Victoria & Chris, Flowers courtesy of The Flowersmiths, image courtesy of S Butler Photography
Kathy & Richard, Hever Castle, image courtesy of Kenny Hickey Photography
Kathy - Two tiers 6/8" round to serve 60, sugar flowers, foliage, bride&groom
Image courtesy of Florence Berry Photography
Image courtesy of Florence Berry Photography
Image courtesy of Florence Berry Photography
Thao, Croquembouche with sugar work to serve 50 guests, Hendall Manor Barns
Jaeme & Stewart, The Ravenswood
Jame & Stewart, The Ravenswood
Alex & Catherine - Wedding-021
Alex & Catherine - Wedding-019
Laura & Matt, Sprivers Mansion
Louise & Daniel Wedding-1155
Louise & Daniel Wedding-604
Abbie + James
Abbie + James
Shannon - Four tiers 4/6/8/10" round covered in pastel sugar ruffles and sugar roses. Serves 145
Emma - Three tiers 6/8/10" round naked wedding cake decorated with fresh berries. Serves 145
Angi - Four tiers 4/6/8/10" round covered in ganache and sugar paste. Decorated with lustred petals, shimmer sugar, royal icing and marbled sugar paste. Serves 145
Louise - Four tiers 4/6/8/10" round, covered in ganache and handprinted and textured sugar paste. Flowers and foliage by Distinctly Floral. Serves 170
Dee - Four tiers 2/4/6/8" round covered in ganache and sugar paste. Decorated with ruffles, pearls and lustre. Flowers by Pamela Brise. Serves 75
Nicola and Paul, Hotel du Vin, Tunbridge Wells
Rose-Marie - Three tiers 6/9/12" round covered in ivory sugar paste and hand piped decorations. Laduree Cake topper supplied by the bride. Serves 110 dessert / 200 finger servings
Ashdown Park Hotel & Country Club
Katie and Darren, Hever Castle. I age courtesy of Jeff Oliver Photography
Katie and Darren, Hever Castle and Gardens
Jade and Aaron, Nettlestead Place
Abbie and Jay, private venue.
Samantha - Five tiers 4/6/8/10/12" round covered in sugar paste and textured royal icing, decorated with faux sunflowers. Serves 250
Nicola - Three tiers 6/8/10" round, decorated with ombre ruffles. 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
Max and Yuri, private venue, Kent
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.
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
Rose-Marie and David, Hever Castle. Image kindly supplied by Kenny Hickey Photography
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
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
Megan and Josh, private venue
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
Yanyan - Two tiers 6/8" round covered in textured buttercream and fresh flowers. Serves 36 dessert / 55 finger servings
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
Carrie and Jim, Hever Castle
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
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
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
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
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
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
Maggie- Four tiers 4/6/8/10" round, covered in ganache and sugar paste, ruffles, sugar flowers and pearls.
Carrie and Jim, Hever Castle
Faith - Three tiers 6/9/12" round covered in ivory sugar paste, decorated with hand piped lace and fresh flowers by Pamela Brise
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.
Helen - 6" round top tier cutting cake to serve 12 dessert / 20 finger servings
Navy and Pink
Shirley - Three tiers 5/7/9" round covered in sugar paste and decorated with hand piped and lustred lace. Serves 95 finger servings.
Kirsty - Four tiers 4/6/8/10" round, decorated with white royal icing and a cake pineapple, Fresh flowers. Serves 145
Penshurst Place and Gardens
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.
Navy and Pink
Louise - Three tiers 6/8/10" round covered in textured buttercream and decorated with fresh flowers by The Flowerhouse Studio. Serves 140
Hever Castle and Gardens
Sue and Ken, Hever Castle. Image kindly supplied by Danni Beach 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
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
IMG_1062
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.
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
Hayley and Ryan, Cinnamon Kitchen in London. Image kindly supplied by Alex Jakorwski Photography
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.
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.
Charlotte and Drew, Chiddingstone Castle
Charlotte and Drew at Chiddingstone Castle
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.
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.
IMG_1683
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.
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
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
Clair & Jon at The George in Rye. Image courtesy of Livvy Hukins Photography
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
Donna & Lee, Penshurst Place and Gardens
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.
