A lacy fondant doily and lovely gum paste blooms easily transform a plain cake into a charming creation. Match it with a dreamy bouquet in a mix of soft pastel hues.
Cake: Lemon-lime butter cake with cream cheese frosting (top tier) and chocolate fudge with chocolate ganache (bottom) cake, $580, from WWW.FLEUR.COM.SG. Wooden plate, $15 for three days’ rental (plus $50 deposit), from DESSERT.CUP. Laminate used as tabletop, WVB 5419 Weathered Oak, from GREENLAM ASIA PACIFIC.
Bouquet: Bouquet of eustomas, tulips, hydrangeas, matthiola and snow leaves, $580, from GREEN POINT FLOWERS.
Black fondant is perfect for beautiful hand-drawn details, while brown food colouring gives a rustic, woodsy finish. Match your cake with a preserved bouquet you can have as a keepsake long after your wedding.
Cake: Fondant covered chocolate vanilla, rainbow and red velvet cake, $680, from DESSERT CUP.
Bouquet: Bouquet of treated or preserved carnations, roses and hydrangeas, $550, from ONE OLIVE.
For an outdoor celebration, a cake with a pile of white chocolate-covered choux puffs and caramel drizzle with berries and foliage.
Cake: Bailey’s chocolate crunch (top tier) and sea salt caramel (bottom) cake, $568, with fresh cream icing and caramel, from PINE GARDEN’S CAKE.
Bouquet: Boutonnieres with tulips, carnations, eucalyptus nuts and snow leaves, $25-$45, from GREEN POINT FLOWERS.
This lush carnation bouquet complements your naked cake with luscious fruits.
Cake: Salted caramel red velvet cake with cream cheese frosting and fresh fruits, price upon enquiry, from BUTTER STUDIO. Ceramic cake stand, $30 for three days’ rental (plus $100 deposit), from DESSERT.CUP.
Bouquet: Posy of carnations, green virburnum, matthiola and eucalyptus leaves, $250, from GREEN POINT FLOWERS.
Match your playful doughnut cake with these cute boutonnieres.
Cake: Elderflower and strawberry cake with swiss meringue buttercream, iced doughnuts and popcorn dusted with edible 23K gold, $1,280, from CUPPLETS.
Bouquet: Clockwise from top - Boutonnieres with snow leaves and wild flowers, $20 to $30 each, from GREEN POINT FLOWERS. Boutonnieres with preserved roses, $95 (left), and $105, from ONE OLIVE.