This wedding cake is a wonderfully romantic design by Coco Paloma Desserts in Austin, Texas. Owner and pastry artist Paloma Efron said the inspiration for the cake came from a bride: "The bride came in with an inspiration photo of a ruffled cake, but she also loved a cake we had done that was decorated with sugar flowers. So we decided to combine the two ideas."
The ruffles are made from a 50/50 mixture of fondant and gumpaste. The mixture is rolled out into strips, which the cake designers individually shape and frill by hand. The ruffles are then left to dry for about 15 minutes—that way they won't wilt. Then they're individually applied by hand in even rows around each tier—the whole process takes about nine hours. The sugar flowers are also made from gumpaste. "We decorated the cake with a combination of garden roses, peonies and peony buds, hydrangeas, and accent buds," said Efron.
"This cake is very romantic on the outside, but inside, there's a surprise!" said Efron. "The bride wanted a 'funfetti' cake, so we took our white-cake recipe and added rainbow confetti sprinkles to the batter. It's definitely unexpected! The cake also features two tiers of chocolate cake with Swiss-vanilla buttercream filling."