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| "A petite wedding cake decorated with floral trim looks as sweet as it tastes. Ribbon florets are an economical alternative to sugar paste blooms made by a baker, and the effect is fresh and charming. The creamy ivory fondant of this cake by Confetti Cakes in New York City is simply piped with clusters of royal icing dots. The floral pattern varies from tier to tier. We used garlands of yellow ribbon flowers and purple and white ribbon trim, then hot glued on some additional florets and tiny yellow ribbon bows. The decorations are glued to grosgrain ribbon (7/8 inch on top two tiers, 2 inches in bottom), which was cut to fit with a slight overlap and pinned at the back with pearl-head pins (make sure all pins are removed before slicing) More icing dots are added around the base of the ribbons. A grosgrain ribbon bow tops the cake." |
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