I had the great pleasure of making Beth and Robin's cake for their wedding on Saturday. The reception took place at the lovely St Pierre Hotel near Chepstow. When I first met with Beth and Robin they knew that they wanted something elegant and sophisticated which would be a centre-piece for their reception and so I sketched out a few designs for them. They immediately selected this four tier design with chandelier piped royal icing and bows with diamante brooches at their centre on alternate tiers. The bridesmaids wore champagne coloured dresses and the bows on the chair-covers were in the same shade. Whilst we wanted to keep the cake to a white colour palate we used champagne white ribbon and matched the piped work to the ribbon colour to give extra definition. The cake itself was comprised of four different flavoured cakes: hot toddy fruit cake; Belgian chocolate cake with white chocolate buttercream; Madagascan vanilla cake filled with vanilla buttercream and fresh zingy lemon curd; and Madagascan vanilla cake filled with raspberry compote and white chocolate buttercream.
Thank you so much to Beth and Robin for being so lovely to work with and for taking the time to send a thank you message before heading for their honeymoon!
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