Wedding Magazine Cakes & Flowers Supplement June/July 2013

WEDDING 125 CAKE

& FLOWER IDEAS IN ASSOCIATION WITH

JUNE • JULY 2013

Tiers of joy

Whatever your wedding theme you’ll find your dream cake in our luxurious and stylish wedding cake collection Order in store or online at marksandspencer.com

The

EDITOR

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lose your eyes and picture your wedding day.

Maybe you’re in an art deco city hotel sweeping down the staircase, trailing bouquet in hand and buzzing cocktail party below. Or perhaps you’re tying the knot at your local church on a beautiful midsummer’s day, surrounded by fresh blooms and a dessert table of treats. Whatever your vision, your choices in flowers and cakes are integral to making that dream a reality, which is why we’ve dedicated this supplement, in association with Marks & Spencer, to bringing that look to life. Lucky you!

Enjoy the creative process and happy wedding planning.

CONTENTS 4 Take one cake Creative ideas on making your three- and four-tier cakes stunning centrepieces 8 Cake styles Beautiful themes for a show-stopping look 15 Sweet ideas Cake experts give insider tips 16 Take one hydrangea How to get the best from this versatile flower 18 Take one rose Top ideas for this classic bloom 22 Flower styles Gorgeous big-day looks 29 What the experts say Floral dos and don’ts 30 Stockists Where to buy all the products featured

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Ciara Elliott

(ciara.elliott@burdamagazines.co.uk) TWITTER @CiaraW @CiaraWedding FACEBOOK @weddingmagazineuk

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EDITOR Ciara Elliott ART EDITOR Heather Thomas SENIOR DESIGNER Sophie Farage JUNIOR DESIGNER Catherine Johnson CHIEF SUB-EDITOR Danielle Wilkins SUB-EDITOR Kirsty Buxton STYLIST Emma Nunn STYLE ASSISTANT Cassie Pryce CONTRIBUTING STYLIST Lara Berry 3

Cake

TAKE ONE 4 -TIER

PHOTOGRAPHY: LIZZIE ORME (WWW.LIZZIEORME.CO.UK) AND MAX ATTENBOROUGH (WWW.MAXATTENBOROUGH.CO.UK). ASSISTING FLORISTS: SAM COTTERELL FROM VIOLETS & VELVET (WWW.VIOLETSANDVELVET.CO.UK) AND LIBBY PEARSON FROM MYRTLE & MINT (WWW.MYRTLEANDMINT.COM). FOR STOCKISTS, SEE PAGE 30. WITH THANKS TO HINTLESHAM HALL HOTEL (WWW.HINTLESHAMHALL.CO.UK)

Four-tier ‘Elegant’ sponge wedding cake, from £199 (serves 190), Marks & Spencer

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We show you how to transform a traditional white Marks & Spencer wedding cake into a big-day talking point – all it takes is a little creativity

Vintage lace Make your guests look twice with striking edible lace trim. This delicious décor brings an instant touch of elegance to a simple cake. Invest in a specialist kit to create intricate designs to wow both you and your guests.

SugarVeil starter kit, £34.99, MakeBake. Mercuried glass candlesticks, £32, Cox & Cox. Vintage silver tealight holder, £8.95 (for two), The Original Pop Up Shop. Antique silver and glass cake stand, £39, Ella James Living.

Modern monochrome This look has come direct from catwalk to cake; black and white is a firm fashion favourite this season and whether monochrome is your theme or a small aspect of it, this cake will add a touch of sophistication. Ask a specialist to handcraft the sugar flowers for extra ‘wow’.

Handcrafted sugar flowers, price on application, Wonderland Bakery. Double satin ribbon, from £1, Hobbycraft.

