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Chapel House Estate Styled Wedding Shoot, image credit Penny Young Photography
Sidonie - three tiers covered in ganache & ivory sugar paste, hand piping, sugar flowers and foliage. Image credit Helen England Photography
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Sophie - Three tiers covered in ganache and sugar paste, stencil detail. Fresh flowers by The Flowersmiths. Image credit Slawa Walczak Photography
Sarah & Dean, The Bell Ticehurst. Flowers by The Artbunch
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Jane - Four tiers to serve 135 covered in buttercream and pressed edible flowers
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Georgie - Four tiers to serve 135, ganache and sugar paste, sugar ruffles, fresh flowers courtesy of the bride
Alex - Three tiers to serve 90, semi naked finish, fresh flowers, Hendall Manor Barns
Victoria & Chris, The Spa Hotel, Flowers by The Flowersmiths, image courtesy of S Butler Photography
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Deidre & Katie
Holly - Four tiers 4/6/8/10" round covered in ganache and white sugar paste. Decorated with hand piping, hand painting and fresh flowers provided by Suzanne @ The Flowersmiths. Serves 145
Nicola and Paul, Hotel du Vin, Tunbridge Wells
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
Sue - Four tiers to serve 135, covered in ganache and ivory sugar paste. Fresh flowers by The Flowersmiths. Image kindly supplied by Danni Beach Photography
Navy and Pink
Abbie and Jay, private venue.
Abbie & James, private venue
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Grace - Three tiers to serve 95, buttercream finish and sugar flowers and foliage
Aurelie - Four tiers to serve 130, semi naked finish, fresh flowers by Lily&Myrtle
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Harriet - Four tiers to serve 135, covered in ganache and sugar paste with sugar ruffles.
Emma - Four tiers to serve 135, covered in ganache and sugerpaste, fresh flowers by Floral Desire
Charlotte - Three tiers to serve 90 finger slices, semi naked finish, fresh flowers from Star & The Rose. Image credit tbc
Kathryn - Two tiers to serve 65, textured buttercream finish and jammy dodgers
Maria - Four tiers to serve 95, covered in ganache and suagrpaste, hand piping, sugar flowers. Cooling Castle Barns
Charlotte - Three tiers to serve 130, covered in ganache and sugar paste, stencil, fresh flowers by Dora Kovacz
Jaeme & Stuart, The Ravenswood. Image credit Samantha Pells Photography
Lucy - Four tiers to serve 135, covered in ganache and sugar paste, stencil detail. Fresh flowers by Pick-a-lilly Flowers
Nisha - Three tiers to serve 130, buttercream finish, sugar flowers. The Gardens, Yalding
Jaeme - Four tiers to serve 135, Largest tier ganache and sugar paste, hand painted, three tiers semi naked finish, flowers by Florist in the Forest. The Ravenswood. Image credit Samantha Pells Photography
