Saturday, 29 September 2012
This two tier cake, for the christening of the daughter of one of our lovely past brides, featured delicate roses and hydrangea blossoms which were accented with baby pink satin ribbon and pretty floral lace. The design also incorporated the initials of Mum, Dad and baby - which spell "summer" in Welsh.
Friday, 31 August 2012
We displayed this design, with fresh flowers, at the Glen Yr Afon Wedding Fayre where the bride and groom fell for it's simplicity and elegance. In order to customise the design, handmade ruffled icing flowers were added to echo the flower that featured on the bridal gown. The flowers were accented with Swarovski crystals and pearls, creating synergy with the Swarovski pearl cascade stand and echoing the pearl embroidery design that featured to the circumference of each tier. The cake featured tiers of light Victoria sponge filled with vanilla buttercream and strawberry conserve, moist carrot cake with spiced mascarpone filling and a traditional, luxurious fruit cake.
Wednesday, 22 August 2012
The design of this three tier cake juxtaposed traditional handmade floral sprays with the modern twist of a handmade bride and groom. The handmade floral sprays in hues that coordinated with the bridal bouquet and included ivory roses, yellow spray roses, hydrangeas and foliage adorned the sides of the cake and were accented with co-ordinating satin ribbon to each tier. The top tier featured mini versions of the bride and groom, handmade from icing, and included hand piped detailing to the dress and a Swarovski crystal tiara. The cake itself featured tiers of rich Belgian chocolate cake filled with layers of decadent Belgian chocolate ganache and luxurious, rich fruit cake.
This four tier design created for Nia & Nathan was inspired by Nia's stunning bridal gown by renowned Welsh designer, Stephanie Allin. The cake encapsulated vintage elegance in hues of cream, and fitted perfectly with the timeless beauty of the venue. The bottom tiers of the cake were adorned with satin ribbon overlayed with the delicate lace that that was the focal point of the bodice and detail to the bridal gown (the lace was kindly supplied by Stephanie Allin). The oval brooch to the second tier echoed the shapes featured in the bride's headdress and was customised with Swarovski pearls to compliment the bridal headdress and jewellery. The third and fourth tiers featured bespoke, hand cut icing lace that replicated the pattern of the lace on the bridal gown. The cake was completed with Swarovski pearl detail to the rear, again in reference to the buttoning on the bridal gown. The cake itself featured tiers of rich Belgian chocolate cake filled with layers of sumptuous Belgian chocolate ganache, classic Victoria sponge with strawberry conserve and light vanilla buttercream, and moist carrot cake filled with luxurious, spiced mascarpone.
Saturday, 21 July 2012
This cake creates a true carnival atmosphere complete with hand painted bunting and a hand modelled Carnival Queen sitting on her throne. The cake itself - a decadent Bailey's and Belgian chocolate cake filled with layers of chocolate ganache and a little more Bailey's!
Friday, 13 July 2012
This four tier design incorporated a myriad of vintage elements from hand piped embroidery drops, to delicate lace. The top tier and the separation between the second and third tiers included voluminous handmade roses and delicate hydrangea blossoms, perfect for a country house setting.
This delicate blush pink, three tier design features a cascade of handmade icing roses in hues of pink. The roses are accented with cascading blossoms, vintage lace and cream satin ribbon.
This striking four tier design featuring cascading handmade icing roses, petals and hydrangea blossoms in purple hues. Each tier of the cake was accented with ivory satin ribbon and Swarovski crystal elements to the circumference, in addition to alternate tiers being decorated with hand piped icing dots. The completed design combined modern, subtle sparkle with delicate floral detail - the perfect focal point for the exquisitely decorated venue of the Glen-Yr-Afon House Hotel. The cake flavours included traditional rich fruit, decadent milk chocolate filled with Belgian chocolate ganache, and sumptuous white chocolate cake filled with dreamy white chocolate ganache.
This white i-phone created for an 18th birthday celebration featured hand cut icing apps - perfect for any smart phone fan! The cake itself, our signature decadent Belgian chocolate cake filled with layers of luscious, rich Belgian chocolate ganache.
This design was created for a 60th Wedding Anniversary celebration and encapsulated a vintage theme. The handmade icing roses and cascading blossoms in hues of delicate lilac contrasted beautifully with the crisp white icing and vintage lace. A personalised gift tag completed the design.
