Joshua and Beth get hitched!

I don’t know where the time has gone since the last post so it’s about time I update and share this wedding cake!

Some friends of mine, now Mr and Mrs Guy (!), asked me to make them a wedding cake for their special day in October. They chose a royal iced fruit cake, all 3 layers, and wanted some flowers to match their colour scheme to decorate.

I really love the simplicity of the white royal iced cake against the strong pink flowers. Such  a lovely touch having the ribbon to match their invites, Beth’s genius idea!

Not only did I have the special job of making their wedding cake but I also got to enjoy the day as a bridesmaid, and boy did the day fly by! Who wouldn’t love seeing their cake cut with a sword…such a great way to see the cake finally enjoyed after all the work 🙂

Congratulations to Joshua and Beth!



Wedding cake

This week I am going to start making a wedding cake for some lovely friends of mine who are getting married in October. When I said yes to making their cake I was so happy that they were wanting a traditional fruit cake….working full time this was a dream as I can make the cakes in the summer! The flavour of the fruit cakes will develop so by October they should be even more delicious!

Here is the first wedding cake I made last year. Again it was a fruit cake (their choice, no persuasion from me!) and I used the brush embroidery technique on the design. Now, I seriously love brush embroidery, it feels me with so much joy! I love the simplicity and beauty of the finished designed, it’s such a relaxing technique I’d happily decorate all my cakes like this!


I learnt the brush embroidery technique from my amazing cake teacher – Carmel Cake Classes Cardiff – she’s so patient with us I’m always so grateful for her help. I completed a one day course to learn how to do brush embroidery, learning how to pipe correctly to get the edges of the petals, which type of brush I was comfortable with and how to correctly use the skill. This was my cake from the course:


I think it’s definitely a technique I’ll be using many times in the future, especially if I need a relaxing cake to make!