We created this stunning four tiered beauty a few months ago in the midst of wedding season. We’ve only just had the chance to edit the images as we’ve been that busy! Luckily, this is one of those designs that fits in perfectly with any season. Made for a pretty summer wedding it still looks ideal for a cosy autumn or winter reception doesn’t it?
Pearl wedding cake with pink roses!
Each 5″ tier is iced in sleek and classic white fondant. We then embellished around the base of each with ivory and blush pink sugar pearls in 3 different sizes. Every single pearl was planned out beforehand then added individually. This created a gorgeous jewelled effect that adds a touch of texture and luxury. It’s definitely one of our favourite ways of adding a little extrasubtle dramaonto a pretty cake.
All of the florals and foliage on top of this towering cake were crafted entirely by hand. We create all our flowers weeks in advance so they have enough drying time. Nestled on top of this design were three of our extra large dusky pink roses (these can measure at around 5″). We also used dainty white damson blossoms, eucalyptus sprigs, white hydrangeas, blush pink berries and pale olive green rose leaves.
We loved the use of vintage-inspired pearls embellishing the base of each tier. Combined with the sleek white and dusky colour palette and with the single arrangement of sugar flowers this helped create a modern take on a traditional-tule wedding cake!
When Autumn swings around we get ridiculously excited about Halloween! It’s the perfect holiday to kickstart party season! Seriously… what’s not to love? Spooky themed candy (our particular favourites are jelly spiders & eyeballs), anything with black cats on them, and absolutely everything pumpkin related! So when eBay (definitely give them a follow over on Instagram) contacted us about creating a Halloween cake tutorial perfect for their #fillyourcartwithcolour we couldn’t wait to start!
#fillyourcartwithcolour is a such a vibrant idea for a campaign and we love it! eBay is so convenient. Lots of retailers sell on the auction site now making it even easier to shop online. If we have a project coming up eBay is the first stop. From fondant and food colour via Cake Stuff to Lakeland’s own kitchen gadget range it helps take the stress out of shopping. The way people use eBay is completely different to a few years ago (enter Krystle searching for those beautiful Alexander McQueen bee embroidered slippers) to now (still searching for those mythical shoes as well as sourcing cake supplies and photography backdrops). The #fillyourcartiwthcolour campaign helps highlight how anyone’s passion can be fuelled by just a few clicks on eBay!
We started our collaboration with eBay by thinking about… colour! We wanted something obviously Halloween-esque, but also suitably quirky. At the time we began gathering ideas we’d also just planned a trip to a nearby pumpkin patch! Obviously we wanted to work some gorgeous rustic orange tones in. We then played with different oranges and pinks. It then made sense to add blacks, charcoal tones and different metallics. In the end our eyes kept gravitating towards a bright amber orange paired with a bubblegum pink (we LOVE our pink photography backdrop) with gold leaf accents, crisp white, soft pink and a glittery black!
One of our favourite eBay finds were these rose gold modern unicorn make-up brushes (and those cute pink modelling tools)! They are seriously perfect for cake. We often talk about using food safe brushes when working with cakes and treats. What that means is any non-animal containing brush (no hair or bristles) that has only ever been used on edible items. Brand new make-up brushes and nail art brushes are perfect. Nail art brushes are so tiny they are amazing when it comes to painting intricate details. Make-up brushes are super fluffy so they’re great for dusting and adding sparkle! Obviously another plus is that they look so glam. They’re perfect for photography or to feel a little magical when decorating a treat!
Want to find out how we made this super cute Halloween cake? Check out our Instagram post here! You can also find the tools and materials we used to create our black cat and pumpkin adorned cake via eBay!
When Royal Albert contacted us to say our cakes and treats were a perfect fit for their gorgeous range of tableware designed by Miranda Kerr obviously we were beyond flattered! The range manages to be luxurious yet fun and definitely on-trend (those pink peonies are a fashion favourite). Definitely something we aim to be with every sweet we create! With this in mind and to really make the most of those last few days of summer we’ve put together one super pretty cake you can re-create too! Cherries are available in late summer, but they always remind us both of Autumn too (hello fruity cherry conserves and cinnamon cherry strudels!). Adding in a good Madagascan vanilla along with a creamy white Belgian chocolate helps give this cake a wonderfully comforting feeling! To whip up this cake at home keep reading!
