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.
Tuesday, 28 June 2011
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.