Traditional Wedding Cakes in South Wales

Please Note: Click on each photo to view a larger image. Prices are a guide only as each cake is made to order.

AMANDA

This cake is decorated in sugar paste, with a sugar frill, Royal iced bead work and embroidery.
The bottom and middle tiers are decorated with handmade sugar carnations, tiger lilies, blossoms and leaves with two wedding rings on the bottom tier. On the top tier stands an ornamental bride and groom.

Fruit or sponge cake.
Size as illustrated = 12” 8” +6”
Other sizes available

 

DEBORAH

This cake is iced in sugar paste. It is decorated with Royal icing extension, lace and embroidery work. Hand made sugar roses, blossom and leaves matching the brides bouquet, sit on all sit on all three tiers. On the bottom tier there is a hand made sugar book with the bride and grooms name and date of their wedding. The middle tier is home to a hand made sugar church which sits nicely amongst the flowers.

Fruit cake only due to the extensive detail of work involved.
Size as illustrated = 10” 8” + 6”

Other sizes available

ELAINE

This cake is an elaborate design, it is iced in sugar paste.
The round cakes are decorated with Royal iced embroidery on the sides in gold, and gold ribbon insertion on the top of each cake. The bottom tier is iced in sugar paste with Royal icing sides to make the leaves of the book. Each cake is decorated with a handmade sugar poppy, poppy leaf and corn. The bottom tier also has two handmade sugar bells and an inscription of the bride and grooms choice. 

Fruit or sponge cake
Size as illustrated  2 x 6”  +  2 x 8”  round  +   2 x 10” square to make the book, six cakes in total.

FRANCES

This cake is decorated with a sugar frill and Royal iced lace and embroidery on the sides, along with a small spray of handmade sugar freesias and blossom at the base of each frill. The bottom tier has a handmade sugar book with the bride and grooms names and the date of their wedding piped on it and a spray of handmade sugar roses, freesias, lilies and leaves trailing elegantly over both tiers.

Fruit or sponge cake
Size as illustrated = 12” +  8”

Other sizes available.

HANNAH

This cake is iced in sugar paste. It is decorated with a Royal iced piped edge at the bottom of each cake, embroidery on the cake board and embroidery and ribbon insertion on the sides of each cake. The three cakes are decorated with individual sprays of handmade sugar roses, lilies, rose leaves and variegated ivy leaves giving the impression they are cascading over the whole cake.

Fruit or sponge cake
Size as illustrated 10” + 8” + 6”

Other sizes available.

SANDRA

This cake is decorated completely in Royal icing. The bottom and top of each cake is decorated piping a series of different layers on top of each other therefore very time consuming. The front of the hearts have a spray of silk flowers trailing over them, however, they can be exchanged for handmade sugar flowers if desired. On the top tier there stands an ornamental vase holding another silk flower spray.

Fruit cake
Size as illustrated = 12” + 8” + 6”

MANDY

This cake is iced in sugar paste and decorated with a sugar frill, and Royal iced embroidery and lace work. There is a  small spray of handmade sugar rose buds, carnation and blossom at the base of each frill, on the top tier there is a larger spray of handmade sugar roses, carnations, blossom and rose leaves which tumble from a handmade sugar bell which is decorated with embroidery and lace work.

Fruit or sponge
Sizes as illustrated = 12” +  8” + 6”

Other sizes available.

LYNN

This cake is iced in sugar paste and decorated with a sugar frill. Both tiers have ribbon insertion above the frills. Handmade sugar roses, blossom, tiger lilies, rose leaves and lily leaves sit on top of each cake. On the top tier there is a handmade sugar book with the bride and grooms name and date of their wedding iced on it, along with three candles.

Fruit or sponge
Sizes as illustrated = 12” + 8”

Other sizes available.