Richard and Sarah

The Bride had her heart set on a very flowery cake from a Martha Stewart Weddings magazine cover to go with their spring themed wedding. We recreated the feel of the design here with a garden of climbing vines, gumpaste daisies, and gumpaste leaves. The cake was traditional vanilla scented butter cake, filled with tart lemon curd, and billowy lemon buttercream. The tiers are enrobed in white-as-white rolled fondant.

Gary and Michelle

Gary and Michelle celebrated their nuptials with a reception at The King Edward Hotel - an elegant venue - and needed an elegant cake to match. This fondant covered cake is adorned with climbing plum blossom branches tied in perfectly. The bride and groom couldn't agree on their favorite flavour and so opted to each pick one. The groom chose a dark chocolate cake with filling of chocolate ganache, strawberries, and buttercream. The bride chose a lemon cake with wild blueberry filling and buttercream. The cakes were stacked and enrobed in an ivory rolled fondant.