Skip to main content
Craftsy Unlimited FREE 7 day trial at Craftsy.com

Dove Grey Wedding Cake

I created this dove grey wedding cake for an exclusive project in the latest issue of Wedding Cakes & Sugar Flowers Magazine. The cake features delicate petal ruffles, a large sugar rose, brunia berries, dusty miller and hydrangea flowers. I also created the wall of paper flowers seen in the photos. This would make such a stunning backdrop for any wedding cake table!

The magazine features a full step by step guide for how to make the cake and is available here in print and now in digital too!

 The cake has also been featured on The Cake Blog, where you can find out a little more about my inspiration behind the design.

Photography by Sarah Kay Hospitality Photography

Comments

  1. Anonymous24 March 2014 at 15:41

    My goodness, what a beautiful cake - the colours are superb and the attention to detail is amazing.

    ReplyDelete

Post a Comment

Popular posts from this blog

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! 
Post a Comment
Read more

Mothers Day Cupcakes

Mothers Day Cupcakes Mothers Day Handbag Gift Boxes Mothers Day Gift Box Individual Mothers Day Cupcakes
8 comments
Read more

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. Bake in the centre of th
16 comments
Read more