We are right into our busiest time of year. A combination of weddings, birthdays, baby showers and Christmas parties leads to not only long days, but also fridges over flowing with beautiful cakes.
We have put together a selection of some of our favourite looks so far this season. There has been a big trend towards clean lines, white on white, and pops of metallics.
Aimie and James initially styled their cake on a previous design. A couple weeks before the big day they decided they wanted a surprise design. After consulting with their stylist and florist ( The Little Hire Company) we came up with this cake for their big day. Venue – Harpers Homestead
Brittany had a clear view in mind for her cake. Simple, clean and grand. Four tiers of cake finished with stunning flowers from Creme de la Rose. Venue – Pemberton
Laura and Michael wanted a sweet wee cake for on display and photos. They had this adorable two tier which was supplemented by slab cakes in the kitchen to make up portions.
Foster and James wanted a bold cake made to draw the eye. This four tier show stopper didn’t disapoint. Covered in large panels of 24k gold leaf and luscious fresh Colombian garden roses she was a real jaw dropper
Jen and Andrew had a rough idea of what they were after but were happy to leave the finer details to us. Combine that with the floral and styling talents of Cressy and Charmed it was always going to be a beaut. Three tiers with a gold leaf middle tier topped by edible lace overlay. Finished with dusky pink and baby pink roses with phalenopsis orchids. Venue – Pemberton Gardens
Jesse and Neil were all about the cake being it’s own centrepiece. Crisp clean white lines with a 24k gold foil tier completed their elegant look.
Kelly and Jon’s wedding reception took place at Blue Smoke. In such a dramatic and charming location they went for bold but simple in their cake design. A ruffle bottom tier topped with three tiers of semi naked. Dusky pink flowers and greenery from Mrs Bottomleys. Cake Stand – The China Cabinet Photo – Susannah Blatchford Venue – The Tannery
Monique is an amazing hair stylist and works within the Christchurch wedding industry. As such it was only to be expected that her wedding would be an event worthy of every Pinterest dream. The cake was a grand one, dreamy and romantic in all the right ways Flowers – Eden Florist Venue – Pemberton
Nicola wanted a cake that would complimen her princess style dress. A few months later the dress had changed design but the cake was a winner. Flowers from Cressy and Charmed Mirror board from The Little Hire Company Venue – Trents
Nicole and Tom had the ultimate modern wedding. Crisp clean lines, blacks and whites, and acrylic detail. The cake was a simple smooth iced three tier. Floating on an acrylic plinth though made it an absolute centrepiece Flowers from Bourbon Rose Acrylic Plinth from The Little Hire Company Venue – Pemberton
Renee and Johnny wanted to step away from traditional decorated cakes. Their inspiration came from one of our entremet cakes. We transferred the design into three oversized tiers with silver leaf detail and chocolate hearts. Venue – Christchurch Golf Club
Soana and Sam’s wedding was a magical landscape in pinks and whites. Think clear marquee in the country side with twinkling lights. The cake was simple, with soft coloured florals and rambling greenery. The middle tier is finished with a tapa cloth stencil as a nod to their Samoan culture
Marissa’s big day was taking place a few hours away in Lake Ohau. To feel more comfortable with the cakes travelling she opted for two single tier cakes. Both with similar flowers, size and gold designs there was a strong link between the two, while stenciling and a deep blue swipe of icing helped them retain their uniqueness
Lauren wanted a classic clean cake with a small pop of flowers to compliment their wedding florals. The hoop on the centre tier from Fi’s Flowers set the cake of perfectly. Venue – The Tannery
Feeling inspired? You can read more about our wedding cakes
here and book in a consult to taste and plan your cake. We take a break with consults over the busy summer months, and start back into it in April.