20th August 2016 // 0 Comments

Frequently Asked Questions!

Frequently asked questions

We thought we’d put together a frequently asked questions post. In the past we didn’t really feel the need to as we could answer quick questions in a spare few minutes between baking, designing and delivering our work. These days, however, we get a lot of international press (and the magazine, blog, article requests are still growing day by day) so our inbox is often rammed with queries… and not all of them beneficial for us as a company. Unfortunately, as a business ran by just two people it simply doesn’t work for us to be dealing with some of the most frequently asked questions everyday. This takes us away from what makes our business run… designing and making gorgeous cakes. Seriously. If we replied in-depth to every single email we would never ever have any time to actually make the cakes, macarons, cupcakes, cookies etc that help create Juniper Cakery. Of course, if you have an enquiry about a cake (in the UK or if you’ve accounted for travel costs to another country), a possible collaboration or need anything for press then don’t hesitate to get in touch. For anything else hopefully we’ve covered your question(s) below!

Floral crown cake with sugar gardenias by Juniper Cakery

Frequently asked questions!

Q: I’m in Arizona/Florida/Germany (or any other country outside of the UK). Can you ship a cake to me?

A: The short answer is no. The long answer is that no cake will survive a courier or postage service well inside the UK on a short journey so it definitely wouldn’t arrive in a fit state to a foreign country. Also, your country may have different regulations on food items being sent via post.

Q: I’m in Birmingham and I know you’re in Yorkshire, but can you ship a cake to me?

A: We’re afraid not. As we addressed with the above question a cake would never survive a journey via any postal/delivery service. Cake is incredibly delicate and heavy too so it’s just not a logical option to ever ship out a cake. If you do very much want us to create your cake for you then you’re more than welcome to arrange a date and time for you to pick-up your order from us. We do have a lot of people who are willing to travel from as far as London and Wales for one of our designs!

Love Cats Cupcake tutorial for Valentine's by Juniper Cakery

Q: I’m making a cake for my friend/kid/mum, but I can’t make the topper or flowers. Can you do it for me?

A: No. We get this question A LOT. It’s definitely one of our top frequently asked questions! We create all our own florals and decorations ourselves and for our own work only. To be honest, there are lots of great tutorials online for you to try out, but if you simply can’t then don’t and get a professional to create the whole cake for you. You wouldn’t carry out your own surgery, but ask an actual surgeon to stitch you up because you can’t do it, right? You’re also going to be very hard pressed to find any reputable cake designer worth their weight in gold who will do this for you (creating florals or toppers not after surgery care). Then there’s the possibility of plagiary. Sadly, there are some out there who are more than willing to claim someone else’s work as their own and we sure have encountered them. Even if you didn’t mean to uninformed or even forgetful guests at your party could very well snap a picture of your cake with a designer’s or company’s hard work on top and cite all that work as your’s… when it isn’t.

macarons-floral-juniper-cakery-4

Q: Can I use your photographs of macarons, cupcakes etc etc to promote my own business/service?

A: This is a serious question we’ve been asked. To be fair though at least they asked. We’ve had a lot of ‘companies’ using our own images of our own work to get orders for their business. It’s one of those situations where we find ourselves repeatedly banging our heads against brick walls. Why? Why use someone else’s work to pass off as your own? We had a company a few years ago try to crop our logo off of one of our photographs (badly too… a little of a the logo was left on the image). Luckily, another business in our industry let us know about it. We contacted them via our lawyer and they swore they were just showing what they could make for clients not that the image and work was their’s… but why actively crop our logo off and also not give us credit as well as detail how much they are to order? Our advice to them was this: If you’re offering up images of work to show your customers what you can do then maybe you should actually create the work and not steal it.

Fondant ruffles by Juniper Cakery

Q: Can you make my wedding cake for me please? I love your work!

A: Thank you very much, we’d love to create your wedding cake but we’d need a few more details from you than that. We don’t take on any wedding order without a date and venue set in place. We need to know when and where your cake needs to be so that we can book you in. We also get a lot of international emails too. If you’re emailing us about a wedding enquiry then please let us know your name, wedding date, venue, any extra contact details, any colour palettes and also if there are certain styles and looks you like. We work with every single one of our couples on a personal, bespoke level which means that we never fully re-create a design. We like all our cakes to be one-offs and utterly personal to each happy couple. It’s your wedding day after all and having something unique and special to you would be perfect right?

