The fourth floral wedding cakes in this series are these graphically delicious cakes. If your budget permits, try a “display of multiples instead of a normal, single colossal cake”. Varied sizes of anemones on the cakes resulted in a combination of a modern and Victorian twist in a very subtle way. All stamens were individually sculpted and were hand-placed inside the sugar-dough anemones to create a more realistic look to the flowers. You may also substitute the anemones with your favorite flowers to match your bridal bouquet. I envisioned these cakes to appear in a very stylish Victorian-themed wedding!

All featured cakes are taken from the Spring 2008, InStyle Weddings Magazine (U.S. edition).

This lovely hand-crafted sugar dough violets delicately placed on a four-tier chocolate rolled fondant is the second wedding cake in the series. Flowers with every shades of purple, notably a mixture of tulips, eustomas, dahlias, and freesias are a great choice to complement the bold colors of the cake.

All featured cakes are taken from the Spring 2008, InStyle Weddings Magazine (U.S. edition).

Have your favorite flowers on your wedding cake! These floral-themed wedding cakes from Confetti Cakes are so beautifully done that I can’t resist but to share it with you readers, especially to those of you who are planning for your wedding.

The first cake featured here is pretti-ciously done up in pastel pink. A perfect match to your bridal bouquet if you are using a mixture of sweet pink roses and cymbidium orchids.

All featured cakes are taken from the Spring 2008, InStyle Weddings Magazine (U.S. edition).