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Five of our Favourites from 2016!

It is hard to believe that another year has passed! We have had a wonderful year of baking and creating cakes and are incredibly grateful for having the opportunity to work with our amazing clients. A big thank you to all who have supported us in 2016 and wishing you all a lovely festive period!

For our last post of the year we decided to have a look back at five of our favourite cakes from 2016.

1. Opulence

What started as a delicious towering blank canvas became a rich and sumptuous cake with the help of some beautiful deep blooms from Appassionata Flowers, gilded fruits and a splash of gold leaf. Set up in one of Virginia Park Lodge‘s cosy rooms, this cake formed the centrepiece for a delicious evening wedding buffet.

2. Blush Buttercream Roses

Sometimes simplicity speaks for itself. Classic smooth blush buttercream adorned with the most gorgeous of avalanche roses by Unique Flowers became one of our summer wedding favourites!

3. Dark and Decadent

Our client had a wonderful vision for this wedding cake, dark and rich to reflect the wild wintery surroundings of Connemara where the wedding took place. Three tiers of Guinness Chocolate cake coated in chocolate ganache, trimmed with gold leaf and adorned with dark winter fruits. This one begged to be eaten!

4. Rustic White and Green

This cake epitomises the effectiveness of a simple palette, a perfect setting and beautiful styling. A rustic white iced cake adorned with fresh greenery and accompanied by marshmallows and macarons, was surrounded by foliage and soft candlelight. Set against a rustic stone backdrop with those amazing floral hoops by the Wedding Festival, this cake table formed a classically beautiful centrepiece for the wedding reception.

5. Floral Monogram

I may be displaying a little bias in choosing this one, as this cake was made for my brother-in-law and his beautiful bride who were married in 2016. Designed around the monogram of their wedding invitations, I loved how the floral semi-wreath turned out. And I got to eat some of this one..!!!

Image Brides Alchemy Editorial Shoot

Having always been a fan of the chic Irish fashion and lifestyle magazine, Image, it is no surprise that it’s sister magazine, Image Brides, has become my go-to read for following trends and finding inspiration in the wedding industry. It was hence a delight to have been invited to design a cake for an editorial in their current Winter/Spring edition.

The shoot took place at one of Ireland’s most exclusive wedding venues, Clonwilliam House, a gorgeous country house set amongst wooded hills in the Vale of Avoca in Co. Wicklow. Meticulously renovated and decorated, Clonwilliam exudes contemporary glamour in stunning period surroundings…I had serious house envy! (Image courtesy of One Fab Day).

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The theme of the shoot was ‘Alchemy’, with styling by Ciara O’Halloran of Style Serendipity, who specialises in beautiful wedding, interior and food styling.  Her brief and mood board were tantalising.  With inspiration taken from the earthy magic of crystal and mineral stones, the look was about capturing the simplicity and beauty of natural elements, with delicate jewellery , large blooming flowers and bohemian gowns in shades of ‘rose quartz, rich cream, shimmering gold and crystal grey’ creating an ‘effortlessly luxe’, romantic, mysterious and enchanting mood.

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The photographer for the shoot was the talented Christina of Brosnan Photographic. Having admired her light, relaxed photography for some time I was thrilled to finally get the opportunity to work with her. It was a delight to watch Ciara and Christina at work throughout the morning and the final photos from the shoot were undoubtedly stunning!….

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Love the colours and relaxed style of this flower arrangement by The French Touch!

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Beautiful amethyst rings by Juvi Designs

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And for the cake….Ciara briefed on a ‘luxe bohemian’ style, suggesting dripping caramel, fruits and blooms with additional elements such as gold leaf and macarons for added decadence. We opted for a natural blush buttercream finish, contrasting a smooth base tier with semi-naked upper tiers. A luscious caramel drip was complimented with simple yet elegant styling: gorgeous roses by The French Touch Flowers offset by contrasting blackberries..and of course those gold macarons for some luxury!

