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Sam - Four tiers 4/6/8/10" round covered in ganache and sugar paste. Decorated with lustre, sugar blossom and hand piping. Serves 155
Amy - Three tiers 6/8/10" covered in ganache and sugar paste, decorated with a sequin belt and sugraflowers in blush, cream and white. Serves 145
Hannah - Five tiers 5/7/9/11/13", largest tier blossom shaped. Covered in ganache and sugar paste, decorated with sugar blossom, hand painting and hand piped pearls. Serves 300
Nicola - Three tiers 5/7/9" round covered with forest green and caramel marbled buttercream and edible gold leaf. Decorated with fresh flowers & foliage. Serves 95
Becky - Three tiers 5/8/10" round, two tiers finished with buttercream 'semi naked' style, first tier covered in sugar paste and blue to white ombre ruffles. Cake topper & decorations supplied by the bride. Serves 130
Shannon - Four tiers 4/6/8/10" round covered in ganache and pale blue sugar paste. Decorated with hand painted house and balloons (macarons, meringue kisses, cake pops, sweets and cocktail umbrellas). Serves 155
Martina - Four tiers 4/6/8/10" round covered in sugar paste and cream royal icing, dusted with gold lustre. Decorated with fresh flowers & foliage by Emily&Me. Serves 155
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, Winters Barns nr. Canterbury
Lauren - Four tiers 4/6/8/10" round, covered in ganache and ivory sugar paste. Decorated with edible lace and a posy of sugar flowers, roses, lily of the valley.
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.
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, Penshurst Place and Gardens
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. Image by Livvy Hukins Photography
Clair & Jon at The George in Rye. Image courtesy of Livvy Hukins Photography
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. Handpainted 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 kindly supplied by Little Olives Photography
Rebecca - Five tiers 4/6/8/10/12" round with three tiers of cake and two fake tiers. Decorated with real off-white lace and fresh flowers by Nancy from Blooming Perfect.
Sarah - three tiers 5/7/9" round, covered in ganache and ombre sugar paste and sugar flowers
Sophie - three tiers 6/8/10" round, covered in royal icing and decorated with soft ruscus foliage and a personalised cake topper supplied by the bride. Foliage by Blooming Perfect.
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Charlotte - Four tiers 5/7/9/11" round, covered in ganache and ivory sugar paste. Decorated with a cascade of sugar flowers, periwinkle blue delphiniums, cream roses and blush hydrangea. Finished with multi coloured wafer butterflies and Captain America to the back of the cake.
Charlotte and Drew at Chiddingstone Castle
Charlotte and Drew, Chiddingstone Castle
Hannah - Four tiers 4/6/8/10" round covered in ganache and ivory sugar paste. Decorated with hand piped pearl design and lace, both gilded. Finished with fresh roses.
Clare - Three tiers 6/8/10" square covered in white sugar paste and royal icing, displayed in a fan arrangement. Finished with peacock shaded satin ribbon, peacock feathers and fresh flowers. Flowers supplied by Alice from the Floristteam at Leeds Castle.
Gemma - Three tiers 5/7/9" round, covered in buttercream, semi naked style. Decorated with twine, gypsophelia and personalised cake topper supplied by the bride.
Hayley and Ryan, Cinnamon Kitchen in London. Image kindly supplied by Alex Jakorwski Photography
Hayley - Three tiers 6/8/10" round, layered and covered with ombre shaded buttercream. Chocolate, Salted Caramel and Chocolate Orange, finished with a posy of orange spray roses. Image courtesy of Alexis Jakorwski Photography
Eloise - Two tiers 6&9" fruit and sponge cake, covered in royal icing and finished with fresh blooms supplied by the Mother of the Bride.
Sarah - Three tiers 6/8/10" round covered in ivory royal icing and flecks of edible gold. Finished with lush blooms supplied by Joanne Truby Flower Design
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Sue - four tiers 4/6/8/10" round covered in ganache and ivory sugar paste. Finished with fresh flowers by The Flowersmiths. Image kindly supplied by Danni Beach Photography
Sue and Ken, Hever Castle. Image kindly supplied by Danni Beach Photography
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Navy and Pink
Victoria and Jim, Penshurst Place.