Rustic chalkboard wedding cake with white open peonies, peach blossoms and seeded eucalyptus by Juniper Cakery

Q: I emailed you about a cake so & so months ago. Can I pick it up this weekend?

A: We arrange all our pick-ups by appointment only so that we can fit things in between actually making the cakes. Weekends are our busiest times for collections and wedding deliveries, but we’ll try our best to work to your schedule. If you haven’t paid a deposit, however, for your cake (we always send your calculated deposit as well as payment details) then your cake will not have been booked in. We never take any orders without at least a 25% deposit being paid.

Birthday naked cake with pink and gold macarons by Juniper Cakery

Q: How do you make your flowers/toppers/buttercream etc?

A: Another one of our top frequently asked questions. The answer is that if we told everyone exactly how we did things we wouldn’t have a business. We also taught ourselves everything from scratch from developing our recipes to creating our signature sugar open peony so they’re really not techniques we’d just share.

Pink peony Rococo wedding cake by Juniper Cakery

Q: I’m making my own wedding cake. Can you help?

A: We can offer up some valuable advice for this. Unless, you’re a professional cake designer then don’t do it. The money you think you’ll be saving really isn’t worth the stress, anger and sleepless nights before the big day. We’ve also had people spend £150-200 on making and decorating their own cake that collapsed then ordered a supermarket brand’s white iced layers that arrived wonky, dented or just plain shallow for another £150 and then ended giving up and somehow getting a bakery (at incredibly short notice… which to be honest is a miracle) to make a plain version of what they originally wanted for £300-450. The last thing you will ever want to do on your wedding day is feel so tired you malfunction every 5 seconds and feel like you’re covered in fondant and icing sugar all day even though you’ve bathed!

Assorted macarons by Juniper Cakery

Q: How do you take or edit all your photographs?

A: We actually address this (definitely one of our frequently asked questions) in an old blog entry here on our cake photography tips and tricks post. It’s quite a lengthy post, but pretty informative. Our own photography style has evolved somewhat into something more minimal and grown-up (our ‘set dressing’ is much more simplified with lots of strong white on white), but the fundamentals of how to take more appealing food/cake photographs is there and will definitely help you get to grips with snapping better images. We’ve also been on and off working on a follow up post or two to go along with this so keep your eyes peeled! For Instagram shots we also have a quick and handy tips post for a more beautiful Instagram here.

Butterfly sugar cookies by Juniper Cakery

Q: You made an awesome [insert description here] cake/cupcake/cookie. Can I copy the design for a client?

A: This is probably a tricky question. Maybe it’s more about your work ethic or how you define your business, but it also depends on the client(s) too. We try our best to make each cake more individual for every customer especially when it comes to wedding orders. When a customer sends us a design they like we discuss how we can make it more personal for them. Sometimes it’s unavoidable when a customer really really wants a cake they’ve already seen. What we will say is this… copying someone’s work is never going to be truly exciting if you want to deal with bespoke work or class yourself as a cake designer (the hint is in the ‘designer’ part). Plus a copy will always be an imitation and never be anything of your own style or personality. Always try to put your own spin on a design and work with your client to implement some cool personalised ideas too!

24k gold painted acanthus leaf and bee frame on a Rococo inspired wedding cake by Juniper Cakery

Q: Where do you get your gold paint from that you use on your cakes?

A: We’re afraid that is really top secret information. We do, however, use a completely edible 24 karat gold that is quite pricey and hard to get a hold of. It took us searching and testing brands, types, carriers (vodka, extracts, oils, syrups, rejuvenator spirits) etc until we found THE ONE that was the perfect gold and also the perfect opacity. Unfortunately, most golds on the market are either amazing yet non-edible or they’re edible yet corn flake orange not gold (or maybe worse yet… they feature an icky green tinge to them). Then there are the ones that are as thin as chicken broth once applied leaving a faint streak sparkle. Eek. All we can say is to do your research, testtesttest and make sure it’s edible and safe! Also, if you’re working on fake cakes and using a non-edible gold make sure that when it comes to real cake you can easily match the quality and colour. You don’t want a customer seeing your lovely glistening gold dummy cake at a wedding fair and ordering it for their big day only to receive a horrid orange looking design!

