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Abbie + James 520
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
Kelley - Three tiers 4"round, 6" square, 10" round. Covered with chocolate ganache, sugar paste and decorated with sugar flowers and foliage. Serves 110.
Abbie and Jay, private venue.
Navy and Pink
Samantha - Five tiers 4/6/8/10/12" round covered in sugar paste and textured royal icing, decorated with faux sunflowers. Serves 250
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
Rose-Marie and David, Hever Castle. Image kindly supplied by Kenny Hickey Photography
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
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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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
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.
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.
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.
Karly 4/6/8/10" round sponge tiers, finished with gilded royal icing, hand piped detail and fresh flowers 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.
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
Tess, Penshurst Place and Gardens
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 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
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
Kristiane, Winters Barns
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
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
Nicole, High Rocks
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
Nicola and Paul, Hotel du Vin, Tunbridge Wells
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.
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
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
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Deidre & Katie
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