Tag: luxury

Heuchera Magic

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When you get a call from  renowned florist Zita Elze for a commission, you know it will be for something pretty special. Zita has a unique floral embroidery style that is delicate and ethereal and unique to her. Undoubtedly one of the most talented floral artists in the world, Zita’s original vision and creative concepts know no bounds.  For this reason, she attracts so many students from all over the world who consider themselves lucky to learn from this floral maestra.

We’ve worked with Zita in the past and this time she wanted a simple cake adorned with Heuchera leaves as well as matching cupcakes.

Bred for heat and humidity tolerance, Heuchera or Autumn Leaves is a particularly interesting variety of Coral Bells, and its foliage of lobed, rounded leaves changes colour throughout the seasons. In spring, the mid-sized leaves emerge red, change to taupe in summer, then deepen to ruby red in fall.

The CAKE

We created a four tier white luxury wedding cake with a green watercolour effect flecked with gold leaf. Creating the sugar leaves was pretty special as the sheer diversity of the leaf colours gives room for  many possibilities.

Once the green leaves were cut and veined, we used shades of red, burgundy, plum, foliage green and even orange to paint and dust the sugar foliage.

We arranged the sugar leaves on the cake in a cascade and softened the look with some hand made tendrils. The result was a luxury wedding cake stunning in it’s simplicity!

With thanks to Fiona Caroline Photography for the images.

Van Gogh’s Lucid Dreams

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THE CONCEPT

The idea for this Van Gogh’s lucid dreams shoot came to me during a chat with Joanne Fleming, one of the most talented couturiers I know. I love, love doing styled shoots. It’s one of the best ways to test out luxury wedding cake ideas and concepts, build a portfolio and show clients your style.

To me, Vincent van Gogh is unmistakably one of the best known painters in the world. A pioneer of modernism, this master of colour and innovator produced an impeccable oeuvre which continues to inspire many artists today.

As a young painter in Holland, he had loved yellow and used it liberally in his early paintings.

In honour of the major exhibition at the Tate which brings together his dedication and thoughtful art, I came up with the concept of a happy, joyful styled shoot based on  Van Gogh’s love of yellow and blue.

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THE VENUE

Number 10 and No. 11 Carlton House Terrace currently houses the British Academy. The  premises built in 1831 to designs by John Nash, is steeped in history. It was previously occupied by four-times Prime Minister William Gladstone, and was a First World War Hospital for Wounded Officers.

The atrium with its very high ceilings and beautiful light was the perfect setting for this shoot. Whilst the white alcove with the yellow gold baroque detailing provided exquisite framing for a number of the shots, we took the presence of the modern art paintings on the walls in the shoot colours as a sign that our Van Gogh’s lucid dreams shoot would be best presented at the venue!

DECOR AND DETAILS

For this shoot, we tried to capture in 3D form, the textures and vivid tones found in several Van Gogh’s paintings including Cafe Terrace at Night, Irises, Chair,  Girl in White and of course Starry Night. We also referenced the fact that he loved a tipple or two and his pipe.  The tablescape created by Wild About featured their signature tall and elegant floral design. The outstanding overhanging flower canopy ran across the length of the table and featured different hues of yellow flowers from the deepest ochre VanGogh was famous for, to the palest and creamiest yellow. The flowers used included sunflowers, roses, oncidium dancing lady orchids, cymbidium orchids, Craspedia, Fritillaria, tulips as well as assorted greenery.

The texture and tone theme continued with WildAbout using texturised vases  some in glass, crackle glaze and velvet, in different hues of blue, including midnight blue, navy, teal and cerulean.  The vases housed clever groupings of more gorgeous yellow flowers. The gold candlesticks were topped with candles in royal blue and cornflower blue.

Each place setting featured ornate gold charger plates which were topped with yellow plates sourced from Italy and hand carved sunflower ceramic plates. The charger plates, etched gold rimmed crystal and gold cutlery were from Classic Crockery.

Ananya Cards, created beautiful deep blue stationery edged in gold which featured a specially created monogram and the most elegant calligraphy. The menus were placed on mini easels, as a nod to the artist.  The table linen was from Just 4 Linen and gold edged yellow velvet chairs completed the look.

WildAbout also created three bouquets for the shoot. Two were  yellow and the third made up entirely of Irises.

THE DRESSES

Reminiscent of Van Gogh’s Girl in White, for the first look, our model wore a high waisted skirt with boned foundation and deep pockets  made in heavy ivory French linen and paired with a silk chiffon and swiss-dot tulle peasant bodice for an informal bridal look. The skirt  embellished with a pair of Victorian embroidered sunflowers from Joanne’s collection of vintage trims, and the luxuriously ruffled sleeve cuffs were made from lengths of unused old stock antique lace.

