Though this cake design was originally inspired by Luxe by Minihaha’s mood board for a ‘City Chic’ bridal shower (see the photoshoot here on our blog and also here via Ultimate Wedding Magazine) with high fashion textures and architectural references the design was also perfect for a countryside wedding. Our Rococo-inspired wedding cake lends itself well to a glamorous country venue due to the a romantic palette, carefree florals (and bees) with gorgeous historical influences.
Colour-wise this shoot was inspired by Pantone’s Colours of the Year (Rose Quartz and Serenity). The delicate ice pink and blush tones throughout the Rococo-inspired cake easily mimic the more grown-up and sophisticated pink tone that Pantone heralded as one of the Colours of the Year! Teamed with sleek whites and luxurious gold metallics this cake is a definite show piece too.
Lots of full, luxurious blooms reminiscent of country glamour adorned the shoot including full hydrangeas, sweet cherry blossoms and the ever popular eucalyptus leaves. The table centrepieces were positively filled to the brim which we love! We both absolutely love full flowers and foliage. To accompany such show-stealing florals our cupcakes featured large white magnolia blooms re-created out of sugar perched atop gold painted acanthus leaves. The cake itself had our signature sugar peonies adorning it’s tiers that each span a rather dramatic 6 inches in width! We then added some extra texture and fullness with white sugar blossoms, cupped white lilacs and pretty fondant berries!
Our gilded magnolia flower cupcakes were created as sweet and sophisticated favours / table settings. They’re iced in scalloped white fondant before being adorned with golden acanthus leaf details and voluminous sugar magnolia blooms with gold painted centres.
Finally, here’s a close-up look at the sugar flowers on our Rococo-inspired wedding cake! We create all our flowers to order and also by hand which means there’s room for tweaks and customisation. For this design we tinted our peony petals a shade or two darker than the ice pink cake to make sure that they subtly stood out, but also so that they didn’t fight too much for attention against the golden acanthus leaf frame. To soften the arrangements and give them more of a carefree or fluid feel we then added smaller blossoms, buds and berries around the focal peonies.
Thanks to all the wonderfully talented people involved in the shoot including the insanely gorgeous venue of Tanfield House! You can also now find this styled photoshoot in the latest (July) issue of Your Yorkshire Wedding magazine here!
Recently we created this stunning four tiered wedding cake that was positively dripping with shimmering edible sugar pearls. Heavily embellishing the base of each tier and carefully ‘scattering’ towards the top; each pearl was added individually and consisted of a glimmering ivory and a subtle lilac shade. It’s the perfect cake for a more modern styled wedding!
Lilac and ivory pearl embellished wedding cake!
We used two different sized pearls arranged in both dense clusters along the base and more sporadically spaced smaller pearls towards the top of each tier to create a more luxurious look. First we ‘mapped’ out the larger white sugar pearls along the bottom of each tier and slightly up halfway. Then the smaller white lustre pearls were attached in amidst the larger ones as well as being dotted up more towards the top of the tiers. We then filled in with both the lilac large and small pearls. Of course, things are never that straight forward so we added more pearls where they were needed. Don’t scrimp on the pearls if you’re attempting this design or it just won’t look as full and luxurious!
We love that this pearl embellished wedding cake can even be scaled down in size and colour for a pretty Breakfast at Tiffany’s themed party or engagement cake too. Swap the lilac for white or even cream and add a cute Tiffany’s bag or box on top for a little decor.
The simplicity of the sugar pearls studded along the cake also lends well to bold sugar flowers, gold leaf smothered tiers or stunning gravity-defying fondant bows! Why not even opt for white on white pearls paired with quirky bold florals and gold accents?
Underneath the sleek white fondant and shimmering pearls were our Belgian Chocolate cake (soft Belgian milk chocolate cake filled with silky Belgian couverture milk chocolate buttercream and smothered with Belgian dark chocolate buttercream), Madagascan vanilla (Light and fluffy Madagascan vanilla cake with Fortnum & Mason Madagascan Vanilla pod infused buttercream), and our popular Snickers flavour (Belgian chocolate cake filled with our own salted caramel sauce studded with pops of Fortnum & Mason Himalayan Pink Rock Salt, whipped peanut butter buttercream and Callebaut Belgian dark chocolate with peanut butter ganache smoothed around the outer edges).
