Floral Fondant Anniversary Cakes

Over the weekend, I got a call for an order of a couple of anniversary cakes. This client was very easy to work with. She wanted something floral on a white background, she was also okay with me using fresh flowers if I was short on time. It was very short notice since she needed the cakes for Monday evening so I had to stick with something simple yet pretty to look at. Since she was so understanding of the short notice, I decided to go all out and do simple sugar flowers for her anyway. Well, that meant a super busy day and a late (**yawn**) night. But I must say I was pleased with the outcome. Never had I imagined that such simple blossoms could lift a cake from being plain to something pretty. And the best part is, she loved them. Client delight (not just client satisfaction) is what makes it all worth it.

Everything was made from scratch. The base was a rich, dark fruit cake, covered with a layer of homemade marzipan and homemade fondant. The flowers were made of fondant.

I was free to use any colors I wanted. So for the first cake, I opted for some bright spring – summer colors.

Here’s a view of the side of the cake –

For the second cake, I went with pink. One can never go wrong with pink.

Here’s what the sides looked like –

These cakes are linked to –
Rook No.17
Thrilling Thursdays @ Paisley Passions
Crazy for Cakes @ Now Serving

Crazy for Cakes 3

24 thoughts on “Floral Fondant Anniversary Cakes

  1. Beautiful cakes! I love the color palette of the first cake especially, and the silver dragee embellishments!

    Always a pleasure to have you be a part of "A Little Birdie Told Me…" Tuesday at Rook No. 17


  2. Thats awesome.. Can you share the recipe for fondant and some tips to use them? Not that i have ever tried but those flowers are oh so pretty 🙂

  3. Hi Trisha,
    Can you pls share the fondant recipe and steps on how to use it on a cake. I plan to use it on the Christmas fruit cake.
    Thanks for the traditional recipes…so nostalgic!

    1. Hi Sharon, I will add it to my recipe list. But I wont be able to do it in time for this Christmas. Have you considered covering your cake with marizpan? It wont get as hard as fondant, but it will taste divine.

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