The look was finished with a pair of Harriet Wilde’s classic block heel ‘Lana’ shoes in bridal ivory, and the hat from Jo’s personal collection which is trimmed with the same Swiss-dot tulle as the blouse.

For the second look Jo wanted to conjure those iconic VanGogh paintings of yellow ochre wheat fields and Provençal sunflowers. The corset waist skirt was constructed in slubby silk tussah for a homespun rustic look, and  embroidered with knee high stalks and ears of wheat. The high ruffle-necked blouse was made from tulle embroidered with little sunflowers that have all been hand tinted in shades of golden yellow and burnt sienna. Again, Jo used a length of antique Victorian lace, hand painted to match, for the collar and cuffs, to provide that connection to the past.

A wonderful flower trimmed yellow straw hat by inspirational milliners Lomax and Skinner references the straw hats VanGogh depicted in several of his paintings.

The shoes are a pair of Kurt Geiger ‘Daisy’ linen platform sandals, with the daisies converted to sunflowers with the help of silk paints!

For the third look, Jo created a more sophisticated look inspired by that glorious yellow ochre shade that glows from so many of Vincent’s paintings of the South of France. Supple shimmering silk satin skims and flows around the body, catching and reflecting the light. A huge stylised sunflower is the only embellishment on this gown, which is paired with Harriet Wilde’s fabulous ‘Arabella’ shoes in midnight blue velvet….. the combination of golden yellow and rich blue evoking the jewel tones of  ‘Starry Night over the Rhone’ and ‘Café Terrace at Night’. A Lomax and Skinner curled feather headdress adds a little Moulin Rouge showgirl glamour to the look.

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BEAUTY

The hair and make up for this shoot was by the amazing duo of Sylwia Kunysz and Stacey Goodwin. For the first Girl in White look, we used a soft and natural palette on the face, the hair in a soft tousled up do with some loose tendrils framing the face, working with the models own natural curls to create a relaxed look. It was good way to pay homage to the painting, giving it a modern twist. For the second look, the hair was soft and loose, the team creating a 30s inspired look with bold lip to complement the gorgeous silk ochre dress.

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THE CAKES

For this shoot, I created four luxury wedding cakes, cupcakes, cookies and mini chocolate magnums. The main cake was a 7 tiered Van Gogh mottled deep blue baroque confection. The baroque detailing gave the cake grandeur and the yellow sugar flowers adorning the cake were in different shades of yellow. The handcrafted sugar flowers included tulips, roses, dahlias, peonies and gold leaves. The second cake was a blue gravity defying split cake  with hundreds of yellow sugar flowers seemingly cascading out of the centre. This cake was created to reflect the prolific art that poured out of  Van Gogh despite the darkness that often over took him. The other cakes were distressed and decorated with bas relief, gold leaf, wafer paper and crackled effect and symbolised the fact that art is often never perfect!

PHOTOGRAPHY

We were honoured to have one of the most sought after luxury fine art photographers in the UK, Roberta Facchini capture this shoot in all its glory. We can all agree that she has succeeded in showcasing the essence of Van Gogh’s Lucid Dreams.

SUPPLIER CREDITS

VENUE   

10-11 Carlton House Terrace SW1 5AH htttps://10-11cht.com@10-11cht

CONCEPT, PLANNING, STYLING AND CAKES

Elizabeth’s Cake Emporium https://www.elizabethscakeemporium.com 

@elizabethscakeeemporium

FLOWERS AND FLORAL STYLING

WildAbout https://www.wildabout.co.uk/ @wildaboutflower

DRESSES AND BRIDAL STYLING

Joanne Fleming https://joanneflemingdesign.com/@joflemingdesign

PHOTOGRAPHER

Roberta Facchini https://www.robertafacchini.com/@Roberta Facchini 

HAIR and MAKE UP

Sylwia Kunysz http://www.sylwiamakeup.co.uk/@sylwiakunyszmua

Stacie Goodwin www.staciegoodwinhairdressing.co.uk@staciegoodwinhairdressing

STATIONERY

Ananya Cards https://www.ananyacards.com/@ananyacards

CHARGERS, CUTLERY AND CRYSTAL

Classic Crockery https://www.classiccrockery.co.uk/@classiccrockery

RINGS

The Exquisite Collection http://www.theexquisitecollection.co.uk/ @theexquisitecollection

SHOES

Harriet Wilde https://www.harrietwilde.com/@harrietwildeshoes

Kurt Geiger https://www.kurtgeiger.com/ @kurtgeiger 

HATS

Lomax and Skinner Bespoke Millinery https://www.lomaxandskinner.co.uk/ @lomaxandskinner

Elizabeth’s Cake Emporium at The Langham

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THE VENUE

Recently, Elizabeth’s Cake Emporium was commissioned to make a wedding cake for an incredible wedding at The Langham. This luxury 5 star hotel in the heart of London is home to Michel Roux’s restaurant The Landau. With him being a major, major crush of ours,  it was all we could do to stop fangirling when we met him.

