As the end of the year is approaching, I wanted to share my favourite buttercream wedding cakes of the year. So to start with, this is an epic five tier buttercream cake for a modern wedding combining, eclectic florals by Phil John Perry with a quintessentially English establishment at the Cavalry & Guards Club in Piccadilly, London. All five of the tiers were made of buttery Victoria sponge, including a gluten-free tier for the bride. An almost semi-naked buttercream finish was the perfect canvas for all the seasonal flowers including stunning creamy roses, blush dahlias and hydrangeas in that gorgeous pinky-green hue. A final touch of pale pink champagne truffles completed the cake.
Buttercream ruffles have been popular this year too. This four tier beauty for an August wedding at Hampton Court House, with divine roses and dahlias from Honeysuckle Rose Florist, was all about luxury and romance. The cake was made up of summery flavours including my favourites: zingy lemon and a delicious combination of vanilla, raspberry and white chocolate.
I do love a barn wedding and this setting at Great Fosters Hotel looked so beautiful with all the twinkly lights. A simple semi-naked buttercream design with rustic wooden boards and a wooden topper looked so pretty with the mauve roses from Flowers by Eve.
I loved this summer wedding that incorporated details from East and West in the uber-cool setting at Trinity Buoy Wharf. Located in the Docklands quarter of London, right on the River Thames. The walls of the venue were hung with 1000 paper cranes and stunning blooms from Grace & Thorn, in tropical colours, filled the space in numerous vases. For a modern twist, the buttercream cake was decorated with chocolate truffles and meringue kisses as well as fresh flowers.
And my final favourite of the year would be this beautiful towering buttercream cake at Bury Court Barn. I loved so many touches at the wedding that I wrote a blog post all about it earlier in the year, but I had to share a photo of the cake one more time.