AWM Extra: Cakes
Whenever we do photo shoots for our upcoming issue, we inevitably shoot more than we could possibly fit in the pages of AWM. Some things get left on the editing floor and we just can’t stand to leave them there to gather dust. Throughout the year, we will be bringing you AWM Extras to highlight some of the bits and pieces you didn’t see in this year’s publication. Today, we will let you eat cake – or just see it at least. Our fabulous cake designers brought the goods for our tone-on-tone cake shoot last year that included a few ready-to-serve slices of yummy goodness. Take a peek for a bit of confect-spiration!
Gia’s Cakes | Chocolate cake with toasted marshmallow filling and chocolate buttercream.
Gia’s Cakes | Neapolitan cake with vanilla buttercream.
Barb’s Cakes | Strawberry and vanilla layered cake iced with cream cheese buttercream. Adorned with strawberry cakepops dipped in white chocolate, drizzled in light pink white chocolate and painted with edible pearl dust. Topped with bride and groom cake pop.
Barb’s Cakes | Apricot cake with textured buttercream icing accented with fondant ribbon dusted in luster dust.
Sweet Spot Confections | Almond cake with traditional buttercream. Every other tier of this 7-tier cake is covered with sugar crystals and the others with a damask piping print. Adorned with fondant flowers with silver button centers and handmade fondant ruffles.
Sweet Spot Confections | 1. Yellow cream cake with coral French buttercream with textured turquoise buttercream and fresh flowers. | 2. An Auburn-inspired cake, perfect for the War Eagle groom.
Olexa’s Cafe, Cakes & Catering | Tangerine buttercream-covered with coconut cake and toasted coconut cream filling, with handmade fondant botanicals and handmade edible pearls.
Photography: Frank Carnaggio Photography with Nicole Muro
China & Flatware: Bromberg’s
Styling: Christopher Confero Design