Tag: wedding cakes

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

LUXURY CAKES AT THE LANESBOROUGH

Karen Tran Royal Gala Dinner at the Lanesborough in London

At Elizabeth’s Cake Emporium we have a reputation for producing some of the world’s best luxury wedding cakes. The Lanesborough is reputedly the most expensive hotel in London and it’s had quite a diverse history and associations with royalty.

As a preferred supplier to The Lanesborough, we have been fortunate to be asked to produce luxury cakes for a number of clients over the years and we share a few of them with you below.


ROYAL WEDDING CAKE

Commissioned for the Karen Tran royal gala dinner, this tall peach and blue beauty was inspired by the ceiling of the Belgravia Room. It featured white and gold baroque mouldings and peach and pink sugar flowers.

WEDGWOOD INSPIRED LUXURY WEDDING CAKES

Made for another event in the Belgravia Room, the cakes matched the Wedgwood blue colour of the room and showcased our use of specially created moulds inspired by the ornate details adorning the room.

BRUCE OLDFIELD SHOWCASE

It was an honour to design this tall beauty for this exclusive event. The pure white cake featured hundreds of handmade sugar flowers and a gold B monogram.

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CHANEL INSPIRED LUXURY CAKES

For this special sweet 16 birthday party only the best luxury celebration cakes will do. We designed this dessert table usin a white, black and gold colour scheme and it featured monogrammed tiered cakes, cupcakes, macaron towers, cookies, chocolate perfume bottles and cake pop mini magnums.

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EMERALD JEWELENCIA LUXURY CAKE

This extraordinary 7 tier cake was created for a very special client whose favourite colour is green. Decorated with gold baroque detailing, bright sugar flowers and hand moulded sugar gems in chocolate and isomalt, this show stopper tasted as beautiful as it looked.

We absolutely loved creating all of these cakes and it is always a pleasure to work with The Lanesborough. Here’s to many more years of exciting collaborations!

Elizabeth’s Cake Emporium’s Luxury Wedding Cakes at The Savoy London

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As a preferred supplier to The Savoy, UK’s first ever luxury hotel, we at Elizabeth’s Cake Emporium have been fortunate to create many incredible luxury wedding cakes for the hotel over the years.

Our most recent with Karen Tran, being a towering 8 tier ivory and gold show stopper cake with a petal shaped base and rose bas relief detail, decorated with hand made sugar flowers.

We will definitely be delivering more cakes to The Savoy this year and in anticipation, we share with you a few of our beautiful luxury wedding cakes that have been part of Savoy weddings.

Marie Antoinette wedding cake

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This ivory, pink and gold confection is one of our all time favourite luxury wedding cakes. Opulence personified, it features lots of gold baroque detailing and gorgeous pink sugar flowers. It looked beautiful in the wonderful light of the River Rooms.

Baroque luxury dessert table

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This is an incredible dessert table we created for the Lancaster Ballroom, one of the most glamorous hotel ballrooms in London. It was made up of a sugar rose tower croquembouche style cake, an ivory and gold baroque beauty cake and lots of macarons, cupcakes and cookies all in ivory, pink and gold.

Fairy tale castle luxury wedding cake

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This eight foot beauty caused a bit of a stir when we delivered it to The Savoy’s ballroom a few years ago. It featured our signature baroque detailing, turrets, edible lace and lots of sugar flowers. We were told that it was the tallest and most impressive cake to ever grace the ballroom.

4 tier pearl white wedding cake

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Once again, we were back in the incredible Lancaster Ballroom, which had been transformed into a floral wonderland. The luxury wedding cake was a 4 tiered beauty – an all white confection decorated with hundreds of sugar pearls and thousands of sugar blossoms. Our friends at WildAbout made an incredible flower wall that served as a backdrop and provided a beautiful pop pf colour against the white wedding cake.

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If you are getting married at The Savoy, you can trust that we will create  for you, an amazing bespoke cake tailored to your perfect day.

Contact us at info@elizabethscakeemporium.com or call us at 07958069116 for a consultation.

Top 10 Wedding Cake Trends for 2019 by Elizabeth’s Cake Emporium

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The evolution of luxury wedding cakes over the years has been astonishing. From majestic sugar flower adorned confections to one tier wonders, the sheer variety of wedding cake choice means that expectations have been raised considerably.

