The Online Home of Belanger Confections
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The Online Home of Belanger Confections |
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WEDDING |
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Bright autumn colours in the gerbera daisies and leaves stand out on this buttercream basketweave designed cake. The burnt orange and red reflected the table flowers, completing the overall effect. |
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Winter Wonder This cake, with both red and white poinsettias, against the pure white snowflakes makes this cake a masterpiece in design for a winter or Christmas wedding. The top of each tier has a roughened surface with sparkle dust to add the snowy effect. |
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Spring Sprites With a very light green background the pastel colours and dainty flowers make this fairy themed cake the perfect design for an early spring wedding. The fairies are ceramics; the ornament on the top can be changed to depict both male and female sprites. |
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Tradition
This all white cake is the epitome of the word tradition. With the added blue ribbon which can be changed to depict any of your wedding colours it would be a great center piece to your table.
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Summer Simplicity This three tier cake is stunning in its simplicity, white on white with a little colour in the center of the flowers. The lattice ribbon and pearls add a little interest and the yellow ribbon add some punch to the presentation.
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This very formal cake
was the centre of attention on the desert table, the contrast of the
deep red roses against the white of the cake was stunning.
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This very large three tier cake was the
compliment the rustic décor at Old Fort York in downtown Toronto. All
the flowers were hand made with Gumpaste and wired into sprays. The
flowers were all depictions of wild flowers found in and around the
Ontario countryside with the exception of the blue poppy with which we
took some decorators licence to give the main colour theme some punch.
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This cake was ordered and paid for entirely through the internet as the couple were in Virginia and only coming to Mississauga for the wedding week itself. It proved to be a very cost efficient manner to get the cake ordered and paid for without a lot of problems with logistics. The cake was very well received by the couple and all their guests. | ||
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This wedding cake had
large beige, cream and pale yellow roses in addition to varying amounts
of piped decoration on each tier. The Precious Moments topper was
supplied by the bride.
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This cake shows that flowers are not the only way to decorate a wedding cake, the cake was covered with White Chocolate rolled fondant and Gumpaste grape leaves. Burgundy grapes and tan curled vines completed the decoration. The Bisque bride and groom, made for a very classy presentation. | ||
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This cake was all dummy, no real cake, the couple wanted various desserts for the reception but still wanted to have the presence of a wedding cake. Therefore the foam dummy cakes were covered with royal icing, and the real chocolate melted and broken into various shapes and attached. Shards of the chocolate were attached to the top. Deep red gum paste rose buds were the only other decoration. | ||
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Each tier of this cake is a basket but of different shapes and sizes. It is an unusual cake in that it is brown in colour instead of white and the flowers are bold and colourful which truly makes for a one of a kind wedding cake.
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This cake is ideal for an outdoor spring wedding. Although expensive due to the number of small flowers on it, it is none the less a fresh looking cake with clean lines. | ||
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This cake combines drapes made from moulds, newly available in Canada, and white roses with bows and filler flowers. The only colour is in the few ivy leaves tucked in for contrast. You will find this cake in a 4 tier and 5 tier format on this site. | ||
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This three tier cake shows well in a large hall where the cake needs to have a presence or be lost in a large room. It is decorated very simply with a few roses and piped swags. | ||
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This cake shows all the wonderful colours of the Kwanza festival, with a wedding celebration integrated to the festivities.
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This 3 tier square cake with only calla lilies as the decoration exemplifies the contemporary theme. | ||
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This cake covered in hues of light blue, gradiating to white at the top is decorated with giant sugar calla lilies. The precious moments topper was provided by the bride for addition at the hall. | ||
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This weddings’ theme colours were white and pale green. This was carried out in the roses by lightly tinting the base of each rose petal in a pale green and making the leaves a paler green than normal. The second photo shows the detail of the leaves around each tier.
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These three tiers of elegant simplicity have a secret, they are cheesecakes decorated with buttercream and ribbon. A lacy pattern of piping adds detail and the real edible gold flakes just sets it off beautifully. We only do cheesecakes for winter weddings. The additional cost of this type of cake is offset by the wonderful creamy taste of the New York style cheesecake. | |
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This unusual cake is actually three 10” tiers. The separating boards are hidden with the icing. The cutting is really easy as you only cut down to the first board, cut all the pieces from this tier, remove the board and cut the second and third tiers the same way. It makes for a nice conversation piece at the table. This design can also be covered with fondant and the joins covered with ribbon to make an alternate presentation.
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Over 30 extra large sugar roses and the large sugar bow create this Easter bonnet design for a spring or summer wedding. | ||
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With the basket weave design as a backdrop for beautifully coloured daises. The basket weave design is done with butter cream. We do not create butter cream covered cakes in the heat of summer but during the late fall through to the early spring many of our cakes are decorated with our special butter cream. Basket weave can be done in summer but it is done with Royal icing on a fondant base. | ||
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The dainty flowers on this cake were coloured with seven different pastel hues to create the beautiful shading. The lavender organza ribbon really added a fine touch to the overall picture.
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This close up shows one tier of a three tier cake decorated with "fabric effects" roses and ribbon. Delightfully different. | ||
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Wired gold hearts and pillars, sugar roses and leaves make this cake just that slight bit different. This is what we aim for, to make every wedding cake as individual as the bride and groom. | ||
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This cake won first place in the Canadian Society for Sugar Artistry annual competition in the Wedding Cake Category of the Professional Division in 2000. All the greenery and flowers are made from sugar and wired. The unusual shape and flowers added to the uniqueness of the design. | |
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This rendition of a Martha Stewart designed cake was well received at a summer wedding. To go along with the citrus theme the cake was lemon with a vanilla buttercream filling. | |
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Three tiers of square cake decorated with only a few flowers and wide wired ribbon make this simply designed cake very elegant. | |
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Cornelli lace, and overall piped pattern, over fondant with gold and navy ribon set the tone of this cake. Handmade sugar calla lillies adorn the front with a handmade, by the Bride, figurine on the top. | |
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Wonderful pale colours of pink, peach and cream with gold gauze ribbon give this cake an ethereal quality, fairy lights as a backdrop added to this ambience. All the roses were crafted from edible products and wired into the styro ball of the topiary. | |
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This unusual cake was inspired by a photo in a book by Collette Peters. All three tiers are cake with the top container made from molded sugar. All of the strawberries were modelled from white chocolate coloured red with green coloured chocolate calyx. | |
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This beautiful three tier cake was covered initially with fondant, then all different shapes of leaves were brocaded all over. The burgundy ribbon and bows were added with sugar roses around each tier. The topiary on crystal-like base is a six inch styro ball covered with wired sugar roses of different sizes and shades of burgundy to pink. This cake was for an outdoor Wedding, under a canopy, with the tables decorated with pink and red roses. | |
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This cake won third prize in the Canadian Society for Sugar Artistry Competition in 1999. The tiers are heart-shaped with stepped up sides, the winged half hearts are covered with edible gold wafers. | |
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Bows and champagne bubbles adorn this cake, the topper was the brides mothers, refurbished for this occasion. | |
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This three tier heart shaped cake features silk flowers and a quilted design on the covering. | |
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Burgundy roses, white stephanotis and silk ivy make this cake very subtle. The tiers are only two inches high, allowing for a smaller Wedding to still have an elegant three tier cake. | |
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This three tier cake was decorated only with bows and drapes which were then painted with edible gold food colouring. No flowers were used, showing that flowers are not always necessary. | |
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