Here’s yet another cake as part of our latest wedding collection, a Gilded Magnolia and Sequin cake! We’re rather enthusiastic fans of using both gold and edible ‘sequins’ in our work and this more modern design is definitely not an exception. Read on to learn more about what inspired this creation!
We based this design loosely on a stunning gold sequin gown in Elie Saab’s A/W 2012 collection. We simplified the design with plain ivory tiers and large sugar magnolia flowers featuring gold dusted centres. Originally, sugar Juliet roses were to feature perched upon each tier, however, we thought that a more structured floral would work better and also add a more sleek look to the end design.
To add a touch of the romantic we covered and trimmed the board with blush pink fondant and a gorgeously sumptuous liquid gold ribbon finished with our usual double looped bow held with a crystal tipped pin. The board itself ended up being somewhat reminiscent of the Miss Dior Cherie perfume bottles and packaging!
The ‘sequin’ look can be a fairly time consuming and costly process, but it’s certainly worth it if you have the time, resources and patience and if you’re looking for a show-stopping technique! We lost count of how many large bottles of edible gold paint it took to paint this.
We created the magnolia flowers ourselves, as with all of our florals. To begin the process of flower making we always sit down and analyse photographs making notes of texture, sizing, curve, petal count and colour. There are times, however, when a little creative licence is needed so that a particular bloom works with a design rather than against it. These white magnolias were inspired by the Milky Way variety, but instead of the deep pink centres we created them out of ochre gum paste and stamens dusted gold.
We enjoyed creating this design. Even though it is a little bit of a departure from our own personal style, which leans towards more the historical and woodland inspired (think Rococo and Georgian influences with dark Germanic legends and forests), we think it still manages to encompass our typical look but with a touch of the modern thrown in!
At the moment we’re super busy working on a collection of designs to show at the Kingston-upon-Hull Guildhall Wedding Show, which is incredibly exciting albeit tiring! As we finish off our five designs we thought that we’d share some final photographs of a finished cake; our four tiered Rococo-inspired cherry blossom wedding cake…
This is easily one of our favourite designs in the collection. It is a lovely clean design with detail featuring only on the front of the cake. We created a hand quilted frame inlay of white fondant brushed with glimmering lustre dust before applying pieces of ochre coloured fondant mouldings around the edge and finally hand painting this feature with edible gold paint.
The cake displays such a rich design from just the frame-work alone that we decided to keep the florals to a minimum. Originally, we had sketched this design with roses, hydrangeas, apple blossoms and cherry blossoms; however, we finally chose to stick to simple frosted fantasy berries, sugar leaves, and hand-made ruffled pink cherry blossoms!
The little pops of bright pink from the sugar cherry blossoms add another dimension to the cake and help liven and brighten up the white and ivory tiers. Utilising a more simple floral style helps keeps the main focus of the cake on the ornate gold frame as well as keeping the ye moving up and down the design!
Our entire collection encompasses inspiration from textural fashion (sequins, ruffles, quilting) and antique French elements found in lavish interiors (such as mouldings, scroll-work, and hand painted gold and silver touches). We’re, our course, excited to reveal the remaining cakes from the collection so keep checking back for more news and photographs!
One of the perks of our job is that when either one of our birthdays makes its way around we end up creating a hell of a cake for ourselves! This Honey, Vanilla and Lavender Beehive Macaron Cake is by no means an exception. To celebrate Krystle’s (the Welsh half of Juniper Cakery) 28th birthday we set to work designing, baking and decorating this impressive beehive inspired macaron tower.
The cake itself is vanilla filled and iced with a wildflower honey buttercream whilst the macarons that adorn it are honey, vanilla and lavender flavoured. The bottom tier is covered with gold painted fondant ‘sequins’.
Being Welsh, an outdoors-y woman and harbouring a life-long fascination with bees this was an obvious cake for Krystle. We took inspiration from beehives, botanical illustrations, anything and everything golden and glamorous and full bouquets of seasonal blossoms to design this cake.
After affixing the honey, vanilla and lavender macarons to the cake tower we embellished them with handmade ivory sugar gum paste roses and leaves, gold painted fondant bees and soft lavender hydrangea blossoms.
The ‘sequin’ tier took an excruciating amount of work and time to create! For a while we kept spotting fondant sequin cakes doing the rounds on various blogs and online magazines from across the pond and we had been itching to re-create this! It took the both of us over 10 hours to make!
The cake board was fun to decorate too! The large hexagon shaped board was covered with a cream fondant then embossed with a honeycomb pattern, brushed with gold lustre dust and dotted with gold painted fondant bees!
The top of the macaron cake tower was finished with a gum paste finial that was then hand painted gold. The design was influenced by pollen, floral petals, the abdomen of a honey bee and by the finials that perch atop historical buildings.
We added a little bit of fun by attaching some gold painted fondant bees onto a few blossoms as well as clustered onto the macarons.
This cake took so much time and effort to create, but it was worth it! This cake is the perfect combination of both of our personal styles. It incorporates our love of nature, food (of course!) and even architecture.
