SHOW FILTERS
35

Cakes & Desserts Wedding Ideas

  • A sweet addition to any dessert table!   Photos By: Caroline Drake   Bringing a sweet menu to your wedding doesn't have to be expensive or very difficult. Cream puffs are perfect to serve at weddings, and bring the right amount of fancy, but are actually very easy to make!   The best part is that you can make them in advance, and easily put them together for the big day!     Pastry Cream Ingredients: You will want to make the filling first, since you need to refrigerate it for at least a few hours or overnight to set. We adapted a recipe from Baking Illustrated. 2 cups half-and-half ½ cup sugar (divided into 6 tablespoon, and 2 tablespoons) Pinch salt 5 large egg yolks 3 tbsp. cornstarch 4 tbsp. cold unsalted butter, cut into 4 pieces 1½ tsp. vanilla bean paste (this makes such a difference if you can find it!)   Pastry Cream Recipe Instructions:  Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.     Pastry Cream Recipe Instructions: When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.       Pastry Cream Recipe Instructions: Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.     Pâte à Choux Ingredients: 2 large eggs plus 1 large egg white 5 tbsp. unsalted butter, cut into 10 pieces 2 tbsp. whole milk 6 tbsp. water 1½ tsp. sugar ¼ tsp. salt ½ cup (2½ oz.) all-purpose flour Place an oven rack in the middle position and preheat the oven to 425° F.      Pâte à Choux Recipe Instructions: To make the pâte à choux, whisk the eggs and egg white in a liquid measuring cup.  You should have ½ cup (discard the excess).  Set aside.  Combine the butter, milk, water, sugar and salt in a small saucepan.  Heat over medium heat and bring to a boil, stirring once or twice.  When it reaches a full boil and the butter is fully melted, remove from the heat and stir in the flour until incorporated and the mixture clears the sides of the pan.  Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand and tiny beads of fat appear on the bottom of the pan (the mixture should register 175-180° F on an instant-read thermometer. Takes about 5-10 minutes on LOW heat.     Pâte à Choux Recipe Instructions: Immediately transfer the mixture to a food processor and process with the feed tube open to cool slightly, 10 seconds.       Pâte à Choux Recipe Instructions: With the machine running, gradually add the reserved eggs in a steady stream.  When they have been added, scrape down the sides of the bowl, then process 30 seconds more until a smooth, thick, sticky paste forms.     Pâte à Choux Recipe Instructions: Line a baking sheet with parchment paper.  Fill a pastry bag fitted with a ½-inch plain tip with the pâte à choux.   Pipe the paste into 1½-inch mounds on the prepared baking sheet, spacing them about 1 to 1¼ inches apart (you should be able to fit 24 mounds on the baking sheet).       Pâte à Choux Recipe Instructions: Use the back of a teaspoon dipped in water to even out the shape and smooth the surface of the piped mounds.     Pâte à Choux Recipe Instructions: Bake for 15 minutes (do not open the oven door during baking).  Reduce the oven temperature to 375° F and continue to bake until golden brown and fairly firm, 8-10 minutes longer.  Remove the baking sheet from the oven.   Use a paring knife, cut a ¾-inch slit into the side of each puff to release steam; return the puffs to the oven, turn the oven off, and prop open the oven door with the handle of a wooden spoon.       Pâte à Choux Recipe Instructions: Dry the puffs in the turned-off oven until the centers are just moist (not wet) and the puffs are crisp, about 45 minutes.  Transfer the puffs to a wire rack to cool completely.  (At this point the puffs can be stored at room temperature for up to 24 hours or frozen for up to 1 month in an airtight plastic bag.  Before serving, crisp in the oven at 300° F – 5-8 minutes for room temperature puffs, 8-10 minutes for frozen puffs.)     Cream Puff Assembly: To fill the puffs, use a bread knife, and carefully cut the puff in half.  Fill a pastry bag fitted with a ¼-inch plain tip with the pastry cream.      Cream Puff Assembly: Pipe some of the pastry cream onto the bottom half, then place the top on the pastry cream, and sift powdered sugar onto the top. Repeat to fill all the puffs.     This recipe will make about 24 small cream puffs. Such a simple treat to make, that will "wow" your guests!  
    9
  • Raspberry & Pear Mini Pies A mouthwatering treat for any summer day (and especially perfect for a holiday)! We've got the recipe right here.  Photo By: Aran Goyoaga       Strawberry Season Get decked out in strawberries with this simple and fresh, red and white summer table concept. Photo By: Mary Swenson       Vintage Postcard Place Cards This vintage-inspired project by Chelsea Fuss is an easy way to create a fun, casual place setting. See how she did it! Photo By: Chelsea Fuss