Damask tulip and peony cake by Juniper Cakery

Q: I love the stands you use. Where are they from?

A: We do too! They’re just so sleek and elegant; they also make cakes (especially wedding designs) look taller. They’re by a family owned business called Mosser Glass and you can find them for sale here. Our favourite is the white stand because it’s pretty versatile and great for photography (white = lots of light bouncing around).

Pink Black Forest Gateau Naked Cake by Juniper Cakery

Q: I need a cake for this weekend. Can you do it?

A: Sometimes we’re able to take on very last minute bookings, but this depends on how full we are with other orders and also on the complexity of your design. Our advice is to be prepared and book your cake in advance. For cupcakes this is 1-2 weeks before you need them. For novelty cakes make sure to contact and book around 3 weeks to 1 month in advance. Finally for  wedding orders most couples book their cake 1-2 years in advance. It doesn’t hurt to contact us and ask though; we may have a slot free to make your cake for you!

Floral peony and rose wedding cake with ranunculus, bruin berries and eucalyptus by Juniper Cakery

Q: I ordered my wedding cake with you, but I have my own stand. Is that OK?

A: This depends on the quality, style and material of your cake stand. Wedding cakes are heavy and unless you have a single tiered cake design we really wouldn’t recommend it. A lot of stands on the market which would end up in the kitchen of someone who doesn’t make/design cakes professionally are only designed to hold a simple Victoria sponge or a small tower of freshly baked scones. We would never want to risk your wedding cake collapsing because of a cake stand that started cracking under the weight so we do advise that you book one of our heavy glass stands or source one from your venue (as they deal with weddings their stands can also handle the weight of a tiered cake).

Q: Do you use free range eggs in your cakes?

A: Definitely! We only ever buy and use the best free range eggs in everything we bake/make from our towering wedding cakes to our luxurious macarons. We also use premium brand sugars, flours, butters and extracts & essences for our recipes.

Salted Caramel Macarons and Lemonade Macarons by Juniper Cakery

Q: Can I order [insert dietary requirements here] free cakes from you?

A: In most cases yes you can! The only thing we’re unable to offer, however, are macarons free from nuts as they’re created using ground almonds. Otherwise, we have created cakes and cupcakes for people who are gluten-free, vegan, dairy free and who have nut allergies. Obviously, for weddings please make sure that you’ve checked if any of your guests have food allergies (and diet restrictions) or that they’re aware you’ve ordered certain flavours for your cake and/or favours. If you’re throwing a party and have a guest or two with any dietary requirements we can also create a separate cupcake that’s safe for them to eat!

Q: Can you send me your recipe for [insert flavour here] cupcakes / cake?

A: Sorry, but no. We’re incredibly busy dealing with orders, designs etc etc. When we have the time available to us we do offer up tutorials and recipes here on our blog for everyone to try out. Unfortunately, we just can’t send out recipes or step-by-step instructions to individuals on a one to one level at the moment.

 

10th August 2016 // 0 Comments

Raspberry Chambord and Belgian Chocolate Semi-Naked Cake!

Raspberry Chambord and Belgian Chocolate Naked Cake by Juniper Cakery

Naked cakes are still insanely popular these days. They’ve evolved somewhat from when they first emerged with their randomly scattered berries, the odd rose bud and layers of icing sugar sifted atop each tier. These days naked cakes are a little more rustic glamour than country bumpkin with patisserie influences such as macarons, madeleines and even swiss meringue buttercream on each tier. Amp up the prettiness with large bloom florals, quirky fruits and some select berries carefully placed and you’ve got semi-naked cake perfection! Oh la la! Here’s a beautiful little gem we created recently for a birthday party.

Pretty Raspberry Chambord and Belgian Chocolate Naked Cake by Juniper Cakery

Pretty in pink semi-naked cake!

