Our wedding cake was made by a well-known Sydney cake designer, Sweet Art Paddington. Our invitation designer had created an R&J crest for us, so we also used it for a custom-made for the cake. It was a simple two-tiered cake with three flavours, plain white icing, designed with the blue and white detail from our invitations.
For our wedding cake, we decided to break with tradition and chose cupcakes. We wanted something that our guests could pick up when they wanted to, and take home easily. We selected purple elephants as one of the cupcake decorations - playful but very tasty.
Our wedding cake was a truly delicious naked sponge from Beau’s Bakehouse. It was filled with home-made jam and buttercream, and decorated all over with lovebirds and rustic flowers.
My cake was composed of simple fruit and sponge wedding cakes from M&S, which we decorated with blue ribbon and vintage marcasite brooches to match my own jewellery.
My super-talented W.I baking champion mother created the delicious gold-leaf bedecked cake - one layer of rich figgy fruit cake, one of traditional family recipe Sachertorte with a black forest filling, and the top layer of white chocolate and pistachio.
Our five-tier cake incorporated different flavours for each of the layers, including Victoria sponge, lemon with lemon cream, lime and passion fruit and passion fruit with butter cream. The top layer was a traditional fruit cake, so we could keep it for after the wedding. The cake was decorated with sugar flowers with two penguins - a little obsession of mine. I have a sweet tooth, so alongside the cake we also had a vintage sweets stand and a crêpe station.
We went for a three-tiered cake with customised lace detail on a blue background from Daisy Chain Cake Company.
Our flavours were lemon sponge with white chocolate ganache, and lemon curd, coconut sponge with coconut buttercream, and strawberry conserve and banana sponge with salted caramel buttercream.