The wedding cakes I have to share with you today were delivered to Kenilworth Homestead for an absolutely beautiful winter wedding.
The main wedding cake was decorated with vintage inspired ruffles, along with icing flowers in champagne and soft pink colours. To achieve the desired effect, the two tiers were made in a larger height than the standard for Australian wedding cakes.
Opting to have each tier in a different flavour, the bride and groom chose an entirely gluten free cake with orange & almond, and lime & coconut tiers, all covered with my white chocolate fondant (also gluten free).
Along with the wedding cake, guests were treated to chocolate and vanilla cupcakes, iced with white chocolate buttercream. These were presented in pretty, patterned cases, chosen by the bride and groom.
The lovely bride also supplied the cake and cupcake stands, along with “Just Married” cake bunting and a pair of very sweet love bird cake toppers. The bunting and love birds were placed on a heart-shaped gluten free choc-hazelnut cake with pink buttercream ruffles.
The gorgeous little birds added a nice touch to the cake.
Jess from First Class Functions did a magnificent job of decorating the reception tables. Don’t they look wonderful!
Best wishes to the beautiful bride and groom for a wonderful life together!
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