At Elizabeth’s Cake Emporium our reputation for producing some of the best luxury wedding cakes means that we have to keep raising the bar in terms of originality of both cake design and cake flavours.

2019 is set to be the year when the rule book is thrown out of the window. Personalisation of luxury wedding cakes has taken a huge leap forward, as couples are keen to show case their wedding style on social media and create Instagram ‘worthy’ moments.

Flavours are also a lot more adventurous, with inspiration coming from childhood memories, favourite flavours as well as ethical considerations, such as desiring a plant based cake.

We have a look at some of the top ten wedding cake trends set to delight in 2019

  1. Statement Wedding Cakes

The last few years has seen the emergence of statement wedding cakes which are usually tall, grand and impressive in size and scale. These cakes command attention and although usually requested by brides getting married in a palace or grand country house, we have seen brides getting married on beaches make similar requests.

  1. Multiple Wedding Cakes

Why have one wedding cake when 3, 4 or even 5 will do? A step up from the luxury dessert table, cakescapes provide a way of having multiple complimentary wedding cake designs incorporating brides’ favourite design details and cake flavours.

  1. Monogram Magic Wedding Cakes

Monogrammed cakes are the ultimate in personalisation. Although monograms have been used on luxury wedding cakes for a while, it’s repeated use  on Princess Eugenie and Jack Broksbank’s wedding cake brought it to the mainstream.

  1. Sophisticated Donut Towers

The humble donut had always felt like a poor relative next to it’s more sophisticated and chic sister, the macaron. However, as we hark back to our favourite childhood flavours, there is a wish to incorporate them into our celebrations. The donut has now been transformed from an ugly duckling into an elegant swan, with an increasing number of brides requesting them.

  1. Bold and Colourful Wedding Cakes

At Elizabeth’s Cake Emporium, we are known for making bright and colourful wedding cakes for couples who are looking for something off the beaten track. Colour is a fabulous way to add character to your wedding cake. The colour of your wedding cake is also influenced by your reception theme and venue and the time of year you are getting married. As the rule book has been torn up in 2019, a rich cake colour is also a way to push boundaries and add an element of non conformity.

  1. Living Coral Wedding Cakes

Pantone recently declared Living Coral as the colour of the year 2019.  With its hues of deep peach and pink, we will see this colour used in product development, in the fashion industry, home furnishings, graphic design and we daresay, in the wedding industry too. Once again, we seem to be ahead of the curve and featured this colour in our book OPULENCIA – Artisan Baking and Sugarcraft.

  1. Floral Fantasy Wedding Cakes

It was lovely to see the art of sugar flowers being revived in luxury wedding cakes and a great example was Princess Eugenie’s autumnal floral fantasy. Sugar flowers have always been a firm favourite with us, and while the most popular sugar flowers we use on wedding cakes include the rose, peony, dahlia and the hydrangea, we also create more exotic ones such as parrot tulips, ranunculi and Chinese lanterns.

  1. Wondrous White Textured Wedding Cakes

Traditionally, luxury wedding cakes as popularised by Queen Victoria had always been white as it denoted purity and was also a status symbol as only wealthy families could afford pure white sugar. While still a popular cake colour, it can look rather flat in photographs. In 2019, brides love the fact that adding texture in various forms can elevate a cake and add dimension. Textures can be in the form of sugar ruffles, frills, geodes, torn edible wafer, pearls, or even edible sequins.

  1. Painted Wedding Cakes

Hand painted cakes are such a delight to behold. From watercolour washes, painted flowers, scripted prints and contemporary graphics painted cakes are literarily edible works of art that delight and astonish and they will continue to grow in popularity in 2019.

  1. Unconventional Shaped Wedding Cakes

Wedding cake shapes can range from round, oblongs, heart and petal shaped to the more geometric square, hexagons and octagons. Round is the much preferred shape by many brides as it the shape of a wedding ring and it denotes a continuous circle of unbroken love. However, some brides are brave enough to opt for unique, unconventional cake shapes as they break away from the norm.

So there you have it!

