|
Cake Design - Weddings
For your special day you have only one chance to display the cake
that is going to say it all.
Your ideas, colour schemes, flowers and shape will be interpreted
by an artist with flair, imagination and an international reputation
for excellence both with traditional and modern contempory designs.
Your cake can be any shape, made with any ingredients: traditional
fruit, modern American, French style croquembouche, gluten free,
wheat free or dairy free.
|

3 tier hexagonal cake - This 3 tier hexagonal rich fruit
cake took 16 hrs to bake. It was left to mature for 3 months to
ensure maximum flavour.
The cake was put on an offset stand in order to focus on the three
sprays of sugar flowers. These sprays took 50 hours to make and
the colour scheme complimented the “gold” theme of the day.
|
|

2 tier hexagonal cake - A traditional tiered cake with
bridge and extension work on the sides. This is extremely difficult
work and can take up to 35 hrs. The bridge is built up with layers
of piped royal icing , each layer has to set and dry before the
next layer can be over piped. Then the extension is piped down onto
the bridge.
Steady hands, good eyesight and the correct consistency of royal
icing is very important. The top decoration represents a crown and
was piped in six sections. The daisies were made and wired together
into a chain and placed on the surface of the cakes.
|
|
Over the years designs have changed. Some brides are choosing a
more contemporary American style. These may look deceptively simple
to do but a well designed cake takes a lot of thought. A high level
of skill is required to obtain a flawless covering.
The decoration can be fresh flowers, silk flowers or exquisite
sugar flowers which can be made to mirror your fresh flowers. Click
here to see Diana’s Floral work.
The designs you see here are the result of careful planning and
several meetings with the client.
|