Iced Wedding Cakes
Towering tiers, geometric detailing, sculptural shapes, splashes of colour… what’s your wedding cake personality? I specialise in stylish, contemporary and completely bespoke wedding cake design, and the delicious examples you’ll find here are some of my absolute favourites.
This beautiful six tiered ivory wedding cake looked incredible with its edible gold leaf and handmade sugar flower cascades. I’m a huge fan of this tall, narrow shape, doesn’t it look so elegant and luxurious?
This statuesque stunner was designed for a styled shoot, and it includes so many of my favourite things in modern cake design. Geometric shapes, clean lines, metallic lustre and statement sugar flowers. The copper ball used as a separator was an extra, stylish touch.
I love a commission that brings me a challenge, and capturing the delicate froth of cherry blossom in sugar was a challenge I was more than happy to rise to! The rich blush pink and subtle shimmer of this cake was painstakingly colour matched to my lovely couple’s stationery.
A sage green and gold design, set in the stunning Hyland House, Essex. The square bottom tier had the appearance of sitting on the delicate gold feet and the handpainted intitials match the stationery. Image by Claudine Hartzel Photography
For taller, more magnificent cakes, couples often opt for dummy tiers. Not this one. Each of the six tiers here is delectably decadent sponge, and each individual flower is handmade from sugar.
Edible gold leaf is one of my favourite finishes and this, coupled with the embossing on the bottom tier and the marbled tiers at the top, elevates a traditional colour palette and makes it something more contemporary.
Cake design is an incredibly versatile thing, and I love it when I’m able to tie a cake in with other elements of a couple’s wedding day. This six-tiered stunner was designed to complement the interiors at Chiswick House, and the calligraphy writing matched the beautiful stationery suite designed by Dimitria Jordan
The top tier of this cake was a dummy, which the couple have now got proudly displayed at home, along with the sugar flowers. It’s a lovely memento of their day, while the rest of their cake was reduced to crumbs by hungry guests!
Everything on this cake is edible. I loved making the tropical flowers and foliage from sugar, and that middle tier was a dream to design. The print exactly matched the couple’s invitation suite. Vibrant, bold and oh-so cool, this Havana-inspired cake is one of my all-time favourites.
This cake is a great example of the power of texture. Clean and white, it nonetheless really draws the eye with the intricate ruffles and modern fondant studs.
Proteas are such bold flowers. I love them in real life, and I love them just as much in sugar! The protea is the national flower of South Africa, and was important to this lovely bride’s family. It contrasts really well with the succulents (which are such fun to make), and I love the statement teal ombre of the tiers which coordinated with the bold bride’s beautiful gown.
As a contemporary cake designer, a brief like this one makes my heart sing. Marble effect? Check. Geometric detailing? Check. Sharp edges and clean lines? Check and double check. Subtle accents of gold? Yep, this cake has it all!
This is an example of the way buttercream and fondant can be a match made in heaven. The base tier with its sumptuous hand-piped buttercream roses adds a softness to the cake, and contrasts well with the intricate detail and crisp edges of the edible lace tier. The rose-patterned edible lace matched the theme of the cake, and these big, blousey sugar roses make the most fabulous finishing touch.
This cake is not what it seems. The gold tiers here are dummies, used as separators for extra height and impact. It’s a clever way to boost your wedding cake’s wow factor without boosting your budget to match.
These henna designs mean I get the chance to get up close and personal with my piping bag! I love the fine details and flourishes that I’m able to create on patterned cakes like these. It’s fiddly, painstaking work, but the results are so worth it!
This bold black cake shows that darker fondants can still look celebratory and stylish. I love the hexagonal bottom tier, and the splashes of gold to look like stars – and who can resist fairy lights?!
Another mehndi pattern to reflect the bride’s Indian heritage, the ombre pink tiers set off the delicate gold piping work beautifully.
This was a commission for a Suzanne Neville designer day at the Bespoke Wardrobe in Ingatestone, where it is currently residing! I based the dress on one of Suzanne’s stunning 2020 collection, mimicking the 3D lace pattern using piped royal icing, sugar pearls and sugar blossoms. The smaller gap between each tier size gives it a tall and elegant feel.
This ultra modern sharp edged cake, with different height tiers and shiny gold leaf retains the softness and elegance of a traditional white wedding with the cascade of stunning sugar orchids flowing down the front. The rich green tropical leaves give it an extra ‘pop’ of contrast.
This was an adaptation of a Maggie Austin cake that the bride and groom fell in love with. We made it more ‘Honey Bee’ style with the different height tiers – which filled the room at Hedingham Castle perfectly. Look closely and you can see the sugar pinecones and mushrooms which subtly complemented the woodland theme.
L ike What You See?
Client Love Letters
” Thank you so much for the amazing cake you made for our wedding! It was absolutely perfect and tasted amazing, we honestly couldn’t have wished for a better cake!
You made the whole process so easy as well, from the initial ideas through to the end result, we think you are fantastic.“