A simple edible pearl embellished wedding cake is a great idea if you’re not one for blossoms and blooms or if you haven’t finalised your flower arrangement with your florist. If you also haven’t decided on your wedding colour palette then a chic white on white pearl embellished cake is still going to steal the show at the reception! If you figure out your flowers and colour scheme later on then why not just dress the table around the cake with them? A pearl studded design is also perfect for fun personalised cake toppers too. We LOVE the gold on-trend cake picks and table numbers from BetterOffWed.
Looking at those pretty sugar pearls close-up it’s easy to see why adding texture onto a cake is a great way to add subtle drama as well as make tiers look impressive! The same idea applies to a plain white cake with crisp white fondant ruffles or even sweet brushed embroidery lace work piped around every tier.
Here’s a sweet and petite cake we created for a glamorous bridal shower photoshoot organised by luxury event planner Luxe by Minihaha! The theme was ‘City Chic’ which incorporated lots of incredible detail from luxurious jewelled detailing, high-fashion textures and a romantic colour story! We absolutely loved the brief which called for golds and blush pinks, on-trend embellishment ideas and slight historic detailing.
Marchesa-Inspired Lace and Gold Sequin Wedding Cake!
We created a larger cake for the shoot as well as cupcakes, but alongside we designed this two tiered beauty. Inspired by the definite nod towards fashion in the brief and mood board we decided to include hand-piped brush embroidery to mimic the feel of Marchesa‘s stunning lace work. This was then accented with edible sugar pearl beading adding to the scallop ‘trim’ and lace-like leaves that appear in the intricate repeat pattern. We also added a little more depth to the piping with a hand-painted lustre to select sections.
Choosing which florals to adorn the top of the cake took a little testing, however, we knew we wanted to keep this design simple when it came to blooms. Some of our initial ideas included a cherry blossom branch, oversized coral pink sugar rose and even our signature open peony in marbled pinks. In the end we settled on a slightly stylised version of the David Austin Wildeve rose which has a romantic ruffled centre surrounded with thin and delicate soft pink petals. Instead of cupping the petals in as much we wanted the outer wired petals to spread outwards and be more open which helped make the bloom much larger!
We kept the arrangement simple, but a little more ‘us’ (we like florals, berries and natural elements) by adding in pale white and ice pink berries with soft green rose leaves. When it comes to sugar flowers and adding decorative elements to a cake it’s really important for us to get a good balance. It’s one of the most important things we keep in mind when designing cakes and arranging sugar flowers. You can have lots of interesting details going on, but some things need to be toned down a little in terms of size, colour or even placement. This little cake with it’s golden sequins and delicate lace work still needed the finishing height of a single flower, but it needed an bit of “oomph” too.
For the bottom tier gold sequins seemed like the obvious choice! They add instant glamour, texture and fun to a cake. A lot of work had already been added to the top of the cake so it seemed like overloading the design with even more detail. Instead opting for a texture than an out and out print or pattern helped keep the cake balanced but luxurious!
Here’s a little close up of the piped lace work on the top tier. We began by measuring the circumference and mapping out each point of the scalloped edge before hand-piping it and using the brush embroidery method to add texture. After this the rest of the lace pattern was then planned, piped and then finished with edible sugar pearl beading and delicate fondant blossoms.
It sure was sad to see this gorgeous cake leave us, but it will be gracing the pages of Ultimate Wedding Magazine soon amidst the wonderful styling work of Luxe by Minihaha! In the meantime you can have a peek at the feature via their blog.
It’s not often that we have time between orders, editorial work, consultations and admin days that we find any time to work on any designs we have doing the rounds in our heads. Every so often we have a couple come along and fall in love with one of our ‘wildcard’ sketches that feature more bespoke ideas or quirky elements. Recently we were definitely lucky enough to work with luxury event planner Luxe by Minihaha whose super glamorous style we LOVE! As soon as we looked through Minihaha’s portfolio we knew that this stunning Rococo wedding cake was a perfect match for the ‘City Chic’ inspired photoshoot she was planning (now featured in Ultimate Wedding Magazine)! Gold accents? Check. Pretty florals? Check. Fashion inspired? Check!
