As good as gold
A little actually goes a long way – and is far more appealing. Here’s all the lustrous proof you need.


Fondant covered Salted Caramel & Chocolate Baileys cake with sugar flowers and ruffles, as well as bas-relief moulding, price upon enquiry, from WINIFRED KRISTE CAKE. 


Naked vanilla bean cakelets with sugar hydrangeas and buttercream icing, $5 each, from WINIFRED KRISTE CAKE. Plate, $48, from METRO CENTREPOINT. 

Touched with silver
Spruce up a modern white cake with this subtle metallic. Then share your delight with stacked cookie cakes for guests.


Earl Grey cake with fondant panels, sugar flowers, edible beads and ribbon, price upon enquiry, from THE DELIGHTS HEAVEN. Cake pedestal, $105, from METRO CENTREPOINT. 


Orange honey and almond tiered cookie cakes with sugar flowers and fondant, $8.50 each, from THE DELIGHTS HEAVEN. Trays, $29.90 each, from METRO CENTREPOINT. ​

Bring on the glitter
How pretty are these. Pale pink confections embellished with gold dust or sprinkles.


Fondant covered iced lemon zest, raspberry and red velvet cake with cream cheese frosting and edible sprinkles, $670, from SUSUCRE. Cake pedestal, $52, from TAKASHIMAYA D.S.


Rose macarons with raspberry- infused white chocolate ganache, $2.20 each, and with ganache and fresh raspberries, $3.80 each, when ordered as part of a dessert table or wedding cake package, from SUSUCRE. Plate, $22.90, from METRO CENTREPOINT. ​

Casual chic
Cute little flags and other glittery toppers have found a place on wedding cakes and cupcakes to up their fun factor. 


Caribbean lemon cake with vanilla sponge cake, lemon emulsion, Swiss meringue buttercream and coconut flakes, $320, from THE FABULOUS BAKER BOY. Cake pedestal, $52, from TAKASHIMAYA D.S.


Cupcakes of the same flavour with Swiss meringue buttercream and fondant hearts and flowers, $7 each, from THE FABULOUS BAKER BOY. Tray, $69.90, from METRO CENTREPOINT. ​

PHOTOGRAPHY: DARREN CHANG
STYLING: STEVE THIO & MICHELLE LEE

This story was first published in Her World Brides September – November 2015.