This 3-tier wedding cake with lace and cascading roses and hydrangea flowers was created for the wedding of Jennifer and Matthew at the beautiful Grange hotel, Grange-over-Sands this Easter weekend. As well as the wedding cake we created a dessert table including cake pops, mini cupcakes and white chocolate roses. All the desserts were served to the wedding guests in the evening along with the wedding cake. Mini cupcakes topped with hydrangea flowers in three delicious flavours- caramel, vanilla bean and summer berries. The white chocolate rose cake pops were displayed in pretty mini milk bottles wrapped in lace. Congratulations Jennifer and Matthew! Here is a photo of the happy couple cutting their wedding cake.
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Showing posts from April, 2014
The first of last weeks wedding cakes incorporated art deco details with beautiful white roses and a touch of tartan on the cake board as a nod to the grooms Scottish heritage. The Flavours were Bottom tier- rich fruit cake, middle tier-carrot cake, top-tier vanilla bean. The wedding cake was delivered to the beautiful Low Wood Bay hotel in Windermere for the wedding of Jennifer and Barry. Congratulations to you both! This 4-tier wedding cake was created for another wedding at Low Wood Bay. The bride and groom chose an elegant piped design with purple ribbon and a lace overlay. The flavours were, bottom tier-carrot cake, 3rd tier- caramel, 2nd tier chocolate, top tier vanilla. Congratulations Sam and Rich! This 3-tier wedding cake with cascading hydrangea flowers was created for lovely bride Joanne, who got married at the beautiful Langdale Chase Hotel, Winderemere. The flavours were, bottom tier- vanilla bean, middle tier-chocolate, top tier- lemon. I rece
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