Pretty in pink Rococo wedding cake!
The visual ideas behind ‘City Chic’ were less than obvious, which felt perfect for us. Instead of marble effects, cold palettes or inner-city steel features; everything was romantic, fashion-led and definitely stylish. When it came to city inspiration we took elements from beautiful Rococo architectural features easily found in European locations as well as urban parks and gardens.
We incorporated a sophisticated tufted / quilted centre in the middle of the historic looking acanthus leaf frame inspired by must-have Chanel it bags into our Rococo wedding cake idea. The other fashion element in the design was the silk veil tulle that we pouffed up over our signature sugar peonies and gently draped down the side of the top tier.
The idea of ‘hiding’ little gold-painted bees came from some amazing city locations such as the Waldorf Astoria in NYC and Fortnum & Mason in London keeping beehives and harvesting honey on their rooftops (Waldorf Astoria even use all their own honey in their menu and cocktails as well as spa!). We loved this idea of nature existing within an urban city environment so much and felt that it added a quirkiness to the gold painted Rococo frame!
Our signature sugar open peony is by far our most popular and requested flower! It’s stunning and can span around 6 inches in width so it’s the perfect centrepiece or focal point on a cake design. Every single voluminous sugar petal is wired so they can be spread and arranged to look even bigger too. We’ve also had couples ask for extra rows of petals to really have a statement flower!
Wow… do we love the detailing and texture on those elegant gold acanthus leaves. They’re an incredibly popular ornament in architecture so they made the perfect addition on this city chic-inspired cake. We arranged each leaf in place before gently curling the tips outward for a softer and more interesting look we loved. Plus painting them gold = a major thrill for us too.
Once the large peonies and silk tulle veil were added on top of the ornate frame we concentrated on smaller hints of texture with the addition of pale berries and blossoms. We created ice pink berries, frosted white berries, simple cherry blossoms and cupped white lilacs and buds which then surrounded the peonies in clusters. This also helped soften up the arrangements of peonies.
OK. Let’s have one last shot of those gorgeous little golden fondant bees! We added a couple of them around the frame for interest, but ‘hid’ most of them in small groups underneath the sugar peonies to mimic the bees gathering around fresh flowers in city gardens. We love adding small design ideas like these nestled into florals, berries and our popular edible sequin look as they add a really sweet yet quirky dimension!
Once finished this three tiered beauty made it’s way to two stunning photoshoots organised and styled by Luxe by Minihaha! If you’re looking for some definite style inspiration her website and portfolio is a must-see!
We LOVE Perfect Wedding magazine. It’s an amazing monthly mag that features anything and everything that could inspire your perfect wedding from stunning floral arrangements to delicious cakes! Our picture perfect ruffled peony wedding cake was featured in issue 117 (page 209 to be exact) and recently our freshly baked macarons graced the pages of issue number 121 as part of their sweet wedding favours feature. Glistening from the pages is a photograph of our popular Pink Champagne macarons; pretty pink shells filled with Gosset Grand Rosé Brut NV infused buttercream and splattered with edible 24k gold paint!
Our macarons in Perfect Wedding Magazine… plus a macaron FAQ!
We thought we’d put together a little more information about our most popular treats. Macarons. Possibly the daintiest, alluring and strangely photogenic (if made well) of sweets. They’re also finicky little things and so hard to perfect. A lot of people contact us daily about how our macarons look or make them feel (seriously), what tips can we give them and how they can book them for their birthday/wedding/anniversary/weekend treat. We also get the odd “are they OK for people with nut allergies?”… the main ingredient in them is almonds. So treat (pun intended) this blog post of ours as a sort of F.A.Q on macarons if you will.
Please note: Prices for our macarons are correct at time of press (June 2016), however, they are subject to change.
Do you make your own macarons?