This two tier design featured striking scarlet and ivory roses accented with beautiful green foliage and also included an acrylic separator between the tiers. The bride and groom's names were added to the cake to add a special, personalised touch. The cake was light, moist Victoria sponge filled with vanilla buttercream and conserve.
Another milestone birthday for a special Mum. This design in delicate hues of lemon and crisp white created a perfect summery glow. The main component of the design, handmade icing roses, were complemented by drifting blossoms and petals, and completed with a personalised gift tag. The cake itself could only be a zesty lemon sponge filled with lemoncello buttercream and zingy lemon curd - the true taste of summer!
This design created for an avid Welsh rugby supporter featured a hand cut icing WRU logo, and the Welsh national anthem hand painted to the circumference of the cake. The cake itself, our sumptuous, rich fruit cake.
This design encapsulates all things vintage but with a modern twist and co-ordinated beautifully with the stunning setting of Peterstone Court and the fabulous floral displays created by the amazing Love Lily. The design featured a double tier top cake, mini-cakes and cupcakes contained in pretty vintage lace cases all in hues of cream and dusky pink. The main cake was accented with multi-tonal, handmade icing roses, petals and blossoms which were complemented by hand-piped pearls, and dusky pink satin ribbon overlayed with vintage lace. The mini-cakes and cupcakes were decorated with an eclectic mix of handmade roses, blossoms and pearls, again complemented by hand-piped embroidery and pearls. The cake and co-ordinating minis and cupcakes included decadent chocolate, Victoria and zingy lemon flavours.
Cupcakes to celebrate a graduation from Swansea University. The design in a modern colour palette of pink, black and white featured pink buttercream icing topped with handmade icing scroll, "cap", flowers and a special message to the graduate - Well Done!
These pink and white mini cakes and cupcakes were created for a milestone birthday - a lady celebrating her 80th year! The design incorporated handmade icing bows, flowers and numerals which were accented with hand piped pearl embroidery, satin bows and lace in delicate hues of pink and pure white. The cakes were a selection of light vanilla and zesty lemon sponge, filled with conserve and buttercream and zingy lemon curd and lemoncello buttercream respectively.
This traditional style cake, for a very special anniversary, featured handmade icing sweet peas and roses in pastel hues - pretty, delicate and understated. The cake itself, a classic Victoria sponge filled with layers of delicious vanilla buttercream and summery strawberry conserve.
Birdcage cakes are so popular at the moment with the continuing vintage trend. This two tier cake features handmade icing roses and cascading blossoms, perfect for a summer wedding.
Monday, 28 May 2012
This elegant three tier cake featured handmade Calla lillies that replicated those featured in the bridal bouquet. The cake was accented with satin ribbons to the base and top tiers that complemented the aubergine hues of the colour theme. The central tier featured a banded, gather hand-cut from icing and completed with dainty Swarovski pearl detailing. The cake itself consisted of tiers of rich fruit cake, decadent chocolate cake filled with layers of chocolate ganache and zingy lemon sponge with lemoncello buttercream and lemon curd.
Sunday, 20 May 2012
This dessert table, created for Aimee and Dave, featured a four-tier birdcage cake and a myriad of sweet treats for the guests to enjoy. The display, in addition to the main cake, featured mini birdcage cakes, birdcage cupcakes, mini-cupcakes, pink ombre Victoria sponge cakes topped with fresh strawberries, birdcage cookies, retro striped pink cakes with butter cream swirls, handmade chocolate hearts, handmade meringues and handmade coconut ice all in pastel hues. The table was adorned with a vintage style birdcage featuring flickering tea lights, vintage posy vases with sprigs of flowering rosemary, vintage tea cup and saucer with pearls complete with mini gift cracker and striking traditional vintage apothecary jars. The display, in conjunction with the amazing birdcage table centres created by the wonderful Love Lily completed the beautiful settings at the Glen yr Afon House Hotel to create a truly magical setting.
This elegant, sophisticated design was created for a lovely couple who were married at the historic Clearwell Castle. The four tier cake featured simple satin ribbons to each tier and a hand tied bow to the third tier. The design was accented with a handmade brooch - consisting of Swarovski crystals, pearls and diamantes - a beautiful keepsake to be treasured as a memory of the special day. The ribbon, regal in colour, sat beautifully against the amazing leaded windows at the venue. The cake consisted of tiers of rich, indulgent fruit cake, light, moist Victoria sponge and luscious, zingy lemon sponge.
