Nicola and Gareth's Spring Cupcake Wedding Cake

Nicola and Gareth were married at the beautiful St David's Hotel and Spa in Cardiff Bay on the 12th of February. It was a beautiful day with the first of the spring sunshine peaking through. Perfect! Nicola and Gareth chose a cupcake wedding cake with six different flavours of American style cupcakes. They selected Vanilla Vanilla, Blueberry Whirl, Strawberry Sundae, Sumptuous Chocolate, Mango Madness and Mint Chocolate Chip with a top tier of Chocolate Cherry Fruit Cake. Each flavour cake was decorated slightly differently and I made a cupcake menu so the guests could select their flavour of choice.

Nicola and Gareth wanted the cake to be decorated with predominantly white sugar flowers but with hints of blue and yellow. I made sugar roses, orchids and iris's to corresponded with the flowers Nicola had selected for the bouquets and table centrepieces for the cupcakes. You can see the beautiful flowers which Claire from The Bee Orchid Florist provided for the wedding here. The top tier was decorated with open white sugar roses and small yellow rose buds with edible diamonds interspersed. I also piped the top tier with royal icing and used white sugar pearls to accentuate the design.

Nicola's grandparents, who live in Scotland, were unable to attend the wedding so Nicola asked me to box an individual cupcake for them each and the boxes were tied with the same beautiful blue ribbon that was used on the top tier and throughout the reception room.

Many congratulations to Nicola and Gareth. It was really lovely working with you to create your wedding cake. Wishing you all of our best wishes for the future!

Gemma and Chris's Wedding Cupcakes

Gemma and Chris were married last weekend on a beautiful sunny day at the Marriott St Pierre Hotel in Chepstow. Chris is the brother of a friend and I was delighted when they asked me to make their wedding cake! Their beautiful wedding was designed around a silver / grey / black colour palate and so they chose to have cupcakes in silver cases on a silver mirrored stand. The lovely couple were heading off on honeymoon on a driving adventure around Europe and so asked me for a giant cupcake top tier cake which they could box up and take with them on their travels! The giant cupcake was a banana cake filled with caramel and frosted with vanilla buttercream!

Gemma and Chris chose three different flavours of cupcake for their wedding: Belgian Chocolate cupcakes with a gooey praline filling topped with white chocolate buttercream, lemon cupcakes filled with lemon curd filling and topped with lemon buttercream and vanilla cupcakes filled with raspberry compote and topped with vanilla buttercream. Each flavour was decorated differently, the chocolate with a sparkly white sugarpaste bow, the vanilla with a large white gerbera with a sparkly centre and the lemon with three mini gerberas with sparkly centres, to tie in with the gerberas on the tables and the bows on the chairs.

Many thanks to Gemma and Chris! It was lovely to celebrate with you in the evening! Wishing you both all of my best wishes and every happiness for the future!

Kate and Dominic's Romantic Cupcakes and Cookies

The lovely Kate and Dominic were married yesterday on a beautiful sunny spring day at Peterstone Court hotel near Brecon. The style of the wedding was elegant, vintage, country garden chic and the cupcakes needed to tie in with this feel! Kate and Dominic chose four different flavours of cupcake: Sumptuous Chocolate (Belgian chocolate sponge topped with white chocolate buttercream, Vanilla Vanilla, Strawberries & Cream and Carrot cupcakes with cinnamon cream-cheese frosting. The top tier cake was a moist Belgian chocolate cake filled and covered with decadent white chocolate buttercream frosting.

Each flavour cupcake was decorated in a different floral style to tie in with the flowers on the tables and in the bouquets. The bridesmaids had beautiful dusky pink dresses and so we decided to stick to a dusky pink / cream colour palate. Each cupcake was finished by being encased in a beautiful filigree cupcake casing to keep the cupcakes looking sumptuously vintagely elegant!

Kate and Dominic also asked me to make vanilla cookie favours / place settings for their guests. They decided upon heart shaped cookies for the men iced in dusky pink and overpiped with cream filigree royal icing to mimic the style of the cupcake cases. The ladies were treated to either shoe shaped or handbag shaped cookies iced with cream cream royal icing and then piped and decorated with dusky pink sugar flowers. I made a special cookie for Kate with K and D piped in royal icing:

It was so lovely to see Kate on the morning of the wedding to see her reaction to the cake! Thank you for my lovely chocolates, and for being such fun to work with! I hope you both had a truly wonderful day! Wishing you every happiness for the future!

Victorian Lilac Cupcake Wedding Cake

This cupcake wedding cake is comprised of 130 belgian chocolate and madagascan vanilla cupcakes topped with sumptuously gooey poured fondant icing. The cupcakes are decorated variously with roses and butterflies and daisies and piped with contrasting royal icing dots! The top tier is a hot toddy fruit cake topped with antique lilac sugar roses which have a little added sparkle to complement the diamante brooch at the centre of the bow. The wedding took place this afternoon at the lovely Parc Hotel in Cardiff. We'd like to wish Rachel and her new husband every happiness today and for the future!

Sarena and Jason's Wedding Cake

Sarena and Jason were married at the beautiful Llangoed Hall a week last Sunday. The couple knew that they wanted a cupcake wedding cake from the outset. The motif of diamonds ran throughout thier wedding day with little gems featured on the wedding stationery. We decided to keep the wedding cake to shades of white and silver for an elegant sophisticated look which would highlight the touches of sparkle we added to the cake in the form of the pretty brooch at the centre of the top tier cake and the edible glitter we used on the sugar rose cupcakes. To carry the diamond theme through we scattered varying sized gems on the table and in between some of the cakes on the stand.

Sarena and Jason opted for a mix of 'british' style cupcakes (vanilla and lemon in flavour) and 'American' style cupcakes (sumptuous chocolate, coffee and cream and chocolate orange in flavour). The top tier cutting cake was a chocolate orange cake.