Fresh & Fruity Delights
I love working with the season's best produce. Whether you want a light, berry-laden sponge or a refreshing, all-fruit carved centerpiece, these cakes bring natural colors and flavors to your celebration.
A healthy and beautiful alternative to traditional cake. These all-fruit cakes are carved from a fresh watermelon base and meticulously decorated with a colorful arrangement of seasonal fruits like dragon fruit, kiwi, grapes, and berries.
A delicious mixed berries and cream cake. This vanilla sponge is filled with a light cream and topped with fresh blueberries, raspberries, strawberries, and lemon slices for a zesty, fresh finish.
The Italian wedding cake trend, made for a birthday. This style features a vanilla sponge with a mixed berry filling, covered in vintage-style buttercream piping and topped with a generous amount of fresh red raspberries.
A vanilla sponge cake with mixed berry compote and vanilla cream. This semi-naked cake is loaded with fresh, bright red fruits like strawberries and red currants, and decorated with edible flowers. It tastes even better than it looks.
A simple and rustic fresh fruit cake. This vanilla sponge is layered with fresh cream and a mixed berry compote, and is topped with an abundance of fresh berries, cherries, and edible flowers.
A lemon meringue cake, my special summer twist on the classic Cipriani. It features a light vanilla chiffon cake, a whipped lemon curd cream filling, and is topped with a mountain of beautifully toasted meringue.
A "naked" style cake for an "Almost 40" celebration. This vanilla sponge with vanilla custard cream has minimal icing on the sides and is topped with fresh mango, melon, and mandarin oranges.
About this collection
Working with fresh fruit means my designs are never identical. When I carve a watermelon base or arrange a selection of berries, the placement depends entirely on the size, ripeness, and shape of the fruit I pick up at the market that morning. You get a creation that is not just custom-baked, it is truly one-of-a-kind.
My Approach to Fruit and Flavor
I believe a cake should taste as vibrant as it looks. For these designs, I steer clear of overly heavy frostings. Instead, I use my signature Swiss Meringue buttercream, which is light and silky, or simply a naked finish that lets the moisture of the cake and the tartness of the fruit shine through.
Styles I Love Creating
- The All-Fruit Carved 'Cake': This is a fun, healthy alternative that is perfect for occasions like Navratri. I carve fresh watermelon into barrels and towers, then decorate them with a cascade of seasonal fruits like dragon fruit, kiwi, and grapes.
- Naked and Semi-Naked Cakes: These are ideal for a rustic, elegant look. I use a light vanilla sponge filled with house-made fruit compotes, then top them with fresh flowers and berries.
- Classic Fruit Toppings: From lemon meringue twists to Belgian chocolate cakes topped with chocolate-dipped strawberries, I treat fruit as both a flavor enhancer and a design element.
Sourcing and Freshness
Because I rely on nature for my decor, my ingredients change with the seasons. In winter, you will see strawberries and raspberries taking center stage, while summer brings mangoes, citrus, and figs. I hand-pick every element, ensuring that the fruit is sanitized and ready for your event. If you have a specific fruit preference or want to avoid certain allergens, let me know, and we can plan your flavor profile accordingly.
Sugar Blossoms
Hi, it's Kajal. I'm the person behind Sugar Blossoms, and nothing makes me happier than finding the perfect balance between a light, airy sponge and the tartness of fresh berries. When I am not in the studio, you will likely find me scouting for the best seasonal fruits because I believe a cake should taste as vibrant as it looks.
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