A beautiful wedding cake, a beautiful bride and a beautiful location.
Congratulations to Jennifer and James who married this weekend at Prestwold Hall, Leicestershire. Finally bringing together my sugar flowers to adorn the cake which matched their theme of orchids and peonies with flavours of Madagascan vanilla, fresh cherry with almond and fianlly lemon with elderflower. Filled with Swiss meringue buttercream and coated with rich Belgian chocolate gananche and covered with the best fondant; Swiss made Massa Ticino. Best wishes to them both!
I recently spent a couple of days making just five sugar orchids, which consisted of 30 different components. Made from gum paste, each petal and centre is handmade and wired then left to dry overnight. Once dry they are dusted with colour to give depth and a sense of authenticity to the flower. Each wire is wrapped with floral tape then the five petals and a centre are wrapped together to form the orchid. Finally, they are steamed to set the dusted colour and to give a lovely sheen to the flower. I can’t wait to see them on the cake along with the red peonies made previously.
A couple of handmade bright red sugar peonies for a forthcoming wedding cake. To be paired with five handmade sugar orchids – I can’t wait to see the finished cake!
Contact me via my Buckinghams Hub profile page if you’d like to know more about my cakes, available dates and prices or call me on 07854 814059.