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Top cake view! Some detail of those roses, that drip and our macarons…

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It is always nice to see the different elements of the shoot come together and I think all credit to a great team who created this contemporary, romantic luxe beauty!

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Stylist: Ciara O’Halloran

Photographer: Christina Brosnan

Model: Sarah Tansey at Andrea Roche Model Agency

Hair: Inch Hair Design

Make-up: Elysian Brows

Jewellry: Juvi Designs

Flowers: The French Touch

Stationary: Kerry Harvey Designs

Cake: ME!

See more of this shoot and indeed lots more inspiration, supplier guides and real weddings in the gorgeous Winter/Spring edition of Image Brides, on shelves now!

 

Book Review-Clean Cakes

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I am a bit of a hoarder of cookbooks, finding it difficult to pass by the aisle in the bookshop. My mantra is you can never have too many, and since the start of my cake business I have now amassed cake books in equal measure to my general cooking books. I am particularly drawn to those that have something a little bit different, be it in style or in particular, flavours.

I discovered Henrietta Inman through her Instagram account, which showcases her cakes and desserts decorated in a colourful array of pretty flowers and berries. All of her cakes and bakes are made free from wheat, dairy and refined sugar. Her book ‘Clean Cakes’ was released earlier this year and while the name initially held me back (I don’t believe in classifying food as ‘clean’ or otherwise!), the delicious flavour combinations showcased on her blog left me too tempted!

The book gives an excellent introduction into alternative ingredients to make your bakes ‘free-from’ and is subsequently divided into chapters on cakes; muffins, loaves and breads; biscuits, brownies and bars; tarts and pies; raw desserts; and finally, chocolates and little treats.

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I was most tempted by the Courgette, Basil, Lime and Pistachio Cake with Avocado Lime Cream and Raspberry Jam. Yes, you did read all those ingredients together! It was an unusual combination which I tested on some dinner party guests. Although the recipe denotes making layers I made a single larger cake for simplicity.  Made with coconut flour and sugar, the cake was deliciously moist and incredibly nutty from the ground pistachio. The icing was a combination of avocado, lime juice, coconut yogurt and coconut sugar. Underneath the icing was a layer of raspberry jam. This was an unusual addition I thought, but actually added an amazing dimension to the final flavour.  To say the cake tasted divine was an understatement…it got a resounding thumbs up from my dinner party guests and the flavours and ingredients became a lovely talking point too! img_4231

Other recipes in the book which caught my eye were the savoury Roasted Root Vegetable Tarts with Spiced Sesame Crust, Purple Haze Loaf with Super-Berry Cashew Yogurt, and the Chocolate Hazelnut Torte with Honey Praline Ganache.

I did find that some recipes in the book had ingredients that were not readily available (despite me living in a capital city well-served by delis and speciality shops). Items such as palmyra nectar (which I had never heard of before!) and teff flour were not available in my local health food shop. However I did substitute honey for the coconut sugar in the icing of the Courgette cake and I imagine other simple substitutions are also possible.

For a baker interested in free-from cakes and treats and who likes to source and experiment with different ingredients I would highly recommend this book!

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Marshmallow Love

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Deliciously light and fluffy, and with endless flavour possibilities, homemade marshmallows make perfect additions to a wedding cake table  as well as beautiful guest favours. We have been having some fun experimenting with flavours and are delighted to share some of our favourites.  With so many options we would as always be delighted to customise flavours as required!

Champagne or Raspberry Rose

Our favourite flavours which taste so good independently or combined. We couldn’t decide which to choose so will leave it up to you! Here we have layered fresh raspberry and rose with deliciously decadent real champagne mallow. Flecks of freeze-dried raspberry between the layers add a little surprise!

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Bourbon Vanilla Bean, Roasted White Chocolate

Sweet and caramel-like, our roasted Belgian white chocolate is delicious swirled through vanilla bean marshmallow.

