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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!

 

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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Cascading Peonies and Ballyfin

 

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Every once in a while a cake deserves a little more attention than a photo and quick mention on Facebook and Instagram. I’m sure all cake decorators can recognise the delight when the loveliest of clients walks through your door with a fabulous vision for their wedding cake, a stunning venue and a dream team of suppliers lined up. Such was the case for a recent order for a peony cascade cake at Ballyfin.  

The design and stature of the wedding cake was in no doubt influenced by its final setting in the palatial surroundings of Ballyfin Demesne. Built in the 1820s, Ballyfin is probably Ireland’s finest regency mansion and I have to confess that I had been eagerly awaiting the opportunity to visit due to a little bit of personal interest…for much of the 20th century Ballyfin was run as a boarding school which was attended by my father in the 1960s. The eventual closure of the school led to a state of disrepair before an eight year restoration project resulted in it’s reopening as a luxury 5 star hotel in 2011. And it is not hard to see where the eight year’s went….the interior is breathtaking. From stunningly restored architectural detail to sumptuous furnishings and fine artwork, it is a luxurious step into another time and place. Quietly exclusive it caters to around only 10 weddings per year.

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(Images courtesy of Ballyfin.com)

The cake itself was from an original design by the fabulously talented Peggy Porschen, a design that my client had fallen in love with on a visit to the famous cake parlour in London. Four tall tiers were swathed in a sugar peony cascade matching the shades of pink in the bridal bouquet.

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Being displayed in the Rotunda room at the heart of Ballyfin, the cake was to be a centrepiece to be viewed while guests mingled over welcoming drinks (before of course being tucked into later!). A key to this design was therefore to ensure that the cake was of equal beauty when viewed from all angles, hence the continuation of the floral cascade around the back of the cake and neat little bows to hide the joins of the ribbon. The final flourish was to be a base of fresh roses and peonies by the amazing Joeanna McCaffrey flowers, sadly I had to leave before seeing this final detail in situ so I can’t wait to see the final photos!

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People have asked how many hours it takes to make sugar flowers and to be honest I lost track of these! Made over several weeks whenever I had time, over 700 peony petals were cut, veined and shaped, along with an array of peony buds, stephanotis, buds and leaves. Fixing the flowers on the cake took nearly four hours! It was my first time working with this many flowers and I was thrilled at the outcome of the challenge.

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My final glimpse of this cake  through the ornate doors of the Rotunda would be the first view seen by the bride and groom and their guests. I hope that this view, and the luscious layers of Guinness Chocolate and Lemon Coconut Raspberry cakes to be served later that evening, were well received!

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