Friday, 31 August 2012

Floral Ruffles & Pearls

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

Floral Spray

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.

Nia's Lace Wedding 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.