Victoria - Four tiers 6/8/10/12" round covered in white sugar paste, edible gold leaf. Decorated with sugar foliage and flowers. Serves 260 finger servings.
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Shirley - Three tiers 5/7/9" round covered in sugar paste and decorated with hand piped and lustred lace. Serves 95 finger servings.
Navy and Pink
Helen - 6" round top tier cutting cake to serve 12 dessert / 20 finger servings
Helen - 6" round traditional rich fruit cake top tier decorated with marzipan and white sugar paste, pink and white sugar blooms. Individual Cakes 2" round decorated to match.
Faith - Three tiers 6/9/12" round covered in ivory sugar paste, decorated with hand piped lace and fresh flowers by Pamela Brise
Carrie and Jim, Hever Castle
Hannah - Three tiers 6/8/10" round covered in sugar paste and white royal icing. Decorated with raffia ribbon and gypsophelia. Serves 85 dessert / 155 finger servings
Maggie- Four tiers 4/6/8/10" round, covered in ganache and sugar paste, ruffles, sugar flowers and pearls.
Kerry - Three tiers 6/8/10" round covered in sugar paste and white royal icing. Decorated with fresh flowers&foliage by Blooming Perfect. Serves 85 dessert / 155 finger servings
Amy - Three tiers 6/8/10" round covered in sugar paste and gold painted confetti. Decorated with sugar flowers, foliage and berries. Cake topper supplied by the bride. Serves 85 dessert / 155 finger servings
Jacquie - Three tiers 5/7/9" round with a semi naked buttercream finish. Decorated with fresh flowers by The Flowerpot, Tadworth. Bunting supplied by the bride. Serves 95 finger servings
Laura - Four tiers 4/6/8/10" round covered in white chocolate ganache & white sugar paste. Decorated with pink wafer butterflies and fresh flowers from The Flowersmiths Serves 85 dessert / 155 finger servings
Anne - Three tiers 5/7/9" round covered in sugar paste (middle tier) and buttercream with a white chocolate drip. Decorated with fresh flowers supplied by the bride. Serves 95 dessert / 160 finger servings
Marion - Three tiers 5/7/9" square covered in sugar paste and hand piped pearls and lace. Flowers by Pamela Brise. Serves 70 dessert / 130 finger servings
Carrie - Four tiers 6/8/10/12" round covered in sugar paste decorated with a his&hers theme, with all edible medals for the groom. Serves 140 dessert / 260 finger servings
Carrie and Jim, Hever Castle
Helen - Four tiers 4/6/8/10" round covered in sugar paste and decorated with pastel sugar flower garlands. Customised Caketopper supplied by the bride. Serves 90 dessert / 155 finger servings
Yanyan - Two tiers 6/8" round covered in textured buttercream and fresh flowers. Serves 36 dessert / 55 finger servings
Natalia -Four tiers 3/5/7/9" round sponge cakes with a semi naked buttercream finish. Decorated with fresh flowers&foliage by The Flowersmiths. Serves 100 finger servings
Megan and Josh, private venue
Megan - Four tiers 6/8/10/12" round covered in sugar paste and white royal icing. Decorated with fresh flowers&foliage by Florist in the Forest. Serves 140 dessert / 260 finger servings
Casey - Four tiers 4/6/8/10" round covered in white chocolate ganache &white sugar paste and hand piped details. Serves 90 dessert / 160 finger servings
Rose-Marie and David, Hever Castle. Image kindly supplied by Kenny Hickey Photography
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Martina and Tim, Hayne House
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Rebecca - 4 tiers 4/6/8/10" round, covered in ganache and white sugar paste. Decorated with real lace and fresh flowers. Flowers by Blooming Perfect Flower Design
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