Thank you to Roya and Dan for giving me the honour of making their wedding cake.
A challenge for sure. The first wedding cake I've ever attempted. Without a doubt, if the bride had wanted a perfect smooth shiny symmetrical cake, it would have been a no from me. But Roya's vision was for a naked cake, piled with fresh fruit and filled with fresh cream. 'I could do that,' I said. 'Would you?' she said. 'oh... okay then!'
So here it is. Four layers of cake. A 12" chocolate cake with chocolate buttercream, topped with pecan nuts and blueberries, a nod to the American groom. A 10" Victoria sponge filled with strawberry jam and fresh whipped cream, topped with strawberries and raspberries. A 7" lemon drizzle cake filled with lemon buttercream. On top, a heart-shaped Persian love cake filled with fresh saffron and rosewater cream, sprinkled with chopped pistachios and rose petals. The bride's family are Iranian.
A little bit of edible glitter, a few Persian cupcakes and rosemary strewn around, and a hand made topper by Suzie, and I think they liked it...
All photos by Ian Rolfe Photography.
Topper made by Suzie Attaway Craft&Home Stylist