Before making this wedding cake I had never heard of lisianthus before. It is a really pretty flower, very similar to a rose, and it grows in many beautiful shades of purple.
For this lovely Purple Lisianthus wedding cake the bride wanted something simple, a buttercream cake with some scroll work, a ribbon around each tier to match the bridesmaid’s dress color, and fresh lisianthus flowers. For buttercream cakes I like to use real ribbon borders, instead of a fondant border, because I think it looks more natural. Adding real ribbon to a buttercream cake can be tricky, but check out my handy tutorial on how to apply a real ribbon border.
The cake itself had four different flavors:
- Bottom tier: Cannoli – Marsala cinnamon cake with cannoli cream filling. It is one of my favorite recipes, and you can make it yourself if you get a copy of my Cakes without Borders volume 1 eBook.
- Second tier: Tiramisu – yellow cake soaked in a coffee-Kahlua syrup and filled with mascarpone whipped cream.
- Third tier: half vanilla cake, half chocolate with fresh strawberry buttercream filling.
- Top tier: Chocolate cake filled with peanut butter buttercream and fresh bananas (yum). This tier the bride and grooms saved for their first anniversary.
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