We have shared our thoughts on what we see as the wedding cake trends for 2019 and hope this provides some inspiration for you.

If you are getting married in the nearest future, do not hesitate to contact us for a consultation at info@elizabethscakeemporium.com or by speaking with us at 07958069116

THE A TO Z OF CHOOSING YOUR LUXURY WEDDING CAKE

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Wedding cakes have come a long way since the Roman Times when they were round plain wheaten cakes broken over the heads of brides as a symbol of fertility and goodness. Nowadays, ‘the cake’ often takes centre stage at any reception, being the only guest with its own table!  There is so much choice out there available to a modern bride, as luxury wedding cakes have taken on a life of their own.

I first wrote this article nearly 10 years ago but so much has changed in the cake world in terms of style and taste and there have been huge advances in technology and cake decorating techniques.

Cake designs can vary in style from contemporary cakes with clean lines and  very little adornment to the most complex  and intricate multi tiered concoctions adorned with thousands of sugar flowers.

In addition to the emergence of luxury dessert tables; alternatives to cake such as macaron towers, donut towers, éclair towers and even Oreo cookie towers with or without a cutting cake are also popular, especially at relatively informal weddings.

The recent royal wedding cakes have focused attention on the spectrum of luxury wedding cakes available with one royal bride opting for a buttercream deconstructed cake and the other a monogrammed hand-painted affair with sugar flowers.

To help you explore further, Elizabeth’s Cake Emporium  is delighted to provide the definitive A to Z guide on how to choose your luxury wedding cake.

A for Advice

Seek advice from a variety of sources such online such as wedding blogs, pinterest,  wedding fairs, recent brides, venues, wedding planners, other wedding vendors and leading wedding publications and directories. Ultimately, one to one meetings are still the best way of finding a talented cake artist to help translate your ideas into reality.

B for Baker and Budget

Get the names of a number of recommended luxury wedding cake designers, visit their website and social media pages to get a feel for their ‘style’  and ring them up to have an informal chat.  Next arrange an appointment to pay them a visit if you think you have the budget that matches their offering. At Elizabeth’s Cake Emporium, we are happy to have an informal and relaxed consultation with you tailored to your needs. We strongly advise that you write down any questions you might have and feel free to ask away. Remember to take your other half along once you’ve narrowed your choice down, especially for the consultation and tasting, for which you might be charged a nominal fee.

At this meeting, one of the first topics you should discuss is your inclusive budget so the cake designer is aware of it and respectful of it.

C for Chemistry

Just like any other relationship, no matter how talented a cake designer is, there should be positive chemistry between both of you. He or she should be finely attuned to your requirements and should be able to guide and steer you in the right direction, making helpful suggestions on possible design options, flavours and fillings and how you would like the cake presented.

D for Design, Decorations and Dietary Requirements

Even of you don’t have a particular cake in mind, or even a photograph, make a collage of all the things that inspire your wedding style and take it along to your cake maker. It is important for you to have an idea of your wedding colours, the reception venue and flowers and the ambience you wish to create for your guests before planning the cake.
In terms of the cake design, a talented cake designer may be able to match the details on your stationery for instance, particular textures you love, your initials/monogram and wedding colours. They should also be able to offer other practical advice you may not have considered.

If you are vegan, vegetarian or have certain allergies/ special dietary requirements, please let the cake maker know, so this can be taken into consideration. It is also important to ask your guests too so provision can be made. It is possible to have great tasting and looking cakes that suits every dietary requirement.

E for Etiquette

Read up on wedding etiquette, so you know who has responsibility for what. In some cultures, it is the norm  to also have a groom’s cake at the wedding, or even special sweets and treats, which may affect cake flavours and portions. Timing of the cutting and serving of the cake is also critical. Get your cake maker, wedding planner or coordinator to liaise with the venue’s kitchen and caterers ahead of the big day.

F for Flavours and Fillings

Gone are the days when wedding cakes were heavy, stodgy fruit cakes. You now have a choice of a variety of luxurious and delicious flavours. At Elizabeth’s Cake Emporium our cakes are made from the finest ingredients and we offer at least 50 different flavours. These range  from triple chocolate delight, old fashioned caramel, tangy lemon to the more unusual white chocolate, toffee nut latte, green tea, and wasabi and white chocolate. Fillings can range from luxury chocolate ganache, to buttercreams and mousses. For a bit of variety, you can have each tier a different flavour to cater for all tastes.

