Art Deco Wedding - 21 November 2015

It is such a pleasure when delivering a wedding cake you see how the whole vision of the bride and groom with their choice of wedding cake design, comes together with the venue setting.  The Art Deco theme was carried through with the black, white and silver colours along with feathers and orchid flowers.

The design; three square cake tiers, black fondant icing, topper of real feathers along with sugarcrafted orchid flowers.  On the top tier the quilting is made up of 1,152 individually hand placed tiny silver cachous with a slightly larger one at the cross points.  The middle tier has white fondant patterns over painted with edible white lustre and the bottom tier balances the whole design with a grid pattern of silver cachous in three sizes.

The flavours; bottom tier is red velvet with cream cheese filling, middle is classic chocolate with salted caramel filling and the top tier is lemon with lemon curd and zest butter cream filling.

Wedding cake with a guest table setting in the background

The wedding cake with the bridal table in the background

Table place settings

Sugarcrafted Orchids to match the fresh flower and feather table arrangements

Venue: Mac's Function Centre
Styling: Ooh La La Events

30th Wedding Anniversary

Celebrating 30 years together.  Handcrafted sugar roses and lustred pearls adorn the top of our Lemon cake.  The anniversary was held at Boulcott Street Bistro and the guests took away boxed matching cupcakes at the end of the evening.

Weddings by Decorada

A not so secret recipe - Salted Caramel Six Layer cake

This is seriously the. most. delicious. cake. ever.  The salted caramel filling alone is to die for.

Read through the recipe completly as there are water and salt measures within the directions not listed in the ingredients.  I use Equagold dutch process cocoa powder and Whittakers 72% dark Ghana to really enhance the flavours.

Follow the link below for the recipe:-

http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake

Enjoy!

Homemade Jelly

 Recipe

30g Fresh As powder (I used mango)
35g Caster Sugar
4 leaves gelatin
300 ml boiling water

Soak gelatin leaves in cold water until soft and squidgy.  Pour boiling water over Fresh As powder and caster sugar.  Squeeze water out of gelatin sheets and add to boiling water and Fresh As powder mixture.  Leave to cool on bench then refridgerate until set (about four hours or overnight).

Butterfly Garden Cake

I gave this cake my all, another February wedding. Tiers of ivory fondant with a ivory pearl lustre, sugar flowers of roses, hydrangea and carnation frame the porcelain couple of which I hand painted the brides dress to match the designer Sophie Voon wedding gown (The Butterfly Garden).  The cake is inspired by the dress and The Gardens of Amsterdam wallpaper by Resene which was used for table runners on the beautiful oak tables at the Cobar in Eastbourne.  I loved making this cake!

Butterfly Garden Cake and Wedding Favours

Venue Cobar.co.nz
Dress Sophievoon.com

Decorada Easter treats

Sunday's Wellington City Market Easter treats.

Decorada Easter treats; cookies, cupcakes, meringues and cake pops