Sunday, 15 April 2012
This design, displayed on an acrylic stand, featured a traditional top tier, mini-cakes and cupcakes. The top tier was accented with hand piped icing dots, overlayed organza and satin ribbons and a Swarovski crystal band to compliment the hand-modelled, icing bride and groom. The mini-cakes, hand piped with icing dots and featuring organza and satin ribbons to echo those of the top tier, were topped with striking, handmade sugar orchids to compliment those incorporated in the floral displays at the venue. The cupcakes were swirled with a "rosette" of buttercream and topped with handmade sugar roses, hydrangeas and blossoms in hues of ivory and pink. The colour theme was continued to the table with scattered petals and an organza bow to complete the overall display. In addition to the cake were traditional home baked Welsh Cake favours for guests which were wrapped in individual bags, hand tied with a pretty organza ribbon and completed with a sparkly gift tag. The top tier cake was a rich fruit cake with the mini-cakes and cupcakes comprising a selection of Victoria sponge (filled with strawberry conserve), luscious lemon sponge (filled with zesty lemon curd) and chocolate cake (filled with chocolate ganache) all topped with vanilla buttercream.
These cupcakes and mini-cakes are perfect for the current trend of Vintage themed weddings. The cupcakes, in shades of pink, ivory and aqua are accented with handmade icing flowers, brooches, bows and pearls. The mini cakes in cream hues also feature handmade icing bows, flowers and hand-piped pearls. Stunning when displayed as part of a vintage dessert table, on a tiered acrylic stand or even boxed as a special thank you gift for your guests.
These cookie or cake pop favours are the perfect sweet treat for any occasion and can be adapted to suit any theme or colour scheme. From flowers and butterflies to birdcages, rugby balls or champagne glasses there is something for everyone. An ideal gift when placed in a cellophane bag and tied with a ribbon and gift tag. For tiny guests an animal or favourite cartoon character would help keep little hands busy!
Sunday, 1 April 2012
This design, again featured at Wedding Fayres we have attended this year, offers the traditional cake option in conjunction with the modern trend for cupcakes and mini cakes all displayed on an acrylic stand. The three tier cake featured large, hand made ivory roses, cascading petals and blossoms and was accented with ivory lace and satin ribbons - perfect for the traditional cake cutting photograph. The mini cakes, again in hues of cream, were decorated with lace and ribbons to co-ordinate with the main cake and featured hand made flowers and bows. The cupcakes, both mini and standard size, were decorated with a swirl of butter cream and placed in a lace case in order to create cohesion with the main cake and mini cakes. This design offers endless options to incorporate themes, colours and cake flavours. In addition, this design offers the possibility of mini-cakes for the top table, cake or cupcakes for guests and mini-cupcakes for mini guests' little hands!
This design, inspired by the current trend for birdcage decor at wedding venues, featured at Wedding Fayres held at Llansantffraed Court, Glan Usk Estate and The Glen yr Afon. The cake comprised of three round tiers in ivory, topped with a birdcage tier in pastel green. Each of the round tiers was adorned with fabric lace, ivory satin ribbon and beautiful sprays of hand made flowers which included roses, hydrangeas and blossoms in pastel hues. The birdcage was hand piped and also featured a handmade floral cascade. This design would add to any vintage theme with it's pretty floral detailing and delicate lace.
Another cake created for the recent Wedding Fayres we had the pleasure of attending. This four tier design in hues of cream featured a cascade of open roses in varying sizes and was accented with hand piped pearls to alternate tiers (inspired by Tracy James). This pretty, floral design would be perfect for a summer wedding or could just as easily create a striking focal point at an autumnal wedding with flowers in deep, rich colours replicating those of the bridal bouquet.
This, the second of the new designs created for Wedding Fayres held at The Glan Usk Estate and Glen yr Afon House Hotel, was a square, four tier, white cake. The design featured pure, white hand made cascading flowers which were accented with Swarovski crystal centres to give a contemporary feel. The cake itself was decorated with delicate brush embroidery to replicate the foliage and blossoms featured in the lace detailing of a wedding dress. The angles of the square cake juxtaposed with the floating flowers and winding foliage contribute to the clean, elegant, yet modern feel of the cake.
