Kate and Mark wanted a romantic wedding cake adorned with dreamy pastel flowers for their special wedding day at Mantell’s on the water in Auckland. So Kate, her mum, Sally, and I got together to discuss the design for the wedding cake. We sat in my living room drinking little cups of tea and tasting dainty cakes and looking at all the pictures and bits and pieces that Kate had brought with her. We talked about her romantic wedding cake, how many people were coming to the wedding, what were her favourite flowers and where and how the wedding cake was going to be displayed at Mantell’s. So much fun, so many fantastic ideas were shared that day.
Kate and Mark were going away for a pre-wedding holiday so they had to get everything organised before they went. Kate and Sally decided on a Orange Grand Marnier wedding cake which is layered with drunken Ganache and dotted with little balls of french chocolate. It is a wonderful dense cake full of orange flavour, really moist and seems to delight people of all ages. They also wanted a dark chocolate cake for Mark.
They had invited 130 guests to the wedding so we made 3 cakes, one 10″, 7″ and 5″. Each cake was 5″ tall and was made up of three layers. When Kate first discussed her romantic wedding cake with me she wanted fondant frills but when she saw an embossed cake I was working on at the time, she changed her mind. Embossed wedding cakes are pure Romance. Parts of roses, leaves, berries and random flowers add texture to the wedding cake and make it look as if it were covered with scraps of old lace.
Kate loves flowers and roses – especially David Austin Roses which she was having in her wedding bouquet. So I crafted a bouquet of sugar flowers made up of Austin roses, tea roses, blossoms and leaves to compliment the texture of her romantic wedding cake. Something Kate and Mark could keep forever. I loved meeting these fabulous people and making this gorgeous romantic wedding cake.