We have been ridiculously excited about this super pink reindeer cake tutorial for a while now! We partnered with Benefit Cosmetics UK to help get everyone in the holiday spirit with this gorgeous video how-to. If you LOVED our stylish Mrs Claus cupcake tutorial with Benefit last year then you’ll adore this! Whether you’re a novice or an expert this sweet treat is going to make THE cutest centrepiece!
You can view our full tutorial over on IGTV via our Instagram page (Yay! We’ve launched own own channel so expect lots more tutorials and filmed sneak peeks) or the Benefit Cosmetics UK account! If you’re more of a YouTube user then don’t worry we’ve edited the video so that it is lovely and landscape! Click the play button below to watch or head to our YouTube channel and subscribe!
And yes. We would put a gif together of the cake being stacked! It feels so magical. If only cakes actually did appear in front of us like this!
We decorated our end design in the reindeer cake tutorial with sprinkles, snowflakes and macarons. You can re-create our little arrangement or add chocolate truffles, candy or even fresh roses? Glittering star shaped cookies, chocolate jewels and even lollipops sound amazing too! If you’re feeling super adventurous (or brave) then a cute drip down one side and homemade candy canes would be so impressive.
Once your own reindeer cake is all dressed up and ready for party season it’s time to fill your phone with 1,000 photos of it! Hope you enjoyed creating one gorgeously pink cake! From us and Benefit Cosmetics have an amazing holiday season!
Isn’t this cake perfect for the darker and moodier months of the year? This burgundy semi-naked cake made one dramatic centrepiece at the lovely Rise Hall. Adorned with striking florals and an elegant take on an autumn palette this beauty was joy to make!
The gorgeous fresh flowers were provided by the lovely Sarah from Floral Lounge. Florals included deep burgundy roses, dainty wax flowers, blue thistles, ruscus leaves, and little white spray roses too! We particularly loved the foliage on the wax flowers as they look almost identical to rosemary springs. We arranged the florals so they were cascading around the cake which always looks so dramatic and luxurious. Can you have too many flowers? (Our vote is for a resounding ‘no’.)
Each tier was smoothed with matching light madagascan vanilla bean infused buttercream. The colour palette on the cake itself needed to be lovely and plain so the flowers could really do their work!
A lot of people ask us about delivering wedding cakes so… For taller cakes we transport them as 3 finished tiers and then stack the additional tiers on site securing the extra tier(s) in place with royal icing or chocolate. It can be a little nerve shattering especially when staff or guests are in the room, but you just need to take a deep breath and get to it.
Burgundy semi-naked wedding cake!
Just look at that gorgeous setting! This wedding cake was set-up underneath their winding staircase with it’s deep berry and mahogany tones. The light was perfect and next to the sumptuous flower filled urn it looked absolutely stunning!
Here are some more shots of the serene Rise Hall all dressed and ready for guests! Tall candelabras filled with beautiful Floral Lounge flowers adorned tables in the ballroom. Each were then surrounded with pretty accents by Cherry Williams Party Hire including mercury glass vases and chunky Victorian style candlesticks!
Even the staircase surrounding the cake table was dressed up! Filled with garlands of foliage and accent flowers it also featured lovely modern styled golden coach lamps.
Yay! We made the regional finals of The Wedding Industry Awards 2019! It’s such an honour and such a prestigious award to make the shortlist for! It’s always absolutely terrifying putting yourself forward for anything (especially awards) so we’d love to say a HUGE thank you to all of our lovely couples who took the time to vote for us. We received such amazing feedback from everyone… as well as vendors we’ve been lucky enough to work with!
We know it sounds incredibly cheesy, but we genuinely are happy to just make regional finals (of course, we’d love to win… who wouldn’t?). It’s still a wonderful achievement and an amazing way to end the year with! Of course, being super nerds we were pretty thrilled to get a certificate for making regionals too (it’s currently in a chic gold frame awaiting a space on the wall).
Anyway, here are just a few of the gorgeous wedding cakes we created this year. From luxurious fondant frills to silky buttercream smoothered semi-naked cakes we’ve crafted some pretty centrepieces in the past 11 months!
The towering silver sequinned cake above was one of our largest. We created this for the lovely Katie & James who wanted a show-stopper for their glam wedding reception. It’s definitely one of our favourites. We’re huge fans of metallics, edible sequins, ruffles and modern marble effects so it checked all the boxes for us.
