Sunday, 21 October 2007

Chocolate, Silver and Gold

This week was once aging flat out- due to wedding season. With a record number of cakes for Friday weddings this week- I was on the ball to get these gorgeous designs done.

The first cake was for a close friend of my Sister in laws- were referred to me, wanting a simple and elegant design. With "Bling" all the rage- I suggested this simple design, with the silver diamonte buckles to add a touch of elegance. Finished in white plastic icing, with piped icing pearls around the base of each tier- a single flat bow is wrapped around the center of each tier and finished with a circular diamonte buckle. Lilies were the bouquet flowers, and topped the cake too. With a flavour list of more than 20 to choose from- this couple chose a different flavour for each tier- Traditional Dark Mud, White Frangellico Mud, and a peppermint mud for the top.

The next design was chosen by a couple- who were lucky enough to have their wedding covered by a bridal magazine. This three tier cake is iced in Rolled Chocolate fondant- with their names piped onto the center tier in gold. Wired gold hearts exploded from the top, with Fresh purple Singapore Orchids around the base, and amongst the hearts at the top.

With Cupcake trees all the fashion, This pretty design was influenced by the colours of the invitations. Pale Green and Chocolate. Vanilla Cupcakes with Pale Green Butter cream, and the wickedly delicious Dark chocolate hazelnut and orange cupcakes with a Grand Mariner Ganache. YUM!!! So whether the guests wanted a light dessert, or an indulgent chocolate decadence- their taste buds were catered for.

I am looking forward to another week of cakes ahead- it will be a mini bonanza- stay tuned....

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