![[feature]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyYpR6td8D1xYqejzvCRgL9MqVjhvccfzgp_o5Kcv3NJ_W-5JfcaeEcrrvaPPPK-WatKRzY7DUDnR7zBM2BjuLU0R5uYNCiviefZqTNn_qrFz5anICE25IrZAbqQ0MLHUShAh14VtjhyphenhyphenS/s1600-rw/1.jpg)
[post_ads_2]
Stenciled Monogrammed Wedding Cakes

Sometimes the simplest techniques produce the most striking
effects, as is the case with these single tiers topped by cocoa-powder
initials (his, hers, and theirs). Using a fairly dense cake, such as a
pound cake or vegetable-oil-based cake, works best to provide an even
surface to stencil, as does turning the flat bottom of the cake
top-side. We glazed our Chocolate-Cherry-Stout Cake with a
cornstarch-based chocolate glaze. Once the glaze hardened, the stencils
(available from Designer Stencils) were applied, and cocoa powder dusted
on.
Wedding Cake with Cut Out Flags

The paper picado flags typically found at Mexican
celebrations serve as inspiration for this whimsical cake. Here they're
fashioned from fondant, which was tinted in a variety of hues, then cut
using eyelet and petit-four cutters. The flags were placed over baker's
twine and attached with stiff royal icing. Some were propped away from
the cake with paper towels while drying so they'd look as though they're
fluttering joyfully in the breeze.
[post_ads_2]
Wedding Cake with Molded Medallions

Highly detailed wooden springerle molds are traditionally
used in cookie making; here a selection of botanically themed ones were
pressed into white fondant, which was then cut to the right size with
cookie cutters. The resulting plaques were attached to the fondant bands
on the tiers with royal icing. The bands themselves were attached to
the cake with gum glue; royal icing created a picot edge. As a final
flourish, delicate vines, leaves, and berries were piped onto the tiers
in royal icing.
Wedding Cake with Embossed Fondant

A classic pastry, the charlotte, sparked this design, but a
rather unusual tool made it possible. Kromer molded the fondant coating
with a sheet of ribbed plastic used by model makers. She trimmed the top
edge with a scalloped cutter to resemble the lady fingers that would
encircle a charlotte. A ribbon around each tier completes the theme, and
sanding sugar glitters atop pink fondant. The plaque, also made from
fondant, was embossed with a custom rubber stamp and attached with royal
icing.
[post_ads_2]
Piped Buttercream Wedding Cake

Perhaps the most classic of cake finishes, buttercream
always looks (and tastes) luscious. Kromer covered each tier of the cake
in Swiss meringue buttercream, then created a repeated flourish with a
petal tip. Half-circles traced on each tier provided a guide within
which to pipe the fan shapes, done in plain and pink-tinted buttercream.
This design relies on a single pastry tip, but because bakers have a
large assortment from which to choose, piping can achieve a wide range
of effects.