The Wedding Diary – Delicious!
So now it’s time to create the cake! The first decision to be made was how many tiers and with so many delicious tastes and recipes to choose from it took an age!
Finally we agreed on three. A gorgeous traditional fruit cake, soaked in brandy. A tangy lemon sponge infused with lemon and layered together with yet more lemon curd – yummy! Then a little top tier of rich Vanilla and Almond Sponge layered together with vanilla butter cream and raspberry preserve – the raspberries are fresh from the garden!
After several weekends of creating flowers and playing with sugar icing I just adored these vintage peach and apricot faded roses so much I made five!
I love the delicate ‘Sugarflair’ powders, they can create such subtle fading affects when blended with sugar paste for each petal. They are so much better than colourings.
I have also started to make the little Hydrangeas flowers to mix between the roses as little in-fills. When the cakes are all iced, stacked and decorated I’ll post a pic or two to show you the final design, just before the big day.