Wedding cake as art. Wedding cake as art Seemingly simple, but very effective Halloween cake

And here is the sports version. Not a single fitness girl can resist.

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Cake for real men.

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And these are not cacti, but cupcakes. Also cakes, only small ones.

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This cake is perfect for a prank. There will be no limit to the amazement of the guests if, in the middle of the celebration, they casually bite off... a piece of a candle.

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Is your friend a makeup artist? Is there a bachelorette party coming up? Daughter's birthday? Here is a wonderful cake for real women.

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An excellent alternative to an alcoholic gift. And guaranteed no hangover.

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Dedicated to New York fans. Serve with an Americano accompanied by the music of Frank Sinatra.

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A sweet chess problem will be a pleasant end to an intellectual evening.

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A touching and undoubtedly pleasant surprise for those closest to you.

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It would seem simple, but very effective Halloween cake.

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Something unearthly, cosmic and very chocolatey. It's tempting to try.

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For musicians and music parties. You can even try to play something before you eat everything.

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This miracle is delicious to even look at. More like a museum exhibit.

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It's a shame that the photos can't convey the taste. But it’s still very, very tasty! If you liked it, get inspired and take note. In the meantime, like and share ideas with your friends. Let your holidays be the brightest and most unforgettable!

Just looking at these wedding cakes is a delight. And it’s difficult to call them cakes, but rather a masterpiece of confectionery art. For several years in a row, Krasnodar confectionery shops have been working wonders based on the sketches of the wedding planner Oksana Bedrikova and creating real art objects. Our special admiration is for the craftsmanship and cooking of “Patrick & Marie”.

Wedding cakes, as a separate type of culinary art - first of all, you want to look at them, not eat them! Although they taste great too. Desserts created according to individual sketches impress guests with luxury, elegance and attention to small details.

Wedding in the style of surrealism, 2015

The sketch of a bright, daring, unusually stylish dessert was embodied in a three-dimensional edible work of art, which Master Dali himself would have signed. It was his paintings and the paintings of other famous surrealist artists that became the source of inspiration for creating this sweet concept.

Wedding “Flower Dreams”, 2014

The multi-tiered dessert captivated the guests and newlyweds with its lightness and tenderness. This effect was achieved thanks to natural floral shades and a not entirely traditional shape. Like a wonderful bouquet with magnolia, hydrangea and ivy weaving, the cake became another fragrant accent of the wedding evening.

Wedding in Art Nouveau style, 2015

The Art Nouveau style of the early last century is refined, delicate and full of details. Stained glass painting, rich colors and characteristic patterns were complemented on the wedding cake with a subtle hint of memory. When proposing marriage, the groom hid the engagement ring in a ripe pomegranate fruit. That is why this detail crowned the wedding cake and incredibly touchingly complemented the dessert concept.

Fairytale wedding, 2014

For a fairy princess and a fairy cake! His appearance was the highlight of the evening. A huge five-tier dessert symbolized a castle, from the windows of which you can look at a fairy-tale kingdom. A flower fountain crowned the treat. Apart from the crystal pendants, all the elements of the cake are edible: small candelabra, flower vases, pictures of views from the window, even photographs.

Wedding quest “In search of treasures”, 2014

The entire wedding decor was inspired by the idea that the guests were inside a jewelry box. That’s why the cake looked like an old casket containing scatterings of rubies, emeralds and diamonds. Fine carvings, edible stones and the attractive shimmer of aged gold in the decoration created the right impression.

Sports wedding, 2015

At the wedding of true athletes, even high-calorie sweets looked slender, dynamic and light. The most complex element on the cake was the basketball hoop that turns into a parachute. Absolutely all elements are edible, and the apparent lightness is the true skill of the confectioners. Try to count how many sports the newlyweds are interested in, and you will understand that they could eat as much sweets as their heart desires!

Wedding "Old Aviation", 2010

If you abandon the whole cake idea, you can combine dozens of different elements into one dessert. Elegant and stylish. Hang gliders, paragliders, copters, hot air balloons, airships: not a single cupcake was decorated the same way. The sweet pyramid was crowned with a cake in the shape of a traveling bag.

Wedding “The Magic of Elven Legends”, 2014

A wedding in the “elven eco” style required the most natural cake possible. Therefore, a dessert was made with open cakes, without mastic, white roses and other hackneyed confectionery techniques. The chocolate-colored cakes, soaked in delicate cream, resembled soil on which moss, succulents, exotic flowers and herbs grow generously. All elements are edible, including the “elves in love” sculpture that crowned the dessert. The figures were made in almost portrait likeness to the newlyweds.

