We know that this is a cake for a cute 1st birthday, but the fun-loving side of us just can’t resist it! We even nicknamed the little unicorn on top, Stardust. With golden stars and a colourful rainbow this pink unicorn birthday cake is ready to start the party!
Here’s a nice little close-up of that magical fondant unicorn! We lightly dusted the body with white lustre for a little sparkle. Obviously, a must for a mythical creature right? Once we created it’s sweet little face and added lots of pink elements like it’s hair, ‘hooves’ and muzzle then finished it with tiny stars and a little blush.
Pretty in pink unicorn birthday cake!
We also made a glitzy star-studded number one topper to sit on top. We love addinga littlemetallic to any design. On this pink unicorn birthday cake we’ve also added lots of golden stars and a shimmering ribbon trim to match! Any metallic adds a lovely hint of luxury!
The cake inside is our light carrot cake filled with juicy sultanas, shredded carrots and some fragrant spices (cinnamon, nutmeg and ginger). Paired with creamy Madagascan vanilla bean infused buttercream it’s a popular flavour for us!
The front of the cake features a fun edible rainbow of pink, lilac, baby blue, green and soft yellow fondant! Both ends finished with shimmery white clouds. We then adorned this blush pink unicorn birthday cake with a flurry of stars! The lucky little birthday girl, Darcey, then had her name added along the bright rainbow!
We loved making this adorable cake. While all our cakes are bespoke we like to make each littlefondant unicorn super unique! For this one lots of pink was requested. We then added little stars in its curly hair too! We hope Darcey and all her guests had a wonderfully magical unicorn-filled day!
Lots of colour on a cake is always eye-catching, but we absolutely adore sleek white on white designs. This white semi-naked cake for a Christening is the perfect example of how white can make any design super dazzling! Smothered with whitened buttercream and edged with a white shimmer sequin drip this cake instantly says modern elegance.
The drip was created out of white chocolate which still has a yellow cream tone to it. Because of this we hand-painted it with a bright white lustre from Squires Kitchen. Usually our sequin drips come in a glistening gold, rose gold, copper or silver. It was refreshing to see a subtle glimmering white working its way down the side.
The pretty florals on this cake were from the lovely staff at The Orange Grove in Hessle who we visit on a regular basis for all our semi-naked designs. We used large bloom white roses paired with beautiful ombré peach roses with creamy yellow petals. To add a more rustic and quirky greenery we including sprigs of feathery rosemary along with a little thyme nestled into the cake.
White semi-naked cake!
Alongside the cake we also whipped up lots of peach tinted Strawberry Milkshake cupcakes for guests to enjoy! These cupcakes featured a pale peach coloured buttercream swirl, white Belgian chocolate drizzle and sugar pearls to match the cake.
We also adorned the top of this pretty little number with golden macarons filled with Strawberry Milkshake ganache. We then added a flurry of sugar pearls including larger blush pink sprinkles, tiny white pieces and extra small golden dragées by the fabulous Fancy Sprinkles (we LOVE their fun range!).
The gorgeous white on white palette for the cake itself really helps set off the lovely botanical-like colours from the florals, which we love. We’re definitely looking forward to lots more sleek white semi-naked cakes this year!
Our sweet hand-piped pearl wedding cake is such a popular design. We make every single cake as bespoke as we can for each couple, which makes this cake so adaptable! It’s the perfect design for a country wedding with fresh florals nestled into a hidden base. (Or for an urban chic reception bold sugar flowers with subtle geometric shapes can add an industrial luxe look.) This three tiered beauty was the centrepiece at Lisa and Steven’s wedding at the pretty Georgian / modern Dunedin Country House in Patrington, East Yorkshire!
The gorgeous large blush and white roses with gypsophila were from The Flower Shop out in Hedon (unfortunately, we’re not able to supply any website or social media links). For this style cake we don’t push the florals into the base of a cake. Instead, we build the cakes onto a sturdy hidden base which we arrange florals into once tiered and dowelled.
Pearl Wedding Cake with Fresh Roses!
How pretty is the set-up at Dunedin Country House? It’s a Georgian country home with hints of modern interior. Cue mirrored console tables, botanical detailed door plates, and chandeliers. We have quite a few orders for Dunedin House this year so we’ll make sure to get a few photographs of the finer details!
The entire cake then featured pearls that are clustered from the top which become sparse towards the base. The pearls are hand-piped individually before they are painted with a shimmering edible lustre. This always takes a lot of time and patience! The pearls are a nice way to add interest and texture to a cake without going overboard allowing the focus to stay on the floral crown underneath.
This elegant cake was delivered and set up for Lisa and Steven’s wedding on a gorgeously sunny and bright Bank Holiday Weekend. Congratulations!