This wedding cake was the perfect mix of ornate and fun! Shyama and Lee wanted a three tier design that perfectly encompassed both of their personalities. They opted for bolder colours combined with a luxurious Rococo style. On top, nested behind their pretty sugar flowers, they added cute edible versions of themselves! We copied their outfits from photographs they were generous enough to send. Shyama wore a modern figure hugging gown that fluted out at the knee with a gold necklace and pretty earrings. Lee’s figure wears a traditional cravat with grey trousers and a rather dapper coat with tails! Delivered and set-up on a snowy morning at Rise Hall (could it have been more picturesque?).
We made Regional Finalists in The Wedding Industry Awards 2019!
Glistening edible sequins made a definite come back this year (yes!), which we couldn’t have been more happy about. The beauty above was perfect for a wedding with a touch of countryside luxury. It featured three sleek white tiers finished with toppled edible gold sequins and a tall crown of flowers nestled underneath by Fenwick Flowers! Standing proud in Saltmarshe Hall this wedding cake was the perfect addition to a modern country wedding.
Delivered to the absolutely serene and beautiful Little Wold Vineyard for Abbie and Jacob this was one pretty cake! Each tier featured a subtle blush and grey marble edged with 24k gold leaf. The front was then decorated with an eye-catching giant peach rose (sometimes called an expanding rose or exploding rose). This was one gorgeous design for the happy couple!
Wedding Cake Designer of the Year Regional Finalist for Yorkshire in The Wedding Industry Awards 2019!
We absolutely loved this semi-naked wedding cake delivered to Saltmarshe Hall! Samantha and Liam came along for their consultation which felt more like a fun afternoon tea! They had already spotted a cake we had created, but they were more than happy for us to get a little creative. With this in mind we added white macarons, fragrant white freesias and played with a wilder arrangement. We used the full stems of each thistle to add height and make each feel as though it were stretching out as through they were growing from the cake itself!
The above was such an elegantly simple cake delivered to Dunedin Country House for Lisa & Steven’s gorgeous day! Three bridal white tiers adorned with hundreds of hand-piped royal icing pearls sat atop a crown of fresh pretty roses and gypsophila. This design was a subtle twist on a traditional wedding cake. We kept the bright white tiers, but played with the floral arrangement for a more modern look. This pretty three tier was also inspired by a pearl-studded sugar flower edged design!
The below two tier was definitely another favourite for the year (though it’s SO hard to choose). We loved the wild look of this beauty with salal leaves, tiny spray roses, ferns, large blush pink roses, and fragrant sprigs of rosemary. We also love a glittering gold drip.
Once again thank you to all those who voted for us and provided positive comments to The Wedding Industry Awards 2019 to help us make finals! We’re so grateful! A lot of our couples were enjoying their Honeymoons or settling in married life so it meant a lot to the both of us. Wish us luck!
In the middle of a freezing cold autumn we created this fun and tropical inspired flamingo cake! It definitely brightened up our day. Smoothed with pale pink passion fruit ganache and adorned with a flurry of ice and blush pink candy feathers, pink macarons and soft blush roses this flamingo inspired cake is pretty fancy!
For the gorgeous textured ‘feathers’ on this flamingo cake we created custom coloured mixes using Wilton Candy Melts in pink and bright white. This had to encompass two different light tones of pink. We added a few of the melts to the standard pink for the slightly darker tone. Then for the pale edible brush strokes we combined half and half of the pink and white. Using WiltonCandy Melts made the feathers a lot more durable than if we used chocolate. It may have been cold weather, but we needed to think about in car heating too. Chocolate is great to use, but we didn’t want to risk the feathers softening and melting at all.
By the way… we have a tutorial on how to make those brushstrokes!
Pretty in pink flamingo cake!
We used a pale pink modelling / gum paste (fondant with CMC powder added) to create the chic flamingo head and neck. The neck was kept a little shorter to keep the whole piece nice and stable. This also had to be created a fair few days in advance so that it had enough time to set well. We freehand sketched a template on parchment paper making sure it stuck to a good size / dimension. Facial features were added using black fondant and sweet little blushed cheeks from some pink edible petal dust!
The overall cake had to stay pretty pale in colour, but getting a few different subtle tones in helps add interest. For this we created the flamingo head and board out of the same blush pink, but kept the ganache on the cake a shade or two paler. We then added different shades of light pink around the cake; making sure each element was kept a couple shades lighter or darker.
