We’re (almost) famous! We’ve ooh-ed and ahh-ed at the wonderful designs that featured in the amazing Wedding Cakes magazine for some time. Now not only have we’ve found our own work adorning their glossy pages, but we’re lucky enough to have been interviewed and featured in their ‘Meet the Designer’ spread! On our blog, in consultations and even on social media we’ve briefly mentioned our backgrounds, but if you’re super nosey about how we started then this interview may hopefully be a good read! In the beginning both our future careers involved dusty lecture halls and endless thesis proposals before we found ourselves almost permanently covered in icing sugar a few years later. Yep, Juniper Cakery was born out of a nervous tick we both developed whilst trying to find the perfect Masters degrees.
Over a year later and we STILL love this peony ruffle wedding cake. It was inspired by a couple’s (excellent) choice of gold sequin table runners and floral centrepieces. After going through graphic designers and brand consultants we just didn’t gel with we ended up re-designing and re-branding our business by ourselves with this glamorous cake as our main source of inspiration. The gold sequins = celebration and (of course) champagne bubbles… obviously the perfect accompaniments for cake. Our new branding colours then centred around pink, white and gold.
One of the best things about this cake is the movement. After sketching it and then staring at the end cake for some time we realised that it looked like ruffled gown bedecked with nature – a bit like a Pre-Raphaelite muse really. Fondant ruffles are one of our favourite design elements to include on any cake and we receive a lot of compliments and even class requests for it. We learned how to do ours the Maggie Austin way at first, but her top secret trick terrified us so we developed our own method to get the best super textured look.
This two tiered beauty was one cherry explosion! The smell was insanely tempting as it was a chocolate cake filled with Morello cherry preserve, smoothed with Kirsch infused buttercream and then adorned with fresh roses, juicy cherries and cherry flavoured macarons (Cherry Ripple and Sour Cherry).
We turned a simple and petite design into a mini show-stopper with a floral crown of gardenias, sweet peas, 24k gold bees, tulips and ‘Juliet’ roses wrapped around the base of royal icing pearl studded cake. We loved adding in those gold painted berries, bees and also the swirls of sweet pea tendrils!
This naked cake was made super glam with 24k gold dusted peanut butter macarons, gold silk eucalyptus leaves, pink macarons and large blooming bubblegum pink roses.
If you’re on the hunt for Wedding Cakes magazine you can find it on the magazine shelves of most good supermarkets or book stores in the UK. You can also order a copy from the Squires Kitchen website or even via iTunes!