I was overjoyed when my brother and his girlfriend announced their engagement, not only because I think they are absolutely perfect for each other but also because it was the perfect motivator for me to finally do a cake decorating course! As luck would have it the course got cancelled but this was easily overcome – I learnt everything I know about cake decorating from a handful of library books and a whole heap of googling. I have had so much fun making this cake and it turned out pretty fantastic if I do say so myself!
The plan: A three-tier wedding cake – 12, 10 and 8 inch cakes, enough to serve up to 100 coffee sized portions. The bottom two tiers were chocolate mudcake, filled with milk chocolate ganache. The top-tier was a lemon cake filled with lemon buttercream. All tiers were to be covered in ivory fondant, the middle tier to be quilted, and all decorated with navy blue ribbon. The cake was to be topped with wire hearts and fresh flowers. Continue reading
Inspired by pictures she’d seen in various bridal magazines my new sister-in-law decided to go for simple, rustic style, flower arrangements on the tables at her reception venue. We searched homeware, junk store and craft shops for interesting jars and bottles. We ended up purchasing 3 small bottles/vases for each table along with a small glass tealight holder. The Bride to be also sourced some fantastic mini chalk boards on sticks for the table numbers. On the morning of the wedding we collected 2 small bunches of pink roses, and one bunch each of pink sweet peas, white ranunculus and white freesias. We then split the bunches up and distributed them between the vases. It was such a quick and easy job, we were done in about 20 minutes! The result was absolutely stunning, the fresh pink and white flowers really brightened up the room and were gorgeous to look at. Even better the vases were perfect on the round tables, not obscuring anyones view or getting in the way when talking to other guests on the table.