Wedding in the style of “Rock-Oh-baroque”, 2013

Rock notes were added to the Rococo style. Therefore, the decor contained an explosive mixture of the majestic classic and completely out-of-the-box, bold and unusual. The cake fully corresponded to the general idea: metal rivets and candelabra, guitars and aggressive tones of chocolate were combined with the most delicate shades of roses and monograms.

Wedding in the style of “Vintage Circus”, 2012

A masterpiece cake that defies all laws of wedding gravity. A real show of sugar and fantasy. On the sweet field there was a tent of an old traveling circus, where artists of different genres invited people to perform. Stilt walkers and mimes, acrobats and strongmen performed the performance right on the platter. Even the appearance of dessert itself became a full-fledged number in the wedding program

Wedding in the style of “Watercolor walks in St. Petersburg”, 2013

St. Petersburg is the bride’s favorite city, so the atmosphere of romance, grace and magic of this city was recreated at the wedding. The sweet crown of the celebration was a pyramid of cupcakes. The tenderness of the entire decor was transferred to the dessert, so an elegant flower bloomed on each cake. And the large top cupcake was decorated with the famous St. Petersburg griffins from the Bank Bridge. In this place, according to tradition, guests of the Northern capital make a wish, and the couple could wish themselves a happy life right at the wedding.

Wedding in the Rococo style, 2015

A delicate wedding with elements of the Rococo style, like the hairstyle of a court lady, was decorated with an unusual cake. To make it fit harmoniously into the overall design picture, feathers were used, as in the decor, unusual elements and muted shades of pink. The sailing ship on top of the dessert is exactly what fashionistas of that time would have looked for for their hairstyles. For the bride, this cake, from sketch to execution, remained a symbol of preparation for the wedding - a truly sweet day in the life of lovers.

Mine first author's I baked the cake at six o'clock t, relying on an ideal idea of ​​confectionery art. It had everything you need, but it turned out sour and bread-like. It was at this moment that I learned my first lesson: you need to cook according to the recipe.

Already at the age of 11 I baked cakes according to family recipes. At my disposal were the time-tested honey cake made from a dozen of the thinnest cake layers and a sponge cake with chocolate icing and walnuts. This was quite enough for holidays and tea parties.

Meanwhile, my family grew, my career took off, and stress became more and more. I started looking for something to distract me from my routine and remembered my childhood hobby. But two recipes were not enough, and here "Gastronom" came to the rescue.

Of course, this was not the first culinary magazine that fell into my hands, but the simplicity and effectiveness of the recipes in Gastronom amazed me so much that I became its most devoted fan. What inspired me was that even complex dishes always turned out well and there was an excitement to reach new heights.

I decided to become a professional and entered one of the most prestigious culinary schools in the world. Le Cordon Bleu. Now I have my own workshop, and I can easily come up with confectionery recipes of any complexity. But I still keep two huge boxes of Gastronom magazines in case I want to cook something unusual from the main dishes.

For me, cakes are, first and foremost, creativity. In 2015 I came up with an interesting Fashion Cakes project. These are six cakes created based on the collections of Chanel, Dolce&Gabbana, Dior, Ulyana Sergeenko, Elie Saab, Ralf&Russo. I decided to convey the beauty and harmony of the dresses with the help of edible materials: sweet paste, caramel crystals, beads and painting with food paints. All cakes are united by a basic idea: in our lives, art penetrates into the most unexpected areas of activity, and trends smoothly flow from one area to another.

Thanks to the talented people who supported Fashion Cakes - photographer Lola Dzhuraeva, artist Elena Manoli, shooting designers Olga Dzugaeva and Maria Puzikova.

A cake based on a dress from the collection of Ulyana Sergeenko, which was presented at the private show of Paris Haute Couture Fashion Week. The cake is decorated with textured chicken. All elements, including feathers, are made from sweet paste.

The Ralph & Russo couture collection was presented as part of haute couture week at the Grand Palais Paris. The cake is decorated with delicate pink flounces made of sugar mastic.

The daughter of the legendary Anna Wintour, Bee Shaffer, appeared at the Oscars in a dress from the new Dolce&Gabbana collection. The cake is decorated with sugar roses and a three-dimensional mastic ornament. The crown and legs are made of sweet paste.

In the Elie Saab spring-summer collection, the floral theme that is fashionable this season is supported by embroidery and appliqués. To create the cake, we used the thinnest petals made of sugar mastic, hand-painted with food paints.

For Chanel's 2015 haute couture collection, Karl Lagerfeld created a garden of futuristic flowers in shades of pink, blue, red and yellow. The cake adheres to the non-standard proportions of the dress, and the decor uses more than a hundred flowers created by hand from sugar mastic.

In the new Christian Dior collection based on the 50s, there are many variations on the theme of short dresses with voluminous embroidery. The cake is decorated with sugar crystals, edible gold and caramel.