Last week we used Maggie Austin’s Fondant Frills tutorial, via Craftsy.com, to add ruffles to our spooky Witches’ Cauldron cake. Though this technique is certainly not out of place on extravagant wedding cakes the grey and black ruffles we used suited our Halloween cake perfectly! This week we’ve used a rich chocolate brown, glimmering gold and burnt orange to create a glamorous autumnal cake using the same method. We thought the frills on the Witches’ Cauldron cake resembled rugged rocks assenting a cliff face and we believe these frills resemble delicate, crunchy leaves; perfect for the season!
To find out how to create the gorgeous, delicate ruffles we used to decorate our Golden Acorn cake visit Craftsy.com for 25% off of your first cake decorating course. In Maggie Austen’s Fondant Frill class you’ll discover how to make your own flower paste / gumpaste, achieve a pretty ombre look, and create sumptuous cabbage roses. Why not catch the crafting and cake decorating bug in time for the festive season? You’ll be pretty darn popular when Thanksgiving, Christmas or Hanukkah arrives and you’ve created stunning ruffled mini cakes for everyone you love! We had so much fun frilling out fondant strips for our Golden Acorn cake and the dramatic yet subtle texture is perfect for lots of different projects. We’re already thinking of snowdrift themed tiers of ice blue and white ruffles teamed with shimmering hand painted snowflakes and quilting.
To decorate our cake we created lots of sugarpaste / fondant acorns to topple atop of our warm hued ruffle cake including one large golden acorn perched at the top; perfect for a playful yet glamorous cake. Of course, if you’re thinking of trying out this cake at home and lack the time we had why not fill the top of your cake with chocolate truffles, crumbled cookies, juicy berries or cracked walnuts.
Underneath the rich myriad of ruffles is a delicious chocolate, pumpkin and vanilla Neapolitan style layer cake filled with vanilla buttercream making this cake even more irresistible. With cold and blustery months ensuing this cake is the perfect centrepiece to cosy family get-togethers and dinners. Give our recipe below a try for a decadent treat!
Chocolate cake layer (makes one 1 1/2″ thick 8″ in diameter layer)
165g self-raising flour
165g caster sugar
3 to 4 medium eggs
70g cocoa powder
Pre-heat your over to Gas Mark 3 / 160C / 325F and prep your 8″ circle cake pans with cake release. With each layer mix the appropriate ingredients by creaming your butter and sugar first. When pale and creamy add your eggs and any flavourings (such as cocoa powder, spices, pumpkin puree and extracts). When combined add the flour. Mix well and then pour your silky batter into your cake pan. Bake from around 25 minutes to 40 minutes or until a cake tester comes out clean when tested.
Leaving all of your cake layers to cool on a wire rack start preparing your vanilla buttercream.
300g butter (stay clear of low fat spreads due to the larger water content)
350g-400g icing / confectioner’s sugar
2 bourbon vanilla pods
1 tablespoon of room temperature water
To begin your buttercream dice up your butter into small cubes before adding them into the bowl of a stand up mixer and creaming until smooth and silky. Once creamed gradually add in the icing sugar by adding a little and leaving to combine in the mixer for approximately 10 seconds. Repeat this until you have a consistency you like. Add in the seeds from the inside of a bourbon vanilla pod. To do this slice the pod in half, to scrape out the seeds inside and pop them into the buttercream. Mix for another 10 seconds.
Now you can stack up your cakes! Our layers consisted of the chocolate first, then a layer of vanilla buttercream, the layer of spiced pumpkin, some more vanilla buttercream and finally the vanilla cake layer. When decorating our striped ruffles corresponded with the cake layers hidden inside! Once your layers are stacked prepare your cake with a smooth crumb coat, chill for an hour, ice with roll out icing / fondant and make your way to Craftsy.com for Maggie Austen’s Fondant Frills class to re-create the delicate ruffles!
Craftsy.com provides online education for creative enthusiasts so they can turn their ideas into reality.Crafty’s online cake decorating courses allow you to learn at your own pace whenever you choose! Click here to receive 25% off your first cake decorating course with Craftsy.
This is a sponsored conversation written by Juniper Cakery on behalf of Craftsy. The opinions and text are all ours.
We have been excited to create this wedding cake for months now. It encompasses everything we love in this year’s wedding cake trends; birds, ivory lace, gold sheens and soft blues! Our brief was to design, bake and decorate a Blue Tit themed wedding cake with ivory roses and blue hydrangeas pulled together with a vintage feel.
To achieve a lovely rustic and vintage look to the gold of the cake we painted the sheen onto the surface once iced with mustard coloured fondant. Using a large, soft paint brush and applying the sheen in three coats helps to get a luxurious taffeta look.
Every single flower on this cake was hand made by yours truly! There is a total of three large, fully bloomed ivory roses and forty individual hydrangea flowers. A total of three hours work!
The sweet little Blue Tits that adorn the middle of the cake were sculpted from modelling paste. We then hand painted them in shades of blue, turquoise, green, lemon and black.
The actual cake inside is a soft chocolate and vanilla marble cake with surprise shocks of pink, filled with vanilla pod infused buttercream and smoothed down with a delicious chocolate ganache!
From the adorable little hand painted birds to the taffeta inspired gold effect and vintage 50s/60s feel lace border we loved creating every part of this cake! It was definitely hard for us to see it leave.