Following an initial consultation Amanda had specified the use of orchids and "bling" in the final design in order for the cake to seamlessly coordinate with the wedding venue decor whilst maintaining an overall feel of sophistication. Amanda then fell for one of the design sketches (inspired by Sex and the City 2) which incorporated a chic all white cake adorned with Swarovski crystal touches and beautiful orchids. The five tier cake was separated with customised stands that were dripping with strands of Swarovski crystals and that gave the illusion of the cakes floating in air. The cake sat on a floral arrangement of scented orchids that gave that extra opulence and wow factor to the overall design. The cake consisted of a rich chocolate bottom tier filled with Belgian chocolate ganache, a Victoria sponge second tier filled with lashings of raspberry conserve and vanilla buttercream, a carrot third tier with a cinnamon mascapone filling, a zingy lemon fourth tier filled with lemon curd and lemon buttercream and a fifth tier of Victoria sponge filled with strawberry conserve and vanilla buttercream.
Monday, 30 August 2010
Emily and Alex were married in the historical setting of Clearwell Castle nestled in the beautiful Wye Valley. Emily had envisaged a surfer , hippy chick style design and finally settled on a hand sculpted VW camper van top tier accompanied by brightly decorated cupcakes. The top tier included hand modelled bride and groom complete with wetsuits and two dogs to represent their beloved pets. Each cupcake was decorated with a brightly coloured handmade gerbera to co-ordinate with the hues of the bridal flowers. The modern theme juxtaposed with the traditional leaded windows and wooden panels was truly striking.
Wednesday, 11 August 2010
Emma fell in love with a design that she had discovered on the internet and wanted her cake to echo the classy, chic feel that the all white cake exuded. Each of the five tiers were decorated with handmade white sugarpaste roses that nonchalantly floated down the front of the cake and looked beautiful in the stunning venue which was adorned with spectacular floral displays and lit by fabulous chandeliers. Each tier of the cake was a different flavour - the bottom tier consisted of a decadent Belgian chocolate cake layered with rich chocolate ganache, the next a moist carrot cake with spiced mascapone filling, the third tier an exotic coconut cake with coconut buttercream, the fourth tier a zingy lemon drizzle cake with lemon and lemoncello filling and finally a Victoria sponge top tier with a vanilla buttercream and raspberry conserve filling.
The bride selected a chic monochrome colour palette which was perfectly reflected by the black, vintage cupcake wrappers that encased each of the cupcakes. The function suite at Llansantffraed Court encapsulated the elegant feel of the theme with black seat covers adorned with crisp white bows and beautiful white blooms of hydrangea accenting the room. The cupcakes were decorated with handmade sugarpaste bows and flowers and displayed on an acrylic cupcake tower stand. The top tier was finished with a black ribbon bow adorned with a crystal and diamante brooch which completed the overall modern, yet elegant design. The bride selected a rich Belgian chocolate top tier enrobed in decadent chocolate ganache and the cupcakes were yummy moist carrot cake and rich Belgian chocolate cake.
Claire and her husband to be selected a simply iced cake with a green ribbon detail to match the colour scheme of the day. The fresh flowers were arranged by Upmarket flowers of Usk and co-ordinated with the beautiful bridal bouquet. The bride and groom selected a selection of cake flavours - one tier consisting of rich fruit, one of rich Belgian Chocolate smothered in chocolate ganache and one Victoria sponge filled with layers of vanilla buttercream and strawberry conserve.
Wednesday, 4 August 2010
Chris and Faye selected a classic design of ribbon roses in rich, jewel tones handmade from icing to compliment the bridesmaids dresses. The sides of each of the four tiers were hand piped with a regal pearl embroidery motif which ensured an elegant, sumptuous feel to the overall design. The interior consisted of tiers of luxury, rich fruit cake and Victoria sponge filled with vanilla buttercream and strawberry conserve.