Harriet - Four tiers 4/6/8/10" decorated in a semi naked style with buttercream and flecks of gold leaf, decorated with fresh roses, blossoms and foliage Serves 155
Alice - Five tiers 4/6/8/10/12" round, covered in ganache and sugar paste. Handprinted silver birch effect with 'engraved' love heart and initials. Decorated with fresh flowers. Flowers by Dora Kovacs Events & Floral Design. Serves 155 dessert / 270 finger servings.
Nicola - Four tiers 4/6/8/10" round covered in sugar paste and white royal icing. Decorated with raffia ribbon and fresh flowers. Bunting, cake topper and personalised heart supplied by the bride. Serves 85 dessert / 155 finger servings
Lee and Emma
Karly 4/6/8/10" round sponge tiers, finished with gilded royal icing, hand piped detail and fresh flowers and foliage. Serves 155
Kristiane and James
Lauren and Jamie-og
Kristiane - Three tiers 6/8/10" round covered in ganache and white sugar paste, decorated with pearl lustre snowflakes and sugar models of the bride&groom and their cats, Coco&Willow. Tiers blocked with silver baubles. Serves 145.
Jemma - Four tiers 6/8/10/12" round cakes covered in ganache or marzipan and sugar paste. Decorated with hand piped pearls and depp red sugar roses. Serves 250.
Jay - Cupcakes in two sizes and four flavours, decorated with swirly piped buttercream and sugar pearls.
Anna - Four tiers 6/8/10/12" round covered in sugar paste and white royal icing, decorated with raffia ribbon and hydrangea blossoms picked in the garden. Serves 250
Elizabeth - Tree tiers 5" round/8&12" square cakes covered in ganache and ivory sugar paste. Decorated with sugar magnolia blossom and hand piped names for the couple and their four children. Serves 175
Clare - Three tiers 6/9/12" square cakes covered in ganache and ivory sugar paste. Decorated with hand piped parisian pearls and fresh flowers. Serves 200
Harriet - Four tiers 3/5/7/9" round cakes covered in ivory sugar paste. Decorated with sugar ruffles, roses, hydrangea blossoms and a sugar bride&groom. Finished with a personalised Mr&Mrs banner. Serves 100
Claudia at work
Alice - Five tiers 4/6/8/10/12" round, covered in ganache and sugar paste. Handprinted silver birch effect with 'engraved' love heart and initials. Decorated with fresh flowers. Flowers by Dora Kovacs Events & Floral Design. Serves 155 dessert / 270 finger servings.
Tess
Terri - Three tiers 6/8/10" round covered in white sugar paste and white royal icing. Decorated with raffia ribbon, wicker hearts and gyspophelia. Cake topper bunting supplied by the bride. Serves 85 dessert / 150 finger servings
Sophie - Four tiers 6/8/10/12" round covered in white sugar paste and white royal icing. Decorated with raffia ribbon, fresh flowers and blossoms and a personalised cake topper supplied by the bride. Serves 200Flowers and foliage by Florist in the Forest
Shane - Three tiers 5" round, 8&10" square. Covered in ganache and white sugar paste. Decorated with hand piped candy stripe and pearls and finished with fresh flowers and foliage. Serves 100 dessert / 180 finger servings. Flowers by Unique Floral Designs.
Sarah - Four tiered Naked Wedding Cake, 6/8/10/12" round made up of four different flavour sponge cakes, decorated with fresh flowers, herbs, berries and foliage. Serves 150 dessert / 270 finger portions
Sarah Four tiers 6/8/10/12" round cakes in four flavours (largest tier red velvet, then carrot, vanilla and coco ut&lime. Decorated with fresh seasonal berries and flowers inspired by the bridal bouquet, festival style. Serves 250
Rebecca - Three tiers 6/8/10" round cakes, covered in ganache and white sugar paste. Decorated with sugar eucalyptus leaves and white and peach sugar roses. Cake topper supplied by the bride. Serves 85 dessert / 150 finger servings
Rachelle - Four tiers 6/8/10/12" round. Tiers covered in buttercream with an outer layer of cream cheese buttercream. Decorated with fresh succulents. Serves 150 dessert / 270 finger servings
Nicole
Nicola - Four tiers 4/6/8/10" round covered in sugar paste and white royal icing. Decorated with raffia ribbon and fresh flowers. Bunting, cake topper and personalised heart supplied by the bride. Serves 85 dessert / 155 finger servings
Lauren - Four tiers 6/8/10/12" round covered in ganache and pastel sugar paste. Decorated with hand piped roses, sugar pearls, roses, foliage, sugar teacup and lace. Serves 150 dessert / 270 finger servings Image by Little Olives Photography
Kristiane
Katherine Cake Table
Katherine - Tow tiers 6&8" round covered in ganache and white sugar paste. Decorated with white sugar hydrangeas. Serves 35 dessert / 50 finger servings Image by James Grist Kent Wedding Photographer
Karly - 4/6/8/10" round sponge tiers, finished with gilded royal icing, hand piped detail and fresh flowers and foliage. Serves 155
Jemma - Six tiers, 2/4/6/8/10/12" round, finished with white sugar paste, gilded tree, sugar cherry blossom and leaves, sugar cats and ruffles, non edible birds. Serves 155 dessert, 270 finger servings Image by Matthew Weinreb Photography
Jay - Cupcakes in two sizes and four flavours, decorated with swirly piped buttercream and sugar pearls.
Jasmine - Three tiers 6/8/10" round covered in ganache and ivory sugar paste. Decorated with hand piped pearls and fresh flowers. Serves 85 dessert / 150 finger servings. Fresh flowers supplied by Pamela Brise, Image by Little Olives Photography
Felicity - Three tiers 4" round, 6&8" square tiers covered in ganache and white sugar paste. Decorated with hand piped white pearls and candy stripe, finished with ribbon in regimental colours and a large white fresh hydrangea. Serves 40 dessert / 70 finger servings.
Donna - Three tiers 6/8/10" round covered in sugar paste and white royal icing, Decorated with raffia ribbon, wicker hearts and fresh roses. Cake topper supplied by the bride. Flowers by Lily&Myrtle Image by Little Olives Photography
Donna & Lee
Clair - Two tiers 6/8" round with the larger tier double height. Tiers covered in sugar paste and white royal icing. Decorated with handmade sugar flowers and foliage (eucalyptus, ranunculi, lisianthus and clematis). Cake toppers supplied by the bride. Images by Livvy Hukkins Photography
Clair & John
Charlotte - Three tiers 4/6/8" round, covered in ganache and sugar paste, decorated with sugar ruffles, hand piped pearls and sugar flowers. Serves 40 dessert / 60 finger servings
Alice - Five tiers 4/6/8/10/12" round, covered in ganache and sugar paste. Handprinted silver birch effect with 'engraved' love heart and initials. Decorated with fresh flowers. Flowers by Dora Kovacs Events&Floral Design. Image by Little Olives Photography
Alexa - Three tiers 6/9/12" round. Naked Wedding Cake in three flavours (Vanilla, Chocolate and Lemon), decorated with fresh flowers and white chocolate dipped strawberries. Serves 112 dessert / 190 finger servings Image by Little Olives Photography
