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

WINTER WINDS Jane says, “Sugar Flowers are still the gold standard when it comes to decorating cakes. With an abundance of beautiful modern sugar flowers, this cake demonstrates how to have a wedding cake full of flowers that are usually out of season in the winter.” Angela says, “The brief for this beautiful cake was the popular movie Narnia. I used triangles of wafer paper, Christmas decorations, lights and a snow globe to really bring the theme to life – the result was stunning.” Rachel says, “This simple fondanticed cake was decorated with delicate flowers – it’s a little nod to a slightly colder snowy day. Each tier was hiding a different wintery flavour like chocolate orange or rich spicy carrot cake. Olivia says, “This small but perfectly formed cake was decorated with lots of dried hoops, twinkling lights and finished in an ivory white chocolate ganache. The edible floral detail, a rough-edged design and gold leaf emphasis drew the eye.” MON BEL AMOUR CAKE CRAFT RACHELLE’S OLIVIA BAKES THE CAKE FAIRY LTD Jane says, “This two-tiered cake has a timeless look with sleek lines, personalised monogram stencilling, and elegant sugar flowers. Perfect for a more intimate gathering with a crisp white feel.” Rachel says, “An ornate cake stand in gold with a striking band of edible gold leaf gives this little cake a touch of winter wonder and rich elegance. It’s dressed with flowers to match the wedding décor.” Angela says, “With touches of champagne gold, this all-black cake with a hint of art-deco was a much talked about element at this wedding. If black is not your thing, this could easily be recreated using white fondant and red roses.” RACHELLE’S THE CAKE FAIRY LTD MON BEL AMOUR CAKE CRAFT CHECK OUT THE SUPPLIERS INVOLVED Rachel Hill | Rachelle’s | Olivia Roper | Olivia Bakes | Jane Woolger | The Cake Fairy Ltd | Angela Turner | Mon Bel Amour Cake Craft Olivia says, “This modern cake featured a velvet navy textured tier, wafer paper and smooth buttercream. Elegant rice paper sails and a reclaimed hoop stand completed the look. Flavours included double chocolate and lemon meringue, filled with handmade zingy lemon curd and fresh lemon Swiss meringue buttercream. OLIVIA BAKES 57 CAKES