Isn’t this exploding rose cake idea fun? We’d seen a few of these around for a couple of years, but oddly enough we’d never created one. Now we have thanks to the lovely Abbie and Jacob who got married at the stunning Little Wold Vineyard here in the East Riding of Yorkshire! As soon as they sent over images of two cakes they loved the idea of we were excited!
One of the images they sent over was of a cake that featured the largest sugar flower ever adorning the front. This style of wedding design is an exploding rose wedding cake. We always end up calling them giant rose cakes or even expanding rose cakes. A huge sugar flower is nestled into the front with lots of larger matching petals spreading out around it. It’s a really great idea for adding a definite focal point to a wedding centrepiece!
The cake itself features a sweet and subtle blush pink and grey marble working around each tier. We added hints of edible 24k gold leaf along streaks of colour. Both the marble and gold add a nice touch of texture throughout. Marbling fondant is pretty tricky as it’s 100% random. You can try to plan out your marble, but that usually doesn’t work once you’ve rolled out the fondant to the thickness you need.
There’s around 60 petals on this exploding rose wedding cake from the bud to the outer layers. We created an oversized wire rose to begin with using larger petal cutters, a softer ruffle and more petals. We then created lots and lots of peach gum paste / flower paste petals in a large size, thinned and ruffled each edge before leaving them to set.
Exploding rose wedding cake!
We love the result! It’s such a sweet and bright cake with so much texture on the front from the oversized peach rose. We definitely can’t wait to create another one! This was delivered and set up at the stunning Little Wold Vineyard in their marquee on the loveliest of Bank Holiday Weekends (seriously, it was a beautiful day). Congratulations Abbie & Jacob!
Now for a few quick snaps we took of the venue and amazing florals! Everything was so sunny and pretty we just couldn’t resist. The venue was the Little Wold Vineyard (follow them via Instagram or Facebook too) which is a also a wedding venue perched next to a sprawling vineyard on a hill in South Cave, East Yorkshire. There’s such an amazing view down the hill into the village of South Cave. Obviously they create their own wine too! Being packaging freaks we love their branding and the illustrations of pheasants on their bottles.
The bold and gorgeous flowers were by local florist Floral and Lace (here’s links to their Instagram and FB). How beautiful are they? When we entered the marquee with the cake in tow the florals were one of the first things to get our attention. Pretty white tulips, pink streaked (HUGE) dahlias, Coral Charm open peonies, pale roses and lots of full foliage!
That vibrant warm pink Coral Charm peony though. Those and the gigantic dahlias… we couldn’t take our eyes off them!
When Rise Hall contacted us about creating a cake just for them we knew we needed to design something beautifully grand yet pretty. We took a little inspiration from the house’s country setting with our initial ideas; cue garden blooms and foliage. Also, including our hand-made sugar blackberries was a must! This 5 tier lace and floral adorned design is now on show in the Rise Hall ballroom. If you’re viewing the house as a prospective wedding venue then you may just spot this beauty!
Rise Hall wedding cake with modern sugar roses!
We also love the shape and flow of eucalyptus and ruscus leaves, which are popular in wedding bouquets. They’re perfect filler foliage in both real and sugar form. Sprigs of eucalyptus fan out at angles with chalky grey / green disc shapes, which helps add shape and interest. Adding in ruscus leaves was a must! They are such a beautiful deep green colour. We added a touch of navy blue to our’s, however, for a deeper emerald-inspired look.
As for the subtle ombré blush pink roses we’d planned working in a more relaxed modern-look sugar rose into a design for a while. We get fully booked up pretty quick so we never really had the time to, however. This style rose seemed absolutely perfect for the cake we had in mind for Rise Hall! Each petal is thinned and ever so lightly ruffled before being left to set and then arranged and taped together.
We wanted to create a sleek cake in a traditional white, but with a little twist. The simple panelling down the front mimics the gorgeous gold and grey wall borders in the ballroom as well as a little fashion / gown detailing. We flanked each thin panel with hand piped floral lace-work. Featured in the piping are peonies, hydrangeas, berries, large bloom roses and foliage.
Our signature open peony flower is featured on this design in a bold cranberry pink hue. We did originally plan on re-creating these in a burgundy tint, but this didn’t feel spring / summer enough. It then developed into a magenta tinged claret before we settled on the striking deep pink / red bloom. We also loved the look of the more vibrant petals against the emerald ruscus leaves!
We LOVE the rounded cupped look that these more modern sugar roses have. The outer petals are also a more relaxed look with a slight ruffle which helps make them look as though they’re swirl around the centre of the rose. For filler florals we added in bright white primroses that peek out from underneath the larger blooms.
The entire cake (without the wonderfully tall glass cake stand) towers at just over 30″ / 76cm / 2.5ft high! The arrangement of larger sugar blooms and leaves reaching outwards take the cake upwards a little more. It looked absolutely gorgeous in Rise Hall’s bright ballroom space.