I am delighted to share with you today a gorgeous photograph from Lindy Photography (thanks Lindy!) of one of my winter wedding cakes! The date of this wedding happened to be my parents’ wedding anniversary date, so I must admit that I felt a little bit of extra love as I was making this one.
I had the pleasure of meeting Gabrielle & Scott in person during their engagement as they planned for their very special sunrise wedding, held in Noosa. With a breakfast reception to follow at Season Restaurant, Gabrielle had the great idea of incorporating a breakfast feel into the cake by having peanut butter ganache as the filling for one of the tiers. As it said on their cute menu cards: ‘Cake for breakfast? Yes please!’
They chose double chocolate (dark) mud cake for their bottom tier, which was covered with white chocolate fondant, and filled with delicious and very breakfast-appropriate peanut butter ganache. Decorations included quilting with silver cachous, and a thin silver ribbon attached just above the base of the cake. The top tier was made in lime & coconut cake, with white chocolate buttercream filling and baby pink buttercream ruffles to decorate.
With a combination of square and heart shaped tiers, the design was finished off with adorable love bird and bunting cake toppers, supplied by the gorgeous bride and groom.
Thanks again to Lindy for permission to share her image above, and thank you to gorgeous Gabrielle and Scott! Congratulations 🙂
Tagged: Brisbane, cake, cake decorator, cake toppers, gluten free, gluten free wedding cake, Gympie, Lindy Photography Australia, Noosa, Noosa cake decorator, Noosa wedding cake, ruffle cakes, Sunshine Coast, Sunshine Coast cake decorator, Sunshine Coast wedding cake, wedding, wedding cake, wedding photographer