This might sound like a crazy question, but we’ve been asked this A LOT. We found ourselves utterly confused as to why this would even be asked until someone mentioned that they found out a cake shop bought in pre-frozen shells and macarons made by another company. Maybe it’s just the way we are, but that shocked us. Anyway, let’s get to our answer, which is a definite yes. YES we make our own macarons. In fact, we love making them. We also simply wouldn’t get the range of flavours we have if we didn’t. Plus it’s just plain fun for us to whip them up, think of fun flavours, add sprinkles and drizzles, style with them and photograph them. No mass made, pre-frozen, someone else’s hard work here.
How do you make your macarons?
They’re made of two baked shells containing mainly finely ground almond flour, confectioners’ sugar (aka icing sugar or powdered) and egg whites. Sounds simple right? Wrong. Getting our macaron recipe right took a process of 2 whole years of testing various recipes, adjusting amounts and bake times, experimenting with resting various stages or ingredients and also repeatedly banging our heads on the wall. We changed our recipe a total of 18 times before we established the one that worked for us. We even spent weeks baking the shells on different racks in our convection oven and with different brands of baking trays and silicone sheets before labelling each batch and assessing them. Our obsession did get that insane. So the short answer of that question is… our recipe came from hard work, pure stubbornness and a hell of a lot of testing.
Are your macarons gluten free?
Macaron recipes don’t contain any wheat or gluten as the whipped egg white meringue is what makes them rise a little. Some flavours may contain a little gluten in, but this may come from the filling variety. Back in the day we tested amazing flavours like Cookie Dough and Brownie (which may come back so don’t worry). To get the flavour and textures the Cookie Dough included a no-bake and egg-free dollop of chocolate chip dough in the middle of Madagascan vanilla bean buttercream. Brownie featured Belgian chocolate buttercream and a small piece of chocolate brownie in the centre. Both due to the cookie and brownie fillings contained gluten.
Are macarons OK for nut allergies?
The short answer is no. Macarons are created using ground almonds, which definitely aren’t suitable for nut allergies. Some people, however, are only allergic to peanuts and are OK with other types, but make sure that you check with any guests or anyone you’d love to purchase them for!
Can you ship to the US (or any other country outside of the UK)?
No. Sorry, but they just wouldn’t make the journey. They need to be fresh and given the amount of time it could take to get to you they just wouldn’t be. Also, your country may have restrictions on certain food items being sent through international mail. International postage can also get a little rough so these delicate morsels wouldn’t be in a fit state when they finally hit your doorstep!
We get the above question with cakes and cupcakes too and our answer is the same.
Can you ship macarons across the UK?
Right now when it comes to larger quantities (e.g, parties or wedding favours) we sure can! In fact we have a number of macaron orders booked in for 2017-18 for wedding receptions and birthday parties in London, Essex, North Wales, South Wales, Harrogate, York, Edinburgh, Nottingham and Manchester. Our minimum order is 100 macarons which vary in price slightly depending on flavour choices. Macarons that include champagne flavours for example cost a little more than a more straight forward vanilla bean flavour. All our macarons will be baked and filled fresh, packed up in boxes with acid-free tissue paper and other packing materials before being posted out via Next Day/Sign For delivery. We’ll continuously check tracking (as well as send over the details so you can track them yourself too) then text, email or call you (or your venue) to make sure they’ve arrived safely!
How do I store my macarons?
We advise our customers to store them in their fridge if they’re not going to devour them immediately (which to be honest doesn’t always happen – we get a lot of emails for customers who only just managed a few minutes of looking at them before polishing them all off). To make them last even longer a great tip is to transfer them into airtight containers before placing them in the fridge.
When should I eat / serve them?
As soon as possible. Macarons are hygroscopic which means that they soak up the moisture around them and get softer and softer with time. It’s best to enjoy your macarons within the 48 hours of purchasing them so you can taste them at their best of course! If you’re planning a wedding or dinner party make sure that you don’t buy your macarons too far in advance.
There you have it! As well as lots of images of our gorgeous macarons (including a fabulous press article too) we’ve tried our best to answer some of the most frequently asked questions regarding those petite treats. We do get lots of queries every day via email, Instagram comments and Facebook messages about how/what/where/wtf we make and even photograph our macarons. If we tired to answer every single one then we’d never be able to make them ourselves so here are the basics! If you have any quick questions feel free to comment!