I recently had the distinct pleasure of working with the most delightful Cocran family. Emery and Corbin were married here in Nashville at the beautiful Union Station Hotel. The lobby of the hotel was transformed into a seated dinner area for 250+ guests. The color pallet was champagen and old gold. The room was simply gorgeous.
We started designing the wedding cake late last fall and decided to use Emery’s wedding gown as inspiration for this beautiful cake. She had soft ivory silk bands around the lower half of her gown with these gorgeous large flat four looped bows on the dress as accent pieces that really reflected her personality and sense of style. The bodice of her dress was covered in this beautiful bead work with pearls and crystal beads.
Taking all the factors into consideration, I the end result was spectacular and fit into the setting of the hotel perfectly. This 5 tiered round soft ivory fondant cake with dark champagne accents and old gold edible glitter was a hit with the guests and the bride and groom. We wrapped fondant bands representing the banding on Emery’s gown around two layers of the cake and the second layer from the top was piped with ivory royal icing to represent the embroidery on the bodice of her gown. I then paid homage to the gorgeous bows on the gown by placing two gumpaste 4 looped bows with brooches on the front and side of the cake to hold the fondant banding in place. The outcome was stunning and I love this cake so much! I hope you enjoy it as well!
