Wedding Cakes West Yorkshire
The fabulous Bex from Oakleaf Weddings and Events contacted me to ask if I wanted to supply a cake for her upcoming styled shoot. I couldn’t wait to be involved! The brief was “Bright and Botanical” which sounded amazing. The venue was East Riddlesden Hall, a beautiful National Trust property in (surprisingly enough) East Riddlesden, Bradford. The barn has just had some new full height glass doors installed and they let in so much light. It’s an amazing space, complete with fairy lights to add a bit of sparkle.
We were kept company by the ducks too.
These are a few photos from behind the scenes. Obviously I can’t reveal much, and my photos aren’t a patch on what the official photographers Caitlin + Jones took, but it was a fabulous afternoon with glorious weather. Styled shoots are a chance to push boundaries and come up with new ideas, and we worked a little bit of magic at East Riddlesden Hall!
Lynne from Stems Design created floral arrangements which were out of this world, Hannah from All Things Borrowed provided the most fabulous props, the dresses from Hayley at Glory Days were beyond beautiful (and she had MADE THEM herself) and the model Tasha looked beautiful with make up from Sarah Isaacs and hair by April Bull. We also had crockery from Whitehouse Crockery and stationery from Lorna at EYI Love.
Here’s a “proper” image from Caitlin + Jones as a bit of a teaser – I can’t wait to see more!
Not too many years ago now it was fairly commonplace for wedding cakes to feature a tiny bride and groom as their topper. Standard. These days however, the world is your oyster and there are so many things to pop on the top of your wedding cake – that is, if you want there to be! Some couples I meet opt for no topper at all, preferring a crisp finish to the outline of their wedding cake. Other couples have all manner of things…
This would be my personal choice, whether they’re made from sugar or real blooms. I love flowers (I know, I’m a geek and was maybe a florist or gardener in a previous life). A cascade of flowers looks stunning, and even just a few roses to the top of a cake can finish it off perfectly.
Bespoke Laser Cut Toppers
These are becoming more and more popular, with couples opting for their names, or “Just Married” or “Mr and Mrs” or “Mr and Mr” or “Mrs and Mrs” or even just “Love”, which is what it’s all about. These can be made of plastic or wood to add a rustic touch.
These can range from your traditional happy couple topper, which can be personalised to match hair colours etc, or Lego happy couples, or Sylvanian Families used as toppers as in these beauties found on the Natural Wedding Company Blog. These can inject a bit of personality into your wedding cake and bring a smile to your guests faces when they see!
Suzanne Oddy is a super talented designer who makes all manner of things, including stationery, wedding props to hire, signage and more. She sent me this fabulous arrow for a cake design I was working on. Doesn’t it look amazing?! Toppers don’t have to just be on the top of your cake 🙂
What could be cuter than mini bunting? Perfect for a rustic theme wedding or afternoon tea theme wedding reception.
Hope this little blog has given you some ideas as to what you can have on top of your wedding cake. There are no rules – it’s your wedding day, so have whatever you want! x
I was rather thrilled to be involved in a styled photoshoot with a bit of a difference. Ashley and Chris are married!! They got married a few years back, but their good friend Lianne Gray of www.liannegrayphotography.com (who just happens to be an amazing photographer) decided to give them some lovely photos of them together as an anniversary gift. All photos on this blog post are by Lianne Gray. Mine are too rubbish to use.
We had the perfect weather for the shoot. It was so bright and sunny. It felt like summer had arrived early (a bit different to how it is while I write this – it’s freezing! The venue was the Camelia House at Yorkshire Sculpture Park and what a venue! Bags of character, with huge original windows letting in lots of light and with a well loved feel about it, it was the perfect choice. It’s full of huge old camelias and other plants, as well as a few sculptures (well, it is the Sculpture Park after all). I had never explored this end of the Park before but it’s one I’ll definitely be coming back to.
The grooms were very dapper in their bow ties and braces sets, and their outfits were complimented by stunning buttonholes made by the amazing Pamella Dunn. Using peonies, hellebores and cala lilies, she created bespoke buttonholes for each groom.
I created a really simple semi-naked toffee cake with vanilla buttercream and salted caramel which was adorned with a single deep red peony and a bit of foliage. Simple, yet striking (I hope!).
Make up was by the talented Kelly Senior.
