I thought I’d share with you another styled shoot conceived, planned and styled by me. Yes I know cakes are my thing, but once in a while I love to unleash my creativity by collaborating with some of the best luxury wedding suppliers in the industry. Some of my previous shoots include Tulip Fever, The Two Fridas, Van Gogh’s Lucid Dreams , which all went viral, so I was a tad nervous when I came up with Pearlencia.
The premise of pearlencia was the pearl; unique and often known as the “Queen of Gems”. The favourite of Her Majesty the Queen (she is reported to have at least 3 duplicates of her often worn three strand pearl necklace), they symbolise unblemished perfection, modesty and purity.
The most popular adornment in bridal wear historically, they are often used to embellish wedding dresses and other bridal accessories.
The sole gem that is borne inside a living organism, the pearl is really a matchless gift of nature. Every pearl is unique, one of a kind and a very special creation.
I envisioned and created this shoot as an ode to the pearl, taking inspiration from the image of a gloriously beaded pearl head band created by my good friend Boe of Botias.
The light and airy atrium of 10-11 Carlton House Terrace was the perfect setting for the shoot. The premises, built in 1831 to designs by John Nash, are steeped in history. The building was previously occupied by four-times Prime Minister William Gladstone, and was a First World War Hospital for Wounded Officers.
DECOR AND DETAILS
The chosen palette was a smorgasbord of pearly tones including white, iridescent cream, ivory, very pale pink and grey and hints of gold and silver.
The tablescape flowers consisted of large white and cream avalanche and bianca roses, a variety of spray roses and hydrangeas beautifully arranged in groupings in bud vases by renowned florists, All for Love.
The clear back white Louis chairs and the crystal candlelabras topped with hand made beeswax candles in pearl white were supplied by Kashi of Eden Event Design Ltd and London Event Hire.
Each place setting featured tableware from Duchess and Butler. We used their beautiful white ceramic pearl dinnerware set with beaded border, fiori crystal glasses and milk white vintage goblets.
The exquisitely embroidered and pearl beaded linen napkins, lace edged handkerchief and garter were made by Heidi of Extra Special Touch and the table linen was from Over the Top Rentals.
The specially commissioned elegant stationery was designed and created by Ananya cards. The invitation and menus were painstakingly hand embroidered with seed pearls and inscribed with silver calligraphy. They also created the iridescent marble pearl disc name cards which were a very cool addition.
The incredible 9 foot high balloon installation which served as a ‘pearl’ backdrop to the tablescape was by luxury balloon stylist, Balloonista. She used a mix of white, cream and grey pearlised balloons to create a wonderful effect.
For the first look, the model wore the glamorous lace and pearl embroidered ‘Truth’ by Ersa Atelier. The figure hugging fit and flare dress was paired with a number of Botias accessories, which included the earrings, an incredible pearl studded headband, a matching cathedral length veil and pearl slingbacks.
For the second look the model wore ‘Aime’ by Alon Livne White. The strapless silk dress worked perfectly with the rather magnificently crafted Elizabethan pearl cape Botias accessories created specifically for the shoot.
The hair and make up was by the amazing Boe of Botias who expertly made up the model, coiffing her hair to perfection. She used a soft and natural palette of blush and rose pink, keeping the bridal make up light and natural. The hair for the first look was a sleek low bun with a centre parting studded with pearls. The hair for the second look was a voluminous up do which reflected the avant garde look we were aiming for perfectly.
Elizabeth’s Cake Emporium created six pearl inspired luxury wedding cakes for the shoot, in her distinctive style. They included an ornate 4 tier bas relief and pearl studded split cake, a fault line cake surrounded by large pearl bubbles, rough textured pearl cascaded cakes and a dramatic 4 tiered ‘pearlode’ carved cake. The main 7 tiered cake was decorated with wafer paper frills, wafer paper circles of different sizes and edible pearls, finished off with edible silver leaf and paint.
All this was captured beautifully by fine art photographer Anneli Marinovich . We can all agree that she has succeeded in capturing the essence of the pearl in this rather special shoot.
Concept, Planning, Styling and Cakes Elizabeth’s Cake Emporium https://www.elizabethscakeemporium.com
Bridal Styling, Hair and Make Up https://www.botias.co.uk/
Bridal Shoes, Accessories and Pearl Cape https://botiasaccessories.co.uk/
Dresses Truth by Ersa Atelier and Aime by Alon Livne White at https://morgandaviesbridal.co.uk/
Floral Design – https://www.allforlovelondon.com/
Table Decor and Accessories https://www.edenevent.com/
Balloon installation https://www.balloonista.com/
Chargers, plates, and crystal https://duchessandbutler.com/
Napkins, handkerchief and garter https://www.extraspecialtouch.co.uk/
Table Linen https://www.ottrentals.com/
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.
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.
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.
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.
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.
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.
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!
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.
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
FLOWERS AND FLORAL STYLING
WildAbout https://www.wildabout.co.uk/ @wildaboutflower
DRESSES AND BRIDAL STYLING
Joanne Fleming https://joanneflemingdesign.com/@joflemingdesign
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
Ananya Cards https://www.ananyacards.com/@ananyacards
CHARGERS, CUTLERY AND CRYSTAL
Classic Crockery https://www.classiccrockery.co.uk/@classiccrockery
The Exquisite Collection http://www.theexquisitecollection.co.uk/ @theexquisitecollection
Harriet Wilde https://www.harrietwilde.com/@harrietwildeshoes
Kurt Geiger https://www.kurtgeiger.com/ @kurtgeiger
Lomax and Skinner Bespoke Millinery https://www.lomaxandskinner.co.uk/ @lomaxandskinner
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.
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”
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.
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.
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.
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.
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.
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.
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.
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?
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.
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?
For incredible wedding inspiration and to contact Lindy, visit her website at https://www.lindydowling.co.
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
email@example.com or 07958069116
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.
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!
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 firstname.lastname@example.org
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 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.
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.
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.
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.
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”
WITH SPECIAL THANKS TO:
Wedding & Event Planner:
Planned for Perfection www.plannedforperfection.co.uk
Elizabeths Cake Emporium –www.elizabethscakeemporium.com
The Function Band
Hair /Make up:
Gemma Sutton Hair and Make up
The Dream Performance
Lighting, Sound & Production:
Crockery, Cutlery & Glassware:
WhiteHouse Event Crockery www.eventcrockeryhire.co.uk
Event decor hire
Just 4 Linen
Live Event Artist
Karen Tran’s Evening Dress: