Iced Images Cakes - The Wedding Cake Blog

I have made several cakes now for the company BMC in London. This is the latest one. The cakes is based on a software platform called Aardvark which has various releases that run with the letters of the alphabet (sounds like I might know what I'm talking about but I don't really). The first cake was an Aardvark wearing an orange Bobble Hat (see future posts) The second was Custard Cream. The third was a Double Decker bus with an aardvark in an orange bobble hat driving it. Then there was this one! An Easter Egg with an aardvark popping out the top wearing an orange bobble hat! The company supplied me with an Easter egg images that they had been using for their release documentation which was a chocolate egg in gold foil. The chocolate egg was made from chocolate fondant icing and sprayed with glaze to give it a shiny look. The gold was painted in Faye Cahill gold. Every time I walked into my cake room it smelt divine and I actually kept thinking it was a real egg

Back in October I was lucky enough to spend two days learning from the fabulous  Mark Tilling at  Cake Innovations, Gravesend . On both days the classes were very small which worked out well for us! The first day we made Italian style macarons. I've tried macarons before but never had much success, this method the Italian method is supposed to be easier. I have to say Mark made them look very easy and I haven't made them again since. I always mean to, but finding the time is hard, but I will. We made two types of macarons, raspberry macarons (pink) and chocolate ones. We learnt skills such as splatter techniques, stamping with wax/brass stamps as well as making the macarons themselves. We were able to make loads of them so had plenty to box up and take home at the end of the day, and of course eat as they were amazing to taste. Definitely got to make them again so I can offer them as wedding favours! The second day was Gourmet Chocolates Bar. Now I don't particula

I met Sophie and Matt at  The Wedding Experience at Detling early last year. They were getting at  The Gardens, Yalding in October and planning an autumn wedding. When we met up to discuss their cake design, they had fallen in love with a log slice cake but couldn't decide on whether to go for a silver birch log or a brown wood log. After discussion I suggested why not go for both logs on the cake, no reason why not! Certainly at The Gardens, there would be both types of trees and would there for blend in amazingly with the environment. In addition they were very keen to have a cascade of flowers matching their wedding flowers as well as decorations of autumnal leaves, toadstools, acorns and other autumnal foliage. All the flowers, and decorations were made by sugar paste, including the gorgeous little toadstools and mushrooms which I have to say I am rather in love with, and the flowers were made using the information supplied by their florist to ensure they matched the we

Emily was a bride of mine from a couple of years ago, and she recently ordered this beautiful two tier anniversary cake for her parents 40th Ruby Wedding Anniversary. The brief was a white cake with ruby red decoration with a personalised topper of her mum and dad on the top, but other than that a free reign! As the topper was so detailed I decided to keep the cake simple but elegant, with white icing with red pico dots and red ribbon with a small diamante buckle. For the topper, Emily sent me many many pictures of her mum and dad and their dog who she also wanted included on the topper, and some details of how the models should be dressed as per one of the photos. The lovely thing about the topper is that its a great keepsake as its fixed on a board on top of the cake which can be lifted off for easy keeping and will keep indefinitely as long as its kept dry. By all accounts Emily and her parents were thrilled with the cake and especially the topper!

I love the simplicity of this beautiful cake. Its actually a 3 tier cake iced to look like a 2 tier with the bottom tier being double height or double barrel. I indented the cake to give it the ruched effect and then added an edible broach made using a  Karen Davies Moulds and added various sparkles and gem shapes using dragee balls and sugar paste shapes to make a star! This cake would be great for a small intimate wedding where you aren't having too many guests, or for a birthday or other celebration. This cake was 2 x 8 inch round on the bottom and 6 inch round on the top. I personally don't think it would work in bigger tiers but you could add additional tiers and make the double barrel cake as the middle tier! Just an idea!!!

I've recently discovered gin but I must admit I'd never heard of Brockmans! The cake was ordered by a friend of the birthday girl, Penny on behalf of her husband. The instructions were a cake shaped like a bottle of Brockmans Gin. Now I could have tried to be very clever and made a stand up bottle, but having never made one and the fact that it had to be transported to the venue by Penny's friend I decided not to go down the added stress route and instead make a laying down bottle! As well as the bottle I thought it would be nice to add a model of the birthday girl (I have never met her so got a description from her friends) sitting on the Gin bottle, but after much thought it would be nice to make the figure a keep sake by making it entirely independent of the actual and placing the figure in a cocktail glass just for fun! Google was fab for this cake as I could easily find out the bottle details and find the labels to use with the edible printer. Edible prints are

This beautiful buttercream wedding cake is coated in white rustic style buttercream icing and finished with sugar flowers which include dahlia, seed heads, poppies, oak leaves, and berries. The cake is finished with a burnt orange ribbon making it perfect for an autumnal wedding! It was be easy to add flowers on the top or to the bottom left corner to personalise it further. Always loads of possibilities to make it unique to you.