     

    Red, White, & Blue Real Wedding

    Christina and Timothy pulled off a patriotic, 4th of July-themed wedding of total rustic elegance. See the photos from their day!

    Photo By: Jen Lynne Photography

        Purple DIY Picnic Pack a picnic with all sorts of personalized touches... guests will swoon over the details!       Red & White Party Ideas From red velvet cupcakes to ribbons to florals, here are a handful of creative ways to incorporate red into your party Photo By: Mary Swenson       Farmer's Market Bouquets Create a deceptively sophisticated bouquet for your big day with seasonal stems from your local farmer's market. See more inspiration. Photo By: Chelsea Fuss       Cool Raspberry & Yogurt Mousse Cakes These are a dream on a summer day... Catch this recipe (with a bonus raspberry n' cream macaron tutorial) right here. Photo By: Aran Goyoaga

     

    2
  •  

    Concept by: Victoria Hudgins Photos by Erin Holland   Add a dash of confetti to your party in the form of a chandelier! This looks fabulous hung in multiples on top of a dessert bar, or hung individually as centerpieces.     In fact, you can turn your confetti chandelier into a 'cake topper,' who says that a 'topper' has to be placed directly on top of the cake?     Cut out one inch confetti rounds from colored paper. We used about 120 rounds for this installation. I would suggest using a monotone color scheme or 4-5 coordinating colors on each hoop.     Thread the confetti dots together. Begin at the top, leaving enough thread to attach the string to an embroidery hoop. Have your hot glue gun ready and place a tiny drop of glue on the bottom of each dot to hold it in place.     Using an embroidery hoop, tie four to six strings across the top in a criss cross pattern.     One at a time, tie the strands of confetti dots onto the hoop and string base. You can paint or adorn the hoop as needed to match your wedding décor.     Hang the installation above a cake or elsewhere; adjust the length of the strands for just the right balance.      
    15
  • Project and Photos by Brittni Mehlhoff   Create inexpensive escort cards that are completely unique with this DIY idea that guests are sure to love. Why? It comes with a sweet treat, of course.     These numbered cupcake toppers will satisfy any guests sweet tooth and cleverly direct them to their reception table.     Materials: Decorative Paper Scissors Craft Glue Pen Pencil Fresh Flowers, such as Aster or Gerber Daisies How To:     1. Draw or trace numbers onto decorative scraps of paper.     2. Cut out each number carefully with scissors.     3. Hand letter guests names, with a pen, onto each number. These numbers will represent what table your guests will be placed at for the reception.     4. Glue small flowers to each number and let dry.     Hang the finished escort cards from a bulletin board or rest each one on top of a cupcake for your guests to enjoy.   Optional: If the paper you're using is thin and/or flimsy, attach a small bamboo skewer or lollipop stick to the number before sticking it into the cupcake.  
    0
  • Project By: Erica OBrien  Photos By: Val McCormick    Necco wafers are given a glamorous makeover in this easy DIY.     Ingredients light corn syrup, Necco wafers (quantity will depend on size of cake), paint brush, edible gold glitter     Step One Carefully unwrap package and select the colors that you'd like to use. For this project, we selected pastel pink and mint green. Use all the colors or select only some. (Bear in mind that you will most likely need to purchase multiple packages.)     Step Two Dip paint brush in corn syrup and brush over half of smooth side of a wafer (the side that does not say Necco)     Step Three Dip into glitter. Allow to dry.     Step Four Determine the design you'll create with the wafers.  We positioned four rows of wafers, stacked in vertical columns, with the glitter-dipped wafer positioned in the third row from the bottom.      Step Five To apply wafers to the cake, brush the corn syrup on entire Necco side of wafer.     Step Six Gently attach to cake, holding in place for a few seconds.     Step Seven Position your wafers in precise rows and columns to achieve a clean, professionally designed appearance.      Step Eight Apply glitter-dipped wafers in the same way.  Continue attaching wafers to cake until desired pattern is achieved     Ta-da!  Making your own ultra-modern, glitter-infused cake is as easy as that.      
    8
  • Project By: Victoria Hudgins Photos By: Pictilio     Make a celebratory statement by topping your wedding cake and desserts with these bright and festive pinwheels. Make them large or small, individually or in mass to design a colorful element that fits your day perfectly.     Make the pinwheel cake toppers by using origami paper (or thin scrapbook paper cut into squares)- each pinwheel uses three squares.     Step One: Accordion fold the paper squares back and forth, then fold each section in half and crease.     Step Two: Combine three sections together to create a round. Glue the outside edges together to connect.     Step Three: Turn the pinwheel over and glue a wooden skewer to the backside of each. Let dry.     Step Four: Top cakes, pies, and desserts with the pretty toppers!
    8
  • Project and Photos by Erica Obrien

