Friday, 28 June 2013
Craftsy is offering a new free mini-class in basic fondant techniques from Confetti Cakes owner and founder Elisa Strauss.
The class covers basic fondant techniques including covering round and square cakes in fondant as well as creating decorations from fondant and more. You can sign up and find more information about this free class here.
Tuesday, 18 June 2013
A 3-tier wedding cake delivered to Linthwaite House Hotel with sugar pearls and flowers to match the colour of the bridesmaids dresses. Based on a design I originally created for Cake Central Magazine (see blog post here). Vanilla bean sponge with vanilla bean syrup, layered with vanilla bean buttercream and raspberry conserve.
Friday, 14 June 2013
A wedding cupcake tower with brightly coloured roses, hearts, butterflies and sparkle delivered to Langdale Hotel & Spa. The theme of the wedding was 'colourful' and the tower featured 50 vanilla bean cupcakes with butterfly and heart cupcake wrappers. The large vanilla bean cupcake at the top of the tower was decorated with cascading brightly coloured roses and hearts. Congratulations Celia and Jay!
A 3-tier wedding cake with pink sugar roses, calla lilies and butterflies. Top tier- Rich chocolate sponge layered with chocolate buttercream and dark chocolate ganache. Middle tier- Vanilla bean sponge with vanilla bean syrup layered with fruity summer berry buttercream. Bottom tier-rich fruit cake. Delivered to Abbey House Hotel. Congratulations Chloe and Robert!
Here are some of the 80 wedding cupcakes which were set up in the great hall at Abbey House Hotel. Topped with pink and white lace, roses and butterflies and presented in filigree lace cupcake wrappers. Cupcake flavours- Vanilla, lemon, carrot and chocolate orange truffle.
The wedding cupcakes were displayed in tiered cake stands, as centre pieces, on each table. The top tier of each of the stands was filled with flowers to match the bridal bouquet. The top table cupcakes were individually boxed and tied with silver ribbon.As well as being her wedding day, yesterday was also Chloe’s birthday! Her husband-to-be Robert, contacted me to arrange a surprise birthday cake for her. The cake was a ombre turquoise colour to match the bridesmaid dresses, with butterflies to coordinate with the wedding theme. The cake was to be brought out as a surprise for Chloe at the reception.
Coral and Grey Wedding Dessert Table
-Two tier wedding cake with coral ombre ruffles with pearls and a large coral peony sugar flower. Bottom tier- Vanilla bean sponge with vanilla bean syrup, layered with vanilla bean buttercream and raspberry conserve. Top tier- Vanilla bean sponge with vanilla bean syrup layered with creamy dulce de leche and caramel buttercream.-Lemon cake pops dipped in white chocolate with sparkles on stripy grey straws-Mini carrot cake cupcakes with lemon buttercream topped with coral peonies, sparkles & pearls and ‘love is sweet’ picks.-Large apothecary jars of marshamllows.