The beautiful bespoke card is from Quaintly Kate. Check out her Etsy shop for all your stationery needs.
The personalised handkerchief was made by Heidi at Extra Special Touch
This was such a lovely thing to be a part of. I hope Ashley and Chris had a wonderful wedding anniversary. Congratulations guys!
All photos in this blog post are the work of Lianne Gray.
Vintage Lace Wedding Cake with Dusky Pink Roses
I first met Lydia and Will at The Bridal Market event in Kirkgate Market, Leeds (the one that made it onto the telly and has a really bad cameo from me in it!!). I created this vintage lace wedding cake for them.
They had planned their wedding ceremony to be at a local church then the reception was at Cookridge Hall Health Centre, which has a lovely bright and airy conservatory which was decorated with tissue paper pom poms!
They opted for a four tier wedding cake iced in ivory with a lustre dust to give a subtle sheen. Lydia had chosen a wedding dress by Mori Lee and we incorporated some of the detail from the dress into the piped detail on the cake. We made sugar dusky pink sugar roses and white hydrangeas to top the cake, with some trailing sugar foliage. A trio of sparkly brooches and a trim of dusky pink ribbon completed the look. We loved creating this vintage lace wedding cake for the happy couple.
Huge congratulations to Will and Lydia on their wedding day x
We love to create modern wedding cakes with sugar flowers. For more inspiration, why not check out these posts too?
Laura and Chris had planned their intimate wedding at Cedar Court Hotel in Wakefield, and I was so excited to be a tiny part of it.
Laura and Chris chose a two tier naked cake with fresh berries, which was topped by a gorgeous little bunting topper from Ginger Ray. The flavours of lemon sponge with lemon curd and lemon buttercream and vanilla sponge with strawberry preserve and vanilla buttercream will complement the fresh fruit, perfect for a sunny spring day!
Massive congratulations to Laura and Chris, and best wishes for the future x
Last week I took part in a styled shoot with a whole host of supremely talented wedding suppliers. The theme was inspired by the Danish Hygge (pronounced hoo-gah) which is a general sense of warmth and cosiness, a love of simplicity and a focus on positivity and joy in the world while pushing away negativity. Hygge is a feeling of calm, snuggly loveliness, and generally uses lots of candles!
Camp Katur was chosen as the venue. It’s a beautiful old barn on the Camp Hill Estate in Kirklington, Bedale, which is a perfect blank canvas for your wedding day. With beams, fairy lights, a bar and even a stags head (!), it lends itself perfectly to the Hygge theme. Obviously I can’t show you the finished photos – that would be crazy and get me in a lot of trouble – however here are a couple of behind the scenes shots that I took whilst the shoot was ongoing.
We had a few tricky moments, such as when the amazing Sarah from Farm was struggling to get her floral installation into place as the beam was so high, and the ladder so small, however James from Mix N Twist Bartending turned out to be a brilliant aim with a rope and a tiny tree stump on the end, so he managed to throw the rope over the beam!
We had the gorgeous Coco keeping us company all day too, and she even managed to get a starring role as one of the models!
Overall it was an amazing day and such a privilege to work with some fantastic suppliers:
Models Kim Lumsdon and Alex Shore and Coco the dog!
Just a very quick post to say a humongous THANK YOU to all my beautiful brides for taking the time to vote for White Rose Cake Design in the 2017 I Do Wedding Awards. There were a record number of entrants, with over 300 suppliers entered, and I’m now in the top 5 for Wedding Cakes in Yorkshire. I can’t believe it! I’m so touched and honoured to be a finalist.
We don’t find out until the glittering awards ceremony in May who the lucky winner is. At least I get to go shopping for a new dress (priorities, right?!). There are some amazing cake designers in my category. I don’t expect to win, but I’m so chuffed to be in and amongst such big names in the wedding cake industry.
Again, a huge thank you to everyone who took the time to vote for me. I really appreciate it.
I’ll let you know if I manage to win!
At every consultation we do, we tend to get asked a few questions again and again. Choosing your wedding cake can be a bit of a minefield, and there are so many questions that couples have, as there are so many things to consider! Hopefully we can shed a bit of light on things for you, so here’s our Guide to Wedding Cakes info…
HOW MANY PORTIONS OF CAKE DO I NEED?