    Tissue paper flowers are a design-forward and inexpensive alternative to fresh or gumpaste flowers. They can be made well in advance and saved indefinitely. We recommend that they be used only with fondant cakes, as you don’t want the dye in the tissue paper to come into contact with buttercream.       What you'll need:   Crepe and/or tissue paper in the color palette of your choice Toothpicks (or skewers) Scissors Floral tape How To:     Step One: To form the center of the flower, cut a length of paper about three inches wide.       Step Two : Fold the paper so that each fold is about ¾" wide. (For smaller flowers, folds should be smaller; for larger flowers, folds should be bigger.)       Step Three: Use sharp scissors to cut a rounded edge.     Step Four: When unfolded, paper should have a scalloped edge.     Step Five: Begin rolling scallop in onto itself, pinching about ¼ of the way down from scalloped edge so that paper flares and opens slightly.      Step Six: Continue until entire length of paper is rolled up.       Step Seven: Twist the base of the paper as tightly as possible to form a stem.     Step Eight: Using a contrasting color, repeat steps one through seven, placing new paper around already-formed center.       Step Nine: Continue until entire length of paper is rolled up. For even larger flowers, additional layers of paper can be added by repeating steps two through seven.     Step Ten: Place toothpick or skewer against "stem" of flower.         Step Eleven: Stretch floral tape to activate, and wrap tightly around both toothpick and tissue paper until all paper is covered.     Step Twelve: Insert toothpick into fondant-covered cake.     Step Thirteen: Make as many flowers as desired to complete your design. Enjoy!  
    9
  • Project and Photos by Erica O'Brien     Piped flowers are perfect for everything from backyard weddings to bridal showers to formal affairs. Although they had fallen out of favor during the height of the fondant craze, piping has made a huge comeback. You can use any buttercream recipe you like, but we prefer Swiss meringue buttercream. Because it's made with real butter, it has a slightly yellow tint, so be sure to practice on a small batch before adding lots of color.     What You’ll Need: Small (8” or 10”) piping bag fit with leaf tip (such as Wilton tip 68) Large (18” or larger) piping bag fit with small star tip (such as Wilton tip 1M) Ivory, light pink, dark pink and leaf green buttercream Large icing spatula Small icing spatula   To fill the piping bag, fold the top third over your hand.     Use small icing spatula to fill small piping bag about half full with leaf green buttercream.     To fill large piping bag, open base of piping bag wide so tip is visible. Think of interior of piping bag as a circular (pie-shaped) cavity divided into thirds.     Fill large piping bag with ivory, light pink, and dark pink buttercream, placing each color to fill only one third of the interior of the pie-shaped cavity in the piping bag.     Twist piping bag to create pressure on buttercream. Hovering above cake surface, squeeze piping bag until full star is formed. Release pressure so buttercream ceases to flow and lift up and away from cake
.      Repeat shape directly touching previous shape.     Continue on top and side of cake creating a round, piped mound. Continue creating round piped mounds around edge of cake.     To create leaves, twist piping bag to create pressure on buttercream.     Hovering above cake surface, squeeze piping bag until buttercream starts to come out. Gently touch buttercream to cake surface to adhere. Gradually release pressure while pulling away to create a pointed leaf.     Enjoy!    
    6
  • Project & Photos By: Victoria Hudgins

