Wedding Cakes

I entered this miniature wedding cake in the annual Squires Kitchen Exhibition Competition.

There was a lot of trial and error involved with this cake, mainly because of the free standing collar around the cake. I originally wanted it to be constructed from the ribbons used on the top tier of the cake. Because the ribbons were thin there were a lot of weak points in the collar and it broke. … continue reading ‘Miniature Wedding Cake’

My client needed a big cake as there were lots of guests coming to her parents Ruby Wedding celebration.

The cake was vanilla sponge filled with vanilla butter cream and covered with marzipan and white fondant. My client wanted something simple and elegant. … continue reading ‘White Ruby Wedding Cake’

This wedding cake was created using an embossing effect and chocolate cake covering.

The cake was two tiers of chocolate sponge cake with chocolate orange ganache filling.

I covered each tier with ivory fondant and while it was still soft used an embossing tool to create a textured pattern all over the cake. I left both tiers to harden a little before painting them with edible gold paint. … continue reading ‘Gold and Chocolate Wedding Cake’

This fruit cake was made for a wedding near valentine’s day. My clients wanted one tier but thought it may look a little lost at their reception.

I suggested they have one fruit tier which would provide ample portions for their guests and then have small second tier as a design feature. The second tier is a dummy tier which is simply discarded when the cake is cut. … continue reading ‘Cupid Valentine Wedding Cake’

This cake was made for a wedding at Leez Priory in Essex. My client wanted deep tiers for this cake.

First I made the orchids and blossoms for this cake. I used flower paste for this as I needed fine, delicate petals and flower paste can be rolled out very thinly without tearing.

The cake consisted of one deep tier of moist lemon cake and then another deep tier which was half lemon cake and half dummy tier. … continue reading ‘White and Ivory Wedding Cake’

My client was very clear on the colour and kind of look she wanted for her wedding cake.

The cake contained both edible and dummy tiers so that the bride and groom had the right number of portions for their guests and the style of cake they wanted.

I created tiers in various depths to add interest to the cake design. I began by covering the tiers in marzipan and/or fondant depending on whether the tier in question was edible or a dummy. … continue reading ‘Green Polka Dot Wedding Cake’

This wedding cake was a combination of tiers of fruit cake and chocolate cherry cake. I began by coating each tier in marzipan and white fondant icing. I used chocolate marzipan for the chocolate cherry cakes.

I then made around 80 small orchids to sit at the bottom and top of the cake. I did not want to put orchids on every tier because I felt this would detract from the ribbons which was a central part of the design. … continue reading ‘Ribbon and Floral Wedding Cake’

This cake consists of 3 tiers which are topped with orchids. It has a very clean look making it simple and elegant.

The orchids were made using flower paste which is a similar consistency to fondant but can be rolled out very thin and hardens very well. There are around one hundred flowers and 50 leaves on this cake. … continue reading ‘White Orchid Wedding Cake’

This wedding cake is one of my favourites. It was ordered by a friend of mine who trusted me to create a unique and stunning cake.The bride to be had been to India and loved the colours and wedding themes. She told me the sort of colours she was going for and I designed a cake in the style of a jewelled temple using the colours she decided on and edible jewels and beads. … continue reading ‘Jewel Wedding Cake’