Waking up this morning to all of the talk on the clock radio about the ceremony and dress wasn’t really all that exciting. After listening to the hype for a few minutes and hitting the snooze button, I thought of my friend and dress designer, Colette Komm, wondering whether she was glued to her TV screen to see the dress.
Obviously, I’ve been waiting to see the cake. It took almost 900 sugar flowers and five weeks to produce. The designers reflected architectural details of the room and the cake stood up to the formality of the event. If you look closely, there are tons of lily of the valley, small daffodils, roses and wild flowers. The bottom edge is covered in sugar ivy leaves.
My favorite part, though, is not the sugar flowers, it’s the piped lattice work at the bottom of the fourth tier. My piping skills are not as strong as my sugar flower making skills, so I cannot even imagine the cake designers sitting for hours tracing those patterns in royal icing and carefully placing them on the cake at the venue, hoping not to break these delicate creations.
I do also love the assembly: three-tiered satellite cakes, topped with a shorter tier and then a four tier cake. I like that there is a spacer in this cake and am in awe of how clean that mirrored cake base is. Steady hands placed that cake to make sure no icing smudges were left behind.
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