So, I have a little announcement to make… its official, I will be taking some time off until September.
Don’t panic! All commissions will be going ahead as usual, I have two lovely cake masters who will be taking over for me.
Although I won’t be able to answer all your calls, I will be able to reply to your emails. So please do keep them coming!!
Below you will find a selection of photos from my recent photo shoot at Y Lili Wen Floral Designers in Llanfair Pwll, which is on the island of Anglesey. The photos were taken in Helens beautiful floristry shop. It was an absolute joy working with her.
Fiona Pitts from ‘Sugar for my honey’ blogspot styled and photographed this shoot.
I spent this week preparing and making a three tier naked wedding cake. The sponge was syrup soaked vanilla, filled with vanilla bean buttercream and strawberry jam. The cake was decorated with real lavender, roses, fresh cherries and a dusting of icing sugar. I can see the appeal of the ‘naked cake,’ there is something so effortlessly beautiful about a traditional sponge cake left bare, decorated with natures finest. Equally delicious and beautiful in its appearance this cake has nothing to hide. A new favourite of mine, I look forward to my next naked order!
A little ‘Thank you’ or ‘Diolch’ to all my lovely customers past, present and future…. Its just a shame that I cant post you a slice!
If you love burgers, here’s the perfect cake for you! These make a wonderful addition to a quirky dessert table. The ‘burger’ was chocolate and beetroot, the ‘bun’ vanilla topped with seeds and the filling buttercream with jam.
The past couple of weekends have been filled with gorgeous summer cupcakes! I baked over 300 cupcakes and I love nothing more than seeing the finished result.
Last weekend I made colourful hydrangea cupcakes which were set in a rustic converted barn in North Wales, not far from Anglesey. The tables were placed with beautiful wild flowers and the brides bouquet was a gorgeous mix of wild colours.
This weekend I made a tower of ice cream cupcakes. The 99 flakes were coated with a raspberry sauce and the top cake was lemon flavoured with the sweetest little engraved bunting. This wedding was set on a farm in North Wales and the bride and groom decided to go for a village fete theme, which worked perfectly. Three large marquees were filled with handmade touches and gorgeous personal detail. It was a joy to be part of such a beautiful wedding.
Wedding fayre season is an important time, It’s an opportunity for us to meet you and discuss your ideas. The venue is dressed and the suppliers are on hand to offer friendly advice. It’s a chance for us to talk to your wedding co-ordinator, your florists and photographer while making sure the cake fits with everything else. It’s a good time to bring along your wedding file and visualise everything in place on the day. You will try our cakes, drink champagne and sample the venues menu, what’s not to like!
These photos were taken at Bron Eifion Hotel in Gwynedd, North Wales by the photographer Nicolette Wells.