Your Hampshire and Dorset Wedding - Page number 54 - May/June 2021 (Issue 86)

RACHEL BANKS Rachel’s Cake House www.rachelscakehouse.co.uk Beautiful fondant covered centrepiece with piped royal iced details and fresh flowers to decorate. Fresh flowers and foliage create a stunning effect for a buttercream cake. BEV BOTHA The Travelling Cupcake www.thetravellingcupcake.co.uk Bev says, “As a business we’ve always loved buttercream cakes with fresh flowers and as rustic as possible. It’s all about eating with your eyes and then devouring something amazing too! Couples are getting more adventurous with their flavours and there’s more demand for vegan cakes too.” White sugar roses and gold leaf detail add extra wow factor to this striking design. “We’re seeing continued love for buttercream designs, fresh and pressed flowers, lots of texture using different materials and, of course, amazing taste.” – Bev CLAIRE THOMAS Caked www.cakedpatisserie.co.uk A buttercream finish with fresh flowers and gold leaf details. www.alex andernewton.co.uk Five tiers of gravity-defying deliciousness trimmed with fresh green foliage. www.divi nedayphotography.com Semi-naked cake with bright fresh flowers and gold-painted animals for a London Zoo wedding. www.dou glasfry.com “Couples are choosing more greenery and foliage with minimal flowers. It works beautifully on cakes and is a style that complements so many venues locally.” – Claire “Fruitcake is coming back; just a single tier which is often kept for the first child’s christening or first wedding anniversary.” – Rachel 54