Recent Wedding Cakes

Here are some of our recent wedding cakes.

This wedding cake was delivered to Ambleside Parish Centre for the wedding of John and Emma. The design incorporated lots of elements from Emma’s wedding dress and including the bows and the satin-effect flowers with pearl centres. I received some lovely feedback from John and Emma after the wedding

"I just wanted to thank you for the amazing cake! It was absolutely beautiful and it definitely featured well at our wedding - we were touched by the detail and effort you went to for us." John and Emma

A 3-tier wedding cake delivered to Linthwaite House Hotel featuring a piped pearl design and pale dusky pink sugar roses.

A Purple ombre wedding cake delivered to The Swan Hotel, Newby Bridge for the wedding of Lucy and Michael. I received a lovely message from Lucy after the wedding "It really was gorgeous! Everyone loved it! Thank you so much x" Lucy.

A Rustic wedding cake delivered to The Wild Boar for the wedding of Nicola and John. Carrot cake with orange buttercream, vanilla bean cake with summer berries buttercream & lemon cake filled with with lemon curd and lemon buttercream. Decorated with fresh fruit and beautiful flowers from Made in Flowers. Congratulations to the happy couple!

A 2-tier lace wedding cake with bows and sparkle delivered to Storrs Hall.

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Mothers Day Cupcakes

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Nude pink wedding cake

A nude pink wedding cake featuring cake lace, petal ruffles and sugar flowers. I made the sugar flowers to tie in with the brides bouquet with quicksand roses, blush lisianthus and greenery including eucalyptus. Here is the cake all set up at The Grange Hotel, Grange over sands. I received such a lovely email from the happy couple with some very kind words!

Jubilee Baking

Viennese Whirls Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious! Viennese Whirls (Adapted from a recipe by The Hairy Bikers ) Ingredients 250g soft butter 50g icing sugar 250g flour 50g cornflour ½ tsp vanilla bean paste Filling 100g butter 100g icing sugar plus ½ tsp for dusting ½ tsp vanilla bean paste 75g seedless raspberry or strawberry jam Method Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. T ake a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the greaseproof paper using the circles as a guide...

Sugar Ruffles

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