to figure out what worked and what didn’t. And apparently magnolias have 10 petals! I only had to make 5 magnolias…but that’s 50 individually rolled, cut, ruffled, wired, and shaped petals! 50!

For the wisteria, I just used blossom cutters of increasing size and cupped the center of the flower. Not an exact replica of the real thing, but it’ll do.

When Debbie originally told me what color to make the fondant ribbon to go around the base of each tier, we were both a little doubtful that the color would look nice on the cake. It was like an Army green, but I referred to it as garbage pail green. We really didn’t like it.

But once I put it on the ivory cake with the sugar flowers, I ate my words. The colors worked so well together – very earthy and serene.

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