The venue holds all types of celebrations, from the lavish to the intimate. The Grade II ballroom has been recently lovingly restored with contemporary features that enhance its period detail.

As you enter the room, the  dramatic neo-classical pillars and sparkling hand blown Murano glass chandeliers will take your breath away. There is also direct access from the  Grand Ballroom to the Courtyard Garden a hidden gem oasis of calm in the middle of a very busy London.

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THE CAKE

Our beautiful bride wanted a tall and elegant show stopper cake  befitting of her special wedding reception. A very positive and enjoyable first meeting and consultation revealed a bride that was right up our street. She wanted glamour, drama and a huge, huge cake different from the norm!

We responded by designing an eight tier luxury wedding cake in silver and white, embellished with iridescent and sparkly cut out scrolls, leaves and flowers inspired by the glittered embellishments on her custom Galia Lahav dress.

We created a bespoke luster dust mix which we painted the cake which gave the wedding cake a pearlised sheen. The cake was finished off with flowers from acclaimed florist Ricky Paul. The delicious cake flavours included Raspberry Ripple, Luscious Lemon and Chocolate.

Our bride was absolutely over the moon with her cake and the day after her wedding we received a lovely message that  read “Elizabeth, the cake blew me away!! It was 10 times better than what I expected. Thank you so, so much”


We would love to create your luxury wedding cake, so give us a call on 07958069116 or email us at

info@elizabethscakeemporium.com

Award winning author of OPULENCIA available at AMAZON 

www.elizabethscakeemporium.com

15 Must Know Baking Tips For  Luxury Cakes

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Making luxury wedding cakes is both a science and an art form and at Elizabeth’s Cake Emporium, it always starts with a great bake.

The foundation for any cake design is a tried and tested cake recipe, paired with delicious fillings that not only taste amazing, but also hold up to the rigours of decoration and stacking. Having experienced many a baking disaster in my time, through trial and error, I discovered some of the secrets to good, consistent bakes.

These 15 baking tips culled from my best selling artisan baking and decorating book OPULENCIA will help ensure that you get closer to baking perfect cakes every time.

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BAKING TIPS

The Right Equipment

Start with the right equipment. Ensure you have a properly calibrated oven that you are familiar with, in particular, its quirks. It is also important to use the right type and size of baking tin for each recipe.

The Right Temperature is Key!

Preheat your oven until it reaches the desired temperature at least half an hour before baking. For some ovens a light will go out, some will bleep. To be certain your oven is at the right temperature though, check with an oven thermometer.

Mise en Place

Practice the method professional chefs call ‘Mise en place’. This is where you assemble all your ingredients and equipment, ticking them off your list before you start baking.

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Accuracy – Weigh and Measure Everything

Be accurate with the weighing and measuring of ingredients to achieve consistent results.

Achieving Moist Bakes

Place a shallow pan of water at the bottom of the oven especially when baking fruit cakes, or if the cake is quite large and requires a longer baking time.

Bring Ingredients to Room Temperature

Butter, eggs and milk should be brought to room temperature before baking to prevent any curdling later on.

The Creaming Process

Cream the butter and sugar together at a very high speed until the colour pales to nearly white and the mixture is light and fluffy. Do not set a time limit for this step. I often advise that you walk away from the mixer during the creaming process, only interrupting to scrape the bowl down once or twice.

Sift the Flour

When sifting your flour, lift the sieve high as this allows more air to be incorporated.

Types of Cocoa Powder

There are generally three types of cocoa powder, natural (more bitter and acidic), Dutch processed (less bitter and alkaline) and black (deep chocolatey flavour and least bitter). If the chocolate cake recipe contains baking powder, use the Dutch processed or the black cocoa powder. If the recipe contains baking soda, use natural cocoa powder.

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Best Kept Secret for Sponge Cakes

You may add 1 or 2 tablespoons of meringue powder to your batter to help your sponge cake rise.

Use Sponge Flour

For Luxury Wedding Cakes, use sponge flour or cake flour where you can. The lower protein, finer granules and extra sifting of the flour makes for a light and airy cake.

Follow the Recipe to the Letter

Follow the recipe as accurately as possible, but keep in mind that the outcome will depend on a number of variables such as your oven stability, quality of ingredients, the process and equipment used.

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Always Line Your Baking Tin

I always line my baking tins before adding cake batter. This ensures the cake is released easily from your baking tin every time without fail. I use greaseproof paper or baking parchment. Cake release sprays also work, but I prefer to line my tins for that added assurance.

