As soon as Kaitlyn showed me photographs of her wedding dress, I knew I wanted  to use it as the basis for the preliminary cake sketches. The 400 guests was also a determining factor for the scale of her cake as well as the size of the main ballroom in which the reception was to be held.

The bride’s dress, the grand scale of the room and number of guests indicated that Kaitlyn’s cake had to be formal and large scale. The eight ivory fondant covered round stacked tiers would be a focal point for the ballroom.

A series of meetings and continued sketching helped finalize Kaitlyn’s cake design. An all over embossed lace-y pattern that I accented with a lighter shade of ivory over piping and delicate sugar pearls was the background for the intricate sugar beading and scroll work I used at the base of the top and bottom tiers. The wide top and bottom banding was borrowed from the heavy beading on dress’s belt.

The ruffles on shoulder of each tier are a continuation of the movement created by the lace-y pattern on the sides of the cake. A bouquet of sugar roses, leaves and stephanotis created an organic topper and repetition of movement of the intricate lace details.

All the elements– the texture, curvy lines and monochromatic color palette combined to create a harmonious elegant statement.