    Looking for a less traditional cake topper for your wedding? These vintage fabric stars will bring a dose of bright charm to your cake or dessert bar.     Materials: To make them, you'll need basic star frame(s), mod podge, fabric, and scissors. Small cardboard star frames are available at your local craft store, while larger metal frames can be readily found at thrift stores or at many big box stores.     Materials (cont.): Find a fabric that coordinates with your wedding day. Search Etsy for a wide variety of pretty vintage florals or check your local fabric store for vintage replica fabrics.     Step One: Cut your fabric to the approximate size of your star and dredge it in a bowl of Modge Podge until completely wet. Place the fabric on top of your mold and use your fingers to gently shape it into form. Let dry overnight.     Step Two: Once dry, cut the fabric closer to the frame shape and turn over. Secure any extra fabric in the back with glue.     Step Three: Use wood glue to attach a stick to the backside of a large star frame. Many smaller frames come sold with small wooden sticks already attached.     Display Tip: Place one large star in your cake for a bold bright touch or scatter smaller stars atop cakes, cupcakes and desserts.          

     

    2
  • Photos By: Chelsea Fuss

    You'll need:  1. 3 cake pans (sizes: 11", 8", 4.5") 2. A cake stand (aprox "12 round) 3. A pound cake recipe 4. Buttercream frosting (4 cups) 5. 1 frosting knife 6. Flowers + herbs (make sure they are organic and edible!)     Bake your cakes the night before and let them cool overnight. Put together with toothpicks holding the layers.     Once you have placed your toothpicks, stack your cakes carefully!     Almost there...     Voila!     Measure layers to make sure that all the cakes are centered from all sides.     Frost with frosting knife -- get the knife wet to make it extra smooth.     Clean off edges of the cake stand. Keep refrigerated until right before serving.     Your cake is ready to decorate now!     Have fun adding edible herbs and flowers.     Herbs will hold up for a long time, but add the flowers last minute so add them that morning, securing them with frosting.     Using a pound cake recipe is your best bet because they do not crumble. Buttercream frosting can melt easily, keep your cake as cool as possible before serving!     Your gorgeous cake is ready!     The best part ... tasting the sweet creation.      

     