This pretty little number was a super cute 6 inch version of our popular Black Forest Gateau inspired naked wedding cake. Instead it featured a delicious raspberry Chambord and Belgian chocolate flavour along with raspberry macarons and fresh Scottish raspberries too. Underneath that bright pink raspberry buttercream skimmed surface were layers of Belgian chocolate cake. Filled with a fruity raspberry flavour, black raspberry Chambord liqueur and creamy Belgian white chocolate buttercream the smell was irresistible. Yum!

Pretty in Pink Raspberry Chambord and Belgian Chocolate Naked Cake by Juniper Cakery

We love sweet and petite naked cakes like this because when it comes to any fresh floral additions they can afford to go big and luxurious! A fuller arrangement can really make any cake, but for a smaller design large blooms will make a cake look incredibly glam. For this beauty we arranged three large pink roses with rose leaves (the gorgeous deep green of the rose leaves contrasts so well with all the shades of pink) into small floral picks around the top of the cake and nestled freshly baked macarons and fruity raspberries between each bloom and also clustered around the back of the cake.

The macarons were a soft to mid pink shells that we added an amazing darker pink marble-like swirl to for a bit of on-trend fun. They were then filled with fruity raspberry buttercream before being placed onto the top and at the bottom of the semi-naked cake. Macarons are pretty much an essential addition for our naked cakes these days. It’s also great to have a little extra treat too. Chocolate truffles, pretty meringues, homemade marshmallows, cookies, cotton candy and swirled lollipops are also amazing sweets to add to semi-naked cakes too.

Beautiful Raspberry Chambord and Belgian Chocolate Naked Cake by Juniper Cakery

For a wedding this little cake would make the perfect centrepiece. Add a couple extra pink buttercream skimmed tiers, more florals, macarons and raspberries (obviously). Why not edge each tier with glistening gold leaf for one heck of a glam look. We love that idea. Plus adding little hints of gold leaf onto the raspberries or even macarons would be fabulous. For a subtle addition try spritzing your semi-naked cake with an edible lustre shimmer spray.

Lovely Raspberry Chambord and Belgian Chocolate Naked Cake by Juniper Cakery

A semi-naked cake this bright and fun was definitely perfect for a late summer birthday party! Plus it featured a pretty fruity inspired flavour. The flavour choice of this cake really reminds us of fancy raspberry and dark chocolate truffles – a nice little bit of luxury with a summer-y treat.

6th August 2016 // 0 Comments

10 Must-Have Tools For Perfect Sugar Cookies!

10 tools for perfect sugar cookies

10 Must-Have Tools For Perfect Sugar Cookies!

01: Cookie cutters!

This one is pretty much obvious right? You’ll be amazing at how many beginners email us asking if they really need to spend money on lots of cookie cutters to make perfect sugar cookies. Seriously. That’s like learning archery without a crossbow. Of course you need to. Plus if you’re really into making cookies then finding and buying lots of crazy new cutter shapes should be the highlight of your cookie-nerd day! If you’re a novice it’s best to start small. Try our simple shapes like circles, squares, plaques, teddies or butterflies.

Hilariously fun novelty cutters by Meri Meri

02: Cookie trays!

Another obvious thing on the list, but instead of using just any cookie tray you need to invest in a damn good quality cookie tray. There are so many on the market, but one rule of thumb is to spend a little extra rather than opt for the cheapest. The uniform holes in the bottom of this tray help the air circulate in the over which is going to help getting a better bake and even a crunchier cookie!

Paul Hollywood champagne gold baking tray

03: KitchenAid mixer!

Some cookies need to be mixed by hand in order to get a good rough or ‘short’ texture to them. This usually means rubbing your butter or fat into the dry mix before you then add the egg or even milk. A lot of cookies, however, would turn out a heck of a lot better with a help of a good stand-up mixer. In our experience a stand-up mixer is so much better than hand held. Once you switch it on you’re hands free and if you need to reach over for an ingredient or double check that recipe you’re not going to risk splattering dough all over the walls.

Classic white KitchenAid mixer

Perfect sugar cookies by Juniper Cakery

04: Silicone rolling pin!

Standard wooden rolling pins just aren’t going to cut it with cookie making. Sugar cookie dough needs to stay lovely and chilled as you work with it. We’ve found the silicone rolling pins help keep them cold for a little longer whilst they’re rolled, cut and even re-rolled.

Silicone rolling pin by KitchenCraft

05: Small angled palette knife!

