On my search to finding some great sources for organic wedding cakes, I came across Edith Meyer Wedding Cakes. Her designs range from elegant and classy, to modern and bold. Best part, she uses only free-range, organic eggs, organic flour, and fresh fruits, all from their own garden or local farmers. She also exclusively uses chocolate from Green and Blacks(TM), which ensures safe and fair working conditions on its suppliers’ cacao plantations, and also states that its beans are organic. Although I haven’t personally tasted them they look so yummy and delicious that I wish I had… These are some of my favorite cakes.
Flowers were the focus at this unbelievably elegant reception. This stunning cake featured handmade ranunculus and freesia, and a small four-leafed clover as a nod to the groom’s Irish heritage. Note the small whimsical groom’s cake, too!
The bride had created unique hatbox centerpieces for each reception table, many featuring the paper seen above. They recreated the paper using soy-based inks, and added sugar dragonflies and fans.
This gorgeous paper was used throughout the reception; they created an edible version and applied it as a ribbon to the base of these buttercream tiers.
These tiers were wrapped in dark chocolate and swirled with white chocolate. Sugar branches with edible cherry blossoms and buds climb the cake to its asymmetrical top.
These sugar flowers were painstakingly formed and cut to match the detail of the bride’s dress. The cake was a fabulous vegan chocolate with a fresh berry filling.
This couple asked that a significant poem, read during the ceremony, be recreated on the cake. The white writing on ivory fondant created a subtle yet interesting effect.
