“Tied With a Bow” Version 1

A thick layer of sugarpaste blooms gives height and texture to a simply dotted buttercream cake with satin ribbons and sweet, skinny bows.

Featured in “Wedding Cakes: A Design Source” issue 23!

Version 2 using fondant, floral clusters, and a chocolate monogram topper.

Version 3 with red ribbons, champagne dots, and lush fresh red rose layers

Version 4 is super simple in buttercream without sugarpaste flowers

Version 5 with silk hydrangea layers and an edible monogram topper