One of Julia’s signature wedding cake styles, back in the days of her bakery in the late 1990s, was the chocolate lace wrap – premium chocolate piped freehand and wrapped around each cake tier. For technique details, see Julia’s much
Here’s a closer look at Julia’s signature chocolate wrapping technique. As you can see, chocolate wraps are incredibly intricate and beautiful. But you know what?! They’re super functional, too! After all, how many other ways do you know to cover
Another blast from Julia’s distant bakery past, this wedding cake with its vibrant fondant appliqués was as pretty and playful as it was pink!
Intricate fondant appliqués, such as the big and small daisies here, are easily made with standard gumpaste cutters. The vines are equally simple fondant cords, hand-rolled and applied with a small amount of royal icing. Though simple to make, the
Made for a St. Louis wedding by Julia circa 2000, this cake with suspended tiers was one of the first of its kind in the country – a precursor to today’s gravity-defying ones, the only difference being that Julia’s cake
One lesson Julia learned during her early bakery days is that an absence of color on wedding cakes doesn’t mean said cakes need to look bland. On this cake made circa 2000, Julia added plenty of captivating texture with curved
Fondant tiles take the sides of this cake from traditional to ultra-modern. Made by Julia during her bakery-era circa 2000, this wedding cake was the first in a series of mosaics that Julia popularized.
The mosaic pattern on the sides of Julia’s cake, made for a St. Louis wedding back in 2000, extended into the topper with an architectural arrangement of fondant triangles. It should probably come as no surprise that bride was an
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