Don’t even think of picking up those freshly cut out cookie shapes with your hands! If you have done this then hopefully you’ll have learned your lesson. Hello misshapen, dented and overstretched cookie shapes that used to look like fun unicorns, but now look like melted down golf caddies attacked by golf hating arsonists. Just don’t do it. For perfect sugar cookies get a nice small angled palette knife to gently lift the shapes off your floured surface onto your cookie trays. What’s the point in cutting out a step if it just means re-doing everything?

Angled cookie palette knife by Wilton

06: Silicone mats!

When it comes to macarons silicone mats just never worked for us. They always gripped onto the delicate shells too much after being baked. With sugar cookies, however, they’re utterly perfect! They have enough grip to hold the dough in place, but it’s also super easy to remove them once baked and ready to transfer over to a cooling rack or pastry board. Instead of greaseproof paper they won’t buckle and crinkle resulting in bumpy and uneven cookies. Another few major pluses is that they’re easy to clean, store and re-use too!

Silicone baking mat

07: Books!

Whilst the internet is an amazing resource for learning almost anything it still doesn’t beat a book sometimes. Plus, if you’re anything like us you’ll get more distracted and check your online profiles and emails in the middle of reading up on a recipe or technique. There are some informative cookie decorating books out there, but for sheer style and fun you need to check out Peggy Porschen’s!

Cookies by Peggy Porschen

08: Kitchen timer!

You’ll need a kitchen timer to make sure you don’t forget your cookies are in the oven baking away. There are lots of cute novelty ones on the market, but sometimes a good basic timer is just what you need. We love ones that are magnetic so you can stick them on your fridge and free up even the tiniest of spaces on your counter!

Magnetic kitchen timer by Kitchen Craft

Tips and tools for perfect sugar cookies

09: Spatula!

A good spatula is always handy in the kitchen. When it comes to cookie making a spatula is idea for scraping all that sticky dough out onto your surface or into cling film. It’s also perfect for getting every bit of freshly made royal icing out of your mixing bowl. Why? The rubber end will bend and flex to the shapes of your bowls meaning it can lift off any left over and hard to reach ingredient.

Set of three pastel spatulas by Sweetly Does It

10: Kitchen scales!

We get a lot of comments and emails from people wanting recipes in cups. We’ve even had a few people asking us to convert someone else’s recipe into cups! Seriously. Invest in some scales. They’re really not hard to use and they’re not scary at all too. Measuring and weighing ingredients out using scales is also so SO much more accurate than utilising cups, plus it means you don’t need to try converting sizes if there’s a recipe you can’t wait to try out. So for perfect sugar cookies measure your ingredients using accurate scales not cups.

Cream kitchen scales by Hanson

5th August 2016 // 0 Comments

Pearl Studded Peony and Rose Wedding Cake!

Floral and pearl wedding cake by Juniper Cakery

Here’s a gorgeous wedding cake we created for the lovely Jen and Harry’s big day at Wrea Head Hall just outside of Scarborough! We pretty much have been counting down the days until we got to make this beauty that was inspired by this floral crown cake we made. It had so many things we absolutely love… lots of sugar flowers, subtle texture (those hand-piped pearls) and one amazing colour palette too (soft dusky pastels with shimmering silver and clean white)! Plus it really reminds us of the beautiful floral embellishments that run through the current Ralph & Russo collection.

Peony and rose wedding cake by Juniper Cakery

Pearl Studded Peony and Rose Wedding Cake!

The base of the cake was surrounded with a crown of sugar flowers (all of which we create ourselves) including our signature open peonies, silver brunia berries, rounded eucalyptus leaves, large bloom white roses, cupped ranunculus flowers and silver dusted fern leaves! Adding florals around the base of a cake helps give an illusion of weightlessness which we love as cake (especially wedding tiers) is always heavy. Our studio space sure looked like a florist had gone crazy once every flower was done and ready to put in place.

