SLICE AS NICE

Be inspired by seasonal cakes from talented bakers SPRING HAZE

Olivia says, “This four-tiered cake has bold florals, a white ganache finish, gold leaf detailing and a clear acrylic stand filled with flowers. Flavours included Biscoff and a classic red velvet.”

Angela says, “Vibrant spring colours were the brief for this wedding. It was a joy to mix the shades while using buttercream and fondant. I was given free rein on the floral placement too.”

Rachel says, “This stunning bake keeps it fresh with a buttercream and rings of fresh seasonal flowers. The rustic yet relaxed and magical look is perfect for those looking for a fairytale wedding.”

Olivia says, “The delicate marbled buttercream brought some light to a dark venue with roses and gold leaf detailing. The flavours included a cherry Bakewell and double chocolate with dark chocolate Swiss meringue buttercream.”

Angela says, “This four-tiered cake was given a modern twist using texture on the fondant tiers and a Z-shaped spacer covered in elegant flowers. I arranged the flowers to create the illusion of a floating tier with a burst of flowers.”

Rachel says, “This contemporary option has colour and a spring zing – not all wedding cakes have to be white. Choose a cake with personality and fun factors. Underneath the tiers of coloured fondant, your cake can be any flavour.”

Jane says, “This cake incorporates many different styles that appeal to various weddings. With a metallic sheen, royal iced stencilling, handmade sugar orchids and a silk ribbon, this cake shows how different elements can be incorporated together.”

Jane says, “This fabulous crown stand allowed this cake to take pride of place surrounded by a meadow of flowers. It’s a wonderful way to showcase real flowers with your cake in a foodsafe way for summer.”