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14th March 2017 // 0 Comments

Our Cakes in Bridal Guide Magazine – January 2017!

Strawberry naked cake by Juniper Cakery

Did you spot two of our cakes in an utterly gorgeous spread for Bridal Guide magazine in the USA? We’ve been insanely busy so far this year that we’re a little bit late on the blog-wagon about this, but here it is! Not one, but two of our cakes were featured by the fabulous Bridal Guide magazine! One is perfectly pretty in pink with a carefree naked cake look adorned with fresh roses whist the other design takes on the chalkboard trend and pairs it with a romantic countryside feel!

Juniper Cakery featured in Bridal Guide magazine

Our cakes in Bridal Guide magazine!

Pretty Strawberry Milkshake naked cake by Juniper Cakery

This petite single tier naked cake is perfect for intimate weddings, fun bridal showers or an impromptu engagement party. We whipped this design up in our popular Strawberry Milkshake flavour… Madagascan vanilla cake filled and lightly smothered with Belgian white chocolate and strawberry buttercream.

Adorned with blush Strawberry Milkshake macarons, soft pink large bloom roses, white freesias, oversized shimmering edible pearls and fluffy gypsophelia this cake is dainty and romantic.

Naked cakes are getting to be one of our most requested style. They’re perfect for birthdays, big events or even just to say a huge thank you! Plus, a lot of people these days aren’t too keen on the taste or texture of fondant / sugar paste icing. For weddings or grown-up get togethers it’s easy to opt for patisserie sweets and macarons, fresh roses, gold sequin drips or meringue kisses. For more of a party feel bright candy, chopped up chocolate bars, vibrant macarons, chocolate drips and lollipops would make a statement cake!

Rustic chalkboard wedding cake with white open peonies, peach blossoms and seeded eucalyptus by Juniper Cakery

This gorgeously rustic-inspired design is easily one of our all-tie favourites! It’s a softer take on the chalkboard trend that emerged 2015-16. We took away the sudden harshness of the black tier by pairing it with soft greens, peach, white, ruffled textures, pretty sugar flowers, realistic fondant blackberries and touches of gold throughout. Adding the voluminous fondant frills along the bottom tier and matching them with the soft look of the white peonies helped give this design a more-romantic and carefree feel.

We also softened the darkness of the middle tier by playing around with sugar flower arrangements. Adding just a simple crown on top drew too much attention to the cake’s chalkboard tier and scattering sugar florals on alternating tiers looked too busy. In the end we create a crescent or ‘wreath’ out of handmade seeded eucalyptus, our signature open peonies, tiny peach blossoms, gold painted berries and glistening blackberries (which are made out of sugar).

Juniper Cakery featured in Bridal Guide magazine January 2017

If you’re on the look-out for this particular copy here’s a look at the cover image for you. You can visit their website to get a hold of a copy or follow this link to find out to view Bridal Guide on your iPad!

Juniper Cakery in Bridal Guide magazine

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17th January 2017 // 0 Comments

Our Work in Wedding Cakes Magazine Spring 2017!

Floral peony and rose wedding cake with ranunculus, bruin berries and eucalyptus by Juniper Cakery

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!

Gorgeous pink peony and rose wedding cake by Juniper Cakery

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).

Rococo inspired wedding cake with gilded dogwood flowers by Juniper Cakery

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!

Peony and wisteria wedding cake by Juniper Cakery

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.

24k gold painted wedding cake by Juniper Cakery

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.

Wedding Cakes magazine Spring 2017

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20th September 2016 // 0 Comments

Our Macarons in Love Our Wedding Magazine!

Assorted macarons by Juniper Cakery

Did you spot our fabulous macarons adorning the pages of Love Our Wedding magazine? If not then you should really head on over to their site, download a copy of their amazing FREE magazine and enter the competition! If you’re in the UK and you’re recently engaged or planning your wedding (lengthy engagements are welcome too) then winning lots of lovely things to help make your wedding happen is going to be a no brainer right?

Love Our Wedding magazing

We’re honoured to have our macarons be the main image on their blog and contents page too! We created these as favours for a fun yet glamorous wedding reception with romantic pinks as the main colour palette. They’re pretty darn popular for weddings and so easily customised to fit in with so many different themes too. We’ve whipped up deep navy blue macarons streaked with 24k gold, pink champagne ones filled with Gosset Grand Rose Brut NV infused buttercream, oversized macarons, even pink candy cane studded beauties!

Tips for perfect macarons by Juniper Cakery

Flavours in the image include… Raspberry Chambord, Strawberry Milkshake and Vanilla Confetti! Our Raspberry Chambord option is a mid-pink macaron filled with Fortnum & Mason raspberry preserve infused with Chambord liqueur and fruity raspberry buttercream, drizzled with Belgian white chocolate and sprinkled with raspberry pieces. Strawberry Milkshake features a creamy strawberry and Belgian white chocolate ganache filling with shells drizzled in more Belgian white chocolate and finished with miniature edible sugar pearls. Finally our Vanilla Confetti flavour is created using white macaron shells sandwiched with Madagascan vanilla buttercream and studded with fun rainbow confetti sprinkles!

Love Our Wedding Magazine October 2016

Remember, head over to Love Our Wedding magazine for your chance to win our macaron wedding favours as well as wedding rings, a manicure, designer veil and lots more! You can even fill out a form and enter via this blog post on their site. Good luck!

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