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Cinnamon Spiced Irish Apple

Made with pure local Irish apple juice, this lightly spiced marshmallow is a real taste of Autumn.

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Pure Coconut

Fragrant Malibu marshmallow coated in textural dessicated coconut.

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Fresh Blueberry Swirl

Visually beautiful and equally delicious, this blueberry swirl marshmallow can also be made with other summer fruits.

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Earl Grey Chocolate

Belgian chocolate marshmallow infused with the subtle Bergamot fragrance of Earl Grey Tea

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Real Wedding-Natural and Elegant Wedding Cake Styling

It is always a delight when a finished wedding cake display exceeds all of your expectations. Such was the case for a recent cake table we styled in the gorgeous garden room of Powerscourt House. Our client had a beautiful vision for her cake and the finished display exemplifies how a little thought and some simple yet considered styling can really give your wedding cake the wow factor.

Our client chose a simple textured white iced cake adorned with fresh greenery and lisianthus, in keeping with the green and white scheme of the gorgoues wedding flowers by The French Touch. Delicious cake flavours of Guinness Chocolate with Caramelised White Chocolate, and Lime White Chocolate and Pistachio were accompanied by fluffy Coconut Marshmallow and Pistachio Macarons.

With a stone wall backdrop and flooded with natural light from the grand windows overlooking Powerscourt Gardens, the garden room was the perfect spot to create a stunning wedding cake centrepiece. A natural stone-coloured linen tablecloth complemented the rustic stone walls. Cakes and treats were displayed on pristine white stands and plates, surrounded by natural greenery interspersed with hurricane and antique votives. The final flourish was the floral gold hoops by wedding planners The Wedding Festival. I had no idea these were part of the display until I arrived, and oh my they were just fabulous!

Props used in this table styling and more are available to hire from Cove Cake Design. Contact us to discuss your wedding cake styling!

Antonio Riva-Inspired Blush Copper Design

 

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A new cake design for a recent wedding showcase was inspired by the stunning gowns of Italian designer Antonio Riva. Having stumbled upon his work I couldn’t but be captivated by the sharp silhouettes and bold modern detailing.

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Using silks and organza, and details such as bows and modern draping, the dresses are a work of art. Unfortunately they are apparently not available worldwide, with the best kept secret kept by the Italians!

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My design wasn’t inspired by a particular dress but rather the overall design aesthetic. I wanted to capture the clean silhouette of the dresses in a tall blush lustred cake and the volume emphasised by blush draped ruffles.

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I love metallics and added some copper foliage alongside the sugar roses, inspired by the metallic elements in some of the images of the bridal gowns.

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A very simple cake but I hope, elegant, modern and sophisticated going some way towards reflecting the amazing inspiration!

 

Inspirational Shoot at Horetown House

We were thrilled to be asked to design cakes for a recent inspirational shoot at Horetown House coordinated by the talented Ciara O’Halloran. Horetown House is a beautiful private country house venue located in Foulksmills, Co. Wexford in South East Ireland.

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The overall brief was warm, elegant and timeless with a colour scheme of soft creams, deep berry tones, gold accents and lush greenery. We took the colour scheme as well as the olive leaf motif on the stationary, designed by Appleberry press, as inspiration and designed a main cake in soft cream with a gold leaf wafer paper olive branch.

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This was accompanied by single tier semi-naked and iced cakes adorned with fresh flowers by Gill Stewart.

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The images were captured by the talented Paula McManus photography and the result was beautiful!

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It was wonderful to be in the company of some amazingly talented wedding vendors in creating something so beautiful to promote Horetown House. For all brides and grooms to be it is well worth considering as a venue for your big day!

Full images of this gorgeous shoot are featured over on One Fab Day wedding blog!

Vendor credits:

Styling: Style Serendipity

Photography: Paula McManus

Makeup: The Powder Room

Flowers: Gill Stewart

Hair: Takumi Hair

Dresses: Myrtle Ivory

Stationary: Appleberry Press