The bride had seen and fallen in love with this cake when she saw our display at a wedding fayre. In order to personalise the design, the bride supplied us with monogram cake toppers to accent the top tier. This striking five tier cake with its chic, modern lines fitted perfectly with the stunning backdrop of Cardiff Bay. Each of the five tiers was decorated with a simple white satin ribbon and a hand strung band of stunningly sparkling Swarovski crystals which co-ordinated perfectly with the offset separators. Each of the separators was hand strung with Swarovski crystals which cascaded between the tiers to give the effect of water droplets - a design inspired by Ron Ben Israel and his amazing cake that featured in the film Sex and the City 2. The design was completed with stylish, scented orchids giving a truly opulent and sophisticated centrepiece to the stunning venue.
Monday, 21 November 2011
This cake offers a modern twist on a traditional design by combining a small three tier cake with co-ordinating mini-cakes and cupcakes - a wonderful centrepiece for a traditional, yet modern couple. The three tier cake, decorated in hues of cream, features a rose corsage detail giving a chic, simple feel. The "petite" three tier cake gives a boutique edge when combined with an array of mini-cakes, cupcakes and mini-cupcakes all displayed on an acrylic stand. The co-ordinating cupcakes are encased in beautiful filigree wrappers and decorated with hand-made icing accents to give that extra special touch. This design juxtaposes two styles, offering an alternative option to normal cupcake towers, and thus results in a truly elegant focal point to any venue.
This is the second of four new designs created for the recent Glen-yr-Afon Wedding Experience. This four tier cake in hues of cream, mocha and delicate tones of gold featured beautiful handmade icing roses placed nonchalantly to give a natural flow. This design incorporated satin ribbons and striking delicate gold lace, coupled with a statement glass stand to give a truly opulent vintage feel.
A new design created for the recent Glen-yr-Afon Wedding Experience. This pretty three tier cake was designed with a vintage feel in mind. The base and top tiers were decorated with handmade lace cut from icing to give a sumptuous overall look reminiscent of a beautiful bridal gown. The middle tier was simply finished with a satin bow adorned with a delicate butterfly brooch. The subtle cream hues echoed those of vintage porcelain and fitted perfectly with the shabby chic vintage stand on which the cake was displayed.
Tuesday, 1 November 2011
This wedding cake featured a selection of cupcakes and a quirky top tier designed to embrace the autumnal theme of the day. The cupcakes included fondant topped apple and pumpkin designs and swirled buttercream cupcakes with individual pumpkins, apples , and leaves all handmade from icing. The top cake was a hand carved pumpkin design which played home to two cute harvest mice. The cupcakes included lemon, chocolate, carrot, vanilla and spiced apple varieties (the carrot cakes being made by the bride). The autumnal tones of the cake blended with the stunning decoration of the wedding venue which featured hand-carved pumpkins, striking floral displays, tea lights, the architectural wooden beams of the barn itself and some truly unique, quirky touches.
These slightly naughty cupcakes were created for a special hen party celebration. The cakes were decorated in red, pink and black to give an added sexy boudoir feel. Each cupcake was encased in a beautiful filigree wrapper and featured a unique decoration handmade from icing to the top. The cakes were displayed on a glossy black stand with a fushia pink bow to the pedestal.
This three tier design was inspired by the beautiful dress worn by the bride and included striking Swarovski crystal detailing. The top and base tiers were encircled with a simple midnight blue satin ribbon and a band of hand strung Swarovski crystals. The central tier echoed the bodice of the bridal gown and featured handmade icing flowers with sparkly Swarovski crystal centres and a pretty handmade icing bow which completed the sophisticated yet feminine look.
This design featured memorable items that were special to the recipient and included hand-modelled kidney beans, a bird, a dog lead, and a bottle of Otley OB. Additionally the cake featured hand painted Otley Beer, Pontypridd RFC, and Wales Touch Association badges. The cake was a rich, decadent dark chocolate cake filled with layers of white chocolate ganache.
This cake was designed for a keen golf enthusiast celebrating a milestone birthday. The decoration featured a golfer hand modelled from icing. The circumference of the cake was decorated with a typical golf scene. The cake itself was a light Victoria sponge filled with layers of rich vanilla buttercream and luscious raspberry conserve.
