Flourish Cake Design

ABUNDANCE 🪴 And to go with the mini cake library (see previous post) Lauren & Dalton also had this showstopper for their cake cutting moment.

A spring bounty of sugar flowers again inspired by the creatives at (they always give me good stuff to work with!!) arranged on a backdrop of aged stone textured fondant.

This finish I learned many years ago from the OG creator of the technique: and is still an absolute classic today. Perfect for an old library setting where a pristine white cake just wouldn’t fit. I feel giddy every week when I get to chat with her and so many other talented cake artists in - come join us for community, activism, discussion, advice, support, and maybe a little ranting. ☺️

All that to say, another beautiful cake & wedding in the books and much more to come this month. Now back to the kitchen.

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THE CAKE LIBRARY 📚 Still recovering from this weekend, and doing it quickly because the rest of the month has more insanity in store!! But I had to pause to show off Saturday’s wedding at where we went all out with not only a gorgeous display cake (stay tuned for photos of that beauty) but this surprise mini cake ‘library’ that was revealed to guests from behind curtains after dinner. Each design was a different flavor, guests were able to select their cake of choice to eat at dinner or take home in a custom box designed by

Tiny sugar flowers adorned each cake, inspired by the stunning designs by - I cannot wait to see all the photo & video from this weekend by and it was a stunner!!

Congrats to Lauren & Dalton!! More to come!!

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SPRING GREENS 🌱 Kicking off the spring wedding season in earnest yesterday for Dana & Derek at the ! All of the shades of vibrant spring greens for this cake, with bells of Ireland, amaranth, tulips, sweet peas, hydrangea, and anthurium lilies, all in sugar of course. Paired with hand-piped embroidery pattern pulled straight from Dana’s beautiful wedding dress, this beauty was a breath of fresh air!

They served their guests our vanilla cake paired with lemon cream cheese, honey-lavender buttercream & apricot preserves, the perfect delicate flavors for a spring evening.

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LIGHT & AIRY 🌬️ This cake was made during my first ever sugar flower class - where I was the teacher - and provided the structure on which we discussed movement, balance, negative space, elements of surprise, layers, and connection. I didn’t have a ton of flowers to work with as it was just the florals we made during the three days of class, and really forced me into a bit of restraint, and a light touch, which i think was good for me!

Then I had my students arrange their flowers on a completely different size/shape cake (a much smaller two tier) so they were forced into creating something completely of their own. It was a beautiful thing to see their creations, all completely different from mine, and from one another, it was a proud mother hen moment.

Some of my favorite sugar flowers on this cake: clematis, foxglove, amaranth, tweedia, lisianthus, variegated privet foliage, and hellebore. A light and airy spring beauty!

RED HOT 🔥 The 2026 wedding season started out with a red-hot bang! While I can’t wait to see more of the pro photos from I couldn’t wait to share this beauty in all her studio glory. Big bold beautiful sugar flowers inspired by the thoughtfully curated blooms from popped off the creamy textured background, reflective of the bridesmaid dresses. I couldn’t think of a better way to kick off the year. A new flower for me, spider gerbera daisy, added a pop of frilly texture, along with the delicate oncidium orchids and more big red blooms, created a spiraling sugar flower dream. Sarah, a talented artist herself ( check out her work at .pottery ) had a vision, and hopefully we did it justice.

A fabulous vendor team to round things out: