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!
Topsy turvy cakes are always fun cakes and we love the ‘Alice in Wonderland’-esque structure and shape of them especially for birthday and wedding designs. Here’s a lovely floral adorned topsy turvy cake that we finished recently! We love the mix of ombré roses, blush pink cherry blossoms and porcelain white hydrangeas with the quirky shape and varied stripe detail.
For this design we were asked to re-create the infamous pink cake that Cheryl Cole received for her 31st birthday. The only image found of this particular cake is a small camera phone image from Cheryl Cole’s twitter account so a few details were essentially open for interpretation.
We quilted a pink fondant cake drum to add a lovely chic look and trimmed the board with cream grosgrain ribbon before stacking the cake together to decorate. All of the flowers are edible and hand-made by us before they were dusted with colour and a lovely hint of sparkle! We especially love the white on white of the hydrangea blossoms on the top tier.
It’s a lovely bright red velvet cake inside sandwiched with a vanilla bean and white chocolate buttercream; we always love baking red velvet! It’s such a fabulous and vibrant cake and always a thrill to whip up due to the glamorous deep red colour. We used white chocolate in our buttercream to help keep such an angled cake stable when being stacked and carved.
To make the ombré roses we made modelling paste/gum paste buds and left them to set overnight before adding petals in blush pink and white. We added the brighter pink colour with blossom dust and then added a glimmering sheen with edible lustre dust; our favourite is Sugarflair’s Snowflake which has lots of fabulous sparkle to it!
For a fun birthday not only is a bold and lively cake the perfect centrepiece to the party, but a ‘wonky’ topsy turvy cake helps add a nice touch of whimsy. We loved creating this cake from the clean white hydrangeas to the angled cake tiers!
We created this floral / English garden party themed bird cage cake with a Ladurée inspired colour palette. With the spring season fast approaching we thought added roses and cherry blossoms to the design would be perfect. Of course, it may be too early in the year to say, but we think this is one of our favourites of 2014!
The cake itself is a lovely soft lemon madeira cake filled with silky smooth lemon buttercream and covered with a white chocolate ganache. The cake is then iced in hand coloured pale pistachio green fondant before edible details are added.
Cherry Blossoms are one of our favourite florals to re-create in sugar form. They feature such wonderful petal shapes (from pinched, notched and ruffles), soft tones of pink (which add a lovely pop of colour to paler cakes) and look elegant gathered together on a Spring cake!
We hand created ivory sugar roses, rose leaves and delicate pink cherry blossoms as well as the birdcage’s scallop trims, bars and conical-esque handle. Even though this was a relatively small wedding creating it from start to finish took a total of 12 hours including baking time… phew!
Above is a close-up photograph showing the detail on the left hand side of the birdcage cake. We quilted the cake drum, studded it with shimmering ivory sugar pearls and trimmed the board with cream grosgrain ribbon.
From start to finish we loved every single element of this cake. This cake was such a wonderful way to get us in the mood for the new season.