Image theft

It has been recently brought to my attention that images have been stolen from this blog by a "cake maker" called Cake Temptation based in Kent who is passing my images off as his own. Action is currently being taken against this individual. I can't tell you how dissapointed I am that someone would do this, not just from my point of view and that of my clients, but also that people are being hoodwinked into ordering cakes from this man. The matter was brought to my attention by another cakemaker who discovered that this individual has stolen 15 of her images and to date has refused to remove them. Absolutely despicable.

UPDATE: I am pleased to say that Cake Temptation have now changed their website and removed my images from their website...

Lizzie and John's Blue Butterfly Cake

Lizzie and John where married on Friday on the most beautiful sunny spring day at the King Arthur Hotel in Reynoldston on the Gower Peninuslar. They both liked the Butterfly design which they had seen on the iced website and so we tailored the design to fit with their pale blue colour scheme. We also made one or two other changes to the design: we added a slight pearlescence to the blue fondant icing, piped royal icing detailing on to the little butterflies, used a cluster of white roses interspersed with butterflies on the top of the cake and added a little bow at the centre of the top tier. Lovely!

Lizzie and John had a number of guests who are gluten intollerant and so we made the top tier of the cake a gluten free 'jaffa' cake (sumptuous belgian chocolate cake filled with orange buttercream), the remaining two tiers were lemon drizzle cake filled with vanilla buttercream and scrumptious homemade lemon curd.

Lizzie and John are such a lovely couple and they were fabulous to work with. We send them all of our best wishes for a lovely happy 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!

more iced in the press....!!

We are featured twice in Wedding Venues & Services Magazine (a national wedding magazine in the UK) for March, April and May: Porcelain in the 'Dream Cakes' feature and our lemon wedding cake cookies in a collage of ideas for spring weddings... how lovely!

iced in the press...

I was kindly asked to be on Your South Wales Wedding's panel of experts for the current March / April issue. The hot topic was flowers and the question related to the use of fresh flowers on cakes. This is something I get asked about fairly regularly. I absolutely adore fresh flowers and they can look truly beautiful when used as part of a cake's design. However you do need to exercise a little caution. Increasingly flowers are being grown for the mass market using large amounts of chemicals and so it's important to check with florists that they can supply organic blooms. Personally I love the design effect of sugar flowers. I love the process of hand-moulding them and the fact that sugar flowers can be coloured, sized and styled to perfectly compliment the proportions and style of a cake. From a practical point of view too, with sugar flowers you are guaranteed that they will stay fresh and perfect throughout the day!

Birthday Cupcakes

In December I made Helen and John's wedding cake and cookies and was delighted when Helen asked me to make cupcakes as a surprise to celebrate John's 30th birthday! Helen picked five different flavoured American style cupcakes: lemon cupcakes filled with lemon curd and topped with vanilla buttercream, chocolate cupcakes filled with praline and topped with white chocolate buttercream, blueberry whirl cupcakes, gin and tonic cupcakes and Tirimisu cupcakes! Wishing John many happy returns.

Pretty Funky Cupcakes!

I was asked to make these funky pretty fondant-topped cupcakes for an 18th birthday celebration at the end of February. Half of the cakes were madagascan vanilla sponge and the other half rich belgian chocolate sponge cakes. The cakes were decorated in a variety of styles - yellow cupcakes decorated with dasies and blossoms, lilac cupcakes decorated with roses and bows and also pink cupcakes decorated with a rose and butterfly. I love the colour combinations - they are just so bright and cheery!