Low Wood Bay Wedding Cakes

A look at some of our recent wedding cakes delivered to Low Wood Bay, Windermere.

When you book you wedding package at Low Wood Bay, you will receive one of our wedding cakes included as part of your package. All our wedding cakes are bespoke and designed to reflect your personal wedding style.

A 3-tier wedding cake with sugar roses and picasso calla lilies between the tiers.

A 2-tier wedding cake with piped swiss dots, topped with red sugar roses.

A 2-tier wedding cake with draping piped pearls and purple sugar roses.

A 3-tier wedding cake with petal ruffles, a sage green tier, hessian ribbon, ranunculus and hydrangea sugar flowers.

A 3-tier wedding cake with a pale coral middle tier and Miss Piggy sugar roses.

A 4-tier wedding cake with cascading sugar calla lilies.

A 2-tier wedding cake with lace and cascading sugar roses.

A 3-tier wedding cake with petal ruffles and cascading sugar roses.

A 3-tier wedding cake with pink/peach ombre ruffles and cascading sugar flowers.

A 3-tier wedding cake with scallops and pearl details, with large peony sugar flowers.

A 3-tier wedding cake with petal ruffles and hydrangea flowers.

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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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