Love the stylish Royal Albert and Miranda Kerr ‘Gratitude’ cake stand and ‘Friendship’ tea plates we used to help show off our Royal Albert inspired cake? Follow the links to shop them! They’re so vibrant and beautiful. We’re huge fans of the large peonies, gold accents and pretty colour palette.
Cherry and white chocolate cake recipe!
Ingredients needed for the cake: (this recipe makes approx. 3 x 8″ circle cakes)
Pre-heat your oven to gas mark 3 / 140C (fan) / 160C (non-fan) / 325F. Butter and line your cake pans.
Cream together the butter and sugar in a good stand-up mixer. Don’t over mix as this adds air into your batter which can lead to a sunken mess.
Add in your flour and roughly mix this into the creamed butter and sugar. Again don’t over mix! Mixing too much once your flour has been added overstimulates the gluten which can make a rather dense and chewy textured cake. Not nice.
Now add in your eggs and Madagascan vanilla. Mix until incorporated. Then pour evenly between three 8″ cake pans! Bake each layer/pan for approximately 30 mins. Test your cake with a clean knife or cake tester. If it comes out clean your cake is ready! If not and batter sticks to the blade or tester bake for another 15 minutes checking again at the halfway mark!
If you want to bake all three layers at once place in your oven and bake for approximately 40-50 minutes. Remember to test your cakes. If they’re not ready bake for another 10-15 minutes and test each 5-7 minutes into your extra baking time!
When ready remove from the oven. Quickly and carefully turn out onto a clean surface to cool. We use chocolatier marble slabs to help our cakes cool down a little quicker.
Ingredients needed for the vanilla and white chocolate buttercream:
500g softened butter
250g sifted icing sugar (powdered or confectioner’s sugar in the US)
Cream the butter in a stand mixer. Scrape the butter back down to the bottom of the bowl using your spatula. Try not to mix the butter too much or this can lead to pesky air bubbles and an odd textured buttercream! It’s so tempting to just leave the mixer going while you prep other things, but don’t!
Add in your sifted icing sugar (also known as powdered sugar or confectioner’s sugar in the US) and mix until incorporated. Remember not to over mix though!
Now add in your Madagascan vanilla bean paste along with your 100g of melted white chocolate and a little pink food colour. Mix together.
Tip! When it comes to adding in colour do this a little at a time. It’s so much easier to add more colour if needed then remove any once mixed in!
Ingredients and materials needed to fill and decorate your cherry and white chocolate cake:
Macarons, candy, homemade marshmallows or meringue kisses to decorate
Cream puffs (if you’re feeling adventurous) – We have a Strawberry Milkshake cream puff recipe here. Just omit the strawberry essence from the whipped cream filling and add a tablespoon of blitzed cherry conserve into the double cream when whipping!
Your go-to ganache drip recipe – we added our signature gold sequin drip to our cherry and white chocolate cake. To simplify this cake you can leave the drip out!
When cool your layers are ready to work with! You never want to sandwich with warm cake as it will begin to melt your fillings. Sloppy, warm buttercream or ganache is not a good look. With a large serrated knife level each layer. You can definitely use a cake leveller for this tip if you like. We make so many cakes that we’ve developed a knack for levelling cakes by eye!
Now it’s time to fill and sandwich your layers! Add a ring of your pink vanilla and white chocolate buttercream leave a circle in the centre for your cherry conserve. When ready spoon in your fruity filling. Carefully add your layer on top and repeat this entire step for the next layer. Once all three cakes have been sandwiched you can add your pretty pink buttercream!
For an on-trend semi-naked look smooth or pipe your pink buttercream around the sides and top randomly. Scrape and remove any excess using a good icing scraper. Place in your fridge to chill.
Yay! Now for the fun part! If you’re braving a ganache drip then now it the time to add it! Drips work best on a nice chilled cake. The coldness of the cake helps the chocolate to set quicker giving you much more control over it. You don’t want every drip to pool at the bottom of your cake board or stand. We added a white chocolate drip to ours studded with edible sequins and painted gold. That’s an entire tutorial altogether though!
For cute pink dipped cherries add approx. 100g pink candy melts to a microwave safe bowl and melt down. We heated ours set at 2 minutes and checked every 30 seconds until done. Add in around half a tablespoon of your vegetable shortening until a smooth molten texture. Now dip in your cherries and leave to set on some parchment paper!
To decorate add in your pretty pink roses first. These are your focal decorative items and your largest so it helps to map out your design with these. Our roses have been washed, cut down, then inserted into posy picks before added to our cake.
