KATRINA BELRAIN | SWEET HOMEMADE Summer is fast approaching, and so is the wedding season. Incorporating florals during springtime is a timeless trend that will continue to be popular, and is something I plan to focus on this spring. Adding flora and fauna to my projects accentuates the season and makes perfect centrepieces at events. Preferably, I use muted colours to start with a simplistic base. I then make the design pop with a touch of earth tones and hues that match any colour scheme or theme. Piping delicate buttercream aesthetics onto cakes, usually realistic flowers and leaves, gives a subdued and grand feel to the designs. Techniques and methodologies may change and evolve, but it’s how I construct my confectionery masterpieces that usually leave my clients in awe. Check out: www.instagram.com/sweet_homemadebykb ANGELA HODSON | ANGELA JANE CAKE DESIGN As we approach the wedding season, I’ve seen a variety of trends taking shape. Larger weddings are on the rise, with couples wishing to celebrate with all their family and friends. Whether your wedding is taking place in a timeless country house or elegant barn, the setting and guest list will inspire the cake design. Soft pastel shades such as blush pink and baby blue alongside botanical white and green shades continue to be popular – these colours create elegant and edible centrepieces. Fresh and sugar flowers remain a firm favourite for wedding cakes. As a sugar artist, I love creating variations of roses, peonies and orchids to complement spring or summer weddings. I’ve recently seen a rise in the use of dried flowers, especially with contemporary wafer paper designs. Accents of edible gold and silver leaves continue to be popular, alongside individual tiers featuring delicate stencil details, shimmering sparkle or high-shine finishes. Silk ribbons provide a delicate and soft finish to designs while adding subtle colour to a white wedding cake. Check out: www.angelajanecakedesign.co.uk www.pike-photography.co.uk www.artbyclairephotography.com 68
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