    14
  • A sweet addition to any dessert table!   Photos By: Caroline Drake   Bringing a sweet menu to your wedding doesn't have to be expensive or very difficult. Cream puffs are perfect to serve at weddings, and bring the right amount of fancy, but are actually very easy to make!   The best part is that you can make them in advance, and easily put them together for the big day!     Pastry Cream Ingredients: You will want to make the filling first, since you need to refrigerate it for at least a few hours or overnight to set. We adapted a recipe from Baking Illustrated. 2 cups half-and-half ½ cup sugar (divided into 6 tablespoon, and 2 tablespoons) Pinch salt 5 large egg yolks 3 tbsp. cornstarch 4 tbsp. cold unsalted butter, cut into 4 pieces 1½ tsp. vanilla bean paste (this makes such a difference if you can find it!)   Pastry Cream Recipe Instructions:  Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.     Pastry Cream Recipe Instructions: When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.       Pastry Cream Recipe Instructions: Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.     Pâte à Choux Ingredients: 2 large eggs plus 1 large egg white 5 tbsp. unsalted butter, cut into 10 pieces 2 tbsp. whole milk 6 tbsp. water 1½ tsp. sugar ¼ tsp. salt ½ cup (2½ oz.) all-purpose flour Place an oven rack in the middle position and preheat the oven to 425° F.      Pâte à Choux Recipe Instructions: To make the pâte à choux, whisk the eggs and egg white in a liquid measuring cup.  You should have ½ cup (discard the excess).  Set aside.  Combine the butter, milk, water, sugar and salt in a small saucepan.  Heat over medium heat and bring to a boil, stirring once or twice.  When it reaches a full boil and the butter is fully melted, remove from the heat and stir in the flour until incorporated and the mixture clears the sides of the pan.  Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand and tiny beads of fat appear on the bottom of the pan (the mixture should register 175-180° F on an instant-read thermometer. Takes about 5-10 minutes on LOW heat.     Pâte à Choux Recipe Instructions: Immediately transfer the mixture to a food processor and process with the feed tube open to cool slightly, 10 seconds.       Pâte à Choux Recipe Instructions: With the machine running, gradually add the reserved eggs in a steady stream.  When they have been added, scrape down the sides of the bowl, then process 30 seconds more until a smooth, thick, sticky paste forms.     Pâte à Choux Recipe Instructions: Line a baking sheet with parchment paper.  Fill a pastry bag fitted with a ½-inch plain tip with the pâte à choux.   Pipe the paste into 1½-inch mounds on the prepared baking sheet, spacing them about 1 to 1¼ inches apart (you should be able to fit 24 mounds on the baking sheet).       Pâte à Choux Recipe Instructions: Use the back of a teaspoon dipped in water to even out the shape and smooth the surface of the piped mounds.     Pâte à Choux Recipe Instructions: Bake for 15 minutes (do not open the oven door during baking).  Reduce the oven temperature to 375° F and continue to bake until golden brown and fairly firm, 8-10 minutes longer.  Remove the baking sheet from the oven.   Use a paring knife, cut a ¾-inch slit into the side of each puff to release steam; return the puffs to the oven, turn the oven off, and prop open the oven door with the handle of a wooden spoon.       Pâte à Choux Recipe Instructions: Dry the puffs in the turned-off oven until the centers are just moist (not wet) and the puffs are crisp, about 45 minutes.  Transfer the puffs to a wire rack to cool completely.  (At this point the puffs can be stored at room temperature for up to 24 hours or frozen for up to 1 month in an airtight plastic bag.  Before serving, crisp in the oven at 300° F – 5-8 minutes for room temperature puffs, 8-10 minutes for frozen puffs.)     Cream Puff Assembly: To fill the puffs, use a bread knife, and carefully cut the puff in half.  Fill a pastry bag fitted with a ¼-inch plain tip with the pastry cream.      Cream Puff Assembly: Pipe some of the pastry cream onto the bottom half, then place the top on the pastry cream, and sift powdered sugar onto the top. Repeat to fill all the puffs.     This recipe will make about 24 small cream puffs. Such a simple treat to make, that will "wow" your guests!  
    9
  • Raspberry & Pear Mini Pies A mouthwatering treat for any summer day (and especially perfect for a holiday)! We've got the recipe right here.  Photo By: Aran Goyoaga       Strawberry Season Get decked out in strawberries with this simple and fresh, red and white summer table concept. Photo By: Mary Swenson       Vintage Postcard Place Cards This vintage-inspired project by Chelsea Fuss is an easy way to create a fun, casual place setting. See how she did it! Photo By: Chelsea Fuss

     

    Red, White, & Blue Real Wedding

    Christina and Timothy pulled off a patriotic, 4th of July-themed wedding of total rustic elegance. See the photos from their day!

