We’re (almost) famous! We’ve ooh-ed and ahh-ed at the wonderful designs that featured in the amazing Wedding Cakes magazine for some time. Now not only have we’ve found our own work adorning their glossy pages, but we’re lucky enough to have been interviewed and featured in their ‘Meet the Designer’ spread! On our blog, in consultations and even on social media we’ve briefly mentioned our backgrounds, but if you’re super nosey about how we started then this interview may hopefully be a good read! In the beginning both our future careers involved dusty lecture halls and endless thesis proposals before we found ourselves almost permanently covered in icing sugar a few years later. Yep, Juniper Cakery was born out of a nervous tick we both developed whilst trying to find the perfect Masters degrees.
Over a year later and we STILL love this peony ruffle wedding cake. It was inspired by a couple’s (excellent) choice of gold sequin table runners and floral centrepieces. After going through graphic designers and brand consultants we just didn’t gel with we ended up re-designing and re-branding our business by ourselves with this glamorous cake as our main source of inspiration. The gold sequins = celebration and (of course) champagne bubbles… obviously the perfect accompaniments for cake. Our new branding colours then centred around pink, white and gold.
One of the best things about this cake is the movement. After sketching it and then staring at the end cake for some time we realised that it looked like ruffled gown bedecked with nature – a bit like a Pre-Raphaelite muse really. Fondant ruffles are one of our favourite design elements to include on any cake and we receive a lot of compliments and even class requests for it. We learned how to do ours the Maggie Austin way at first, but her top secret trick terrified us so we developed our own method to get the best super textured look.
This two tiered beauty was one cherry explosion! The smell was insanely tempting as it was a chocolate cake filled with Morello cherry preserve, smoothed with Kirsch infused buttercream and then adorned with fresh roses, juicy cherries and cherry flavoured macarons (Cherry Ripple and Sour Cherry).
We turned a simple and petite design into a mini show-stopper with a floral crown of gardenias, sweet peas, 24k gold bees, tulips and ‘Juliet’ roses wrapped around the base of royal icing pearl studded cake. We loved adding in those gold painted berries, bees and also the swirls of sweet pea tendrils!
This naked cake was made super glam with 24k gold dusted peanut butter macarons, gold silk eucalyptus leaves, pink macarons and large blooming bubblegum pink roses.
If you’re on the hunt for Wedding Cakes magazine you can find it on the magazine shelves of most good supermarkets or book stores in the UK. You can also order a copy from the Squires Kitchen website or even via iTunes!
Here’s a super pretty ruffled wedding cake that we just couldn’t wait to work on and finish since it was booked in! Everything about this two tiered beauty perfectly encompassed Springtime for us from the petite sunny daisies, luxuriously glistening gold sequins, playful blue ombré ruffles and full peony rose.
Pretty Blue Ombré Ruffled Wedding Cake!
The design for this cake was based on our popular peony ruffled wedding cake which we created last year for a couple with a ‘glamour’ themed wedding reception. For this blue ruffled creation the theme was vintage with a lovely fresh colour palette of duck egg blues, white, blush pink, gold and hints of soft yellows. We added in a small amount of green due to the slender sugar peony leaves we used which added to the sweet playful feel of the overall design.
Ah those fondant frills and ruffles… they take an absolute age to make, but they’re worth it in the end. Those gorgeous duck egg blue ombré frills took around 5 labour intensive hours to cut, frill and attach all together. Ruffles make there perfect textured element to a wedding cake as they look so soft, full and romantic. We learned how to frill fondant the Maggie Austin way, but we ended up modifying her technique to suit how we like to work and because we’re in a super humid area. We get asked how we achieve such a ruffled look a lot, but it’s top secret!
Another aspect of this cake we were pretty excited about were the carefree florals of tiny daisies paired with a wonderfully textured main flower based on a David Austin ‘Gentle Hermione’ rose. To make the rose larger we concentrated on wiring every single petal (even the tiny ones) individually and made a total of 58 blush tinted petals to arrange and tape together. The main floral ended up almost 4 inches wide! For wedding cakes the addition of slightly larger flowers not only help a design look more coherent and provide a focal point, but they can make a cake look taller and more grand. Using larger florals and also foliage extend past the height of a cake gives the illusion that a cake a taller and even a little more slender than it actually is!
Decadent edible gold sequins toppling down a wedding tier is another favourite of ours. We hand paint ours with 24k gold dust whipped into an edible paint mixture once we’ve added the initial texture or ‘sequins’ onto the cake. The glistening sequins were added to represent vintage polka dots (something the bridge absolutely loved) as well as a touch of luxury!
After spending so much time and energy on each design it’s always hard to see it go, but it’s nice to see them all go to lovely homes and venues! A huge congratulations to Charlotte and Keiren who enjoyed a lovely sunny Spring day over at the Sandburn Hall outside of York!
We’ve been looking forward to this pretty cake since it was booked back in January. To be honest we look forward to every cake, but we loved the idea of a modern take on a gorgeous Mehndi pillow cake. Hot pink roses and blush cherry blossom filler blooms paired with 24k gold, intricate brush embroidery (we’re royal icing geeks) and such a fun shaped cake – what’s not to love right?
Working with royal icing can be daunting, but it’s one of our favourite things to use to add detail to cakes (we’re those kinds of people… the ‘fiddlier’ something is the more we love it). Brush embroidery is such a fabulous way to add a lace-like look and texture. The trick is to get your royal icing consistency just right and to use tiny seamless piping tips like the 1.5 supatube by PME. Of course a steady hand and lots of practice helps too. On the bottom pillow cake tier we piped the exact same pattern of florals all the way around using swiss dots and rainy droplet shapes scattered between the stylised foliage and brush embroidery blossoms.
Doesn’t the combination of bright white, glamorous gold and chic pinks work amazingly? Sure we’re a little biased as these are our branding/company colour palette, but they’re perfect colours for luxurious designs. The gold detailing on this cake is hand-painted with 24k gold dust that we mix into an edible paint. We piped out the message on the board with a caramel or ochre tinted royal icing before painting it once it had dried.
The smaller top tier of the cake was then tufted using a veining tool and then studded with edible sugar pearls. It was then finished with an arrangement of our hand made sugar flowers. We created 3 oversized hot pink roses, small pearlescent snowberries and a cluster of blush pink cherry blossoms to add a little more detail to the cake. Glistening 24k gold sugar rose leaves were then added poking out from underneath.
Just incase anyone was wondering the flavours inside were so fun. The bottom tier was our popular Cookies and Cream cake – a soft Belgian chocolate cake filled with Madagascan vanilla and Oreo cookie crumble buttercream. The smaller top tier was a new favourite… Snickers! Our Snickers-inspired cake is a Belgian chocolate cake filled with peanut butter buttercream and salted caramel sauce.