For the inquisitive readers out there here’s a quick guide to how we ‘built’ the cake / floral crown. Building the floral ‘separator’ involved stacking the tiers on top of a sturdy polystyrene cake dummy that sits at around 2 inches high and up to 2 inches smaller in circumference than the bottom tier of cake. Once everything is secured in place with dowel rods etc it’s time for the magic to begin! For this design the larger flowers were nestled in at intervals in a repeat ‘pattern’ before lots of the lovely fillers (berries, buds, leaves, smaller blooms) are then added. It’s illegal and just plain unsafe to insert florist wires and florist tape into a cake (due to possible nickel content of the wire and also the latex in floristry tape that some people can find themselves allergic to) so everything needs to be pushed carefully into the cake dummy / separator using decorator’s pliers.

Sugar peony flowers by Juniper Cakery

Sugar peony and rose wedding cake design by Juniper Cakery

The pretty florals and foliage on this cake also isn’t just there to look nice! The large bloom white roses represent the bride’s Yorkshire roots whilst the delicate silver dusted fern leaves peeking from underneath (and behind) the florals is the national symbol of New Zealand where the groom hails from. We love when cakes involve personal touches such as these as every wedding cake should be utterly unique for and to every couple! Plus, being nerds, we always love to try out new floral arrangements and ideas.

We also started counting every single bud, berry, pistil, leaf and petal (both wired and non-wired) out of curiosity (and did we mention that we’re nerds right?). We, unfortunately, lost count at around the 550 mark, but we estimate the final count to be at around the 620 mark. There were lots of wired elements in the floral work of this cake too which is great when it comes to re-arranging elements. Sometimes you need certain petals to fan outwards or even cup the stamens or pistils more. Also, when it comes to wiring flowers you always end up with a sort of ‘fluffiness’ to the look of them.

Peony and rose wedding cake with pearls by Juniper Cakery

Underneath those crisp white fondant iced tiers are… a Madagascan Vanilla flavour filled with our whipped and super silky Madagascan vanilla bean infused buttercream, Sicilian Lemon with our lemon curd and Sicilian lemon oil flavoured buttercream, and our ever popular Raspberry Chambord flavour with fruity Chambord liqueur infused preserve and pink raspberry buttercream!

Pretty peony and rose wedding cake by Juniper Cakery

Gorgeous pink peony and rose wedding cake by Juniper Cakery

The entire cake was then finished with lots and lots of hand-piped royal icing pearls that then scattered more sparsely towards the bottom of the cake. Once these were dry they were then painted individually with pearlescent edible paint that we mix up to add a little shimmer. We’re huge fans of texture being added to designs from piped pearls to fondant frills so this was a great way to make the white tiers stand out a little more.

We know we say this about every cake we finish, but this one was particularly hard to see go. Once we’d finished the entire design we admit that we had to keep peeking in at it sat there in it’s box ready to leave us. It was just too pretty! Off it went to the beautiful Wrea Head Hall for one rather glamorous wedding! Congratulations Jen and Harry!

15th July 2016 // 0 Comments

Tanfield House Photoshoot in Your Yorkshire Wedding Magazine!

Tanfield House wedding photoshoot with magnolia cupcakes by Juniper Cakery

Did you spot our pretty in pink Rococo-inspired wedding cake and gilded magnolia cupcakes in the July issue of Your Yorkshire Wedding magazine? This gorgeous countryside photoshoot was styled and organised by Luxe by Minihaha and photographed by Kirsty Mattsson at the beautiful Tanfield House with florals by Hart Company. You can get your hands on a copy of Your Yorkshire Wedding Magazine here!

Juniper Cakery in Your Yorkshire Wedding magazine

Stylist & Co-ordinator: Luxe by Minihaha
Cakes: Juniper Cakery
Venue: Tanfield House
Photographer: Kirsty Mattsson
Florist: Hart Company
Dresses: Prestige Gowns & Eliza Jane Howell
Make-Up: Elizabeth Daisy
Hair: Terri Georgina
Model: Kern Kaur

Our cakes in Your Yorkshire Wedding magazine!

Pink Rococo styled wedding cake by Juniper Cakery

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.

Hydrangeas at Tanfield House

Tanfield House wedding photoshoot

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!

Gilded magnolia cupcake by Juniper Cakery

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.

Wedding inspiration with magnolia cupcakes by Juniper Cakery

Weddings at Tanfield House with cupcakes by Juniper Cakery

Rococo wedding cake by Juniper Cakery in Yorkshire

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!