Hannah & James, Five tiers to serve 160, image courtesy of @weddingsbybek
Georgie - Four tiers to serve 135, ganache and sugar paste, sugar ruffles, fresh flowers courtesy of the bride
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Alex - Three tiers to serve 90, semi naked finish, fresh flowers, Hendall Manor Barns
Kathy - Two tiers 6/8" round to serve 60, sugar flowers, foliage, bride&groom
Victoria & Chris, Flowers courtesy of The Flowersmiths, image courtesy of S Butler Photography
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Deidre & Katie
Leisha & James, Solomons Estate
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
Harriet - Two tiers 5/8" round, one tier decorated with chocolate ganache and sugar paste, top tier semi naked buttercream finish and chocolate drip. Decorated with fresh flowers. Serves 50
Katie and Deirdre - Three tiers 6/8/10" round, covered in chocolate ganache and white sugar paste. Decorated with hand painted tree detaill and ombre purple sugar hearts. Serves 145.
Nicola and Paul, Hotel du Vin, Tunbridge Wells
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, Winters Barns
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
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
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
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.
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
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
Tess, Penshurst Place and Gardens
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
Jay - Cupcakes in two sizes and four flavours, decorated with swirly piped buttercream and sugar pearls.
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.
Karly 4/6/8/10" round sponge tiers, finished with gilded royal icing, hand piped detail and fresh flowers and foliage. Serves 155
Louise - Four tiers 5/7/9/11" round, covered in ganache and ivory sugar paste. Decorated with ombre sugar ruffles, sugar roses, hand piped pearls, non edible butterfly and brooches.
Lisa - Four tiers 4/6/8/10" round covered in white royal icing, decorated with edible silver paint detail and a large white and silver sugar flower.
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.
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
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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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
Rose-Marie and David, Hever Castle. Image kindly supplied by Kenny Hickey Photography
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
Samantha - Five tiers 4/6/8/10/12" round covered in sugar paste and textured royal icing, decorated with faux sunflowers. Serves 250
Navy and Pink
Abbie and Jay, private venue.
Kelley - Three tiers 4"round, 6" square, 10" round. Covered with chocolate ganache, sugar paste and decorated with sugar flowers and foliage. Serves 110.
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
Abbie + James
Jaeme & Stewart, The Ravenswood
