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Making the Cake

Posted by on Jun 25, 2009 in Decor & Details | 5 Comments

The Q I am on a pretty tight budget and I just can’t see myself spending all this money on a fondant cake…. I don’t even like fondant. That said, I love a lot of the detail on fondant cakes….. Any ideas on how I can have a pretty cake, without breaking the bank?

The A: While rolled fondant wedding cakes can get to prices between $10 and $20 per slice, there are some awesome ways that you can upgrade your cake with just a little TLC and a small investment.  One of the cutest and cheapest ways to upgrade your cake is with a cake stand.  Spend some time on Ebay or Feather Your Nest, and pick out an awesome cake stand that reflects your decor.  These are via Chow.com and I pulled out two of my favorites.

rosanna570pretty_pink570potluck_ruffled570

Another great way to personalize any plain buttercream cake is with a ribbon adornment.  It’s a simple thing to do that will add color and pattern to a very simple cake is with a ribbon trim! This cake is sweet and simple with a little bow.

green-ribbon

Do any of you have some cute, but simple ideas to spruce up a great cake?

5 Comments

  1. Anika
    June 25, 2009

    What about edible flowers? As long as it isn’t ridiculously hot on the day of your wedding, throwing some posies onto a simple cake could make for a beautiful, natural cake. And you don’t have to worry about anyone getting sick, as long as all the flowers are vetted. Here’s one I found – it’s a bit of a hot mess, but you can see the idea:

    http://www.osagegardens.com/images/bee-yootiful.jpg

    Reply
  2. jessy
    June 25, 2009

    Your florist can make a topper out of lovely blooms, simple and sweet!

    Reply
  3. Jessica
    June 28, 2009

    I recently heard of a couple who placed their cake on a large framed mirror, then hung the mirror in their new home. :)

    Reply
  4. vanessa
    November 21, 2009

    what do i use to get the ribbon to stay on the cake

    Reply
    • admin
      November 23, 2009

      usually, it will just stay on and then the baker will put a bit of fondant or some other sugar paste to keep the two ends together. Very invisible.

      Reply

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