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Classic flora

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Fresh roses are a quick and simple way to create a dramatic yet classic transformation. Buy them fresh and simply scatter randomly or create a more structured design between tiers. pink roses from the ‘autograph double dozen roses’ bouquet, £50, marks & Spencer. prosecco Zardetto, £11.99, marks & Spencer. ‘Savoy’ champagne flutes, £32 (for two), LSA international. cake stand, ribbon and gold birdcage, all stylist’s own. cutlery throughout provided by hintlesham hall hotel.

www.weddingmagazine.co.uk

Wedding 000

CAKE style

‘Pink Lace’ cake, £450 (serves 60), Cakes By Krishanthi

Traditional wedding cake tiers, from £8 each, (flowers not included) Marks & Spencer

Oversized blooms

‘Peonies & Pearls’ cake, from £750 (serves 120), Rosalind Miller Cakes

Beautiful flowers are sure to make your cake a real show-stopper

‘Mariella’ cake, £1,250 (serves 120), Peggy Porschen ‘Leilani’ cake, price on application (serves 240), Cake Maison

‘Cheryl’ cake, £2,500 (serves 180), GC Couture

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CAKE style

‘Blossom’ biscuits, £3.50 each, Fortnum & Mason

‘Flower Power’ biscuits, £30 (per tin), Biscuiteers

Petite treats

Impress your guests with tasty edible favours in a whole host of designs

‘Vintage’ and ‘Large Flower’ miniature cakes, from £6.25 each, The Pink Elephant Cake Company

Peach and ivory flower cupcakes, £7 each, Little Boutique Bakery

‘Tea For Two’ cookies, from £6.95 each, Peggy Porschen

Great for Pistachio and vanilla macarons, £1.60 each, Ladurée

Mint green miniature cakes, £6.95 each, The Pink Cake Box

those allimportant cute finishing touches

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CAKE style

‘La Traviata’ cake, £725 (serves 120), The Abigail Bloom Cake Company

‘Rose’ cake, £249 (serves 150), Marks & Spencer

Delicate detailing

Luxurious lace and intricately piped patterns are a bridal favourite this season

‘Lace Veil’ cake, £1,100 (serves 150), Little Venice Cake Company

Great for elegant, on-trend celebrations

‘Golden Geometric’ cake, £375 (serves 50), Cakes By Krishanthi ‘Pearl Beau’ cake, £765 (serves 100), Maisie Fantaisie

‘Florence’ cake, £825 (serves 90), Cake Maison

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Sweet IDEAS Leading experts reveal their insider tips to choosing the perfect wedding cake

CAKE style “A great way to please all your guests is to buy a wedding cake with different flavoured tiers.

Traditional fruit cake, Madeira cake and chocolate sponge make a great combination. When assembling your cake, always put the fruit tier on the bottom as it is the heaviest and will support the rest of your tiers.” – HELEN BRENNAN, MARKS & SPENCER (WWW.MARKSANDSPENCER.COM) “Before arranging a tasting and design consultation, brides should ideally have the venue booked and a clear idea of the colours, flowers, theme and overall feel planned for the day. This will help them to choose a design that fits perfectly. Consider where and when you plan to cut the cake, whether the cake will be served as dessert, later with coffee or given as favours, as this may dictate the fillings that are chosen.” – PEGGY PORSCHEN, (WWW.PEGGYPORSCHEN.COM) “Cutting the cake is the first official role of the newlyweds and as such, it has huge reverence at the reception. My tip would be to choose a design that reflects your personality and preferences, you’ll be surprised at the range of designs on offer. Budgetconscious brides should consider serving their wedding cake as the dessert. Fresh flowers also look beautiful on cakes, as will details from your wedding gown, such as pearls and lace.”

MICH TURNER MBE, LITTLE VENICE CAKE COMPANY (WWW.LVCC.CO.UK)

“The quality of the ingredients used will ensure your wedding cake not only tastes amazing, but looks flawless. The ingredients, and how they are used in the cooking process, determines the consistency of the cake and how it ‘behaves’ when it’s being created. Our clients always comment that our sponge cakes are moist yet light and this is all due to careful science. The whole cake-making process should commence during the week of the wedding and not before – even for fruitcakes.” – MARIE SINCLAIR, GC COUTURE (WWW.GCCOUTURE.CO.UK)

“Cake tasting is essential and should be a fun, inspirational and tasty experience for the two of you. Sugar flowers are an exquisite way of dressing a cake and make a wonderful keepsake. Dummy tiers add height and drama, while different flavours add layers and interest. Today’s cake can be wildly modern or the definition of simple elegance. For me, a perfect wedding cake should speak to the senses; it should look beautiful, provide a focal and talking point for your guests and ultimately taste fabulous!”

