My current inspiration

A whole bunch of dummy styrofoam cakes arrived at the shop the other day! Still need more - missing a few key sizes, but scouting for ideas to use on them already. I keep coming back to this quite old inspiration board by Snippet and Ink. I love the idea of adding some gold, and opulence, and seeing how it goes....

The Ultimate Wedding Cake

 

When Katie came to us to design her wedding cake, she wanted something big, beautiful and white. That was it! Something elegant, refined, and a cake to take her breath away. Oh, and sugar flowers - beautiful sugar flowers.

We were lucky to have such a client, who allowed us complete creative control of both the design, and the flavours. We chose to do a fresh take on the traditional old school cake. More floral, less stringwork, yet a design that could be appreciated by those of every age. Flavours, added added Orange Peach, Milk Mud with Cookies and Cream filling, Marble mud, to Katie's only request, and that was Vanilla Bean & Rosewater. A traditional Fruit Cake for the top tier to preserve finished off these five delicious cakes.

Thank you Katie for allowing us the great pleasure of working on this cake, I hope it was everything you hoped for.

Erin & Aaron 12th May 2012 Longworth House

 

This gorgeous cake and sugarpaste peony was just so sweet, I had to share it right away.
Congrats goes the Erin & Aaron on their wedding day. Hoping you enjoy your day, and have an amazing reception at Longworth House.

 

Lina & Justin 28th April 2012 at Bacchus, Newcastle

Lina & Justin had the most beautiful wedding. We were blessed to have them as clients. We were allowed free-reign on all the food choices, and our brief was to create the most elegant table possible. Warm rich tones, champagne, soft golds, and ivories. The cake was a staggering 20inches tall, set upon our newest silver stand, it certainly commanded the room.

 

We were also asked to create gorgeous little boxes of bonbonniere for their guests. Jon made salted caramel macarons dusted in gold, and Vanessa made mini cupcakes topped with gold dusted hydrangeas made from sugarpaste. They were some of the most amazing bonbonniere we have made, and the gold just topped them off perfectly.

 

Jemma & Liam 12th November 2011 Roberts Restaurant

Love love loved this couple! What absolute sweethearts, and a super sweet cake to match.
We received a lovely message from Jemma after the wedding, which just makes our hearts sing!

"We really had a wonderful day and really appreciated all your help and
support in the process, I know I must have been a more 'indecisive'
bride, and I was absolutely blown away by how stunning the cake was.
It was everything I had hoped for and envisaged, and had so many
comments on how beautiful it looked!
By all accounts it tasted delicious, I had so many compliments on it,
so thank you for helping to make our wedding so wonderful. I will
definitely be back as I need to eventually have a slice of your cakes
myself!
I have no hesitation in recommending you, and I look forward to
working with you again!"

Vanessa & Cameron - 18th March 2012 at Tamburlaine Wines

Back in March, we had the great pleasure of creating a dream cake and candy buffet for Vanessa & Cameron. It was such a beautiful wedding, at Tamburlaine Wines, a truly lovely venue.

Vanessa & Cameron chose flowers and styling by Peonies Floral Designer which just made the room.

We would like to say a big thank you to Popcorn Photography for these stunning pics, and for being such a big part of the "Dream Team"!

 

 

 

 

 

Jess & Evert 28th January 2012 Hunter Valley Gardens

Back in January, we had a chance to make a very fun cake for a very fun couple! Jess & Evert's Hunter Valley Gardens wedding was just gorgeous. A very intimate wedding, but still wanting a cake that stole the show, we created a Sweet Art inspired cake adorned with sugar flowers.

Photos care of Popcorn Photography - thank you!!! And flowers by the very talented Peonies Floral Designer. 

We're all Mad Here!!!

Madhatter cakes are just fun! They show couples are quirky, full of life, don't take themselves too seriously, and want to really celebrate this wedding with a bang!

That being said, some of our most recent madhatter cakes have been simply stunning, soft, romantic cakes as well. This has been achieved through soft tones, airbrushing, fine piping, ruffles and diamontes.

Our madhatter cake are extremely tall, averaging 15-17" high for the three tier. We feel these cakes are most effective when they command the attention they deserve, and so always focus on keeping them tall and impressive. Our Madhatters still have all our amazing fillings and ganaches, however we do restrict favours to our milk and dark muds. This is done to ensure the structural integrity of the cakes. At the end of the day, these cakes are meant to be eaten and enjoyed, as you celebrate the most important day of your life.

Summer Breeze Dessert Bar at Caves Beachside Hotel

This is one of my all time favourite dessert bars, at one of my all time fav venues. It's refreshing, fun, surprising, yet sophisticated, and it just screams fun!

If you are looking for a wedding venue in Lake Macquarie, check this place out for sure. Caves Beachside Hotel is only 20 mins from Newcastle, has incredible views, fabulous new decor that I would kill to have in my own home, great food, and an awesome wedding co-ordinator. Adam Loades, is a sesaoned pro, and is one of the best in the biz. Calm, patient, and extremely knowledgable, I have yet to meet a couple that doesn't fall in love with him as much as the place. 

When it came time to create this dessert table, I really wanted the colours to pop, but still remain cute and romantic. The key is as much in the muted tones as the shades we opted for. We were going for a very California Dessert look with layers of soft sorbet shades. 

We chose to go with mostly dessert options, and only a handful of sweets. That being said, these are not your average desserts. Ice- Cream cake pops, floral cupcakes, three layer white chocolate mousse, were as much at home as the toffee apples and lemon meringue pies. 

The wedding cake itself was a two tier green/ white version of the insane ruffle cake by the brilliant Maggie Austin. 19 layers of ruffles on each 5" high tier, meant the ruffles alone took more than 8 hours to create. I have to say though, they were worth every minute Bec spent creating them! 

For more details on our services, please email us at sugarrush@bigpond.com or call (02) 4948 1286. If you are keen to check out Caves Beachside Hotel for yourself, give Adam a call on (02) 4980 9999 or email adam@cavesbeachside.com