Your Sussex Wedding - Page number 61 - August/September 2021 (Issue 92)

CAKES 61 GIULIA O’LOREY, CAKES IN BLOOM www.cakesinbloom.co.uk Giulia (pronounced Julia) hails from Italy and is a professionally-trained pastry chef. After working at top hotels such as the Dorchester, she fell in love with wedding cakes in 2016 and hasn’t looked back. She set up Chichester-based Cakes in Bloom as a luxury cake business for the detail- oriented couple and specialises in elegant and bold designs with plenty of movement, all brought to life with handmade sugar flowers. TREND PREDICTIONS Giulia says, “As we’ve all been cooped up for so long, cake trends for 2021 and 2022 are definitely leaning towards big and bold designs. I’ve also seen a lot of dessert tables, which allow guests to enjoy a variety of sweet treats as well as the big-day bake. “More personality has been shining through too with pops of colour, bespoke stencilling, monograms and custom flavours.”  BAKE IT ‘TIL YOU CAKE IT! We talk wedding cake trends with the professionals T he wedding cake has always been a much-loved tradition, whether served as a dessert or as a take-home treat for your guests. Not only does it offer a delicious delight it also serves as a showstopping centrepiece to your reception space, which nowadays is nothing short of a work of art. We chatted to some of the county’s wedding cake makers and asked whatever could be next in the wonderful world of big-day bakes. TOP TIP “It can be overwhelming when looking at the world of cakes available, so it’s helpful to tell your cake designer about the most important aspect for you. Maybe you’re most interested in the wow-factor or complementing your colour palette. Let the professionals help you. We can advise you on everything from which cake stand will suit your cake to where in the venue to display it.” www.and reaverenini.com www.wed dingsbytom.co.uk www.imo genevephotography.co.uk