Where do I start with this cake?! First, thank you to Rachel Leintz Photography for sharing these gorgeous photos with me (here’s her Instagram too!). Now, from the beginning. Nic and Matt knew exactly what kind of cake they wanted and I couldn’t have been more happy to create this kind of design. It’s not everyday that your clients want them to put edible sequins all over their cake and I just couldn’t pass up the challenge or the photo opportunity. They also wanted to have all of the servings for their guests in this main cake, no kitchen cakes or sheet cakes.

With a specific number of servings needed, that put us at “Tall” tiers for every tier. Each tier on this cake was approximately 8-9” tall. The final cake was about 3 feet of pure cake! Here’s what we had inside: bottom tier was Champagne, second tier Churro, third tier Red Velvet and the top anniversary tier was Lemon Blueberry.

In order to get the edible sequins as bright and shiny gold as I could, I took wafer paper and painted a gold luster dust mixed with a little vegetable oil. After that had a chance to set I then buffed gold luster dust over the top of it again. Last step is to take a paper hole punch (only ever used with food safe products) and punch out a million of these tiny sequins! A little bit of an exaggeration maybe, but there are a lot of sequins here. I also had a lot of extras during delivery just in case.

Nic & Matt were not specific on what kind of sequin pattern they wanted and left it up to me. I found a gorgeous Gatsby inspired dress online and took the pattern of the sequins on the dress and drew it out on ProCreate and how it would fit on a cake their size. This way, I could as accurately as I could, plan out the pattern on each tier.

If you want to see how I measured and planned out the cake, there is a timelapse of me working on the bottom tier on Instagram! There’s a lot of measuring and marking with toothpicks. After I’ve marked out the lines for the sequins, I use royal icing directly on the buttercream to use as my “glue” and with tweezers I place each sequin one at a time. Once the sequins are placed, I used royal icing to create the rest of the sprinkle lines around them. Some where left white, others I went back in and hand painted with gold luster dust.

All in all…this design took approximately 20 hours of work.

I delivered Mic & Matt’s wedding cake to Desert Foothills. An absolutely beautiful outdoor and barn venue in the desert of North Scottsdale. I got to see the bride and groom as they were taking photos and I was heading out. They were kind enough to take a moment let me know that they were thrilled with the cake. It’s so rare that I can get feedback that quickly so it felt amazing! Thank you Nic & Matt for choosing to work with me on such an important day in your lives. I wish you nothing but happiness!

Armana C.