Then you can add whatever other sweets and treats you have to your cake! We added pink candy melt dipped cherries, cherry cream puffs, and pretty macarons to ours!
Anyone who knows us will know that we love anything with a ‘natural glamour’ feel to it. Eye-catching florals, luxurious metallics and a little touch of something wild and untamed. This cake, and it’s gorgeous styled set-up, definitely encompasses all of those things! Obviously, we’re huge fans of a gold sequin drip wedding cake too.
Glamorous rustic gold sequin drip wedding cake!
We created this rustic buttercream cake for the lovely Katie and Chris’ big day! Two very tall tiers (around 7″ deep) finished with a messy white buttercream effect, glam gold sequin drip and a touch of 24k gold leaf! The deep bottom tier was in the couple’s favourite flavour… Coconut and lemon; fluffy Madagascan vanilla cake filled with our Sicilian lemon curd and creamy coconut infused buttercream. For a fun surprise the top tier was a bright rainbow cake with red, yellow, green and purple layers filled with our popular Taittinger champagne and strawberry preserve and vanilla bean buttercream!
How gorgeous are these flowers supplied by the wonderful Forage and Blossom? We fell in love with the teeny tiny peach roses. We dressed the cake with it’s pretty blooms, fresh macarons and sweet meringue kisses at the venue, which was fun. It’s great to work in the finished setting. Usually, we like to finalise everything before delivery and then do a few small adjustments. It was amazing to see the gorgeous marquee set up at the bride’s family home and finish the cake surrounded by a bright fresh floral adorned vintage dressing table!
Katie and Chris opted for our freshly made macarons and meringue kisses too! Macarons are perfect on a gold sequin drip wedding cake! Flavours included our popular Golden Salted Caramel flavour studded with glistening edible sequins filled with our homemade salted caramel sauce. The pretty white macarons feature a luxuriously fun gold splatter and a Vanilla and White Chocolate truffle ganache filling.
We loved the gold mirror topper the couple found for their wedding too! It works perfectly with the golden hints on the cake. We nestled it off to the side so it balanced out the top tier decorations and that pretty gold sequin drip. We also added in a white candy melt ‘sail’ perched behind the florals alongside the gold topper. That added a nice bit of height and drama without taking away focus from the roses and foliage!
We hope Katie and Chris enjoyed an amazing day! We love delivering and setting up every cake, but this was such a gorgeous marquee wedding! Lots of thanks to Forage and Blossom flowers and Eden & Eve wedding planning too for the stunning florals and set up!
As soon the lovely Lauren & Liam decided upon a floral filled version of this Rococo wedding cake we created for a photoshoot we couldn’t wait to make it! What’s not to love? Blush and dusky pinks! Gold acanthus leaf frame! Our large sugar roses! How amazing does this pretty design look at the stunning Saltmarshe Hall?
Rose garden inspired Rococo wedding cake!
Three blush pink tiers featuring a gold painted acanthus leaf frame adorned with two large carefree sprays of sugar flowers. Florals include small open white peonies, light green rose leaves, eucalyptus sprigs, crisp white damson blossoms and large sugar roses inspired by the Quicksand and Fifth Avenue varieties! Each flower, leaf and berry was hand crafted then carefully arranged onto the cake. We always plan out placements of blooms with a few sketches and rough drafts beforehand.
One of our favourite features on this Rococo wedding cake are the hand-piped golden bees! We had wanted to pipe edible bees for some time now. We sketched out methods from how to create the wings to getting an elegant yet stylised shape to the body. Each bee is piped onto the sides of the cake nestled underneath the sugar flowers. We used royal icing in a stiffer consistency and added each section of the bee in separate stages! Finally, a little gold added a touch of glamour.
Ornate frame cakes are still pretty popular. They’re such a fantastic way to work in a little opulence! Acanthus leaves are stunning motifs in a lot of historic architecture. This makes them perfect for adding detail to a show-stopping cake! They’re also amazing paired with florals too! We used several fondant acanthus leaves to create the golden frame at the centre of this pretty design. Finally, we hand painted each leaf gold before adding smaller gold elements (berries and bees) amongst the sugar flowers.
We delivered and set-up this beauty at the lovely Saltmarshe Hall. After days, and sometimes weeks, of working on cakes it’s always insanely refreshing to deliver and visit some of the amazing venues our couples book! Saltmarshe was an amazing hall tucked away into the countryside and the perfect place for a gorgeous wedding! Congratulations to Lauren and Liam!