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Trouble Shooting

If a cake is too crumbly, this may be a consequence of using too much flour, insufficient moisture in the cake mix or under-mixing. On the other hand, over-mixing can result in overdevelopment of the gluten in the flour, giving the cake a coarse grain or large and uneven holes.

Is My Cake Done Yet?

Test whether your cake is baked using your sense of smell, observing the colour (cakes should be a nice golden brown), using your sense of touch (when pressed in the centre, a well-baked cake should spring back immediately) and lastly, a skewer inserted through the centre of the cake should come out clean.

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We hope that you find these tips useful.

For more fool proof recipes and tips, head over to Amazon, where you can buy our ebook OPULENCIA.

Introducing Luxury Wedding Planner Lindy Dowling

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On today’s blog post, I thought I’d switch things up a bit and have a guest blog post. In our 13 years of making cakes we have worked with many amazing wedding planners. Those that stand out to us are those that  put their clients at the centre of all they do and treat their suppliers with kindness and dignity.
Lindy Dowling is an awesome luxury event planner we’ve had the pleasure of working with a number of times and every time has always been a delight! She attracts clients from all walks of life, as she is always calm, lovely and unflappable.  She tells us a little about herself and her plans for the future.

Tell us a bit about yourself?

My name is Lindy, I’ve been planning weddings and events for a very long time now, predominantly covering London, The Home Counties and The Cotswolds. I have experience with all budgets and pretty much every wedding you can imagine over the years and I have loved being a part of each one.

I’m a calm, confident, positive person. I take pride in the experience I have and love nothing more than planning new events, meeting new clients and developing long lasting relationships along the way.

How did you get into wedding planning? 

I had my own floristry business for a short while, after taking a break from my City job of 10+ years. Luckily I met a wonderful planner at a wedding fayre, who I then began working alongside. She gave me the motivation to set up my own business. I’ve always been incredibly organized and reliable as well as being very passionate about weddings, so it felt like a natural progression for me to break into the wedding planning industry.

What is a typical day like for you? 

First tea! I start my day by checking emails, my to-do lists for the weddings I’m currently working on, followed by calls or meetings with my lovely clients and suppliers alike. You won’t find me on social media much. I’m quite old school in that respect and humble with my work. Predominantly my day is spent liaising with suppliers and working on my client’s schedules and budget sheets – very glamorous!

Your most favourite wedding to date? 

I come away from every wedding thinking it’s my new favourite. I’ve been incredibly lucky to plan many glitzy, glamorous and high profile weddings over the years. However, some of my most memorable weddings have been those with a simple ceremony at a London Town Hall, followed by a classy, elegant reception. I love having the ceremony in a separate location away from the reception – it allows for the wow factor when guests arrive full of anticipation (and a glass of bubbly) at the reception.

Five tips for couples looking to get married;

1.       Set a budget and aim to stick to this throughout the planning process. If you don’t have a clear budget set, it’s too easy to be dazzled and before you know it your costs are spiralling out of control.

2.       Be realistic about guest numbers and invite those family and friends who are important to you – not just because you feel under pressure to have them there. It’s your day after all.

3.       It’s never too early to start work on your table plan. Most of my clients find this the most stressful part, but it doesn’t need to be if you begin this way ahead of time.

4.       Book your Photographer asap! The best photographers get booked up super fast, so it’s always key to book at the very beginning of your wedding planning journey. I always say ‘After the big day has been and gone, you’re left with wonderful memories, a wedding ring and your photos’. Don’t scrimp on the photographer as it’ll end up being so much more important as years go by. I still look at my Grandparent’s wedding album now – it’s something I’ll treasure forever now they’re gone.

5.       Take time out to enjoy the planning process. Book a weekend away before your big day – just the two of you and relax, leave the plans at home and enjoy each other’s company.

What lessons have you learned along the way? 

Gosh, I could write a book on my experiences and the lessons I have learnt throughout my time as a wedding planner! That’s why I value my experience so highly. I get countless emails each day from people wishing they were a wedding planner, regarding the profession as being uber glamorous with days spent sampling cakes and wine. In reality it is extremely hard work and much more labour intensive on the day than you would imagine. Most wedding planners will tell you the day after a successful wedding you feel like you’ve been hit by a bus – but I wouldn’t have it any other way.

Name your top 5 venues and what venue would be your dream venue to work with?

The Wallace Collection, The Savile Club, Claridge’s, Aynhoe Park and Petersham Nurseries. I don’t really have a dream venue in mind which I’d like to work with, as for me it’s more about finding my dream client. I’ve been extremely lucky over the years to have worked for so many lovely clients, whom have become friends.

What has been the biggest wedding catastrophe you successfully averted? 

