Wedding Cake Wednesday: Pure and Simple

Happy Wednesday, you gorgeous lot! You’re half-way through the working week and I hope that you have many fabulous activities planned for the weekend.

I myself will be at Foxy Belles Summer Shakedown from 12pm Sunday 31st July at Bedford Esquires. If you love all things rockabilly and burlesque, I suggest that you come on down. The event has been organised by premier pin-up photographer, Jez Brown, and I will be there with delicious treats to sell (including, but not limited to, my famous Salted Caramel Millionaire’s Shortbread).

Salted Caramel Millionaire's Shortbread Slice2

Back to Wednesday…

Here at Restoration Cake, I like to acknowledge the social media trend #WeddingWednesday in my own sweet way… with Wedding Cake Wednesday! See what I did there? Genius. It’s a chance for me to show you some of my previous wedding cakes and explain a little of the story behind them.

Because all of the wedding cakes that I make are bespoke, designed exclusively with my couple, each cake comes with a story.

Gwen and Li-Hur were married in the super glamorous setting of Claridge’s Hotel in London. When we met to discuss their cake ideas, it was clear that an equally glamorous cake was required. The couple were keen that the cake be iced in frosting rather than covered in sugarpaste so I floated a new option to them… Marshmallow Meringue Frosting.

Organic Lines

David Jenkins

This frosting is made in much the same way as a Swiss Meringue (where the meringue is whisked over a pan of boiling water to cook through, as opposed to Italian Meringue where the egg whites are cooked with a hot sugar syrup) with the addition of quality vanilla extract. The resulting gooey texture and taste reminds this vegetarian so much of marshmallows that I have always called it Marshmallow Meringue, despite it containing no marshmallows!

This glossy frosting looked amazing swirled around the sides of Gwen and Li-Hur’s three-tiered wedding cake. I created an ‘organic lines’ effect by running my palette knife around each tier to create waves in the frosting. This is a technique shown step-by-step in my book, Deliciously Decorated.

And because a cake needs to be crowned, a stunning floral display was created by Steph Turpin of Fairynuff Flowers. She is the best. End of.

The wedding was planned by the wonderful Charley Beard of London Bride and you can read all about it and look at all of the stunning pictures by David Jenkins on her blog – including a few more of the cake.

I am so lucky to be working with some incredible couples this year on some really interesting wedding cakes. If you are planning a 2017 wedding, it’s time to start thinking about a get together over the winter to eat cake with me and discuss your very own wedding cake. Whether you want something elaborate or pure and simple. I can design something unique for you.

Stay gorgeous!