I didn’t wear a Vera Wang gown at my wedding (because I couldn’t bloody afford one). So as a bizarre form of vicarious reaction, I will spend the rest of my life making up for it by making Vera Wang cakes. And this is the first one.
E first approached me wanting a wedding cake with starfish on it because both she and her fiance are avid divers. Now I was really cracking my brainbox over this because for the life of me, I couldn’t think of a way to make starfish look good on cake. And then I found out she was wearing Vera Wang. This one.
Furggid about starfish already, girl! I hollered to her on email. Have a Vera cake! The huge, frilly thing on the model’s shoulder can be modelled into a gumpaste flower. The stripes on the gown can wrap around all three tiers of the cake too. E’s concern is that an all-white cake would look too washed out. But with all those frills and contours going on, it will look texturous and classy. No worries, I told her.
So a few days before the wedding, I went about making what I hoped will be the show-stopping flower. It took an entire afternoon of building up at least 18 layers of frills, and another 15 wired outer petals.
This was the second flower I did. The first one bombed.
This is what it looked like from the back. The wires, when bunched up together and taped, was as thick as a tree branch.
The flower was left to dry while I covered my three cake tiers with pristine white fondant.

Initially I wanted to replicate the asymmetrical stripes on the gown. But looking at the actual cake before me, I thought there would be too much going on, so I kept the stripes horizontal but decreasing in width as it went down the tiers. So the focus would still be on the flower.
I’m very happy with the way the flower turned out, but not so much the stripes. I should’ve waited for them to firm up more before I attached them, so they look neater and crisper. Hopefully the next time I make a Vera Wang cake, I would’ve had ironed out all these problems. The cake, I swear, will be good enough to wear.


Gorgeous! That flower is divine…
I am JUST getting into fondant and I cant wait until I can make these pretty flowers — how did you learn to make them? Did you watch videos online or take a class or?
Alison
hey alison, i took a class here in singapore. it taught me the basics in handing gumpaste, how to use cutters, frilling tools etc. and the rest of up to you! it didn’t teach me this flower, but i sorta figured it out — by using three different cutters, and slowly building it up to the size and look i want. all the best! can’t wait to see your work too
it’s gorgeous!
this is GORGEOUS!!! You are so creative. well done you
Hi! Love your cakes!
Would like to know how much this cake is and approx how many can it serve? Are all tiers real in the picture?
Looks so classy and BEAUTIFUL. You are a wonder with flowers. The last time I made sakura jelly, I thought how nice if I can make a cake like CRUMMB and made a sakura atop my cake..
http://openkitchenconcept.blogspot.com/2010/08/konnyaku-with-sakura-blossoms.html
Hi, please email me as soon as you can. I absolutely need a top class wedding cake maker for my wedding to Wills. It’s been a nightmare so far. I need something simple and chic, something Crummb.
just buy me a ticket to london and i’ll make you a cake they’ll be talking about for years! and i hope you’re wearing alexander mcqueen. a baker needs challenges y’know
You’re psychic! I gasped when I read your reply. It was such a well-kept secret. How on earth did you guess? Thankfully, the world’s media didn’t pick up on it. As an aside, I was absolutely delighted with the dress but kind of let down by the cake. I tried to insist on the best (you) but I couldn’t cut through royal protocol =( Lastly, as far as I’m concerned, there’s only one TPL in that little island of yours (just hate fakes! grrrrr). In parting, when I become the Queen of England, I will insist that Crummb be appointed royal confectioner. Royalty and commoners alike deserve a taste of culinary heaven. Ta!
I think the choice to do horizontal stripes was brilliant. And the tapering off? Nice and nicely done.