One of my clients bridesmaids left her dress in a taxi on the morning of the wedding. After numerous calls, I was able to track down the driver whom I arranged to meet to collect the dress. Luckily the bride was none the wiser! I also remember fixing a damaged wedding cake alongside a wonderful florist many years back now. Again, my clients had no idea and the cake looked great!

What are we to expect from you in the future?

I don’t have any grand plans to expand or evolve. My future plans are to continue to create wonderful, memorable, timeless events for my clients. After all – it’s always about them for me.

For incredible wedding inspiration and to contact Lindy, visit her website at https://www.lindydowling.co.uk/

The United Colours Of Massa Ticino

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Our love for creating beautiful luxury bespoke couture cakes knows no bounds and we always ensure we use the best ingredients possible. This ranges from the ingredients used in our bakes to the best the sugar paste and fondant we use in enrobing all our cakes.

For the past 10 years, we have exclusively used Massa Ticino, arguably the best sugar paste in the world. We share a little insight as to why it will always be our go to sugarpaste/fondant below.

The origins of Massa Ticino sugarpaste

Made in Switzerland by chocolate manufacturer Carma, Massa Ticino sugarpaste was invented in the beautiful canton of Ticino, the Italian speaking part of the country by two brothers.

Carma’s founding father Carl Maentler was so taken by the invention that he decided to industrialise the product in 1963 and it quickly earned a reputation for being the world’s best sugar paste.

How I got to know about this fabulous product

Many moons ago, I decided to take a class with the awesome Colette Peters, the originator of contemporary wedding cake techniques that are widely used today. During the course of the class, she used this amazing sugarpaste, Massa Ticino Tropic, which was very elastic, with great workability. It did not rip, tear or crack! It seemed almost like a miracle, especially for such an inexperienced newbie like myself. She even poked a hole in the sugarpaste with a knife and we watched in awe as she smoothed over the hole in no time.

When I came back to the UK, I started a quest to find a stockist for Massa Ticino and with great difficulty, I tracked the only stockist down.  Years later, with the advent of social media, I was able to make direct contact with a Carma representative and introduce them to a number of online cake product retailers. This coincided with the launch of their colour range and the rest as they say is history.   I am now very proud to be the UK’s ambassador for this incredible sugarpaste, a role I have had for 5 years.

The colourful world of Massa Ticino

Carma invested a lot of time and energy to  develop and produce their distinct colours of sugarpaste that has the same consistency and workability of Massa Ticino tropic. They include three primary colours, Lovely Red, Mellow Yellow and Sailing Blue and also Grass Green, Perfect Purple, Chocolate Brown (which has real chocolate in it!), Pitch Black, Pretty Pink and Vintage Ivory. The colours were achieved using all natural ingredients and they are free of  E numbers or Azo dyes. They are also gluten and dairy free and suitable for vegans.

With these colours they also developed a colour mixing guide (CMG) to help create a variety of tones, tints, hues and shades and the guide can be found at www.massaticino.com/cmg. It is in the form of a comprehensive colour wheel and easy to use. All you have to do is click on the colour you wish to create and the sugarpaste colour combinations and proportions will be detailed.

Using pre-made coloured sugarpaste for mixing, instead of gel or paste colours, gives accurate and consistent results that can be replicated over and over again. This method is less messy and darker colours can be produced without adversely affecting the texture, pliability and consistency of the sugarpaste.

Our colourful cakes

At Elizabeth’s Cake Emporium, when designing a luxury wedding cake or a bespoke couture celebration cake, colour is one of our first considerations.  We have been fortunate to attract clients who want something a little different from the norm, and the diversity of our cakes range from our classic baroque designs to more contemporary cakes.

Using Massa Ticino sugarpaste has enabled us to achieve incredible designs over the years and we look forward to create more in the future.


For more information on how we can create your bespoke luxury cake contact us at

 info@elizabethscakeemporium.com or 07958069116

Elizabeth’s Cake Emporium’s Enchanted Easter at The Lanesbough

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Elizabeth’s Cake Emporium was commissioned by The Lanesborough, one of the capital’s best hotels, to create a luxury dessert table of epic proportions made up of luxury cakes and sweet treats for their recent enchanted Easter extravaganza.

Now anyone who knows us knows that as one of the best cake makers, we relish creating luxury cakes with a difference.

We envisioned an Easter egg  luxury dessert table filled with all things chocolate and delicious.

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The focal point of the table was a giant faberge inspired egg cake which stood 42 inches high. The egg cake was decorated with filigree scrolls, hand moulded leaves and a beaded band. It was then crowned with the most divine sugar roses, sugar peonies and sugar blossoms. We also created 14 inch high smaller hanging easter egg cakes in blue also decorated with scrolls and sugar peonies.

