Here’s a rather glamorous under the sea themed wedding cake we created recently for the lovely Sarah and Sam! Adorned with 24k gold painted fondant seaweed, edible white lustre coral, sugar sea shells in a light and mid salmon pink, tiny bas relief seahorses and ‘bubbles’ of sugar pearls winding up each tier this cake was such fun to make!
Each tier was a fun flavour with Cookies & Cream (Belgian milk chocolate cake filled with Fortnum & Mason Madagascan vanilla bean and crushed Oreo cookie infused buttercream) at the bottom, fruity Raspberry Chambord (Madagascan vanilla cake sandwiched with Fortnum & Mason raspberry preserve infused with Chambord Black Raspberry Liqueur and pink raspberry buttercream) in the middle and our Rainbow Confetti Vanilla (Madagascan vanilla cake studded with bright rainbow sprinkles and filled with Madagascan vanilla bean buttercream) as the top tier! Definitely fun yet fancy!
Under the sea themed wedding cake
To add a romantic touch (and to represent the happy couple) to this design we included two adorable salmon pink oyster shells with large shimmering fondant pearls inside each. We created these in the darker colour so they stood out more amidst the softer pinks, glittering golds and sleek white palette. Both are 100% edible too.
Adding edible sugar pearls in different sizes floating upwards on the cake helped give the arrangement of fondant shells, seahorses and coral a sense of movement much like under the sea. Each was added to the front of the cake in planned out curves with royal icing before being painted with a little extra edible lustre (theres no such thing as too much sparkle right?). Keeping the cake a matt white and the pearls a shimmering white helped make the decorations stand out more too.
Here are a couple close up shots of the lovely sea themed details! We loved the striking gold seaweed. Each piece was cut and ruffled before being attached and then painted with 24k gold edible paint. Arranged around the base of each are a flurry of various fondant shells, seahorses, star fish, white tube shaped coral, sugar sand dollars and taller lustre white coral.
This cake was then delivered and set up at The Deep on a gorgeously sunny Saturday afternoon – perfect for a late Spring wedding!
We’ve been looking forward to this pretty cake since it was booked back in January. To be honest we look forward to every cake, but we loved the idea of a modern take on a gorgeous Mehndi pillow cake. Hot pink roses and blush cherry blossom filler blooms paired with 24k gold, intricate brush embroidery (we’re royal icing geeks) and such a fun shaped cake – what’s not to love right?
Working with royal icing can be daunting, but it’s one of our favourite things to use to add detail to cakes (we’re those kinds of people… the ‘fiddlier’ something is the more we love it). Brush embroidery is such a fabulous way to add a lace-like look and texture. The trick is to get your royal icing consistency just right and to use tiny seamless piping tips like the 1.5 supatube by PME. Of course a steady hand and lots of practice helps too. On the bottom pillow cake tier we piped the exact same pattern of florals all the way around using swiss dots and rainy droplet shapes scattered between the stylised foliage and brush embroidery blossoms.
Doesn’t the combination of bright white, glamorous gold and chic pinks work amazingly? Sure we’re a little biased as these are our branding/company colour palette, but they’re perfect colours for luxurious designs. The gold detailing on this cake is hand-painted with 24k gold dust that we mix into an edible paint. We piped out the message on the board with a caramel or ochre tinted royal icing before painting it once it had dried.
The smaller top tier of the cake was then tufted using a veining tool and then studded with edible sugar pearls. It was then finished with an arrangement of our hand made sugar flowers. We created 3 oversized hot pink roses, small pearlescent snowberries and a cluster of blush pink cherry blossoms to add a little more detail to the cake. Glistening 24k gold sugar rose leaves were then added poking out from underneath.
Just incase anyone was wondering the flavours inside were so fun. The bottom tier was our popular Cookies and Cream cake – a soft Belgian chocolate cake filled with Madagascan vanilla and Oreo cookie crumble buttercream. The smaller top tier was a new favourite… Snickers! Our Snickers-inspired cake is a Belgian chocolate cake filled with peanut butter buttercream and salted caramel sauce.