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!
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!
Yay! It was Krystle’s 31st birthday 25 March and she got a cake! We seriously hardly ever get any form of cake to ourselves, which sounds crazy given what we do for a living right? For the past two years, however, we have been so busy that we’ve not had the time to create a birthday cake for Krystle’s big day. This year, however, we managed it. Isn’t it a beauty too? Read on to find out more about our cute little bee studded creation!
Navy and blush peony cake with gilded bees!
This cake didn’t take long to design. A few inspirations behind it included Ralph Lauren‘s classic navy, white and gold colour palette and Alex Monroe‘s stunning nature inspired jewellery. Both of which we happen to own a lot of (uh oh). Krystle has always had an obsession with bees so that was a definite starting point too. Plus, we’ve discussed on and off creating a design that was covered with golden painted bees and bugs disappearing underneath heavy florals. In the end all of the elements for the cake, cupcakes and cookies fell together.
The matching cupcakes were super cute! They’re all Madagascan vanilla cake filled with Sicilian lemon curd and lemon oil infused buttercream. Each one was flat iced with blush or navy blue fondant / sugar paste before the details were added on top! We crafted ‘mini’ pale pink peonies with fluffy stamens and golden pistol centres to attach onto the blue iced cupcakes. The blush covered ones featured lots of small gilded bees!
Note: For adding wire florals into cake Safety Seal is amazing. It coats and seals all inedible items with a food safe wax. Yay! No picks in sight!
The hand-crafted sugar florals on the cake include… pink open peonies, white gardenias, fondant blackberries, blueberries, eucalyptus sprigs, emerald green peony leaves and pale grey berries!
Last but not least, the flavour inside was… Peanut butter Twix! Yup. Our chocolate cake filled with salted caramel sauce, chopped Twix bar pieces and a marbled peanut butter and Belgian milk chocolate buttercream then smothered with a Belgian dark chocolate ganache before being iced.