We also filled the table with lots of hand moulded chocolate eggs, mini chocolate magnums and cupcakes topped with sugar roses.

The cake flavours included chocolate orange, our famous triple chocolate, caramel, lemon and cookies and cream. The chocolate flavours were milk chocolate, white chocolate, raspberry chocolate and mango vegan chocolate!

We are delighted to say that everything went in under 15 minutes as the children and their parents couldn’t get enough of our sweet treats!

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Another huge success for Elizabeth’s Cake Emporium at the enchanted Easter party at The Lanesborough.

If you would like us to design and create the best luxury dessert table for you, contact us on 07958069116 or at info@elizabethscakeemporium.com

Elizabeth’s Cake Emporium presents Karen Tran’s Floral Opulence at The Savoy London

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It’s spring time in London and for the second year running, the undisputed floral queen, Karen Tran, brings her floral masterclass to another iconic London venue. The most anticipated gala event in the UK events industry calendar, it was held on a perfect spring day.  These  beautiful photos from Stuart Wood Photography and video from Perfect Moment Films perfectly captures the opulence and fun of the incredible event held at  the iconic Savoy Hotel in London.

Jane Riddell of Planned to Perfection was approached by Sasha Cullen and Penny Clements of Savoy Weddings to plan and execute the event, and she was supported by Leanne Roberts-Hewitt of WildAbout and Elizabeth Solaru of Elizabeth’s Cake Emporium.

The Venue

The Savoy is the only luxury hotel on the River Thames, perfectly placed in the heart of London, one of the world’s most exciting cities.

At the forefront of the luxury hotel scene for almost 130 years, The Savoy has a reputation for the excellence of its unrivalled hospitality.

Overlooking Embarkment Gardens and the Thames, The River Room with its light and airy ambience, chandeliers and grandeur was ideal to showcase the amazing florals created over three days by Karen Tran and her students. The room has the distinction of having the royal seal of approval, being the room where HM Queen Elizabeth was first seen in public with Prince Phillip when they both attended a wedding there in 1946.

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The Flowers

Opulence was the keyword for this masterclass. The floral palette consisted of an abundance of the most incredible statement florals in classic whites, creams and blush. Karen ably assisted by the incredible WildAbout and  students who came from all over the world, transformed the River Room and painted an unforgettable floral landscape using thousands of roses, hydrangeas, tulips, peonies and phaelanopsis orchids supplied by Rosa Prima Roses and Piet Van Kampen of G Fresh.

The tablescape featured gold mirrored topped tables with Karen’s signature tall cascading arrangements on specially created gold pedestals and floral runners across the length of the tables that cascaded onto the floor. The tables were dressed with tall gold candlesticks which complimented the china, cutlery and crystal from Whitehouse Crockery. Linen from Just for Linen and menus and specially scented paper roses from Ananya Cards completed the look.

The floral tunnel and archway of beauty that framed the middle of the River Room stood at an impressive 14 feet tall and 18 feet wide and was a sight to behold. Decorated with a flower carpet made up of thousands of roses, hydrangeas and orchids, there were also similarly decorated flower walls and even the pillars were dressed with incredible flower cascades.

Luminaire events provided all the event production and support and such was their attention to detail, they even created a special gold floral motif for their gorgeous dance floor.  the gold and white chairs were from Event Decor Hire.

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The Cake

Elizabeth Solaru of Elizabeth’s Cake Emporium created an impressive cake in gold and white for the event. 8 tiers in total, it stood over 6 feet tall and featured two petal shaped gold base tiers. She painstakingly hand crafted the white sugar rose appliques,  rose bas relief and sugar flowers in blush, cream and white that adorned the cake. The specially created pedestal featured an asymmetrical floral swag of pink roses to finish the look.

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The Gala Dinner

Once the guests had been assembled, the doors of the River Rooms were opened to reveal Karen’s floral wonderland. There were audible gasps as guests took in the beauty of the room .

The guests included a mix of the best event planners, editors of bridal magazines, bloggers, and some of the best influencers in the UK.  They sipped on specially created floral inspired cocktails, the finest Champagne and canapes from the very talented chefs at The Savoy.

During the cocktail hour guests were entertained by performances by Dream Performance and ballerinas from Sophie Adams Ballet Company. Karen was warmly applauded and cheered as she made her entrance into the room wearing Galia Lahav from Brown’s Bride and jewellery from Boodles. The guests were then welcomed and all the partners thanked in speeches by Jane and Karen.

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The 5 course meal started with beautifully presented English oysters and black pearls of the most delicious caviar.

