Kate’s daughter got married back in the summer. Here is the cake that Kate chose for them. With a vanilla sponge base and a chocolate fudge cake top layer, it is decorated with very pale pink-tinged roses and blue oxypetalum flowers and topped with a (vague!) representation of the family.
This week, I met with the lovely Az in the tea rooms close to her wedding venue in Beaulieu to discuss the details of her wedding cake over a cuppa.
The happy bride-to-be
The wedding is in July and the groom is a gardener so they have a strong theme of living plants and flowers for their day. Az is going to carry an informal bouquet of pastel lilac, cream and white flowers and green foliage which she would like reflected in her cake.
She has chosen a stacked three tiered cake in chocolate, lemon and traditional fruit cake on the top (specially for her mum), which will be iced in ivory and scattered with blossoms to match the flowers in her bouquet.
Az particularly wanted two birds on the top and after an on the spot internet search we found our inspiration. I will make a simple sugar tree with two little birds in the branches and the bride and groom’s initials scratched on the trunk.
A sketch of the final cake design
Really looking forward to getting started.I’ll post pictures of the final product in July…
Four-tier wedding cake: tier 1 & 4 rich fruit cake, tier 2 & 3 moist ginger cake. Decorated in cream sugar paste with piped bunting motif and hand-crafted sugar flowers (white freesias, purple anemones, and pink rosebuds).
This cake was designed to reflect the garden party theme of this wedding, which was held in a National Trust garden in Scotland in August 2014.
The bride and bridesmaid carried bouquets of assorted garden flowers and the marquee was festooned with handmade bunting in shades of purple and green.
Square, single tier, rich fruit wedding cake with intricate piped golden dragon and phoenix.
This cake was commissioned by the mother of the groom. She wanted a fusion of traditional English wedding cake with Chinese symbolism in recognition of the bride’s Chinese heritage.
Rich fruit cake decorated with a spray of sugar roses and lisianthus and piped with names of bride and groom.
At this simple wedding, the bride wore a duck-egg blue dress and carried a bouquet of cream roses and lisianthus, and this was incorporated into the design of this cake.
Four-tier wedding cake with pillars: two tiers of rich fruit cake, 2 tiers of vanilla sponge. Simple contemporary design featuring sugar decorations of trailing ivy and peach roses.
Cake designed by the bride for autumn wedding in London.