The bride selected a combination of mini-cakes and cupcakes, topped with a traditional top tier, which was displayed on a seven tier acrylic display stand. The colour palette for the event featured ivory and fuchsia pink accented with plenty of sparkle. The couple wanted to include the sparkly brooches that featured on the place settings at the marquee venue, and requested that each of the individual cakes be decorated with handmade icing roses, small flowers and bows. The bride wanted to add sparkle and as such each cupcake was decorated to add a special twinkle which would be especially effective when viewed in the feature lighting of the evening celebrations. The cupcakes and mini cakes were a selection of Victoria sponge with vanilla butter cream and raspberry conserve filling and lusciously zingy lemon sponge with a lemoncello butter cream filling. The top tier, a traditional fruit cake coupled with the mini -cakes and cupcakes was the perfect option to embrace the traditional cake cutting ceremony whilst offering the more modern, fun sharing element synonymous with cupcakes.
Saturday, 7 May 2011
This three tier design incorporated blue satin ribbon and delicate hand piped dots to each tier. The top tier was adorned with a delicate posy including handmade icing roses and delphinium to co-ordinate with the bridal bouquet and floral displays at the venue itself. The cake included tiers of traditional fruit cake, dark Belgian chocolate cake filled with decadent chocolate ganache and a light Victoria sponge filled with vanilla buttercream and raspberry conserve.
The design for this single tier wedding cake was inspired by both the wedding invitations and the bridal bouquet. The bride wanted a delicate, dainty theme that reflected her taste for understated elegance. The hand piped embroidery detail to the circumference of the cake incorporated the pattern from the wedding stationery, entwined hearts and was accented with tiny handmade icing butterflies. The floral posy included handmade ivory roses, pale pink freesias and ivory lisianthas which perfectly complemented the beautiful setting of the Rectory in Crickhowell. The cake itself was a rich traditional fruit cake covered with ivory fondant.