12 months on......

Double barrel base- and single top tier. Decorated with wired golden pearls, Olive ribbon and Fresh cream roses and Green orchids.

How time flies!!
This week has had me reflecting upon how fast time really does pass! This week I had two cakes- which I originally made 12 months ago- so I was a little spooked when I realised that both cakes were made at the same time last year.


The pearls were even wound through the fresh flowers too!

The first cake is one I have dubbed- Golden Pearl- Originally made on the 31st March 2007- for a wonderful couple (Lauren and Shane)- who held their wedding at Sirromet. Then yesterday I had the chance to create this cake once again- only for a couple who I never actually got to meet (as they live interstate) for a venue I had never been to. This reception was held at the Holiday Inn at Roma Street. The Function Coordinator there (Michelle) was so lovely! I Hope everyone had a great night- and the cake was everything they had hoped and more!


Over 80 roses filled this cake!

The next cake was also one I had made last March- this design was a three tier cake- with white chocolate chards overlapping around the sides, and over 80 Fresh roses to fill the channels and the top tier. When I made this design last- It was for a weeding held at Siggi's Restaurant- and yesterday- this was for an Engagement held at a Private Home in Brookfield!
The scent if the flowers coupled with the white chocolate is divine!
Congratulations Lauren and Joshua!

Marbled chocolate icing- Unique waves of chocolate through white fondant

Last but certainly not least- is this two tier design. Being unconventional in wedding cake design sometimes really pays off! This simplistic two tier cake, covered in a Marbled chocolate icing, and banded with chocolate satin ribbon had a class and style all of its own. I would have to say I am relatively good at visualising what something is going to look like- but I was pleasantly surprised at how great this design actually looked! The room for this wedding was an Autumn theme, with lots of dodder vine and chocolate tines- so the cake fitted perfectly!