Your Hampshire and Dorset Wedding - May/June 2023 (Issue 98)

HERE COMES THE SUN Jane says, “This fabulous crown stand allowed this cake to take pride of place surrounded by a meadow of flowers. It’s a wonderful way to showcase real flowers with your cake in a foodsafe way for summer.” Angela says, “This stunning four-tiered cake consists of buttercream-covered sponges with garlands of beautiful mixed florals and foliage. Getting crisp edges on buttercream cakes is not always as easy as it looks, but this cake turned out beautifully” Olivia says, “This classic design was finished in sharp-edged buttercream with elegant textured tiers, sugar paste roses and fresh ruscus. Flavours included a lemon and poppy seed sponge with fresh blueberries, filled with a handmade blueberry curd and vanilla bean Swiss meringue buttercream.” Olivia says, “This cake featured a white buttercream finish with edible pearl detailing, some gold leaf, peonies and greenery. The flavours were vanilla bean, white chocolate and raspberry sponge with Swiss meringue buttercream and a handmade raspberry jam filling.” Rachel says, “For a more intimate wedding, why not choose a cake decorated with organic edible pressed flowers for a beautiful and detailed design? This bake will suit a small budget, while giving a real wow factor.” Angela says, “This sea-themed cake was for a wedding with a cliff edge ceremony. The all-fondant bake allowed me to use moulds to create the grass and driftwood effects, and I was delighted with how it seamlessly worked together.” Jane says, “This buttercream cake expresses itself in a fun and colourful way with no other additions to show that height, colour and attention to detail are enough to make a statement on your big day.” OLIVIA BAKES MON BEL AMOUR CAKE CRAFT RACHELLE’S OLIVIA BAKES THE CAKE FAIRY LTD THE CAKE FAIRY LTD MON BEL AMOUR CAKE CRAFT CAKES 53