This 3-tier wedding cake with lace and cascading roses and hydrangea flowers was created for the wedding of Jennifer and Matthew at the beautiful Grange hotel, Grange-over-Sands this Easter weekend.
As well as the wedding cake we created a dessert table including cake pops, mini cupcakes and white chocolate roses. All the desserts were served to the wedding guests in the evening along with the wedding cake.
Mini cupcakes topped with hydrangea flowers in three delicious flavours- caramel, vanilla bean and summer berries.
The white chocolate rose cake pops were displayed in pretty mini milk bottles wrapped in lace.
Congratulations Jennifer and Matthew! Here is a photo of the happy couple cutting their wedding cake.