Saturday, 3 September 2011
This striking five tier design encapsulated a romantic feel with a modern twist. Each tier of the cake was decorated with a band of pretty, cream ribbon roses handmade from icing and a handmade icing bow to alternate sides. To the base of each tier, and adding a modern element to the design, was a satin ribbon topped with a handstrung band of stunning Swarovski crystals which sparkled in the sunlight that swathed the venue. The cake was arranged on a stand featuring fresh hydrangeas and this added extra impact and height to the completed display. The cake itself included tiers of rich Belgian chocolate cake filled with layers of rich Belgian chocolate ganache; moist, spiced carrot cake with cinnamon flavoured mascapone filling and zingy lemon cake with luscious lemon curd and lemoncello buttercream filling.
This design featured a rich fruit top tier cake hand decorated with icing lace to give a shabby chic, vintage feel. Displayed below the top tier on an 8 tier acrylic stand were 120 cupcakes decorated in varying hues of cream. The cupcake decorations included roses, country blossoms, ribbons and pearls all handmade from icing. A proportion of the cupcakes were topped with swirly buttercream sprinkled with sparkles with the remainder featuring hand embossed fondant tops. The cases were an eclectic mix of plain cases, cases encircled with hand tied ribbon bows and cupcake wrappers all of which echoed the shabby chic, vintage theme. The cupcakes were all moist vanilla sponge filled with a rich vanilla buttercream and luscious raspberry jam.
This cake was created for a rallying fanatic who was celebrating his 18th birthday. The Victoria sponge base cake was filled with layers of rich vanilla buttercream and raspberry conserve and decorated with hand painted badges. The main feature of the design was the hand carved sponge cake replica of a Subaru rally car which was decorated with hand cut and hand painted details which brought the car to life - a real need for speed!
This design was inspired by the happy couple and included key elements from the romantic proposal. The score of the waltz from Sleeping Beauty was handpainted to the circumference of each tier of the cake as this music had played during the special moment itself. The handmade Swarovski pearl cascade separators and topper represented the water of the Magic Fountain in Barcelona - the venue for the proposal. The cake comprised of extra height tiers of rich Belgian chocolate cake with decadent Belgian chocolate ganache filling, classic vanilla sponge with vanilla buttercream and strawberry conserve and luscious lemon sponge with lemon curd and lemoncello flavoured buttercream.
This cake was a celebration of all things Glastonbury - from the stages to the tents! The brightly coloured handmade flowers and flags gave a splash of summer sunshine to the completed cake which was topped with a hand modelled replica of the famous Pyramid Stage.
Sunday, 17 July 2011
This enchanting fairytale castle with co-ordinating floral cupcakes was created for a birthday princess! The castle featured sparkly turrets and flowers climbing up the walls. Each cupcake was decorated with handmade, sugarpaste flowers in clean white and pretty pinks. The castle and cupcakes were decorated in pastel hues to keep the design delicate and dainty and were all displayed on a two tier acrylic stand. The cake and cupcakes were rich chocolate sponge, filled with Belgian chocolate ganache.
This design was created for a "girly girl" who likes all things beauty and hairdressing. The double height cake featured bags, make-up, brushes and hairdressing equipment all handmade from icing. The design was completed with pink polka dot ribbon to give a modern bright feel to this eighteenth birthday celebration. The cake itself was rich Belgian chocolate cake filled with layers of decadent Belgian chocolate ganache.
This vintage inspired design in varying hues of cream featured delicate floral, lace and pearl detailing to give an overall feel of period drama. Each tier of the cake was double height in order to add understated impact to the beautiful vintage lace which echoed that of the bridal gown. A string of beautiful Swarovski pearls encircled the bottom tier in order to give a truly elegant, vintage ambiance. Stunning Avalanche and Vandella roses were simply arranged, in order not to detract from their beauty, to encircle the base of the cake and to separate the two tiers. The cake was completed with a posy of Avalanche and Vandella roses to the top tier, which added height and elegance to the completed design. The cake comprised of a Victoria sponge tier filled with raspberry conserve and vanilla buttercream and a zingy lemon sponge tier filled with layers of luxurious lemon curd and buttercream.
