Your East Anglian Wedding - Page number 45 - October/November 2021 (Issue 51)

THE SWEET Showstopping wedding cakes PERFECT PETALS Fiona Murphy of Suffolk-based Moo Moo Cakes ( no t only made this beauty, she delivered and assembled it at Abbey Hall in Eye and painstakingly dressed it with beautiful organic edible petals from Maddocks Farm Organics ( The tiers included carrot and pecan with cinnamon buttercream, organic vanilla cake sandwiched with Tiptree strawberry jam and creamy vanilla layer, and a top tier of moreish spiced apple cake with homemade salted caramel and ginger filling, all smothered in a blanket of vanilla buttercream. ELEGANT TIERS “This cake stands out in my memory for the innovative and daring tier set up. It was the result of a wonderful collaboration with the florist and wedding stylist, bringing together an air of effortless elegance for a winter wedding at Chippenham Park.” — Ana Cerdeño-Tárraga, spot G one are the bad old days of being confined to a dark corner of the room; the wedding cake has emerged from the shadows and transformed from the Cinderella of the show to become one of the leading lights. Not just for the cutting ceremony, nowadays the cake is a star in its own right. We spoke to some of the region’s cake makers to get their take on what’s cooking for the year ahead and to share some of their favourite creations. Trend alert Fiona’s top pick for 2022 – edible petal cakes, of course! Photo,; Flowers,; Styling, Trend alert Ana believes 2022 will see continued love for fresh blooms and greenery on cakes, as well as dried flowers, buttercream stencilling and pastel colours. CAKES 45