G for Ground work

You have to do a lot of ground work to uncover the right cake designer but it is worth it for the peace of mind and confidence it will give you in the long run.

H for Hire costs

Just like it is essential to choose the right accessories for your wedding dress, the right accessories and how a cake is displayed can make all the difference. However, the right accessories tend to come at an extra cost, so make sure you bear this is mind when discussing your requirements.

I for Icing

The icing and coverings on luxury wedding cakes can include one of the following: royal icing, sugarpaste, ganache, chocolate wraps and butter cream. All these can be used to achieve a flawless, textured or rustic look. Sometimes cakes may even have a mixture of coverings. If you have a particular preference in terms of look or taste, do let your cake designer know. It is worth noting that the style of your wedding, the time of year and where the cake may be displayed and design considerations may affect the covering medium.

J for Judgement

Trust your instincts and the evidence when choosing a cake designer. It is better to go for a less elaborate cake that will be delivered on time, to cost and to standard than to go for a badly executed elaborate cake.

K for Kids

If you will be inviting a lot of children to your wedding consider having a separate table for them with their own mini wedding cake. It is gestures like this that help to make weddings memorable.

L for Leftovers

In the old days, it was customary for brides to save the top tier of their wedding cake for their first wedding anniversary or the birth of their first child. You can of course do this, and at Elizabeth’s Cake Emporium, we offer you advice on the best way to preserve your top tier should you wish to do so.
Some brides choose to give individually packaged cupcakes to family and friends as an edible momento of such a special day. We have also worked with some altruistic and ethically conscious brides who donate leftovers to organisations such as homeless shelters (however you have to make sure that this is acceptable for health and safety reasons).

M for Marzipan

Commonly used by cake decorators to cover fruit cakes, it is made from almonds and has a sweet, distinctive taste. However, be aware that some of your guests might be allergic to nuts in any shape or form and it is advisable to warn such guests.

N for Notice

It’s best to give your chosen cake maker as much notice as you can, preferably a minimum of three to six months’ notice, especially if the cake design is quite elaborate. This will ensure that there is enough time to discuss and execute every detail of the design and content of your cake and there is also enough time for the designer to incorporate any changes. Having said that, you will find that some bakers can accommodate time constraints if it is not within peak wedding season and if you enquire very nicely.

O for Order

As soon as you can, obtain a written quote/invoice and contract on aspects of the cake design, such as the number of tiers, delivery costs, hire charges and other details. This will give you time to see if every requirement of yours had been noted accurately and to raise other issues that you might have.

P for Price

While it is advisable to shop around for the best price in order to get value for money, you may have to pay a premium for a particular cake designer’s brand, design skills and expertise, experience and reliability.

Q for Quality

You want you cake to accurately reflect your sense of style and elegance. When looking at wedding cakes, pay attention to details such as the finishing touches, how cakes are displayed and the accessories to ensure that they are what you require.

R for Reception

As the cake will take centre stage at the reception, discuss possible display areas and how the table will be dressed with your venue or event planner and cake maker. If for instance the cake will be iced in butter cream for a summer wedding, it is advisable not to display the cake in a hot room or place it near a window.

S for Size or Servings

The size of the cake should be appropriate to the number of guests. So if you are expecting hundreds of guests, you will need several cake tiers. Having said that, in the past we have worked with brides with small guest numbers who however love the impact and effect of a grand wedding cake. There are ways in which this could be achieved and this should be discussed with your cake designer.

T for Tastings

This is a huge topic and we will deal with it in much detail later on in the blog. First of all, it is important that your cake tastes as good as it looks. A good cake maker will offer you a tasting of a variety of flavours of cakes and fillings from which you can make your choice. There may be a charge for this which is usually deducted from the overall cost of the wedding cake should once you book the cake maker.

U for Unusual

If you want something a bit unusual and off the beaten track, some cake makers such as Elizabeth’s Cake Emporium, will happily design a one off cake for you. We have a reputation for creating opulent. bespoke, ground breaking cakes using unusual shapes and colours. Some of them include our pillow cakes, Marie Antoinette cakes and painted cakes.