Tuesday, 28 June 2011
This elegant lace three tier design was inspired by a previous creation that the bride had seen us display at a wedding fayre. To personalise the cake the lace was hand-cut from icing and hand-piped to echo the actual lace featured on the stunning San Patrick dress worn by the bride. The handmade icing double bow to the bottom tier replicated the focal bow to the back of the bridal gown. Further detailing included the small icing pearls to tiers two and three, reminiscent of the Victorian style buttoning to the rear of the gown and the scattered pearls included in the table settings. The cake itself was three tiers of sumptuous, rich fruit cake and when displayed completed the pretty, vintage feel of the room decor featuring beautiful roses, pearls and candles.
Saturday, 18 June 2011
This design was created for a glamorous make-up themed party and included hand modelled eyeshadows, lipsticks, brushes and a cute make-up bag. The cake was a rich Belgian chocolate cake with decadent Belgian chocolate ganache - a favourite of the birthday girl!
Tuesday, 14 June 2011
This three tier, rich fruit cake, travelled all the way to North Wales! The focal point of the design was a cascade of lustre dusted cream roses accented with plenty of sparkle in the form of small diamante stones. The base of each tier was decorated with a handmade icing ribbon.
This three tier design featured decadent chocolate icing accented with pretty cream and pink cascading blossoms. The cake was comprised of layers of rich dark Belgian chocolate cake with dark chocolate ganache, milk chocolate cake with milk chocolate ganache and white chocolate cake with white chocolate ganache - a chocoholics dream!
This design featured simple satin ribbons to the base of each tier, accented with a bow and brooch feature to the middle tier. Each layer of the three tier cake was hand piped with dainty dots to give an overall delicate and pretty feel. The bride had selected a floral posy of pink roses, as a focal point to the top tier, which was supplied by the wedding florist in order to co-ordinate with the bridal bouquet. The cake included layers of zesty lemon sponge with luscious, lemoncello flavoured buttercream and lemon curd; and Victoria sponge with rich vanilla buttercream and strawberry conserve. In addition, the bride had asked for an extra kitchen "cut-up" cake to ensure the evening guests were able to participate in the tradition of being served a piece of the wedding cake.
A replica Bedwas RFC shirt for a 70th birthday celebration. This cake featured sponsors badges hand cut from icing and a hand cut and hand painted Bedwas club badge. Thanks to Bedwas RFC for their help with detailed photos of the replica shirt.
Saturday, 7 May 2011
The bride selected a combination of mini-cakes and cupcakes, topped with a traditional top tier, which was displayed on a seven tier acrylic display stand. The colour palette for the event featured ivory and fuchsia pink accented with plenty of sparkle. The couple wanted to include the sparkly brooches that featured on the place settings at the marquee venue, and requested that each of the individual cakes be decorated with handmade icing roses, small flowers and bows. The bride wanted to add sparkle and as such each cupcake was decorated to add a special twinkle which would be especially effective when viewed in the feature lighting of the evening celebrations. The cupcakes and mini cakes were a selection of Victoria sponge with vanilla butter cream and raspberry conserve filling and lusciously zingy lemon sponge with a lemoncello butter cream filling. The top tier, a traditional fruit cake coupled with the mini -cakes and cupcakes was the perfect option to embrace the traditional cake cutting ceremony whilst offering the more modern, fun sharing element synonymous with cupcakes.
This three tier design incorporated blue satin ribbon and delicate hand piped dots to each tier. The top tier was adorned with a delicate posy including handmade icing roses and delphinium to co-ordinate with the bridal bouquet and floral displays at the venue itself. The cake included tiers of traditional fruit cake, dark Belgian chocolate cake filled with decadent chocolate ganache and a light Victoria sponge filled with vanilla buttercream and raspberry conserve.
The design for this single tier wedding cake was inspired by both the wedding invitations and the bridal bouquet. The bride wanted a delicate, dainty theme that reflected her taste for understated elegance. The hand piped embroidery detail to the circumference of the cake incorporated the pattern from the wedding stationery, entwined hearts and was accented with tiny handmade icing butterflies. The floral posy included handmade ivory roses, pale pink freesias and ivory lisianthas which perfectly complemented the beautiful setting of the Rectory in Crickhowell. The cake itself was a rich traditional fruit cake covered with ivory fondant.