There’s no right or wrong with this one. Some brides choose to have a portion of cake for every guest that is going, however with this approach you may find you have a lot of leftovers at the end of the night! Generally venues will serve the cake with the evening food, so it’s left for guests to help themselves, which doesn’t always happen when they’re up having a drink and a dance and a good time! You may also get guests who don’t eat cake, who don’t like the flavours you have chosen, or who are on diets (although I don’t think a little piece of cake will hurt ;). I usually suggest catering for around 80-85% of your total guest numbers to avoid this happening, so if you’re having 100 guests, go for around 80 portions of cake. You could also take the view that you order say 80 portions of cake, and if your guests get some cake then great, and if not they should have got some sooner!
HOW MANY TIERS OF CAKE CAN I HAVE?
This depends on how tall a cake you would like! Each of our tiers is around 4″ deep, giving a nice elegant feel to the cake. If you want a tall multi tiered cake but don’t want so much cake, we can use fake tiers to add the height without the cake. As an example, if you wanted to serve around 70 we would usually suggest 3 tiers, but if you wanted a larger cake we could add fake tiers in for you. Contrary to popular belief, there is only a marginal cost saving in having fake tiers as opposed to real cake, as the majority of the work can be in decorating the iced tier.
CAN I HAVE A MIX OF FLAVOURS?
Of course! It’s your wedding cake, so have whatever you want flavourswise! We get a lot of brides opting for either one or two flavours, but we do have some brides who want to offer their guests a range of flavours so choose a different flavour per tier. We have a list of flavours on our website HERE.
I WANT A FRUIT CAKE TIER BUT DON’T WANT THIS TO BE THE BASE TIER. IS THIS POSSIBLE?
Definitely. All our cakes have internal supports in the form of cake boards and dowels, providing a little internal scaffold system and stopping the cake tiers crushing each other. It used to be the case that fruit cake tiers, due to their weight, went at the bottom of the cake, but if you go for this option you can end up with a looooootttt of fruit cake (especially as fruit cake servings are generally 1″ x 2″). Generally now our brides are choosing to have a smaller fruit cake tier, either the top or second one down, and we’re happy to do this.
ARE THE SUGAR FLOWERS EDIBLE?
Depending on the sugar flower, it can be made incorporating metal wires (e.g. in trailing leaves) so we generally advise that they are not edible. They also taste horrible, despite being made of sugar! They are best for decoration purposes only and should be removed before the cake is served.
DO YOU DELIVER?
Of course! No-one wants the responsibility of travelling with a wedding cake in the car, as they are very fragile. I also like to make sure the cake is properly set up at the venue, as chances are I’ll have been working all week on the order and I like to see it looking its best. I personally deliver and set up all our wedding cakes, so you can rest assured your cake will arrive at your venue and be set up looking amazing for when the happy couple arrive.
CAN YOU CATER FOR ALLERGIES?
I cater for coeliacs, in that I can bake with gluten free flour, and can make dairy free cakes. I don’t however make eggless cakes (I haven’t had time to perfect a recipe yet) unfortunately, sorry.
WHAT IS YOUR ORDER PROCESS?
The best way for us to start is by checking we are available for your chosen date and if you can send us some rough ideas of what you have in mind, we can work out some prices for you. If you’re happy with the initial prices, we can arrange a tasting and design consultation to discuss the finer points (and allow you to taste some cake!). After our chat, I will come up with some designs for you and email everything over to you. To book, sign a copy of the order form and send it back with your deposit, which is 50% of the price of the cake, and we can get you in the diary. The balance for the cake is due the week before your wedding, and we’re available at any point in between in case you have any queries or need to make any changes to your order. We’re happy to make any changes for you, up until 2 weeks before your wedding, as this is when we start making sugar flowers and ordering other materials in.
I hope this clears up some of the more common queries, and if you have any more questions please get in touch!
Sharon and Mark are one of the nicest couples I could ever hope to work with. I first met Sharon at the Casa Hotel Wedding Fair and she then came round for a cuppa and a chat with her sister. She had an idea as to what she’d like for her wedding cake, and we used this as a starting point.
Sharon and Mark chose a rose cascade wedding cake, with white roses interspersed with teal ones. They got married at the Cedar Court Hotel, Huddersfield on what was also Sharon’s birthday, so we had to make her a birthday cake too!
Massive congratulations to Sharon and Mark and best wishes to them for the future xx