Coastal Wedding Cake

Presenter

Isabella Lynch

Document Type

Food Sample

Publication Date

2026

Abstract

This project presented a final wedding cake concept developed in an advanced Baking & Pastry course focused on modern cake and floral design. The objective was to create a cohesive wedding cake that demonstrated technical precision and professional client preparation. The student developed a detailed design board and mock client contract outlining flavor selection, aesthetic direction, pricing considerations, and event details. The cake concept featured a coastal-inspired theme centered on soft color palettes, light texture, and refined modern elegance. While the display tiers were constructed using styrofoam to emphasize structural accuracy and decorative execution, the student produced coconut caramel cake samples for tasting. The flavor balanced toasted coconut with rich caramel to create depth suitable for a wedding setting.

The course emphasized contemporary techniques including crackled fondant, smooth tier alignment, and handcrafted gum paste florals. The student created detailed gum paste hydrangeas and petals to reinforce the coastal theme while demonstrating advanced sugar artistry.

Primary learnings included the importance of client communication through contracts and design boards, precision in modern cake finishes, and technical control in gum paste flower construction. At the Symposium, the student presented the full concept alongside tasting samples. A faculty advocate supported the project and affirmed its quality and professionalism.

Faculty Mentor

Dean Lavornia, M.Ed, CEPC

Academic Discipline

College of Food Innovation & Technology

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