New Designs- Part 2

Here are some more new designs from the past few weeks.

A fairytale wedding cake delivered to Grange Hotel, featuring a fairy tale castle 'and they lived happily ever after', sparkly blossoms and sugar roses.

A 2-tier hydrangea cascade wedding cake delivered to The Samling Hotel.

A dessert table with cupcake tower, malteser trees, chocolate rose cake pops and chocolate covered strawberries delivered to Storrs Hall.

A brooch and lace embellished wedding cake delivered to Grange Hotel.

A naked wedding cake with cascading sugar flowers delivered to a wedding tipi at Grubbins Point.

An ivory and white wedding cake with piping and sugar flowers delivered to Silverholme Manor, Graithwaite Estate.

An ivory and white lace wedding cake delivered to Grange Hotel.

A ruffle wedding cake with ivory roses and large pink open peony sugar flowers delivered to Leighton Hall.

A crown wedding cake delivered to Inn on the Lake.

A pink floral cascade wedding cake with custom designed lace embellished with sequins delivered to Storrs Hall.

and a 4-tier version of our popular grey ombre wedding cake design delivered to The Daffodil Hotel.

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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!

Mothers Day Cupcakes

Mothers Day Cupcakes Mothers Day Handbag Gift Boxes Mothers Day Gift Box Individual Mothers Day Cupcakes

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

Sugar Ruffles

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