    Photo By: Jen Lynne Photography

        Purple DIY Picnic Pack a picnic with all sorts of personalized touches... guests will swoon over the details!       Red & White Party Ideas From red velvet cupcakes to ribbons to florals, here are a handful of creative ways to incorporate red into your party Photo By: Mary Swenson       Farmer's Market Bouquets Create a deceptively sophisticated bouquet for your big day with seasonal stems from your local farmer's market. See more inspiration. Photo By: Chelsea Fuss       Cool Raspberry & Yogurt Mousse Cakes These are a dream on a summer day... Catch this recipe (with a bonus raspberry n' cream macaron tutorial) right here. Photo By: Aran Goyoaga

     

    2
  •  

    Concept by: Victoria Hudgins Photos by Erin Holland   Add a dash of confetti to your party in the form of a chandelier! This looks fabulous hung in multiples on top of a dessert bar, or hung individually as centerpieces.     In fact, you can turn your confetti chandelier into a 'cake topper,' who says that a 'topper' has to be placed directly on top of the cake?     Cut out one inch confetti rounds from colored paper. We used about 120 rounds for this installation. I would suggest using a monotone color scheme or 4-5 coordinating colors on each hoop.     Thread the confetti dots together. Begin at the top, leaving enough thread to attach the string to an embroidery hoop. Have your hot glue gun ready and place a tiny drop of glue on the bottom of each dot to hold it in place.     Using an embroidery hoop, tie four to six strings across the top in a criss cross pattern.     One at a time, tie the strands of confetti dots onto the hoop and string base. You can paint or adorn the hoop as needed to match your wedding décor.     Hang the installation above a cake or elsewhere; adjust the length of the strands for just the right balance.      
    15
  • Project and Photos by Brittni Mehlhoff   Create inexpensive escort cards that are completely unique with this DIY idea that guests are sure to love. Why? It comes with a sweet treat, of course.     These numbered cupcake toppers will satisfy any guests sweet tooth and cleverly direct them to their reception table.     Materials: Decorative Paper Scissors Craft Glue Pen Pencil Fresh Flowers, such as Aster or Gerber Daisies How To:     1. Draw or trace numbers onto decorative scraps of paper.     2. Cut out each number carefully with scissors.     3. Hand letter guests names, with a pen, onto each number. These numbers will represent what table your guests will be placed at for the reception.     4. Glue small flowers to each number and let dry.     Hang the finished escort cards from a bulletin board or rest each one on top of a cupcake for your guests to enjoy.   Optional: If the paper you're using is thin and/or flimsy, attach a small bamboo skewer or lollipop stick to the number before sticking it into the cupcake.  
    0
  • Project By: Erica OBrien  Photos By: Val McCormick    Necco wafers are given a glamorous makeover in this easy DIY.     Ingredients light corn syrup, Necco wafers (quantity will depend on size of cake), paint brush, edible gold glitter     Step One Carefully unwrap package and select the colors that you'd like to use. For this project, we selected pastel pink and mint green. Use all the colors or select only some. (Bear in mind that you will most likely need to purchase multiple packages.)     Step Two Dip paint brush in corn syrup and brush over half of smooth side of a wafer (the side that does not say Necco)     Step Three Dip into glitter. Allow to dry.     Step Four Determine the design you'll create with the wafers.  We positioned four rows of wafers, stacked in vertical columns, with the glitter-dipped wafer positioned in the third row from the bottom.      Step Five To apply wafers to the cake, brush the corn syrup on entire Necco side of wafer.     Step Six Gently attach to cake, holding in place for a few seconds.     Step Seven Position your wafers in precise rows and columns to achieve a clean, professionally designed appearance.      Step Eight Apply glitter-dipped wafers in the same way.  Continue attaching wafers to cake until desired pattern is achieved     Ta-da!  Making your own ultra-modern, glitter-infused cake is as easy as that.      
    8
  • Project By: Victoria Hudgins Photos By: Pictilio     Make a celebratory statement by topping your wedding cake and desserts with these bright and festive pinwheels. Make them large or small, individually or in mass to design a colorful element that fits your day perfectly.     Make the pinwheel cake toppers by using origami paper (or thin scrapbook paper cut into squares)- each pinwheel uses three squares.     Step One: Accordion fold the paper squares back and forth, then fold each section in half and crease.     Step Two: Combine three sections together to create a round. Glue the outside edges together to connect.     Step Three: Turn the pinwheel over and glue a wooden skewer to the backside of each. Let dry.     Step Four: Top cakes, pies, and desserts with the pretty toppers!
    8
  • Project and Photos by Erica Obrien

