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"!

 

 

 

 

 

Candy Tables

Our Candy Buffets are a great fun bonbonniere alternative for weddings. They can be bright and playful, or refined and romantic.
We would we would share some shots from Rachael & Lee's wedding at Chateau Élan last December.
Many thanks to MMG photography for these great shots. The colors we're awesome.
Enjoy!

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

Alyssa & Mark - 27th November 2011

This gorgeous white wedding took place in the beautifully rustic Peppers Creek Barrel Room. We LOVE LOVE this venue. It is such an amazing atmosphere, and Ken and Marion and the staff are just wonderful. 

We created a stunning 3 tier swiss dotted cake, complete with ivory doves and an all white candy table, that was layered with sweets made in store as well as imported from the US. It truly was one of the most elegant tables we have created. It matched perfectly with the tiffany chairs, mirrored tables and romantic flowers all supplied by Peonies Floral Designer. We were lucky enough to receive these stunning photos from Peonies in order to share this wedding with you. 

Kristy & Brian - 4th November 2011

The wedding of Kristy and Brian took place at the picture perfect Peppers Convent, with the reception held in the garden marquee. It was such a warm day, we chose to set up the cake and sweets after the ceremony, and by the time we arrived, the marquee looked breath-taking. The table were set with vintage books, eclectic jars and vases with soft floral accents and decorating by the very talented Peonies Floral Designer.

The entrance to the marquee had hanging glass candles and flowers. I can only imagine how beautiful and glowing the entire space would have been after dark. 

The wedding cake was set on a vintage table, and topped with fresh flowers. The scalloped lace border was piped on to give a delicate feminine feel that tied in with the rest of the marquee. Keeping it in shades of whites and ivory rather than adding colour helped to achieve a romantic look rather than being so matchy-matchy with the other accents in the wedding party. 

The dessert table, for Kristy and Brian, was all about homestyle desserts, not jars filed with candy. They wanted cakes, cheesecake, friands, cupcakes, lemon meringue pies, all things that are baked, warm and comforting. I loved creating the ruffle cake, this time it was gluten free, so all their guests could enjoy it. Our incredible crumb cakes were in peach, blueberry, and berry/rhubarb as well.  

Macarons, are of course, a staple on our tables, as we do make wonderful flavours, as are brownie bites and cake pops. Kristy and Brian made such wonderful choices, absolutely full of my personal favourites. 

Congrats guys, wishing you all the very best. Love Love