Rose Lace Wedding Cake

This cake was made for a New Year wedding celebration.

My clients already had an idea for their cake. It is fairly simple in design but the number of tiers and separators between make it a tall cake with lots of impact.

The cake itself consisted of four tiers of different flavoured cake.

The bottom tier was a dummy cake, the second tier was a fruit cake, the third tier was a lemon drizzle cake and the top tier was a dairy free strawberry swirl cake intended just for the bride.

The bride to be told me that she was intolerant to dairy (specifically cow) products so she would need the top tier to be dairy free.

The top tier was a dinky four inch cake.

Despite its small size the bride would get at least six slices of cake from it.

This was a good result for her considering that often the bride and groom don’t get a look in with their own cake because they are busy with socialising.

The tiers were decorated with ivory sugarpaste which was overlaid with embossed roses with a lustrous ivory finish.

The cake was topped with fresh roses supplied by W Flowers. They were decorated with gems in the centre of each flower.

I decided with this cake to include a central supporting column to provide extra stability. Because the separators were smaller that the tiers sitting on them I wanted to ensure that the tiers would sit securely on top of one another.

The central support was fixed into the base of the cake which consisted of four cake drums meaning that the support could sink approximately two inches into this. It then went all the way to the top of the cake.

I drilled holes through the centres of the dummy tier and polystyrene separators. I then inserted hollow plastic dowels through the centres of the edible tiers to prevent the central supporting dowel coming into contact with the cakes.

Once assembled the cake stood really tall and looked stunning in the elegant surroundings of Gosfield Hall