V for Venues and Value Added

Venues can be a great source for finding a luxury wedding cake designer and some may insist that you can only choose one from their preferred suppliers list. Some may even offer a wedding cake as part of their package.  As you would be spending quite a considerable sum of money on your wedding cake, choose a cake maker that will contribute something special towards making your wedding great. It could be lending you an unusual cake knife, a great cake stand, a fabulous table cloth or even being a surrogate therapist.

W for Websites

A number of reliable cake designers will post pictures of their creations on their websites and social media pages, enabling you easy access to their portfolios  and latest creations at a click of a button. This is a great source of ideas for your wedding cake and you will instantly know if you like or dislike a particular cake designer’s work.

X for Xtras

To quote a strap line from a famous advert, every little helps. With all the added extras such as the delivery and set up costs, the use of a special display table and table cloth, costs do add up and when deciding your budget be clear whether it’s inclusive of extras or not.

Y for You

Yes you! Organising a wedding can be stressful, so don’t sweat the small stuff. Once you’ve chosen a cake designer, relax, being confident that you’ve made the right choice. You are after all paying for the service of a professional who in collaboration with the other wedding vendors wants to make your day special and additionally has a reputation to protect.

Z for zzzzzzzzz

Again, in the run up to the wedding, the importance of getting lots of rest and relaxation cannot be overemphasized. Remember that although as a couple you will be the centre of attention as this is arguably the biggest event you may ever hold. Be careful to care for and nurture your mind, body and spirit. So relax and enjoy your special day.

Copyright Elizabeth’s Cake Emporium 2019

ELIZABETH’S CAKE EMPORIUM : 2017 IN REVIEW & LOOKING AHEAD

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It’s that time of the year again where we look back on what has simply been an extraordinary year for us at Elizabeth’s Cake Emporium. We are very, very grateful for the many brides and grooms and clients who chose to work with us this year. It has indeed been a privilege to serve you and create the most opulent celebration and wedding cakes for you.

There were so many top moments and a few that stood out include:

 THE STAND OUT CAKES 

The Landmark

2017 kicked off for us with a mahoosive bang. We were honoured to make the grandest of wedding cakes for a rather special wedding at the Landmark Hotel in London. Made up of 14 tiers, it featured thousands of hand made sugar flowers, custom made sugar gold baroque swag and drop detailing and other edible gold embellishments. The wedding cake was so tall it touched the chandelier of the rather high ceilings of the ballroom. To understand the scale of the wedding, two of the wedding singers were Mariah Carey and Elton John! The wedding made headlines around the world, with many in the media calling it the wedding of the year. And this was only January!

http://www.dailymail.co.uk/news/article-4124122/Billionaire-Russian-oligarch-spends-3-5MILLION-hiring-Sir-Elton-John-Mariah-Carey-19-year-old-granddaughter-s-wedding-swish-London-hotel.html 

Blenheim Palace

Fast forward to a few months later and we got the amazing opportunity to make another beautiful wedding cake for the most lavish and opulent wedding at the historic Blenheim Palace. In fact the press called it the wedding of the century. We are very grateful to the client for having such faith in us to deliver such beautiful edible art. The stunning wedding flowers were by floral genius Jeff Leatham and it was reported that he used over 1million blooms to create the jaw dropping decor. 

http://www.dailymail.co.uk/femail/article-4595722/Is-lavish-wedding-EVER.html

Castilla Termal Monasterio De Valbuena, Spain

The next stop for Elizabeth’s Cake Emporium in our wedding cake adventure was Spain. The venue was the exclusive and exquisite Castilla Termal one the best preserved Cistercian monasteries of the 12th century in Europe.  We had the pleasure of working with an amazing bride and the most incredible event planner and team of suppliers. The wedding came to the notice of one of the biggest TV stars in the UK who pinned and shared the cake on her instagram page  for her own upcoming wedding and created a press frenzy.  As if that wasn’t enough, one of biggest rap stars in the world, the OG that is Snoop Dogg instagrammed the wedding twice on his page! Sometimes real life can indeed be stranger than fiction.