Saturday, 16 April 2011
This four tier, vintage inspired design, featured handmade icing lace to the first and third tiers and handmade icing bows to the second and fourth tiers. The bow detailing reflected the beautiful design of the bride's dress and the shot of bold colour to the separator echoed the colour scheme of the event. The completed cake was given a modern, quirky twist by the addition of a hand modelled bride and groom to the top tier which perfectly juxtaposed with the more traditional elements of the design. The couple selected layers of rich Belgian chocolate cake filled with Belgian chocolate ganache, Victoria sponge filled with white chocolate ganache and raspberry conserve, and an egg-free top tier especially for the bride.
A sophisticated, glamorous feel was the key to achieving the design brief of this particular client. The two tier cake was created for an engagement where the theme encapsulated modern with a hint of "bling" in navy, white and silver hues. The clean lines of the navy ribbon detailing worked in conjunction with the simplicity of the white orchids to give a modern, chic aura. The finishing touch to the completed design was the stand that separated the individual tiers, featuring striking Swarovski crystal droplets that sparkled in the light it gave a truly red carpet quality to the cake.
Thursday, 7 April 2011
This design features an array of cupcakes, mini-cakes and individual tower cakes all hand decorated in a Victorian inspired fashion. The scheme includes handmade icing pearls, flowers and lace in varying hues of cream for a simply elegant, rich feel.
This delicate design features handmade sugar flowers and butterflies, hand piped embroidery and beautiful vintage lace. The combination of cupcakes in pretty filigree wrappers, individual mini-cakes and a top tier decorated with a lace and pale pink satin bow give a truly dainty feel which would offer an elegant ambiance to any special occasion.
This four tier cake features chic frills juxtaposed with simple, scattered flowers reminiscent of the countryside in summer. The pink and blue hues of the handmade icing flowers contrast beautifully with the crisp white icing of the actual cake. The finished design gives a clean, pretty feel which would be perfect for a modern countryside wedding.
This elongated three tier cake lends a contemporary edge to an otherwise vintage inspired design scheme. The handmade sugar roses in soft coral hues delicately cascade down the sides of the cake, with each individual tier encircled with handmade, fine icing lace.
This elegant, vintage design was inspired by a wedding dress that featured lace detailing and a pearl buttoned sash to the bodice. The lace was handmade from icing and the sash commissioned to echo the duchess satin of the dress complete with Swarovski pearl buttoning. The overall feel of the cake is chic and opulent and would be a perfect centrepiece at any vintage inspired wedding.
This cake was commissioned all the way from New Zealand for a very special birthday surprise! The recipient, a massive Welsh rugby fan, received a rugby shirt shaped cake with badges hand cut from icing. The cake itself was Victoria sponge with layers of strawberry conserve and luscious, light vanilla buttercream.
This traditional design included Swarovski pearls and handmade sugar roses that encapsulated the classic theme of the wedding. The off-set square tiers create a modern twist to the overall appearance of the finished cake. The couple opted for a luxurious, rich fruit base tier and a simple Victoria sponge filled with raspberry conserve and vanilla buttercream for the top tier.
The design for this special birthday cake was inspired by an avid knitter. The cake features balls of wool, buttons and cotton reels (all handmade from icing) contained in a woven knitting basket. The colour palette was inspired by spring and included baby pink, pale lilac and a dainty yellow which captured the "arts and crafts" feel of the design. The knitting basket encased a Victoria sponge filled with layers of strawberry conserve and rich vanilla buttercream.
Monday, 28 February 2011
A hand carved model of Thomas the Tank Engine, sitting on railway tracks, for a massive Thomas fan. This bright, fun cake was created to celebrate a 2nd birthday and consisted of a traditional Victoria sponge filled with layers of strawberry conserve and pure vanilla buttercream.
FSG requested a rich, moist fruit cake iced in fondant and featuring their logo to help celebrate their 50th anniversary. The logo and lettering were hand cut in order to replicate the exact font of the design supplied by the company. Congratulations!