The cake I am featuring today was delivered to the Rainbow Beach Surf Lifesaving Club for an October wedding reception with absolutely stunning sea views.
All made in traditional fruit cake, this three tier cake was decorated with a posy of white roses, rosebuds and leaves. I added a few fillers in the same colour as the ribbon to add just a touch of colour to the otherwise all white posy. Matched as closely as possible to the wedding invitations, I also created edible lovebird cake toppers to sit above the roses.
If you’ve read my post about Tom & Melissa’s wedding earlier this year, you’ll know how much I loved the gorgeous timber cake stand created by Danny Hawkins for the event. Danny has once again shown how talented he is by creating the beautiful timber cake stand used for today’s cake and pictured below.
And while we’re talking of talent, a big thank you to Nicky Stone of Pomegranate Photography for permission to share her lovely images with you below!
Nicky has put together a post filled with her gorgeous images from the day, which you can see here:
You can find more of Nicky’s award-winning photography on her website and Facebook page:
Congratulations to the real lovebirds of the day! I hope the bride and groom will remember their wedding day fondly when enjoying the top tier of their wedding cake in the future!
Tagged: cake, cake decorator, cake stands, cake toppers, Gympie, icing flowers, Nicky Stone Pomegranate Photography, Rainbow Beach, Rainbow Beach cake decorator, Rainbow Beach wedding cake, wedding, wedding cake, wedding photographer