A petite wedding cake decorated with floral trim looks as sweet as it tastes. Ribbon florets are an economical alternative to sugar-paste blooms made by a baker, and the effect is fresh and charming. The creamy ivory fondant of this cake, by Confetti Cakes in New York City, is simply piped with clusters of royal-icing dots.
The floral pattern varies from tier to tier: We used garlands of yellow ribbon flowers and purple and white ribbon trim, then hot-glued on some additional florets and tiny yellow ribbon bows. The decorations are glued to grosgrain ribbon (7/8 inch on top two tiers, 2 inches on bottom), which was cut to fit with a slight overlap and pinned at the back with pearl-head pins (make sure all pins are removed before slicing). More icing dots are added around the base of the ribbons. A grosgrain-ribbon bow tops the cake.