What glorious weather we had over the Easter weekend – who would have thought temperatures would hit 25 deg C on Good Friday. Well, it made for such beautiful blue skies at Richmond Hill Hotel this year for a lovely Spring wedding. A wedding filled with white and ivory blooms, as well as luscious green foliage.
The tiered wedding cake was made up of 3 tiers, each one in a different flavour. The flavours, which seem hugely popular for weddings, were moist Victoria sponge with raspberry jam and vanilla buttercream, sumptuous chocolate cake with decadent chocolate buttercream and my personal favourite: deliciously zingy and zestful lemon cake with luscious lemon curd and lemon buttercream. The cake was finished with buttercream swirls and I arranged beautiful white ranunculus, roses, lisianthus, carnations and touches of eucalyptus and ruscus.
As well as a tiered wedding cake, I also made some romantic white wedding favour biscuits. I love creating edible wedding favours in a bespoke design to perfectly fit the theme of a wedding. These white heart-shaped biscuits with a delicate floral pattern complemented the elegant place settings and the white and green table arrangements.
Following on from the wedding, I received such wonderful words of thanks from this lovely couple:
“Nickesha and i just wanted to say a massive thank you for the wonderful work you did on the cake and the favours, absolutely everyone loved it! The cake especially looked amazing, it was exactly what we wanted and more! We also had a lot of compliments on how intricate the favours were!”
It is always an honour and a privilege to make someone’s wedding cake! I’m so grateful every time that I get commissioned! I mean it, every single time.