• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Don’t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

2 Three-Tier Cake Ideas Made by My Danish Friend

May 19, 2022 by Kristen 5 Comments

My sweet danish cake friend Ulla-Britt has made these two beautiful cakes. The first cake is a three-tier wedding cake in white and purple colors with monogram and bows. I love the idea that she has placed the cake on a mirror board. It gives a good effect to the cake.

The second cake is a “hat box cake” with a Louis Vuitton-inspired purse cake on top. She has made this cake design two times in different color schemes.

What I like so much about Ulla-Britts cake designs is the way she often mixes the shapes together. It gives a new dimension to a cake when doing that instead of just using the same shape for the whole cake. Both cakes are covered in rolled fondant.

Happy Caking!

Louise

Previous Post: « 12 Types of Baking Pans Explained
Next Post: The “Crabapple Bakery Cupcake” Cookbook: 2022 Book Review »

Reader Interactions

Comments

  1. Louise

    July 18, 2007 at 6:37 PM

    Thank you for all the nice comments on the cakes:) When we make cakes we use fruit mousse and a kind of sponge cake. It is not commend to make cakes with BC fillings.

    I also had a question for the bows. I will try see if I can make a direction soon.

    Louise

    Reply
  2. michelle

    July 17, 2007 at 3:09 PM

    Those cakes are really pretty. Thanks for showing us.

    Reply
  3. jcann

    July 17, 2007 at 12:11 PM

    They are beautiful cakes, lovely job!

    Reply
  4. Fotoblog

    July 17, 2007 at 5:14 AM

    both these cakes are awesome
    i would like eat these danish cakes

    Reply
  5. Anonymous

    July 17, 2007 at 3:31 AM

    What beautiful cakes! Love them both, thanks for sharing with us!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Follow Us on Facebook

Copyright © 2023 · Cake Journal