My spare time of late has bee consumed by the planning and design of my first ever tiered wedding cake. Many evenings were spent researching the best ways to construct and support the tiers. Then followed much consultation with the bride to make sure we were heading towards the perfect design.
Inspired by Peggy Porschen’s ‘Simply White’ cake, we opted for individually made flowers and leaves on piped ‘vines’. The piped dots on the ribbons were requested, along with ivory rather than white fondant.
The wedding florist (www.mousehousefloraldesign.co.uk) created a topper to sit on the top tier which was a 4″ fruit cake. The bouquet contained white roses and thistles to compliment theme of the wedding. The finished cake appeared to float above the classic glass cake stand to elevate the cake further, with no cake board visible. Though this make manoeuvring the cake treacherous, I’m really pleased with the finished effect.
The groom’s reaction on seeing the cake (“That’s my cake!” made my day, I just can’t wait to hear from the bride to see what she thought!