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!
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).
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!
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.
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.
We’re (almost) famous! We’ve ooh-ed and ahh-ed at the wonderful designs that featured in the amazing Wedding Cakes magazine for some time. Now not only have we’ve found our own work adorning their glossy pages, but we’re lucky enough to have been interviewed and featured in their ‘Meet the Designer’ spread! On our blog, in consultations and even on social media we’ve briefly mentioned our backgrounds, but if you’re super nosey about how we started then this interview may hopefully be a good read! In the beginning both our future careers involved dusty lecture halls and endless thesis proposals before we found ourselves almost permanently covered in icing sugar a few years later. Yep, Juniper Cakery was born out of a nervous tick we both developed whilst trying to find the perfect Masters degrees.
Over a year later and we STILL love this peony ruffle wedding cake. It was inspired by a couple’s (excellent) choice of gold sequin table runners and floral centrepieces. After going through graphic designers and brand consultants we just didn’t gel with we ended up re-designing and re-branding our business by ourselves with this glamorous cake as our main source of inspiration. The gold sequins = celebration and (of course) champagne bubbles… obviously the perfect accompaniments for cake. Our new branding colours then centred around pink, white and gold.
One of the best things about this cake is the movement. After sketching it and then staring at the end cake for some time we realised that it looked like ruffled gown bedecked with nature – a bit like a Pre-Raphaelite muse really. Fondant ruffles are one of our favourite design elements to include on any cake and we receive a lot of compliments and even class requests for it. We learned how to do ours the Maggie Austin way at first, but her top secret trick terrified us so we developed our own method to get the best super textured look.
This two tiered beauty was one cherry explosion! The smell was insanely tempting as it was a chocolate cake filled with Morello cherry preserve, smoothed with Kirsch infused buttercream and then adorned with fresh roses, juicy cherries and cherry flavoured macarons (Cherry Ripple and Sour Cherry).
We turned a simple and petite design into a mini show-stopper with a floral crown of gardenias, sweet peas, 24k gold bees, tulips and ‘Juliet’ roses wrapped around the base of royal icing pearl studded cake. We loved adding in those gold painted berries, bees and also the swirls of sweet pea tendrils!
This naked cake was made super glam with 24k gold dusted peanut butter macarons, gold silk eucalyptus leaves, pink macarons and large blooming bubblegum pink roses.
What a way for us to kick start 2016! Not just one, but two of our most popular cakes from 2015 just so happened to be featured in the pages of the exquisite Wedding Cakes magazine by Squires Kitchen. It’s such an honour as this publication obvious has some damn high standards… plus it’s one of our favourites! You can pick up a copy at most magazine aisles (in the UK), grab an online digital copy via the Apple store, or even order it direct from the publisher.
Our work in Wedding Cakes magazine!
Our Black/Pink Forest Gateau Naked Cake graced the side of the introduction (or editor’s letter) as well as a full page at the beginning of the ‘naked cake’ section. This pretty wedding cake was like a cherry explosion! It’s a chocolate cake filled and smoothed with a vibrant pink Kirsch infused buttercream and adorned with Picota cherries, cherry flavoured macarons (Cherry Ripple and Sour Cherry), lovely pink roses and plumes of rosemary sprigs!
Whilst our Peony Ruffle Wedding Cake with Gold Sequins can be found nestled in amongst other beauties in the ‘luxe’ section of Wedding Cakes magazine! Oh la la! This creation featured the still popular hand painted gold sequin effect along the two top tiers with a toppled look on the third. A burst of pink was added along the bottom tier with textured fondant ruffles. The design was then finished with our signature handmade open sugar peony flowers!
NOTE:To anyone who has found us via Wedding Cakes magazine please note that the issue lists us as being located in the Greater London area which unfortunately is a misprint. We are in fact located in Hull and Yorkshire. We’ve had quite a number of enquires by phone, email and social media from people in the London/Reading/Essex area which we’ve had to sadly turn away.