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Home › Recipes › Wedding Cake Trends 2018: The Collaboration

Updated on April 9, 2024 by Liz Marek · This post may contain affiliate links ·

Wedding Cake Trends 2018: The Collaboration

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Greenery

Cake Trend: Greenery

Flowers are always a trend in weddings but lately we've been seeing a lot of green! Greenery is just as versatile and beautiful as it's flowery counterpart. Several cakes are using green as the main component and flowers are playing the support role! We love it!

To incorporate this trend into your event, mix up your green tones and layer them up with a neutral color palette.

Ashley Barbey of The Little Vintage Baking Company makes the most AMAZING sugar flowers, so who better to highlight this trend! We love these gorgeous understated florals with the gumpaste greenery. The great thing about using gumpaste instead of fresh is that you can get the EXACT colors that you want, you don't have to worry about them being in season and you know they are pesticide free (not always the case with fresh flowers).

About this cake:

"For the foliage and neutrals theme, I was really inspired by garland-style wedding centerpieces and garland framed wedding décor. Eucalyptus, and ruscus are super popular in wedding bouquets and floral pieces so I wanted to highlight those in particular. I chose to pair those with open, airy florals like ivory poppies and pale blush ranunculus. The backdrop to the floral garlands on the cake is a champagne color fondant, also a popular neutral color for 2018 weddings. Since metallics are also bigger than ever, I added little clusters of gold berries to add a little pop."

greenery wedding cake

Ashley Barbey is a cake designer, sugar artist, blogger and teacher located in St. Louis, MO. Ashley owns The Little Vintage Baking Company, a studio bakery specializing in custom wedding cake design, fine confections and realistic sugar flowers. Ashley has been featured in multiple publications such as American Cake Decorating Magazine, Cake Central Magazine, and Sugar Magazine as well as numerous websites and blogs. Ashley shares recipes, cake techniques, tutorials and more on her blog, www.littlevintagebaking.com. 

ashley barbey

See more of Ashley's work

Website: https://www.littlevintagebaking.com/

Facebook: https://www.facebook.com/littlevintagebaking/

Instagram: https://www.instagram.com/thelittlevintagebakingcompany/

Do you want to learn how to make your own beautiful greenery? Check out this gumpaste ruscus tutorial from Ashley!

Gumpaste Ruscus Tutorial

This a quick and easy filler foliage that is popular in wedding bouquets and décor. Pair it with eucalyptus and large rose leaves to make the foliage for this cake.

Supplies:

  • Groove board
  • Firm foam mat
  • Wire cutters
  • Small pliers
  • Dresden tool
  • Ball tool
  • Hunter green gum paste, well conditioned
  • Bumpy foam
  • Gum glue
  • Cornstarch
  • Shortening
  • Floral wire (white or green): 26-gauge (9), 22-gauge (optional)
  • Dusting brush
  • Hunter green petal dust
  • ¼ width olive green floral tape
  • Leaf cutter - I used the "D" size in the Wilton leaf cutter pack. Squeeze the cutter to thin. You can also use a ruscus cutter
Roll gum paste over a groove of the groove board.
Flip the paste over, groove side up. Cut out a leaf with the leaf cutter, with the groove in the lower half of the leaf.
Dip a 26-gauge wire in gum glue, wiping off the access. Insert into the groove of the leaf.
Place leaf on a firm foam mat. Thin the edges of the leaf with a ball tool, taking care not to ruffle. Flatten out the groove with the ball tool. Flip the leaf over, groove side down. With the thin veining side of a Dresden tool, mark a line in the center of the leaf from tip to base. Make additional lines, one on each side of the center line, from top to bottom of the leaf.
Slightly pinch the base of the leaf where the paste meets the wire. Place on bumpy foam to dry completely. Leave some leaves flat, give others slight curves.
When completely dry, dust the petal generously with petal dust, front and back.
Stretch a piece of floral tape to activate the glue. Starting at the base of the leaf, tape down the wire, adding additional leaves on either side, every ¼ inch or ½ inch or so. Tape all the way down the wire. For more stability for a long ruscus branch, tape a 22-gauge wire onto the branch, around 6 or 8 leaves down from the top.
Steam the ruscus branch with a kettle or a steamer to set the color. Set aside to dry completely.
gumpaste ruscus tutorial
Adjust the leaves to make them look more natural with small pliers.

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About Liz Marek

Liz Marek is a professional cake artist, sweet and savory recipe developer, and the founder of Sugar Geek Show, where she teaches cooking, baking and cake decorating through detailed tutorials, food science explanations, and kitchen-tested recipes. She has been creating recipes and teaching baking techniques since 2008, helping bakers of all skill levels gain the confidence to make professional-quality desserts at home.

Liz is known for breaking down complex cooking and baking concepts into simple, approachable methods. Her work focuses on helping people understand not just how a recipe works, but why it works. Through Sugar Geek Show, she shares step-by-step recipes, cake decorating tutorials, and practical baking guides designed to make professional techniques accessible to everyone.

Over the years, Liz has taught thousands of students through online tutorials, classes, and educational content focused on real kitchen results. Her recipes are carefully tested and written to help people succeed the first time they make them.

When she’s not developing recipes or teaching baking techniques, Liz also hosts curated travel experiences for women through her travel brand Soul Sisters.

You can find Liz’s latest recipes, baking tutorials, and food science tips at Sugar Geek Show.

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Hi, I'm Liz! I'm passionate about creating reliable, foolproof recipes that don't just tell you how to cook, but why things work - so you can skip the guesswork and confidently make the best sweet and savory dishes of your life.

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