The Lemon & Passion Fruit macarons nestled amongst the feathers and roses were in our popular blush pink tone. If they were any paler they would have began to look peach-like due to the slight caramelisation when baking (it adds a yellow tint to them). To incorporate this colour we made the darker feathers to almost match.
The pretty pale pink roses dotted around this flamingo cake were from The Orange Grove flower shop in Hessle. They were quite large and full with a few shades of pink in them. These added a luxuriously soft and ruffled look sat amidst the macarons and candy feathers!
This was such a pretty cake (and oh so pink) that we didn’t want to see it leave us. It did, however, need to fulfil it’s cake destiny so off it went to be the toast of the party!
This year we’ve had a lot of happy couples celebrating their big day at Saltmarshe Hall. It’s always a lovely venue to visit and wonderful trip out into the countryside for us. When we spotted a Brides Up North and Saltmarshe Hall wedding event was on the cards we signed up immediately! This was months ago and we can’t believe that it came along and passed so quickly. We had a fabulous day surrounded by great suppliers in a wonderfully historic house talking to lots of lovely couples about our favourite topic… cake! If you had the chance to stop by for a chat then thank you so much and we hope to see you again! Anyway, here are our photographs of our table (including a few little snaps of the radiators and ceiling details we fell in love with).
With every wedding showcase or fair we make a few little changes to our stand. This time our business cards and poster got a bit of a re-vamp. We went a little more minimal with a pale blush pink ‘band’ with our contact info and large logo. Before, our poster featured a much smaller version of our trademarked logo with a close-up shot of our sugar flowers. We though it’d be much more effective and perhaps a little less distracting to simplify things.
We try to make the cake designs for each wedding show unique. It’s hard at times when you have a full month of orders, but luckily dummy cakes can be worked on slower than usual. So sugar flowers can be worked on over a couple of weeks and stored away before the cakes get iced and finished with other decorative elements at different stages. We also try not to overload people with too many designs so 3 is our maximum. Generally, we stick to a 4 tier, 3 tier and 2 tier formation. It’s always tempting to make 6-7 multi-tiered wedding designs, but sometimes less is more!
Our main design was a tall 4 tiered beauty in bridal white that featured pretty hand painted florals in a soft illustrative style. Flower-wise we opted for blush pink roses paired with coral ranunculus blooms. We then added both olive green and gold painted leaves with stylised golden berries too! All these lovely florals surrounded the main focus of the cake… the gold hand-painted Happily Ever After adorning the middle! To finish we then added a large modern rose in blush pink with olive green sugar rose leaves!
Another popular beauty from our selection of wedding cakes was our modern gold hoop design! Three matt grey iced tiers with golden painted bees, matching grey hexagons and a gold hoop adorned with sugar flowers. We made this one a little extra quirky by adding in our large sugar raspberries nestled into the fondant ruscus leaves and eucalyptus sprigs. Perfect for a pretty yet modern country wedding!
Our wedding cakes at the Saltmarshe Hall & Brides Up North wedding event!
OK, we have to a post a scattering of the features found at Saltmarshe Hall. Just look at the pretty bas-relief work on the ceiling! The detailing would be utterly gorgeous on a cake (obviously). Imagine a dusky pink multi-tiered wedding cake featuring stylised fondant bas-relief mouldings edged with pretty white sugar flowers!
Here’s another lovely shot of our stand! Of course we had samples! What’s the point of showing cake and talking about it non-stop if there isn’t any to try? Plus the smell is pretty enticing! The flavours we had on offer were our popular Strawberries & Champagne and Cookies & Cream! The Strawberries & Champagne option includes vanilla cake filled with homemade strawberry preserve infused with a Moët champagne reduction and whipped Madagascan vanilla bean buttercream. Our Cookies & Cream flavour consists of a Belgian chocolate cake sandwiched with Madagascan vanilla buttercream and blitzed Oreo cookie pieces!
Just a few more shots of the details at the hall. Of course our work view wasn’t bad either! Behind us we caught glimpses of the sprawling grounds on a lovely autumnal Sunday! Though we’re working when we deliver wedding cakes to various manor houses or show at country halls it never really feels like it. We love the views and visiting new venues so after days and weeks staring at work it feels like a welcome change!