Heart shaped mini cakes - April 2016

Sweet little heart shaped cakes.  

They not only look good though, they taste great too ;)

Cute huh!

x

The Trusted Suppliers list you didn't know you were waiting for is here at last!

Looking for Wedding suppliers? 

I've just posted the first wave of my new Trusted Suppliers List on the Kasserina Cakes website! Take a look, and stand by for more to follow...

http://www.kasserina.com/#!the-links-effect/c1mka

I'm really happy with it so far, these are honestly great companies who I really like and none of your box ticking, mediocre, bland and saccharine nastiness here. These are suppliers who will make your wedding truly special without breaking the bank.  Nice!

For tonight though, count me as computer fatigued and looking forward to getting all cake headed at the NEC tomorrow for the Cake International show.

Beer you say?  
Why yes, yes I will! 
:)

Black Briar Cake - October 2015

Wedding Fair time!

The first wedding fair up was The Quirky Boutique wedding Fair in Brighton and Kelly at Belle Events was keen on an old red and black gothic wedding cake of mine so I decided to give a black wedding cake I’d had in mind a go.

It might not be everyone’s idea of romance, but if we were all alike the world would be a very boring place! ;)

Stargazer - July 2015

Another cake for the portfolio.  

This one a dummy cake practice run for the pink and mint wedding a couple of weeks ago.

Blush and mint wedding - July 2015

A special cake this week, a gift for lovely friends.

The colour theme was blush pink and mint with vintage gold. 

I made the flowers a couple of weeks ago, pink open peonies with gold stamens and star blossoms. 

I made them a bit more robust that I might usually as I knew I would have to transport them quite a long way and on a ferry to the Isle of Wight.  I really didn't want them to break befor I could get then on the cake.

The tiers were all sponge cakes,from top to bottom: Victoria sponge, chocolate fudge, lemon and almond drizzle and red velvet.

It was a record breaking heat wave, which always makes things fun when you're playing with buttercream, but having to take the cake on a ferry where you're not allowed to keep the engine running and the aircon going was an added bonus.  

Still, (as I am inclined to do whenever I can) I used a white and dark chocolate ganache crumb coat or marzipan to give a crisp finish and extra support under the fondant.

The upside down crumb-coat gives a defined edge to the cake and ensures that you keep the cakes as perfect circles and don't end up with egg shaped tiers instead!

The lemon tier I covered with marzipan and gave it a rounded edge for contrast.

I airbrushed mint edible colour through lace fabric for the 8", chocolate tier and then a pale antique silver / gold lustre over the entire cake to make the whole thing shimmer and to take the "GOLD!" edge off the cake lace elements.

The journey was fine, air-con helps, and the only breakage was one peony petal, but of course I had spares so not a major issue.  

I stacked the cake on site and added the flowers, thank god I took an electric fan with me though as it was boiling hot down by the kitchen and I'd have lost all sense without it!

Then it was champagne and laughter all the way with lots of old friends who had gathered from across Europe to be with the happy couple on their big day.   

It does make a change these days to be there when the cake is eaten.  Lots of people kept rushing up to me to say how good it was, including the kitchen staff at the hotel.  I'm told the groom said it was the best cake he'd ever tasted... naturally 😉 (Thanks lovely x)

Honestly, it was such a beautiful wedding.  We are so glad to have been there and been able to share in it.  Wishing you both many, many beautiful days in the future. xxxx