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!
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.