Garden Whimsy

Honeybee Cake Co.’s Candis Spivey says she “approached the cake as a blank canvas and let the color palette and technique lead,” resulting in a stunning hand-painted buttercream floral cake. Also a tribute to the spring season, her gluten-free vanilla cake was filled with whipped raspberry and topped with a subtle lemon buttercream frosting. Florals and fairytale components wove together to yield a magical display recalling Alice in Wonderland. Robertson adds, “The little touches hidden within the flowers brought amusement and romance.”

Modern Romance

Armana Christianson of A. Cakes Bakery’s fabulous five-tiered creation was wrapped in fondant with torn edges and decorated with stretched rice paper, sugar roses, floating wafer paper flowers and edible pearls. “I had this overwhelming feeling of flowing, whirlwind romance,” explains Christianson. “I wanted to create that in the form of cake.” As for the decadent flavor, she opted for almond cake with apricot jam filling covered in honey Swiss meringue buttercream. “With the romantic set, the asymmetrical drape matched the offset arrangement of the florals, and the gathering—as well as the color—of the drape perfectly matched the cake,” says Robertson. “It seemed as though the elements were extensions of one another.”

Take Shape

Erica Bentson of Whisk & Paddle Bakeshop went with a gorgeous three-tiered geometric cake featuring a decorative hexagonal spacer. The tiers were covered in marbled fondant with hand-painted gold veining, and hand-lettered love notes on wafer paper added a decorative touch. “I wanted to blend modern and romantic with the geometric and old feel of love letters,” says Bentson. “And I’m really into marbling right now.” As for the inside of the cake, it was just as intricate as the outside: a tangerine chiffon with whipped mascarpone tangerine curd. Robertson adds of the display, “The flowers hung down surrounding the cake that stood tall like a museum display.”

Garden Whimsy

Honeybee Cake Co.’s Candis Spivey says she “approached the cake as a blank canvas and let the color palette and technique lead,” resulting in a stunning hand-painted buttercream floral cake. Also a tribute to the spring season, her gluten-free vanilla cake was filled with whipped raspberry and topped with a subtle lemon buttercream frosting. Florals and fairytale components wove together to yield a magical display recalling Alice in Wonderland. Robertson adds, “The little touches hidden within the flowers brought amusement and romance.”

Modern Romance

Armana Christianson of A. Cakes Bakery’s fabulous five-tiered creation was wrapped in fondant with torn edges and decorated with stretched rice paper, sugar roses, floating wafer paper flowers and edible pearls. “I had this overwhelming feeling of flowing, whirlwind romance,” explains Christianson. “I wanted to create that in the form of cake.” As for the decadent flavor, she opted for almond cake with apricot jam filling covered in honey Swiss meringue buttercream. “With the romantic set, the asymmetrical drape matched the offset arrangement of the florals, and the gathering—as well as the color—of the drape perfectly matched the cake,” says Robertson. “It seemed as though the elements were extensions of one another.”

Take Shape

Erica Bentson of Whisk & Paddle Bakeshop went with a gorgeous three-tiered geometric cake featuring a decorative hexagonal spacer. The tiers were covered in marbled fondant with hand-painted gold veining, and hand-lettered love notes on wafer paper added a decorative touch. “I wanted to blend modern and romantic with the geometric and old feel of love letters,” says Bentson. “And I’m really into marbling right now.” As for the inside of the cake, it was just as intricate as the outside: a tangerine chiffon with whipped mascarpone tangerine curd. Robertson adds of the display, “The flowers hung down surrounding the cake that stood tall like a museum display.”