The next course consisted of seasonal English white asparagus with wild garlic hollandaise and Iberico Ham. A particular favourite was the creamiest saffron risotto served with edible spring flowers. The main course was a lotus flower wrapped steamed halibut with park choi, vegetables and a sesame dark soya source. Dessert was a very pretty and delicious mix of strawberries and cream, vanilla pana cotta, elderflower and buttermilk ice cream presented on a floral bed of dry ice.

During the course of the dinner, guests were completely serenaded and captivated by The Function Band who delivered world class entertainment. They had guests on their feet and up on podiums all night with many commenting on what an unforgettable night it was.

Jane of Planned for perfection who meticulously planned the event, said – “Thank you to a wonderful team of outstanding suppliers for helping us ensure that the gala was perfectly planned and to Karen and her team for the magnificent floral designs. The masterclass was a huge success and the gala exceeded all expectations. The memories will live in our hearts forever”

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WITH SPECIAL THANKS TO:

Venue: 

The Savoy

https://www.fairmont.com/savoy-london 

Wedding & Event Planner: 

Planned for Perfection www.plannedforperfection.co.uk

Cake: 

Elizabeths Cake Emporium –www.elizabethscakeemporium.com 

Support Florist: 

WildAbout

www.wildabout.co.uk 

Party Entertainment: 

The Function Band

www.thefunction.band

Stationery:

Ananya Cards

www.ananyacards.com 

Photographer: 

Stuart Wood

www.stuartwoodweddings.com 

Videographer:

Chris Buckley

www.perfectmomentfilms.co.uk

Hair /Make up:

Gemma Sutton Hair and Make up

www.gemmasutton.com

Entertainment:

The Dream Performance

www.thedreamperformance.com 

Lighting, Sound & Production: 

Luminaire Events

www.luminaireevents.com 

Crockery, Cutlery & Glassware:

WhiteHouse Event Crockery www.eventcrockeryhire.co.uk

Jewellery:

Boodles

www.boodles.com

Chair Hire: 

Event decor hire

www.eventdecorhire.com 

Linen:

Just 4 Linen

www.just4linen.co.uk 

Illustrator:

Live Event Artist

 www.liveeventartist.co.uk 

Karen Tran’s Evening Dress:

Browns Bride

www.brownsbride.com — 

Elizabeth’s Cake Emporium Is Delighted To Present Karen Tran’s Opulence At The Savoy

Karen Tran Royal Gala Dinner at the Lanesborough in London
Karen Tran Royal Gala Dinner at the Lanesborough in London

 

We are delighted that for the second year running, Elizabeth’s Cake Emporium will be partnering with the iconic hotel The Savoy, Jane Riddell of Planned to Perfection and WildAbout to welcome the flower empress, world-renowned floral designer Karen Tran for her annual three-day Floral Experience Masterclass from 16-18th April 2019.

 

Karen Tran Royal Gala Dinner at the Lanesborough in London

This masterclass will then culminate in a by invitation only, VIP gala dinner on Thursday 18th April in The Savoy’s stunning Lancaster Ballroom.

Last year, Elizabeth’s Cake Emporium was instrumental in creating what was considered to be the event of the year and we are really looking forward to creating another luxury wedding cake masterpiece to compliment the stunning florals.

Karen will share her expertise of transforming any location into a breath-taking event space with her masterclass students. She will teach them how to create the most astonishing floral designs and show-stopping displays, while sharing her knowledge of the luxury weddings and events industry. The masterclass will also feature a select number of guest speakers from the events industry.

On Thursday 18th April, “Opulence at The Savoy” will conclude in a magnificent gala dinner, brought to you by award winning luxury Wedding Planner, Jane Riddell, from Planned for Perfection, in association with wedding cake designer, Elizabeth’s Cake Emporium, and Karen’s UK support florist, WildAbout.  The Savoy and Karen Tran will host the event, where VIP guests will enjoy an evening of timeless glamour in the London landmark hotel.

 “I am absolutely delighted that The Savoy is hosting this year’s London Masterclass and I cannot wait to see my floral designs in one of the most prestigious hotels in London. I very much look forward to welcoming students from around the world to the masterclass and to a magnificent gala dinner celebration” says Karen Tran.

Sasha Cullen, Wedding Sales Manager at The Savoy says: “We are really excited to be hosting the Karen Tran Floral Masterclass at The Savoy. We have such incredible creative’s in our Industry who continue to inspire us throughout our events careers and Karen is one of them. We cannot wait to see what she creates; and what better venue to host this extravagant spectacle than where Glamour first began”.

Jane Riddell, owner and creative director at Planned for Perfection, added:  “I am thrilled to have been asked by Sasha and her team at The Savoy to bring the Masterclass to London again this year. Last year’s gala dinner was a huge success and this year’s floral experience is all set to be another incredible few days”

Karen Tran Royal Gala Dinner at the Lanesborough in London

Tickets can be purchased at

www.thefloralexperience.com/course/london/

 ABOUT THE SAVOY

www.thesavoylondon.com

The Savoy is the only luxury hotel on the River Thames, perfectly placed in the heart of one of the world’s most exciting cities. 267 rooms and suites are accompanied by some of the most well-known restaurants and bars in London, alongside magnificent and varied meeting space.

