Fondant Fancies with crystallised rose petals, traditional fruitcake for the top tier.
Traditional fruitcake, chocolate cake and carrot cake for a Scottish wedding in Crieff. The bride wanted a cake that reflected the different textures and folds in the fabric of her wedding dress so I created sugar folds and pleats to mirror the design. The back and sides of the cake had piped icing and sugar crystals to match the embroidery on her dress.
A 3-tiered vanilla victoria sponge with dark red and fuschia sugar roses to match the bride's bouquet. I made this for one of my fellow chef friends in September 2010.