    Tissue paper flowers are a design-forward and inexpensive alternative to fresh or gumpaste flowers. They can be made well in advance and saved indefinitely. We recommend that they be used only with fondant cakes, as you don’t want the dye in the tissue paper to come into contact with buttercream.       What you'll need:   Crepe and/or tissue paper in the color palette of your choice Toothpicks (or skewers) Scissors Floral tape How To:     Step One: To form the center of the flower, cut a length of paper about three inches wide.       Step Two : Fold the paper so that each fold is about ¾" wide. (For smaller flowers, folds should be smaller; for larger flowers, folds should be bigger.)       Step Three: Use sharp scissors to cut a rounded edge.     Step Four: When unfolded, paper should have a scalloped edge.     Step Five: Begin rolling scallop in onto itself, pinching about ¼ of the way down from scalloped edge so that paper flares and opens slightly.      Step Six: Continue until entire length of paper is rolled up.       Step Seven: Twist the base of the paper as tightly as possible to form a stem.     Step Eight: Using a contrasting color, repeat steps one through seven, placing new paper around already-formed center.       Step Nine: Continue until entire length of paper is rolled up. For even larger flowers, additional layers of paper can be added by repeating steps two through seven.     Step Ten: Place toothpick or skewer against "stem" of flower.         Step Eleven: Stretch floral tape to activate, and wrap tightly around both toothpick and tissue paper until all paper is covered.     Step Twelve: Insert toothpick into fondant-covered cake.     Step Thirteen: Make as many flowers as desired to complete your design. Enjoy!  
    9
  • Project and Photos by Erica O'Brien     Piped flowers are perfect for everything from backyard weddings to bridal showers to formal affairs. Although they had fallen out of favor during the height of the fondant craze, piping has made a huge comeback. You can use any buttercream recipe you like, but we prefer Swiss meringue buttercream. Because it's made with real butter, it has a slightly yellow tint, so be sure to practice on a small batch before adding lots of color.     What You’ll Need: Small (8” or 10”) piping bag fit with leaf tip (such as Wilton tip 68) Large (18” or larger) piping bag fit with small star tip (such as Wilton tip 1M) Ivory, light pink, dark pink and leaf green buttercream Large icing spatula Small icing spatula   To fill the piping bag, fold the top third over your hand.     Use small icing spatula to fill small piping bag about half full with leaf green buttercream.     To fill large piping bag, open base of piping bag wide so tip is visible. Think of interior of piping bag as a circular (pie-shaped) cavity divided into thirds.     Fill large piping bag with ivory, light pink, and dark pink buttercream, placing each color to fill only one third of the interior of the pie-shaped cavity in the piping bag.     Twist piping bag to create pressure on buttercream. Hovering above cake surface, squeeze piping bag until full star is formed. Release pressure so buttercream ceases to flow and lift up and away from cake
.      Repeat shape directly touching previous shape.     Continue on top and side of cake creating a round, piped mound. Continue creating round piped mounds around edge of cake.     To create leaves, twist piping bag to create pressure on buttercream.     Hovering above cake surface, squeeze piping bag until buttercream starts to come out. Gently touch buttercream to cake surface to adhere. Gradually release pressure while pulling away to create a pointed leaf.     Enjoy!    
    6
  • Project & Photos By: Victoria Hudgins

