Your London Wedding - Jul/Aug 2019 (Issue 66)

CAKES 63 D E S I G N C A P I T A L North, south, east or west, London’s multitude of quirky boroughs provide inspiration a-plenty to the city’s cakemakers L ocation, location, location – as the saying goes – and London offers a wide variety of characterful spots where couples can tie the knot. Indeed, where you wed will often influence your big-day style – and the cake is no exception. “As the venue is such an integral focal point for the whole wedding design, it works well when every element is considered with the surroundings in mind,” agrees Rosalind Miller of Rosalind Miller Cakes. Whether you’re planning a traditional big day in a historic Westminster venue or a contemporary City do, you’ll no doubt be inspired by the place you’ve chosen to celebrate your nuptials. To that end, we’ve gathered together a selection of cakes that express the essence of some of the city’s most well-loved locations to inspire those preparing to say ‘I do’ in the city. K E N S I N G T O N & C H E L S E A With its world-renowned flower show and royal status, elaborate floral designs are de rigueur here “For Chelsea nuptials, I’d propose a floral design: a memory of Chelsea Flower Show, which has recently wrapped up for another year. Chelsea evokes flora for me due to another of my favourite botanical spots: Chelsea Physic Garden – a hidden gem of a walled garden.” – Sarah, Bea’s of Bloomsbury “Kensington & Chelsea has to be a Victoria sponge. The epitome of class and established style matches with this perennial favourite perfectly.” – Gerhard Jenne, founder of Konditor Rosalind Miller’s moulded and painted rose design would chime perfectly with Chelsea’s green-fingered reputation. “Choose a flavour such as rose, lavender or elderflower to suit the floral theme,” she advises. CAKEMAKER Q&A Q What can we expect to see in wedding cake design for 2019 and beyond? A “Harry and Meghan’s wedding cake has inspired an era of unsmooth white swiss meringue butter cream cakes as well as fresh flowers, promoting a natural botanical theme. The deconstructed tier cake has also seen a rise in popularity, which I think we’ll be seeing a lot more of. This is also perfect for showcasing different sponge flavours and catering to dietary requirements.” – Gerhard, Konditor