– EMMA DREW, CAKE MAISON (WWW.CAKEMAISON.CO.UK)

“Don’t be afraid to move away from tradition. The majority of couples I create cakes for tend to opt for sponges such as vanilla bean, lemon, mocha and red velvet over traditional fruit cake. Layers of filling are key to ensuring your cake is moist and bursting with flavour, you certainly don’t want to have a cake that looks great but is dry.

When choosing the flavour, it’s important to consider the dessert choices in your wedding breakfast. It’s best not to have the same flavours, such as chocolate, for dessert as well as for the cake.” – KRISHANTHI ARMITT, (WWW.CAKESBYKRISHANTHI.CO.UK) 15

TAKE ONE

‘Autograph Rose & Calla’ bouquet, £35, Marks & Spencer

Hydrangea The fresh shade and blowsy texture of Marks & Spencer’s blue hydrangeas make them a summer nuptial favourite. Here’s how to work them into your theme

Pretty rustic Mix hydrangeas with roses and foliage to create a relaxed and unstructured look, before hand-tying the posies to pull your French country house scene together. Magnifique! Wooden crates, £10 each (to hire), Vintage Style Hire.

Jam jars, suitcase, sign and vintage keys, all stylist’s own.

Simply beautiful Glass vases filled with neat arrangements of creamy roses and hydrangeas give a classic, uncluttered look, while dainty glass tealights set the tone. Finish the table with crisp white linen and sparkling glassware.

Selection of ‘Moya’ vases, from £50, and ‘Column’ tealight holders, £12.50 each, all LSA International. ‘Daniel’ metallic clutch bag, £72, Mimi Berry 16

Petal fantasia Oh, what a perfect dome! Who knew an arrangement of roses, hydrangeas and calla lilies could look so at home sitting atop a vintage cake stand? This style is modern yet classic, with a mix of green, blue and cream, and accents of pink for a truly fairytale look. Large American milk glass cake stand, £57, RE. Oudinot Rosé Brut NV champagne, £27, Marks & Spencer. ‘All You Need Is Love’ menu, from £1.50, table number, from £3, and place card, from £1.20, all Amelia Lane Paper. Candlestick holder, ribbon and picture frame, all stylist’s own.

Country vintage Mix classic with cool by placing pink and cream roses into silver vases, apothecary jars and tealight holders.

Mix up the sizes and sprinkle some petals for extra charm as you send your guests back to the romance of a bygone era. ‘Old English’ white wooden letters, from £3 each, Posh Graffiti.

Etched glass tealight holders, from £5.95, Nkuku. Selection of bottles, vases, suitcase and stepladder, all stylist’s own.

Shapely blooms Clean lines, geometric shapes and crisp white ceramics make for modern floral arrangements. Try grouping block colours together for a contemporary, statement look. (From left to right) Conran tall vase, £19.50, Conran wide vase and Conran ceramic and bamboo bowl, both £29.50 each, all Marks & Spencer. Small crushed bowl, £35, Muuto at Vanil.

For StoCkiStS, See page 30

Retro charm A selection of vintage tins is a great alternative to standard vases for your flower arrangements. Raid your grandma’s cupboard or visit local car boot sales for some truly unique finds. Selection of vintage tins, from £4 (to hire), Vintage Style Hire. Vintage books, stylist’s own. Dinner service and cutlery throughout provided by Hintlesham Hall Hotel.

With thanks to Hintlesham Hall Hotel, a 16th century property and wedding venue in ipswich, Suffolk. For details, visit www.hintleshamhall.co.uk

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FLOWER style

Tablecentre of eryngium, lisianthus, nigella, sweet peas, scabious, aster, myrtle, senecio and eucalyptus, The Divine Flower Company

Tablecentre of anemones, astrantia, ageratum, clematis, lisianthus, mint, green bell and viburnum berries, Nettle

Vintage style

Hand-tied bouquet of ‘Florida’ roses, matricaria, craspedia and alchemilla mollis, Violets & Velvet

For a romantic feel, mix wild flowers and lush foliage. Pretty glassware, china and unusual containers finish the look

