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DIY Gold Sequin Cake using sprinkles and vodka (no, really!)

DIY Gold Sequin Cake Tutorial | Half Baked - The Cake Blog

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Petite, single-tier wedding works of art would keep any cake cutting or dessert table simple and chic.

In case you missed NYC pastry chef Ron Ben-Israel's lasted wedding cake collaboration with us in our Summer 2014 issue, get caught-up by following the link!

Handkerchiefs inspired this baby pink, super sweet confection that Ron Ben-Israel and MSW staffers collaborated on for our Summer 2014 issue.

This all-white cake is anything but boring, thanks to its hexagonal structure, imprinted details, and Ron Ben-Israel's handiwork.

Ron Ben-Israel turned to Hermès for inspiration to create this three-tier cake featured in our Winter 2012 issue.

China suits not only a registry but also your dessert table! Here, Ron Ben-Israel plays with green, yellow, and blue fondant to create edible china-patterned cakes.

This bright yellow and white wedding cake is as timeless now as it was when we created it with Ron Ben-Israel in Spring 2010.

MSW and NYC pastry chef Ron Ben-Israel cast bridal lace in silicone molds to create the cakes (like this one!) featured in our Spring 2010 issue.

A crewelwork confection designed by Ron Ben-Israel that ran in our Spring 2005 issue.

This matelassé cake was created using silicone molds - a breakthrough technique back in Spring 2005 when Ron Ben Israel designed it for our magazine.

MSW and Ron Ben-Israel debuted the concept of wedding dessert buffets more than 10 years ago, and the detail still maintains personality and creativity today.

NYC pastry chef Ron Ben-Israel collaborated with us on this beautiful white wedding cake more than ten years ago.

When NYC pastry chef Ron Ben-Israel collaborated with us for our Fall 2003 issue, we introduced cakes with sugar flowers to the industry.

This cake designed by pastry chef Ron Ben-Israel for our Spring 2003 issue was as beautiful and timeless then as it is now.

Sugared peonies and gold palm leaves adorned the five-tier, Art Deco-inspired cake by Perfect Endings, which was part vanilla pound cake with citrus curd and part mahogany cake.

Sugared peonies and gold palm leaves adorned the five-tier, Art Deco-inspired cake by Perfect Endings, which was part vanilla pound cake with citrus curd and part mahogany cake.

A red velvet wedding cake with cream cheese buttercream, by Cake Opera Co.

The dessert table displayed other one-tiered confections by Duvall Events. The cake flavors included carrot, almond sponge, and chocolate chiffon.

Real Weddings | Martha Stewart Weddings

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Charleston Crêpe Company honored the groom's French heritage by creating a three-tiered confection.

Real Weddings | Martha Stewart Weddings

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A smaller salted-caramel cake was also part of the dessert table. Like the main wedding cake, it boasted a hand-painted exterior and paper flower garnishes.

Real Weddings | Martha Stewart Weddings

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The newlyweds cut into a tiered confection of lemon cake and blueberry curd filling from Hey There, Cupcake!

Real Weddings | Martha Stewart Weddings

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A hand-painted recreating of antique Dutch Delft tiles decorated this couple's fondant-covered chocolate cake. See more of Hanna and Jimm’s Outdoor Fall Wedding in the Hudson Valley on our website!

Real Weddings | Martha Stewart Weddings

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7 Easy Bridal Shower Cakes to Make Now

Bridal Showers & Parties | Martha Stewart Weddings

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