Well 2016 has certainly been a big year! My girls are growing up fast and settled in to kindy and school this year, renovation projects have been completed, and many other ups and downs in between. The extra time I've gained during the week has allowed me lots of time to dream and scheme what Rebecca Jane Sugar Art could look like as it transitions into a business. As I've thought about who I am, and what my style is, this year I've sought to design cakes that reflect that. I'm just getting started and can't want to see what 2017 holds!
In the meantime, here are five of my favourite cake designs from 2016 in no particular order ...
1. Half and Half
This cake design was chosen by the Groom, who wanted to inject a bit of his personality into it. A fun twist on a traditional wedding cake! The different sides were designed to match the attire of the Bride and Groom. This was my biggest cake to date when I made it, and I certainly learned a lot from making it!
2. Blush Buttercream
Fresh florals and smooth, sharp buttercream are an elegant combination, and a trend that is still going strong. A bit of gold in there never hurts either! Blush pink has been big this year and is great for adding a subtle pop of colour. Sure to continue in 2017 I hope!
3. Modern New Zealand
I designed this cake for a NZ Cake Decorators "Kiwi As" Collaboration. I wanted to create a modern interpretation of a NZ themed wedding cake. The top tier is wafer paper woven in a raranga, the second is painted with edible watercolour to look like pounamu. The bottom tier features wafer paper cut out detail designed from the Christchurch chalice sculpture.
4. Industrial concrete Drip
This has been the year of the drip cake for sure! I love a good ganache drip, it makes a cake look super delicious. This design features other favourites of this year - concrete look buttercream and metallics. The metallic chocolate sail adds a bit of drama and structure to the design, and the edible waterfall some wow-factor.
5. Sugar Flower Garden
A smooth clean base of buttercream ensures the climbing arrangement of pastel sugar flowers are the hero of this design. Fresh flowers are so popular at the moment, but handmade sugar flowers are such a special personal touch, and can be kept for years as a momento of the special day. They are a labour of love, but I Iove creating them knowing they will be treasured for years to come. I hope we see more sugar flowers making their way back into wedding cakes in 2017, with a contemporary, structural twist.
So Happy New Year beautiful people. Here's to a cracking 2017 full of creativity and craziness!