Blush Ombré Wedding Cake
In September 2016 my friend and ex-colleague got married and I made my first wedding cake. Having worked at her family’s cafe during my gap year before university, Kelly knew my passion for baking and I was very honoured when she asked me to make the cake for her special day. The cake was four tiers and incorporated design elements from their woodland theme and Kelly’s bouquet of flowers. To suit all tastes, there was a tier of chocolate cake, Victoria sponge and lemon cake filled with homemade lemon curd. The top tier was gluten- and dairy-free lemon cake and the cupcakes were vegan chocolate. Each cake tier was finished with textured buttercream and decorated with a wreath of handmade sugar flowers. I was really pleased they liked it and I had some amazing feedback from the guests. Mother of the groom, Lorraine, very kindly wrote to me afterwards with her compliments, saying, ‘You are a very talented young women. I got to taste a bit of each tier today; I can honestly say it was one of the best wedding cakes I have had. Well done’.
Kelly and Sean’s beautiful wedding was featured on Wedding Ideas Magazine, along with my cake.
Photography by Murray Clarke