This design was created for our recent Wedding Fayre displays at The Glan Usk Estate and Glen yr Afon House Hotel. The four tier cake (inspired by Tracy James) featured large handmade ivory roses and delicate cascading petals. Each tier of the cake was finished with a simple ivory satin ribbon and alternate tiers were embellished with a hand cut icing design which was subsequently hand piped to replicate the lace of a wedding gown. The cake, displayed on a porcelain stand, offers a romantic, floral focal point to any event.
This design was created for a special birthday, the brief being pretty, floral and utilising pastel hues. The cake featured hand cut lace and piped dots to the circumference which was accented with a simple, yet chic, handmade icing bow. The floral element of the design included pastel pink handmade roses, ivory and pastel pink blossoms, and cream, pale green and pastel pink hydrangeas which floated from the focal point of the cake onto the board like flowers in a summer breeze. The cake itself was our signature rich Belgian chocolate cake, filled with layers of unctuous chocolate ganache.
This cake, commissioned by the birthday girl, incorporated vintage chic design and colour hues. The pale mint coloured cake was accented with blue stripes and a pink satin ribbon. The focal point of the design was a cluster of beautiful, handmade pink roses which were complimented by cascading blossoms and petals. The cake was a sumptuous, rich Belgian chocolate cake filled with layers of decadent chocolate ganache.
Tuesday, 14 February 2012
This cake was commissioned to celebrate three birthdays in the same family - a second birthday, a fifty something birthday and a ninety first birthday! The monochrome colour palette accented with shots of scarlet allowed the three separate themes to be combined seamlessly. The bottom tier featured handmade icing ribbon roses and a hand made icing bow; the second tier, a hand painted RAF badge as the recipient had driven motorcycles for the RAF; and the third tier a band of hand painted Lightning McQueen characters for McQueen's number one fan. The cake itself was three tiers of light, moist vanilla sponge filled with layers of fruity raspberry conserve and vanilla butter cream.
We were commissioned to produce a handmade bride and groom model for the wedding of ITV Wales news presenter, Andrea Benfield and Welsh rugby player Lee Byrne. Andrea had asked for the models to reflect the couple in their respective work environments and as such Andrea was captured at her news desk and Lee in his Welsh rugby kit. Andrea's model featured a hand painted necklace and watch, and a bracelet made from Swarovski crystals. Lee's kit included hand painted badges, in addition to badges hand cut from icing.
This dessert table displayed at Llansantffraed Court featured a selection of scrumptious sweet treats to please any guest. The wedding cake was a four tier design featuring a hand carved birdcage as the top tier. Each tier of the cake was decorated with handmade flowers in delicate pastel colours, accented with beautiful vintage lace detail. The main cake was complemented by two bijoux birdcage cakes displayed on vintage stands, a selection of individually decorated mini-cakes, cupcakes, cake-pops and birdcage cookies all in co-ordinating pastel hues. In addition, marshmallows and pink bonbons displayed in beautiful vintage glass apothecary jars and a birdcage with gently glowing tea lights added to the magical, romantic aura of the completed display. An idea that could be adapted to suit any theme and that would allow evening guests to enjoy some of the magic of the day.
This elegant four tier design fitted perfectly with the sophisticated black and ivory decor of the wedding venue. Each of the four tiers was hand-piped with graduated icing dots and completed with a pale ivory satin ribbon. Each tier was separated by floral blocks consisting of beautifully fragrant roses, eye-liner lilies and black banana grass. The delicate cream hues were accented by shots of black from the banana grass and the black edging of the lilies. The completed design sat on a floral stand which gave a feeling of true opulence and presence. The blooms used to produce the separators and stand were supplied by the wonderful Love Lily, whose artistry with flowers is truly breathtaking as could be seen by the floral displays at the venue. The cake consisted of layers of vanilla sponge filled with sumptuous strawberry conserve and vanilla butter cream, lemon sponge filled with zingy lemon curd and lemon butter cream and rich Belgian chocolate cake oozing with decadent chocolate ganache.
This three tier design, for a milestone birthday, was created for a nurse who loves gardening and also enjoys the occasional glass of wine! The bottom tier featured handmade icing flowers, trees, grass and butterflies reminiscent of a country garden in Summer. The top tier, a hand-carved watering can was accented with pretty, handmade icing blooms in delicate pastel shades. On the middle tier sat a hand-modelled icing figure of the recipient in her uniform, along with a few bottles of wine. The cake itself was a delicious light vanilla sponge filled with layers of luscious raspberry conserve and vanilla butter cream.