    Looking for a less traditional cake topper for your wedding? These vintage fabric stars will bring a dose of bright charm to your cake or dessert bar.     Materials: To make them, you'll need basic star frame(s), mod podge, fabric, and scissors. Small cardboard star frames are available at your local craft store, while larger metal frames can be readily found at thrift stores or at many big box stores.     Materials (cont.): Find a fabric that coordinates with your wedding day. Search Etsy for a wide variety of pretty vintage florals or check your local fabric store for vintage replica fabrics.     Step One: Cut your fabric to the approximate size of your star and dredge it in a bowl of Modge Podge until completely wet. Place the fabric on top of your mold and use your fingers to gently shape it into form. Let dry overnight.     Step Two: Once dry, cut the fabric closer to the frame shape and turn over. Secure any extra fabric in the back with glue.     Step Three: Use wood glue to attach a stick to the backside of a large star frame. Many smaller frames come sold with small wooden sticks already attached.     Display Tip: Place one large star in your cake for a bold bright touch or scatter smaller stars atop cakes, cupcakes and desserts.          

     

    2
  • Photos By: Chelsea Fuss

    You'll need:  1. 3 cake pans (sizes: 11", 8", 4.5") 2. A cake stand (aprox "12 round) 3. A pound cake recipe 4. Buttercream frosting (4 cups) 5. 1 frosting knife 6. Flowers + herbs (make sure they are organic and edible!)     Bake your cakes the night before and let them cool overnight. Put together with toothpicks holding the layers.     Once you have placed your toothpicks, stack your cakes carefully!     Almost there...     Voila!     Measure layers to make sure that all the cakes are centered from all sides.     Frost with frosting knife -- get the knife wet to make it extra smooth.     Clean off edges of the cake stand. Keep refrigerated until right before serving.     Your cake is ready to decorate now!     Have fun adding edible herbs and flowers.     Herbs will hold up for a long time, but add the flowers last minute so add them that morning, securing them with frosting.     Using a pound cake recipe is your best bet because they do not crumble. Buttercream frosting can melt easily, keep your cake as cool as possible before serving!     Your gorgeous cake is ready!     The best part ... tasting the sweet creation.      

     

    14

Get Started!

Create inspiration boards, share ideas with your friends and wedding vendors, get feedback from brides like you, and lots more!

Have a question? Contact Support

Find Your Wedding Vendors

Featured Vendors Near You

Related Photos
Related Forums
At Project Wedding we have thousands of photos to serve as inspiration for your wedding. Some of our many different photo galleries include the following: ...

Planning Basics: Find the best place to register, find the best centerpiece for your color scheme, and find the perfect thank you gifts for your bridal party – all while staying under budget – with our wedding planning tips and ideas.

DIY Wedding: With so many colorful images of unique wedding ideas we’ve found, plus all our real wedding images, you’ll find the most DIY wedding ideas here. From simple wedding favors to more complex origami wedding decorations – if we think you can make it, you’ll find it here (if it’s not here it doesn’t mean we don’t think you can make it, it just means we want you to send us a picture when your DIY project is done)!

Fashion & Beauty: Don’t forget to find wedding ideas for yourself! We have thousands of pictures of bridal hair and makeup, as well as one of the largest selections of wedding dresses for you to browse.

Wedding Venues: Not only do we have ideas for one-of-a-kind wedding venues as well as established wedding venues in your area, we have some of the very best wedding decoration ideas and wedding theme ideas for once you have nailed down the venue.

Wedding Cake: While we must admit that wedding cake is delicious (mmmm, wedding cake, nom nom nom), your cake will also serve as a focal point of the wedding reception. Check out all of our wedding ideas for cake decorations as well as cake alternatives.

Engagement Rings: Project Wedding doesn’t just start once you’ve gotten engaged. Register with us before the big question has been popped and share photos of your favorite engagement rings with your future better half.

Honeymoon: Project Wedding doesn’t stop with the wedding either. We’ve included hundreds of post-wedding ideas to inspire your perfect honeymoon!