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SPEAKING ENGAGEMENTS

Atinuda

Over the years in my different careers, I’ve had the opportunity to speak at many events, demonstrations and conferences. It’s a lot harder than it looks and there is a lot of pressure to ensure that the content is engaging, meaningful and relevant to the target audience. I was so honoured to speak alongside world renowned experts like Preston Bailey and Marcy Blum at this year’s Atinuda which was intimidating enough. It was also very humbling to be the only speaker to get a standing ovation from the attendees. I also had a pinch myself moment when the maestro that is Preston kindly gave me the very best advice I’ve had in years. I will indeed be taking his advice and hopefully spreading my wings a little, so watch this space.

COLLABORATIONS AND PRESS

Karen Tran

Elizabeth’s Cake Emporium had the privilege of being approached by Karen Tran to collaborate with her on one of her master classes and create one of our signature luxury wedding cakes. The event was held at the St Regis in Florence. It was fantastic to watch Karen at work (I honestly don’t know where she gets her energy from) as she created another memorable floral spectacle. My team and I created a 9 tier pink shimmer baroque cake which was the focal point of the gala dinner. In fact, once again the image of the cake went viral! A huge thanks to all the masterclass attendees and everyone who supported us including my lovely Raffaele and the staff at the St Regis. 

Styled shoots

Collaborative shoots give us a creative outlet and more importantly it gives us an opportunity to meet with and network with other suppliers in the luxury events industry.  I decided to stop giving away my ideas, concepts and story boards and instead take creative control by organising inclusive shoots where everyone shines and get properly credited for their hard work. This resulted in three amazing styled shoots that proved to be unbelievably popular. They include Tulip Fever, Lady of the Lake and Glimmer and Shine – a Unicorn inspired shoot. I am truly grateful to all the suppliers who trusted in the vision and  went above and beyond to create magic with me. It was the best learning, has given me a new found confidence, enabled me to hone my skills and discover ones I didn’t know I had. In all our cakes were published and shared by international and national print and online press including Wedluxe, Strictly Weddings, Condenast Brides, You and Your Wedding, Wedding Chicks, Cosmopolitan, and the Daily Mail over 200 times.

http://strictlyweddings.com/blog/2017/10/lavish-wedding-ideas-delft-blue/

http://www.youandyourwedding.co.uk/ideas/mood-boards/wedding-style-modern-pastels/22716.html

http://strictlyweddings.com/blog/2017/09/dreamy-english-countryside-wedding-inspiration/

Brides The Show

Elizabeth’s Cake Emporium had the honour of being approached to exhibit at Brides the Show by Condenast Brides magazine at the Business Design Centre in October. Not only that, we also created a huge range of Marie Antoinette inspired cakes for the charity Make a Wish Foundation. The incredible prizes to be won included a trip to Dubai, stays in 5 Star hotels, a diamond necklace and a designer wedding dress. It was lovely seeing the generosity exhibited by brides to be and the stand was one of the most popular at the show.

We also had the honour of showcasing our cakes at Corrigans, Mayfair and Caroline Charles, Knightsbridge.

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AWARDS

When Eat, Love Savor included Elizabeth’s Cake Emporium on their annual list of the Masterful 100 awards, it came as a bit of shock! With brands like Rolls Royce, Krug, Lalique, Cartier, Harry Winston and Meissen on the list, we felt very honoured and grateful to be the only cake maker included. I have no idea how they found us but I am very glad they did!

We also won Cake Designer of the Year at the English Wedding Awards which again was conferred. We would like to thank both teams for the wonderful recognition and we will continue to work very hard to earn and deserve such honour.

https://eatlovesavor.com/masterful-100-top-100-luxury-experts-brands-list/

TRAVEL

Our work took us to 4 continents and over 20 cities including Paris (thrice), Prague, Budapest, Morocco, Italy, France and the Middle East. Some of the projects we worked were quite confidential (all will be revealed in time) and others included teaching and demoing as part of my role as brand ambassador for Massa Ticino, the best sugarpaste in the world! I also attended a conference or two, most notably the Inner Circle Experience which I shall be blogging about later.

