Here’s a pretty peach, white and gold single tier that we created. This cake is actually from 2015… but we’ve found ourselves so busy that we haven’t had the change to work on a blog post for it until now! It’s wonderfully Summer-y and if you look close enough you’ll spot little 24k gold painted bees amongst the flowers and berries!
This sweet and petite design actually inspired this gorgeous peony wedding cake we created in July for Jenny and Harry. It’s one of those small cakes that can easily be re-designed into something grander.
The floral crown that sits underneath the cake was built around a shallow polystyrene separator so flowers could both burst outwards and sit slightly under. We created lots of sugar florals with a soft yellow, peach, white, green, gold and pink colour palette that sit elegantly around the pearl studded cake. The blooms and blossoms include… a David Autin-type rose, tulips, sweet peas, gardenias, sweet pea tendrils, berries, rose leaves and gardenia buds.
With so many gorgeous sugar flowers decorating the base of the cake it made sense to keep the rest of the design simple. After icing it in white Satin Ice fondant we decided to add little pearls gradually spacing out down the tier. We whipped up some royal icing and with a PME Supatube No. 2 piping tip we spent what seemed like a lifetime piping each pearl individually around the cake. It’s l-o-n-g work and our hands cramped multiple times, but the end result sure was worth it.
Though this cake hasn’t been blogged about until now we managed to put it up on our social media, received several enquires for it and created a bespoke version of it for a lovely wedding! Plus, it was one of the cakes featured alongside our interview in Wedding Cakes magazine (which you can get a copy of here).
Yay! We love all kinds of cakes, but we sure do love single tier cakes; especially when given the chance to make them stand out a bit more than normal. Single tier cakes can look a little underwhelming due to the size, but there’s always a way to up the glam and bespoke factor to them. We like to play with colour as well as texture and decorative features like our handmade sugar flowers. This pretty damask stencilled design was given a fresh and bright colour scheme plus a touch of luxury with a glimmering lustre effect.
For this petite beauty our brief was for something pretty with flowers (especially tulips). One tier cakes can be a little daunting because generally there’s not too much space to work with. We began with sketches of a bundle of sugar flowers incorporating bright yellow tulips, clean white freesias and hydrangeas and then a focal open peony. Designs for the sides of the cake included piped pearls, brush embroidery lace, and even Georgian architectural moulding around the base before we settled on lustreing the iced surface and applying a matt royal icing damask print.
Underneath all of that lovely edible decor of this damask cake is a soft and delicious classic Victoria sponge cake with creamy Madagascan vanilla bean infused buttercream and our homemade strawberry preserve packed with fresh British strawberries.
The open peony is pretty much our signature flower. It’s huge (usually around 5-6 inches in diameter), eye-catching and we absolutely love the rounded and cupped shape it creates once we’ve taped and dried them. If anyone is looking for a floral cake that they need to add a bit of drama to we almost instantly suggest this flower.
Surrounding the bright pink open peony are large golden yellow tulips with lightly ruffled edges, white hydrangea blossoms with pale green dusted centres, textured peony leaves and wonderfully carefree freesia blooms!
Here’s a gorgeous wedding cake we created for the lovely Jen and Harry’s big day at Wrea Head Hall just outside of Scarborough! We pretty much have been counting down the days until we got to make this beauty that was inspired by this floral crown cake we made. It had so many things we absolutely love… lots of sugar flowers, subtle texture (those hand-piped pearls) and one amazing colour palette too (soft dusky pastels with shimmering silver and clean white)! Plus it really reminds us of the beautiful floral embellishments that run through the current Ralph & Russo collection.
Pearl Studded Peony and Rose Wedding Cake!
The base of the cake was surrounded with a crown of sugar flowers (all of which we create ourselves) including our signature open peonies, silver brunia berries, rounded eucalyptus leaves, large bloom white roses, cupped ranunculus flowers and silver dusted fern leaves! Adding florals around the base of a cake helps give an illusion of weightlessness which we love as cake (especially wedding tiers) is always heavy. Our studio space sure looked like a florist had gone crazy once every flower was done and ready to put in place.
For the inquisitive readers out there here’s a quick guide to how we ‘built’ the cake / floral crown. Building the floral ‘separator’ involved stacking the tiers on top of a sturdy polystyrene cake dummy that sits at around 2 inches high and up to 2 inches smaller in circumference than the bottom tier of cake. Once everything is secured in place with dowel rods etc it’s time for the magic to begin! For this design the larger flowers were nestled in at intervals in a repeat ‘pattern’ before lots of the lovely fillers (berries, buds, leaves, smaller blooms) are then added. It’s illegal and just plain unsafe to insert florist wires and florist tape into a cake (due to possible nickel content of the wire and also the latex in floristry tape that some people can find themselves allergic to) so everything needs to be pushed carefully into the cake dummy / separator using decorator’s pliers.
The pretty florals and foliage on this cake also isn’t just there to look nice! The large bloom white roses represent the bride’s Yorkshire roots whilst the delicate silver dusted fern leaves peeking from underneath (and behind) the florals is the national symbol of New Zealand where the groom hails from. We love when cakes involve personal touches such as these as every wedding cake should be utterly unique for and to every couple! Plus, being nerds, we always love to try out new floral arrangements and ideas.
We also started counting every single bud, berry, pistil, leaf and petal (both wired and non-wired) out of curiosity (and did we mention that we’re nerds right?). We, unfortunately, lost count at around the 550 mark, but we estimate the final count to be at around the 620 mark. There were lots of wired elements in the floral work of this cake too which is great when it comes to re-arranging elements. Sometimes you need certain petals to fan outwards or even cup the stamens or pistils more. Also, when it comes to wiring flowers you always end up with a sort of ‘fluffiness’ to the look of them.
Underneath those crisp white fondant iced tiers are… a Madagascan Vanilla flavour filled with our whipped and super silky Madagascan vanilla bean infused buttercream, Sicilian Lemon with our lemon curd and Sicilian lemon oil flavoured buttercream, and our ever popular Raspberry Chambord flavour with fruity Chambord liqueur infused preserve and pink raspberry buttercream!
The entire cake was then finished with lots and lots of hand-piped royal icing pearls that then scattered more sparsely towards the bottom of the cake. Once these were dry they were then painted individually with pearlescent edible paint that we mix up to add a little shimmer. We’re huge fans of texture being added to designs from piped pearls to fondant frills so this was a great way to make the white tiers stand out a little more.
We know we say this about every cake we finish, but this one was particularly hard to see go. Once we’d finished the entire design we admit that we had to keep peeking in at it sat there in it’s box ready to leave us. It was just too pretty! Off it went to the beautiful Wrea Head Hall for one rather glamorous wedding! Congratulations Jen and Harry!