New Designs- Part 1

I have lots of new wedding cake designs to share from the last couple of months.

Firstly a lace and pearl piped design with ivory and purple roses created for Gemma and Matt's wedding at The Ryebeck Hotel.

A yellow wedding cake with petal ruffles, yellow roses and daisies for Kelli and Ben's wedding at Grange Hotel, Grange-over-sands.

A white wedding cake with petal ruffles and cascading hydrangea flowers for Rebecca and Robs wedding at Lakeside Hotel.

A rose cupcake tower for Katie and Stu's wedding at The Samling hotel.

A lace trimmed wedding cake with sugar flowers for Christina and Rob's wedding at The Swan Hotel.

A cupcake tower with ruffle roses and pearls, along with ruffle rose cake pops for Tara's wedding at Cragwood Country House Hotel.

A pink wedding cake with ruffle roses and sugar flowers for Nicola and Neils wedding at The Netherwood hotel.

A pleated wedding cake delivered to Lakeside hotel.

A pale grey lace wedding cake with sugar flowers for Nicola's wedding at The Laura Ashley- Belsfield Hotel.

and a silver leaf wedding cake for Sophie's wedding at Askham Hall.

Comments

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

Search This Blog