Tuesday, 14 June 2011

Flamenco Roses & Lace

The hand cut icing lace of this cake was inspired by the brides stunning flamenco style dress which featured beautiful lace detailing.  The icing lace was lustre dusted to mirror the satin under layer of the dress and compliment the cream and coffee hues of the overall colour scheme. Alternate tiers of the cake were simply iced, decorated with a satin bow to the base and accented with cascading roses which echoed the headpiece worn by the bride. The handmade, sugar roses were an array of coffee colours that co-ordinated with the bridesmaids dresses. The tiers of the cake were extra height in order to add to the overall impact of the design and featured layers of rich Belgian chocolate with decadent Belgian chocolate ganache, and classic Victoria sponge with delicious vanilla buttercream and raspberry conserve. In addition to the main cake the bride had asked for a selection of individual mini cakes as gifts for the top table guests and cupcakes for the children. The mini cakes were decorated in hues of cream and coffee and featured hand made sugar flowers, pearls and lace. The cupcakes featuring lace detail cases were decorated with swirled vanilla buttercream, sprinkled with sparkle dust and topped with a hand made lace effect butterfly to compliment the table settings.

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