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.
We created this stunning four tiered beauty a few months ago in the midst of wedding season. We’ve only just had the chance to edit the images as we’ve been that busy! Luckily, this is one of those designs that fits in perfectly with any season. Made for a pretty summer wedding it still looks ideal for a cosy autumn or winter reception doesn’t it?
Pearl wedding cake with pink roses!
Each 5″ tier is iced in sleek and classic white fondant. We then embellished around the base of each with ivory and blush pink sugar pearls in 3 different sizes. Every single pearl was planned out beforehand then added individually. This created a gorgeous jewelled effect that adds a touch of texture and luxury. It’s definitely one of our favourite ways of adding a little extrasubtle dramaonto a pretty cake.
All of the florals and foliage on top of this towering cake were crafted entirely by hand. We create all our flowers weeks in advance so they have enough drying time. Nestled on top of this design were three of our extra large dusky pink roses (these can measure at around 5″). We also used dainty white damson blossoms, eucalyptus sprigs, white hydrangeas, blush pink berries and pale olive green rose leaves.
We loved the use of vintage-inspired pearls embellishing the base of each tier. Combined with the sleek white and dusky colour palette and with the single arrangement of sugar flowers this helped create a modern take on a traditional-tule wedding cake!