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.
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
Karly - 4/6/8/10" round sponge tiers, finished with gilded royal icing, hand piped detail and fresh flowers and foliage. Serves 155
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
Katherine Cake Table
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
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
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
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
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.
Claudia at work
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
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
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
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.
Kristiane and James, Winters Barns nr. Canterbury
Karly 4/6/8/10" round sponge tiers, finished with gilded royal icing, hand piped detail and fresh flowers and foliage. Serves 155
Lee and Emma
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
Charlotte and Russ
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
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
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
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
Sam - Four tiers 4/6/8/10" round covered in ganache and sugar paste. Decorated with lustre, sugar blossom and hand piping. Serves 155
Michelle - 6/9" round, covered in textured buttercream, decorated with fresh flowers by Danny Waghorn. Serves 75
Rachael - Three tiers to serve 140, semi naked finish. Fresh flowers by The Flowerhouse Studio, Tonbridge School
Anna, Hever Castle
Leisha and James, Salomons Estate, Tunbridge Wells
Leisha & James, Solomons Estate
Holly & Billy, Hever Castle
Holly - Four tiers to serve 140 covered in ganache and white sugar paste. Decorated with lustre and hand piping. Fresh flowers by The Flowersmiths. Image courtesy of Nick Rose Photography
Deirdre and Katie, Hever Castle & Gardens. Image courtesy of Helen England Photography
Deirdre & Katie, Hever Castle
Laura & Matt, Sprivers Mansion
Abbie & James
186F85B5-4CEF-4778-A155-8E570FD78FAA_1_201_a
Annabel - Two tiers to serve 30, fresh flowers courtesy of the bride, private venue
Olivia & Nigel, Hall Place
Olivia & Nigel, Hall Place
tempImageLXPaux
tempImageFR8RRl
Ingrid - Two tiers to serve 60, ganache, handpainetd sugar paste, fresh flowers courtesy of the bride, PapermIll Benenden
Joan and Sam, Thackeray's
Emma - Four tiers to serve 135, semi naked finish with fresh flowers courtesy of Floral Explosion, Cooling Castle Barn
Jess - Three tiers to serve 135, buttercream finish, fresh flowers courtesy of Cecily & Ernest, image courtesy of @wetherallphotography and the bride
Hannah - Three tiers to serve 135, ganache, sugar ruffles and fresh flowers courtesy fo the bride, Westerham Golf Club
Anina - Five tiers to serve 160, ganache and sugar paste, sugar roses, Hever Castle
Meena & Salam, Hever Castle
Georgie & John , Hever Castle
Georgie - Four tiers to serve 135, ganache and sugar paste, sugar ruffles, fresh flowers courtesy of the bride
Nicole - Three tiers to serve 100, semi naked finish, fresh flowers courtesy of The Flowersmiths, biscuit letters with edible flowers by Maddocks Organics
Lizzie - Two tiers to serve 60, semi naked finish, fresh flowers courtesy of Fern Cottage Floristry, Hendall Manor Barns
Rochelle - Three tiers to serve 100, buttercream and ganache finish, edible flowers
Ling - Two tiers to serve 60, ganache and sugar paste
Keeley - Three tiers to serve 65, sugar ruffles and fresh flowers, Wadhurst Castle
Emma - Four tiers to serve 135, covered in ganache and sugar paste, sugar flowers and foliage, Ashdown Park Hotel
Christina - Three tiers to serve 90, covered in ganache and sugar paste, fresh flowers courtesy of Pamela Brise, Hever Castle
Alex - Three tiers to serve 90, semi naked finish, fresh flowers, Hendall Manor Barns
Chloe - Three tiers to serve 135, covered in ganache and sugar paste, sugar flowers and foliage, Chiddingstone Castle
Hannah & James, Penshurst Place, image courtesy of @weddingsbybek
Hannah & James, Penshurst Place, image courtesy of @weddingsbybek
Hannah & James, Five tiers to serve 160, image courtesy of @weddingsbybek
Hannah + James-755_websize
Photo (632)
0 2
Photo (626)
