Love Birds:<\/span><\/strong><\/p>\n <\/p>\n This cake is a topsy turvy cake, with a completely edible love bird topper!\u00a0 Paul carved and sculpted these two cute love birds out of fondant and gum paste.\u00a0 The topsy turvy is covered in fondant, wrapped the the ribbon and twigs were applied to give it a sparsely wooded feel to it.\u00a0<\/p>\n \u00a0<\/p>\n Purple Swirl Wedding Cake:<\/span><\/strong><\/p>\n This cake is a three tiered square one, covered in white fondant, and wrapped in two different shades of purple satin ribbon.\u00a0 The swirl work is completely edible, as it is edible paper, cut out from our Cricut Cake<\/a>.\u00a0 To finish it off, the edible paper was airbrushed with a purple sheen and attached to the cake with gum glue, which is a mixture of gum paste and water.\u00a0 Last second touch ups had to be done to the swirls, as they started to peel away from the cake, with the humidity that was inside it’s traveling container!\u00a0 Good thing we were prepared for everything!\u00a0<\/p>\n Black, Red and White Lily Cake:<\/span><\/strong><\/p>\n This cake is a two tiered round cake, wrapped in red and white fondant.\u00a0 The tubing work wraps each layer of the cake, as well as where the colour change happens on the top tier.\u00a0 To make the tubing, you have to be REALLY good at rolling out fondant into tubes!\u00a0 Size consistency is key to creating the smooth, look of this cake.<\/p>\n The lilies, roses and small black buds are hand sculpted, and you can watch a video of mine on how to make calla lilies on our YouTube channel here<\/a>.\u00a0<\/p>\n Anemone Cake:<\/span><\/strong><\/p>\n I first saw these flowers from my friend Geneva’s site, Three Kids in the Kitchen<\/a>.\u00a0 I asked her to give me a tutorial on them, and she said that they were too easy . . . so with that knowledge in hand, I set out to figure it out on my own!\u00a0 And, yes, they are easy, but they look very fancy.\u00a0 Creating the flowers involves a lot of ball tool work, molding and waiting for the petals to dry.\u00a0<\/p>\n When I had the petals together, I applied a liberal dusting of luster dust and then made a half ball centre, in which I poked a bunch of holes into with my pointed tool, and then stuck the stamens in. \u00a0<\/p>\n The blue ribbon is satin and applied to the cake with hot glue . . . which you obviously wouldn’t do if you were making this to be consumed!\u00a0 The anemone’s are stuck to the cake with gum glue.<\/p>\n This cake is simple, but beautiful!<\/p>\n Cherry Blossom Cupcake Tier with Cutting Cake Topper<\/span><\/strong><\/span><\/p>\n This is the top tier of a cutting cake and below is how we had it on display on our table.\u00a0<\/p>\n I made the fondant covered cupcakes to match the colour scheme of the cherry blossom tree. \u00a0I also had “P” and “J” monogramed cupcakes, but apparently Paul didn’t like them enough to take a picture \ud83d\ude09\u00a0<\/p>\n \u00a0I hope you have enjoyed having a look at wedding fair display cakes! \u00a0<\/p>\n![\"\"](\"http:\/\/cookiescupcakesandcardio.co\/wp-content\/uploads\/2012\/02\/DSC_2569.jpg\" "\\"Red")
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