21 May 2010

Kelly and Rick's Elegant Champagne Bubble Cake

Kelly and Rick were married today at the Coed-y-Mwstwr hotel near Bridgend. Kelly comes from New Zealand and I think her family have brought the sunshine with them to Wales! Blazing sunshine lit up the lovely bluebell strewn drive this morning as I drove up to the hotel. Kelly and Rick decided upon a simple and elegant four tier wedding cake: two of the tiers were moist carrot cake filled with cinnamon cream cheese frosting and two of the tiers were Belgian chocolate brownie cake filled with white and milk chocolate ganache. Scrumptious!

We decided to keep the design of the cake to a very classic style with white royal icing piped beadwork mimicking champagne bubbles on white sugarpaste, accented with navy bows in a ribbon to match the colour of the bridesmaid's gowns. We topped the cake with an elegant sugar looped cluster bow.

It was an absolute pleasure working with Kelly and Rick to design their cake! Wishing them a truly wonderful day and many best wishes for the future!

1 comment:

  1. Dear Hannah

    Thank you for designing and making the most beautiful and delicious wedding cake, it looked absolutely amazing and suited the feel of our wedding perfectly. You were so good at listening to our ideas and creating exactly what we wanted. The flavours of the cake were gorgeous and so many people commented on going back for seconds when they don't usually eat wedding cake at all. Thank you for being part of the perfect day. Regards, Kelly and Rick