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.