JUDGING DUTIES

The year rounded up nicely with a judging role at The Italian Wedding Awards held in Florence. We were given a lovely welcome by The Four Seasons Firenze and the organisers and the cuisine was to die for. All the entrants were of a very high standard and I had the distinct pleasure of sampling all the edible treats as part of my duties!  Well someone has to do it and it might as well be me. A huge bravo and complimenti to all the winners and finalists. 

https://www.facebook.com/ItalianWeddingAwards/videos/753154644875185/

I think we’ve earned a well deserved break and we will be back to regale you with more tales soon!

THE BIGGEST WEDDING CAKE OF THE YEAR AT THE LANDMARK

10 Tier Wedding Cake

So our year started off with a bang at Elizabeth’s Cake Emporium HQ.

We were very honoured to be chosen to make the largest and most elegant luxury wedding cake anyone had ever seen for what has been deemed the wedding of the year, even though it’s only January!

As if we were not under enough pressure, when we heard that Elton John and Mariah Carey would be performing at the wedding we knew we simply had to create an impressive and memorable wedding cake.

Our client’s vision was for an elegant and fairly traditional wedding cake with thousands of the most realistic sugar roses and sugar flowers. We took our inspiration from the colour scheme of white and soft pastels of blushes and lilac; and the ultimate luxury metallic – gold. 

Standing at 10 feet tall (it would have been even taller but a number of tiers had to be removed as the cake would not have fit perfectly under the ballroom’s chandelier otherwise) and 5 feet in diameter, it was the biggest cake anyone had ever seen and took 4 men to carry the base alone.

The wedding cake was decorated with baroque swags and embellishments painted  with sheets of edible 24 carat gold. We used custom made silicone moulds to create the round gold sugar brooches on the cake which matched those on the invitations.

The huge wedding cake also featured 10,000 handmade sugar flowers including sugar roses in shades of white, blush and lilac, sugar blossoms and sugar hydrangeas. The sugar flowers took over 300 hours to make by a team of four.

The cake flavours included vintage Champagne and Strawberries, Peaches and Cream, Sicilian Lemon, Red Velvet and Triple Chocolate Delight and over 1,000 duck eggs went into the making of the cake.

Using the latest projection mapping technology, images of the couple’s monogram, wedding date and other favourite characters such as Tinkerbell were beamed on to the cake during the cake cutting ceremony.

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The result was a stunning and very grand luxury wedding cake fit for the loveliest and most blessed of couples. It is no wonder images of the cake went viral and was reported the press globally after being featured alongside those of Elton John and Mariah Carey who played incredible sets at the wedding.

Image credits Nek Vardikos of NV Photographers and Anthony Craddock Photography. Video credit to Jade of Jade Gooch films.

AWARD-WINNING COLLABORATION WITH ZITA ELZE FLOWERS AT THE BRIDES SHOW

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One of the things we love at Elizabeth’s Cake Emporium HQ is the fact that every working day is different and sometimes we never know how things will unfold. On what seemed like another ordinary day we were utterly delighted to receive an invitation to collaborate with Zita Elze on her stand at this year’s Brides The Show.

Now Zita Elze has form. Winner of numerous awards, she has a delicate, ethereal other worldly style which we first encountered years ago when she made a very imaginative living floral embroidery dress of epic proportions. She is always ahead of the game and it is no wonder that students come from all over the world to learn her unique floral design secrets.

This year, her concept for Brides The Show was pure white, modern chic with sparkling transparent notes, a 21st century fairytale. Layers of texture, white on white with touches of green and the tiniest dash of red flecked bougainvillea. Finely scripted engraved perspex discs danced in the light, hanging from a tree laden with cherry blossom, hydrangea and ammi announcing the wedding guests’ seating. A full length table runner of cow parsley (fresh and silk), ammi, gladioli, dahlia, stocks, rice flower, astilbe, gypsophila and eustoma graced the top table which was dressed with antique crystal and fine silverware. Pedestal arrangements at either side featured hydrangea, ammi, cow parsley and scabiosa.

To complete this ethereal wedding design  Elizabeth’s Cake Emporium designed an elegant and romantic 6 tier petal shaped wedding cake in pure white. The cake petal indentations were decorated with bands of white pearlised sugar pearls and along the borders of each tier were white sugar mouldings. The cake tiers sat in pairs on customised petal shaped cake boards with risers in between the cake pairs.

