Sugar Storm Fall Wedding Cake

Presenter

Sarah Showers

Document Type

Food Sample

Publication Date

2026

Abstract

The cake itself is made of vanilla sponge cake, with a salted caramel mousseline, and Swiss meringue buttercream. The rich indulgence of the salted caramel ties back to the dress inspiration, which is a classic wedding dress with subtle butterflies and vines. Without copying the dress one for one, I wanted to replicate the featured elements in cake, such as thin gum paste waves to line the top and bottom tiers, which mimic the fabric of the dress. Additionally, the color palette was chosen from the dress and from a bouquet that I loved and thought the bride of the dress would equally love. While subtle at first, the muted colors on the cake help the flowers to stand out as the focal point and move away from a slowly dying tradition that all wedding cakes have to be white. The hint of butterflies on the dress was exaggerated through a watercolor painting technique using gel food coloring, water, and patience. Overall, this cake is elegant and classic without being dated. It uses new techniques and showcases creativity and design.

Faculty Mentor

Dean Lavornia, M.Ed, CEPC

Academic Discipline

College of Food Innovation & Technology

Additional Files
20260415_181020.jpg (1186 kB)

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