Vibrant wedding cake
A quick blog post to showcase N & D’s lovely vibrant wedding cake!
I’m in the midst of 2018 peak wedding season so, whilst I don’t have time for lots of chat, I did want to share the many images I took of N & D’s wedding cake, delivered today to The Pavilions of Harrogate.
The design process
Having viewed my Portfolio prior to getting in touch with me, the couple were drawn to the bold sugar flowers on a wedding cake I created last spring and also those on my ‘Olive‘ design. We then took inspiration from ther wedding skirt. The couple wanted a nice combination of clean and contemporary mixed with traditional. So, rather than a heavily piped cake I simply extracted some of the patterns. Firstly, this pattern for the second tier…
and for the bottom tier, the flower on the hemline as it nicely complements the sugar gerbera…
Then polka dots to match the bodice for the top tier…
Finally, we looked to the choice of fresh flowers – Miss Piggy roses, hot pink ranunculus and vibrant red gerberas.
N wanted the same soft pink icing she had seen in my ‘Evelyn‘ design along with a pop of bright green foliage. Here’s my cake sketch…
Creating
I always create the sugar flowers in good time for the wedding day. Some quick work-in-progress phone snaps…
Here’s a better image of the hot pink ranunculi…
Vibrant wedding cake
And here’s the cake! (Photographed at home prior to delivery. I can only manage to lift three assembled tiers when delivering, so the top tier is just balancing!)
And one last shot at home! I couldn’t resist using some ‘Ali Baba’ roses (freshly picked from my garden) as a prop. Their colour complements the Miss Piggy roses so well and their scent (which I’ve almost completely sniffed out of them) is divine! 
Finally, here’s the cake, all assembled, in situ at The Pavilions of Harrogate…
The flavours
From my menu of 16 flavours (the cakes, ganaches, pralines, salted caramel, fruit curds, fruit purées, masala chai, sugar syrups and buttercreams all hand made from scratch), the couple chose a different flavour of cake for each tier, namely…
- Champagne & Strawberry: Marc de Champagne-infused Madagascan Vanilla sponge, layered with Marc de Champagne buttercream and strawberry & Marc de Champagne conserve, coated in couverture Belgian white chocolate ganache.
- Caramel & Praline: Caramel sponge infused with caramel sugar syrup, layered with almond praline buttercream and salted caramel sauce, coated in couverture Belgian white chocolate ganache.
- Almond & Cherry: Almond sponge infused with French bitter almond sugar syrup, layered with almond praline buttercream and black cherry conserve, coated in couverture Belgian white chocolate ganache.
- Coconut & Lime: Coconut sponge infused with coconut rum sugar syrup, layered with zesty lime and coconut rum buttercream and lime curd, coated in lime couverture Belgian white chocolate ganache.
Yum!!
Check out the lovely feedback I received from the couple!
Bespoke wedding cake design
If you’d like me to create your bespoke wedding cake please feel free to get in touch!
With love, Amanda x