Zita embroidered the cake with fresh flowers in shades of whites and greens with such delicacy and lightness of touch and the cake was also framed by a cherry blossom tree resulting in a very elegant and dreamy wedding cake.

It was no surprise that yet again, Zita was honoured with the  prestigious prize of the Editor’s Gold Design Award, awarded by Jade Beer, Brides magazine’s editor who said:

“You can always rely on Zita to create something imaginative and ahead of the game, but this year at Brides The Show I felt she topped all expectations with an installation that was so full of ideas for brides-to-be who clearly loved what they were seeing.”

Images courtesy of Julian Winslow Photography

MARIE ANTIONETTE WEDDING CAKES MASTERPIECE

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When beautiful Lebanese bride Lina made contact with us, she had a firm idea of the kind of wedding cake she wanted. Having fallen in love with our purple ombre baroque Marie Antoinette wedding cake, she envisioned the design taking centre stage at her wedding reception at The Jumeirah Carlton Hotel in Knightsbridge but in glorious shades of pink.

From the moment we met Lina and her lovely sister, we were struck by how beautiful she was inside and out! Very unassuming, she had firm ideas about what she wanted her cake to look like – huge but tastefully so.  She wanted it to be a focal point of the reception because traditionally,  Lebanese weddings tend to feature the biggest and most lavish wedding cakes.

The cake had a 26 inch bottom tier and was made up of 6 tiers in total each 10 inches deep and was topped with a handcrafted sugar  pedestal topper. The tiers were decorated with lavish sugar gold coin swags, acanthus leaves, cherubs, cameos and different shades of pink sugar roses, hydrangeas, blossoms, berries, stephanotis and assorted filler flowers. Renowned London award winning florist Amie Bone flowers provided the ring of pink blooms that surrounded the cake. She also designed the beautiful wedding flowers, transforming the ballroom of the Jumeirah Carlton Hotel into a pink floral wonderland.

The chosen cake flavours included our famous Triple Chocolate (her husband’s favourite), Red Velvet, Vanilla, Lemon and a selection of gluten free cupcakes which she thoughtfully ordered for some of her guests.

The cake drew lots of admirers, including the Events Director who confessed that having previously worked in some of the best hotels around the world, she had never seen a cake that detailed!
We wish Lina and her Prince Charming the very best of blessings as they embark on their new journey together.

8 FOOT FAIRYTALE CASTLE CAKE AT THE SAVOY

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They say that dreams do come true and at Elizabeth’s Cake Emporium we had the pleasure of fulfilling one of our bride’s wedding day dreams by making an eight foot fairy tale castle cake for her luxurious wedding at The Savoy.

The renowned Savoy hotel (a firm favourite at EC Emporium HQ) consistently ranks as one of the best hotels in the world and we are delighted to be one of it’s preferred suppliers of several years standing.

The hotel’s enduring showmanship has attracted people down the generations from royalty, the arts, business, politics and the law. The Savoy has the rare distinction of overlooking the River Thames, and the separate Riverside  Entrance, on a quiet road away from the main hotel entrance  was very convenient for delivering such a grand wedding cake with military precision.

The baroque style grand wedding cake was displayed on a large round  table and  featured a huge base completely adorned with hand made sugar flowers including sugar roses, sugar peonies, sugar blossoms and hydrangeas and 24 carat gold painted sugar butterflies.

All the tiers and turrets of this show stopping  edible work of art were enrobed in Ivory Massa Ticino sugarpaste by Carma for a flawless base and embellished with pearlised edible lace,  gold baroque swags and other beautiful mouldings.

The flavours chosen by our couple included our famous Chocolate Bailey’s cake, Red velvet with white chocolate filling, Luscious Lemon and Vanilla  Raspberry Ripple.

The cake looked very much at home in the opulent surroundings of the Lancaster Ballroom (the turrets nearly touched the ceiling!)  and our fairy tale castle wedding cake has been deemed the ultimate in wedding cakes as the images went viral on social media and it was also the subject of an article in the Huffington Post.

Images courtesy of Nek Vardikos of NV Wedding Documentary Photographers