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

Blush Wedding Dessert Table


 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.

Comments

  1. Anonymous20 April 2014 at 18:12

    Sublime colours! As always, love seeing your artistic creations :-)

    ReplyDelete
    Replies
    1. Charlotte21 April 2014 at 05:28

      Thanks so much Petra! I really loved the colours of this wedding :)

      Delete
  2. Nicole (Bellenza Wedding Bistro)29 April 2014 at 02:43

    So pretty!

    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