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!
Naked cakes and semi-naked cakes are always exciting to create. We LOVE lots of elements in nature so it’s great for us to work with fresh florals, quirky herbs, and tempting fruits. This cake was definitely no exception! Who wouldn’t love an English countryside semi-naked wedding cake?
Our main requests for this cake from the couple involved lots of country garden florals and that it wasn’t too contemporary in look. We sketched out rough ideas of placement before we kept going back to one that featured flowers and berries loaded onto two alternate tiers. We thought the fullness would mimic country gardens closely filled with herb pots and rose bushes.
English countryside semi-naked wedding cake!
The more heavier floral arrangements were first planned or ‘mapped’ out on alternate tiers. We began with the very top tier so that the cake instantly had extra height. One trick is to position the rose slightly upwards so it shows off the rose at a really pretty angle. It also gives the illusion of the large bloom roses being a little taller too. Then any draping florals or foliage get added. In this case it was the white freesias that hang elegantly along the tiers. Finally, we filled it in with small flowers, herbs and some fruits.
The whole point of a naked or semi-naked cake is rustic wilderness. With that in mind we still like to have a little ‘form’ to our designs. Even more laid-back or random versions take a fair bit of planning. We’re often walking back and forth asking each other if a cluster of fruit makes it look off balance or if a rose perched on top looks odd. Taking snaps on our iPads helps too. If you’re not sure taking a picture distances yourself from it a little.
We get ridiculously excited about every single cake we make. Sometimes, though, a mix of pretty decorative techniques and an elegant colour palette means that we count the days until the big day! This white on white 5 tiered beauty is definitely one of those designs. Plus, just just look at that gorgeous muted grey and gold wall in the ballroom at Rise Hall!
With a heavily fondant frilled bottom tier, ornate damask design and shimmering lustre effects with an acanthus leaf frame, champagne gold piped monogram and a corsage of bright white florals this cake relies on a balance of decorative elements to make it’s statement. We love every single part of it.
Our ruffles are pretty popular and while they are ridiculously laborious they’re worth it in the end. They add the perfect feel of movement and softness too. The next tier mimics historic flocked wallpaper with a glimmering lustre base underneath the royal icing damask. Then the third had to show off a bit more lustre! Seriously, we would probably lustre every cake if we could.
Finally the top two tiers. A sleek white plain tier embellished with a white acanthus leaf frame surrounding champagne gold piped initials of the happy couple! We sketched out a few fonts before manipulating them to fit the space we needed. Then we added some flourish to the ends and tested placements. After that we piped everything free hand before painting in a soft glittering champagne gold edible paint.
Ruffles upon ruffles! Our frilly fondant detailing takes hours to do. We create them out of thinly rolled out fondant in 6-8″ strips and ruffled them by hand individually. We love adding texture to a cake and edible frills are definitely one of the best ways to do this.
The pretty florals were kept simple for this cake. Large billowing yet cupped white peonies with ruffled centres framed one side of the top tier. Then accents of white and champagne gold dotted orchids and tiny hydrangeas were added to the cake.
Congratulations to Natalie and James who celebrated at the stunning Rise Hall!
We’re always insanely honoured to have our work featured in Wedding Cakes magazine. The standard of all the creations chosen are always so high and it’s amazing to see our designs within it’s pages. We kick started 2017 with four of our wedding cakes dotted throughout the spring issue. To grab a copy you can head over to the Squires Kitchen shop, find it on the magazine shelves of most good supermarkets or book stores in the UK, or purchase a digital copy via iTunes!
This three tiered beauty can be found in their spring appropriate ‘Pastel Hues’ editorial over on page 70. We loved creating this cake. It was built on a sturdy polystyrene base so that all those gorgeous sugar flowers (handmade by us) could be nestled in and look as though they were bursting from underneath the cake. Florals include… blush open peonies, large white roses (to represent the Bride’s Yorkshire roots), eucalyptus leaves, hydrangeas, glittering Brunia berries, white ranunculus blooms, pale green rose leaves and silver ferns (to represent the Groom’s New Zealand roots).
This design incorporates such a great balance of nature and glamour for us. Each tier is edged with Rococo architecture inspired leaf mouldings with delicate stylised ferns along the bottom tier and top tier. The middle tier is surrounded by curved acanthus leaves that sit above a separator filled with gilded Dogwood blossoms. Extra height and drama comes in the form of our large white sugar roses perched onto the top tier. Nestled in amongst the florals are hunter green leaves, gold berries, and more golden acanthus leaves!
Created for an opulent wedding reception this grande 4 tier centrepiece featured lots of golden elements such as wisteria inspired lace and architectural mouldings, gilded blossoms and our popular gold painted sequin effect! For an extra touch of drama deep red roses were arranged around the cake’s base with our signature open peonies perched on the top and middle tiers. Other handmade sugar florals include… gilded Dogwood blossoms, white wisteria, gold berries and shimmering peony leaves.
We loved this regal cake with it’s stylish and romantic colour palette, flurry of sugar flowers (roses, golden leaves, large bloom blush pink roses, pale green rose leaves and stephanotis blossoms)! Each tier also features ornate gold painted mouldings from the large cartouches used to create the legs on the faux cake stand base to the rose festooned swags on the middle and top tiers.
Here’s an absolutely gorgeous wedding design we created recently – a dogwood blossom wedding cake! Every single one of our cakes are hard for us to see leave us, but this one quickly became a favourite! We LOVED the elegant white tiers paired with gold Rococo touches and stunning floral choices. Beautiful large white roses, stylised 24k gold acanthus leaves, deep forest green rose leaves and gilded dogwood blossoms adorn the tiers.
This dogwood blossom wedding cake was inspired a little by an ornate rose and stephanotis flower adorned design we created earlier on in the year. Tiers were re-arranged, the faux cake stand effect was omitted and the florals and colours were swapped over. We also concentrated more on decorative mouldings that were more leaf-influenced like the curved acanthus leaves and stylised ferns that trim the tiers.
A shallow fake tier was added between the base and middle to give the cake design a little drama and height. This was iced in a deep forest green, adorned with 24k gold acanthus mouldings and then surrounded with lots of gilded sugar dogwood blossoms, gold berries and deep green fondant leaves. The acanthus leaf mouldings were added to the separator for a touch of extra gold and texture underneath the gorgeous florals.
More height was added to the cake with some large voluminous white sugar roses that cascaded a little from the top of the smallest tier. Arranged around these blooms were 24k gold acanthus leaves, dark green rose leaves, golden berries and pretty gilded dogwood blossoms! We used wired acanthus leaves in the top arrangement of sugar flowers to help tie in the golden trims of the rest of the design, but they’re so elegant and slender that they’re perfect for adding a little extra height too.
All the elements together worked beautifully and this was definitely a cake we’d have loved to keep for ourselves! It had to fulfil it’s wedding cake destiny, however, and be the centre of attention!