Wednesday, 23 July 2014
This week started with making lots of sugar roses ready for Korrine and Tom's wedding cake. The couple chose amnesia roses in two different tones and ivory roses for their cake. The roses were dusted with petal dusts to create the vintage edges of the amnesia roses.
The 3-tier wedding cake featured ivory lace on each of the tiers and sat on a tier of roses interspersed with white hydrangea flowers and was topped with more sugar roses and white hydrangea flowers. The flavours were- vanilla for the bottom tier, chocolate for the middle tier and chocolate orange truffle for the top tier.
The cake was delivered to the beautiful Cragwood Country House Hotel.
3-tier wedding cake with lace and ivory sugar roses below the bottom tier and on top delivered to Merewood Country House Hotel for the wedding of Anne and Shaun. Congratulations to the happy couple! Bottom tier- vanilla bean, middle tier- carrot cake and top tier- chocolate. Guests were also treated to lemon cake pops decorated with sage green and lilac flowers.
Vendela sugar roses with a light blush centre
3-tier wedding cake with embossed lace, pearls, cascading sugar roses and rice paper feathers. Delivered to Low Wood Bay Hotel for the wedding of Karina and Joe. Bottom tier- caramel, middle tier- white chocolate and passionfruit and top tier-summer berries.