With exceptional service at the heart of everything, a Savoy experience is built on memories created and stories told across the generations. You don’t just stay at The Savoy, The Savoy stays with you.


OFFICIAL PARTNERS 

Karen Tran – www.karentran.com

The Savoy – www.thesavoylondon.com

Planned for Perfection – www.plannedforperfection.co.uk

WildAbout – www.wildabout.co.uk

Elizabeths Cake Emporium – www.elizabethscakeemporium.com

Luxury Wedding Cakes London To Vienna

palais-lieeechtenstein-cake-by-elizabethscakeemporium1

It all started with an innocuous text. We were approached about making the grandest of luxury wedding cakes the most exclusive of weddings, in a venue that is considered to be arguably one of the best palaces in the world.

Now the Palais Lichtenstein in Vienna has been on our bucket list of venues we would love to work in, ever since we saw the gold and white image of its high baroque ballroom online. To be in the running for making the cake was such an honour in itself. To be finally chosen to make the 20 tier ultimate baroque luxury wedding cake for what may be the wedding of the year was such an incredible feeling, considering the very stiff competition we faced!

We knew the cake had to be special and fit in with the aesthetics of the pure white and antique gold the bride had in mind for her wedding and of course the incredible palace .

THE VENUE

In 1694, Prince Johann Adam Andreas I von Liechtenstein bought the unfinished building in the heart of the city’s 1st district as his family’s principal residence and proceeded to build a monument to power and wealth.

The still privately owned Palais Liechtenstein is a collection of palaces. The wedding we worked on took place at the Liechtenstein CITY PALACE, situated in Vienna´s inner city. The palace was renovated for almost five years at a cost of €100 million and up to 500 workers a day. Held to be the first major building of the High Baroque age in Vienna, nothing prepares one for the sheer opulence and drama inside the building.

The entrance hallway of the palace is in the purest white and  looks like a grand wedding cake.  As we ascended Vienna’s most dramatic baroque staircase with its Giovanni Giuliani cherub sculptures and stuccowork by Santino Bussi it got grander still!

We then got to the second floor and we were hit in the face with the most lavish and dramatic gold and white ballroom we had ever beheld. In fact such is the sensory overload with the amount and differing shades of gold and detail, we realised that photographs could never do enough justice to the sheer opulence of the room.

THE FLOWERS

We were reunited once again with the floral empress Karen Tran who transformed the main ballroom, the music room, the ceremony room, the party room, corridors and entrances into the most amazing floral wonderland. She used the largest scented white roses and orchids to create incredibly tall and huge arrangements, the coolest orchid trees and very rich low floral runners.

THE CAKE

At Elizabeth’s Cake Emporium we are renowned for creating baroque wedding cakes and this cake was right up our street. The inspiration for the shape of the 20 tier, 10 feet high luxury wedding cake came from the royal wedding cake of the Duke and Duchess of Cambridge which was created for their 2011 wedding.

The design and decoration was however based on the excitable kaleidoscope of gold male cherubs, gold swags, gilt adornments and garlands, scrolling tendrils, candelabra, the pattern on the vaulted ceilings, floral motifs and even the elaborate patterned parquetry of the floors of the palace ballroom.

To achieve the high baroque and rococo look, we created a number of custom made silicone moulds specifically for the cake.  Creating custom made moulds is a time consuming process requiring lots of skill and it shows the lengths we are prepared to go to in order to personalise our luxury wedding cakes.

The results of a particularly intricate mould can be seen on the cake tier showcasing a pair of cherubs holding aloft a cascade of flowers. The base tiers were 12 in total with an overall width of 4 feet.

 We also made thousands of sugar roses, sugar orchids, gilded sugar leaves, sugar berries and sugar butterflies.

The utterly delicious cake flavours included Champagne and Strawberry, Triple Chocolate, Chocolate and Valencian Orange, Cookies and Cream, Vanilla and Caramel and Luscious Lemon.

It was particularly gratifying to received a very warm hug from the groom and the most generous feedback from the very beautiful bride. The cake was very much admired by everyone, with the General Manager remarking that it was the largest and most opulent luxury wedding cake the palace has ever seen!

If you would like us to create a the grandest of wedding cakes for you, email us at info@elizabethscakeemporium.com or give us a call on 07958069116

Huge thanks to the incredible  Enrique Manzano of Manzano Images (www.manzanoimages.com) for the beautiful images.