Great for a relaxed boho feel for country-garden occasions

Tablecentre of clematis, astrantia, cornflowers, brodea, iberis, scabiosa, ceropegia woodii and crab apple, Zita Elze

Hand-tied bouquet of ‘Baroness’ and ‘Majolica’ roses, ‘Mini Eden’ spray roses, lisianthus, senecio, pittosporum and eucalyptus, Pollen Nation

Tablecentre of ‘Upper Secret’ roses, ‘Piano’ spray roses, amaryllis, clematis, lisianthus, pistache leaves and eucalyptus, Blossom Floral Designs

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Place setting of ‘Blue Curiosa’ roses, astrantia, anemones and veronica, Achillea Flowers

Grouping of ‘Geraldine’ roses, lisianthus, clematis, nigella pods, hydrangeas, foxgloves and fountain grass, Sansum Brown

FLOWER style Tablecentre of ‘Memory Lane’ and ‘Sweet Avalanche’ roses, forget-me-nots, waxflower, ‘Roma’ astrantia, eucalyptus and lamb’s ear, Heavenly Scent Floral Designs

What the experts say...

“Flowers are personal to each bride, with seasonality likely to be a key determinant. Our bouquets comprise ‘Avalanche’ and ‘Sweet Avalanche’ roses from one of the best Dutch growers. These amazing, large-headed roses are an ideal wedding choice. Available all-year round, these bouquets would also make indulgent thank-you gifts for bridesmaids or mothers of the bride.” – SIMON RICHARDS, MARKS & SPENCER (WWW.MARKSANDSPENCER.COM) “I find flower trends are constantly evolving, revolving and replaying.

It’s exciting for brides-to-be to have such an amazing choice. Some of my favourite garden and vintage blooms include hydrangeas in beautiful mottled colours and, of course, fabulous peonies. They are statement flowers which showcase the best of English country gardens, with a touch of romanticism and nostalgia thrown in. All so very charming.” – KALLY ELLIS, MCQUEENS (WWW.MCQUEENS.CO.UK)

Tablecentres of ‘Keano’ and ‘Baroness’ roses, hydrangeas, dahlias, astrantia, dill and gypsophila, Scarlet and Violet

“When choosing your bridal flowers, ask your florist to suggest durable and long-lasting varieties that will hold their shape while out of water. If they can then be delivered in water or misted in cellophane, this will keep them looking vibrant and fresh throughout the day. A lovely idea is to ask your florist to provide flower bags at the end of the night so you can take your blooms away to enjoy them for longer, or give them out as presents to guests.” – ANNABEL JONES, POLLEN NATION (WWW.POLLEN-NATION.CO.UK) “Decide which area of the day is most important to you and focus on making it look amazing. Budgets may be tight but by prioritising, the desired impact can still be achieved. Great quality props, such as beautifully-cut glass or statement silverware, also enhance the beauty.

You may only need a few stems or one type of flower displayed simply and elegantly. And think seasonally. If peonies are your heart’s desire, set a date in June! If you have a favourite, check its availability on your wedding date.”

– MARY JANE VAUGHAN (WWW.MARYJANEVAUGHAN.CO.UK)

Tablecentre of ‘Akito’, ‘Avalanche’ and ‘Exclusive Sensation’ roses, eucalyptus, waxflower and sweet peas, The Divine Flower Company

Tablecentre of ‘Misty Bubble’ and ‘White Lydia’ spray roses, hydrangeas, tulips, mint, white brassica, eucalyptus and senecio, Tussey Mussey

“I always try to incorporate meanings and memories into our clients’ designs as much as possible, ensuring their flowers are personal to them. You could follow the traditional Victorian meaning of flowers, for example incorporating white roses to signify purity, ranunculus for radiance and hyacinths for sincerity. Or why not try a particular floral scent which evokes a childhood memory, such as the flowers your mother would have at home?” – PHILIPPA CRADDOCK (WWW.PHILIPPACRADDOCK.COM) “Stick to seasonal flowers for your wedding wherever possible, as they will be the freshest, biggest and best around. This year, our brides are leaning towards very natural-looking arrangements incorporating moss, bark and twigs, as well as gorgeous scented blooms displayed in unusual containers.” – JAMIE ASTON (WWW.JAMIEASTON.COM)

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