Sugar Ruffles

  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.

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-...

A spring wedding cupcake tower with purple roses, cream roses and daffodils.  Purple rose cupcakes- caramel Cream rose 'i do' cupcakes- vanilla bean   Daffodil cupcakes- lemon

I have entered the 'Women in Making' competition. Please vote for me  here .  Thank you for your support!

Spring Birthday Cake- A mint green birthday cake topped with a crown of spring flowers including daffodils, daisies, hydrangea and yellow blossoms. Vanilla bean cake layered with vanilla bean buttercream and raspberry conserve.  

Grey Dahlia Ruffle Wedding Cake  This 3-tier wedding cake was created for the wedding of Terri-Ann and Stephen. Bottom tier- vanilla bean, middle tier- red velvet and top tier- carrot cake. Terri-Ann had fallen in love with the Dahlia and Ruffles wedding cake I created for Wedding Cakes & Sugar Flowers Magazine (see below) and asked me to create this cake for her wedding with grey dahlia flowers to match her wedding theme. I love the combination of grey flowers with the feminine ruffles!  Each guest at the wedding was also treated to a white chocolate cake pop with a grey flower, individually wrapped and tied with cadbury purple ribbon to match the decor.  Name tags were added to the cake pops so that they could be used as place settings for each guest. Some lovely feedback from Terri-Ann  " Our beautiful cake  was truly stunning and very tasty"

I created this dove grey wedding cake for an exclusive project in the latest issue of Wedding Cakes & Sugar Flowers Magazine. The cake features delicate petal ruffles, a large sugar rose, brunia berries, dusty miller and hydrangea flowers. I also created the wall of paper flowers seen in the photos. This would make such a stunning backdrop for any wedding cake table! The magazine features a full step by step guide for how to make the cake and is available here  in print and now in digital too! The cake has also been featured on  The Cake Blog , where you can find out a little more about my inspiration behind the design. Photography by Sarah Kay Hospitality Photography