It was such an honour to participate in the last ever printed issue of Brides Magazine.
We were contacted in early July by Eleanor at Class Brides, to ask if we wanted to take part. All they needed was a high resolution image, and a short description. However, we didn't want to just revisit an old design; we wanted to make something extra special for Brides Magazine!
We settled on a 2-tier all-white wedding cake, with realistic sugar flowers in shades of pink. The tiers are 4-layers deep, making them very on trend. The sharp edges make for a clean and modern look. We settled for chocolate sponge and vanilla buttercream, for a classic flavour combination that is crowd-pleasing and decadent.
They were kind enough to extend the deadline by a week for us, so that we could organise ourselves to make a statement cake. It is so exciting to see that cake in print, in the In Good Taste section of the magazine!
We're at Number 6, can you spot us?
With many other talented and creative suppliers, this spread showcases some of the up-and-coming trends for weddings. The team at Conde Nast were so helpful and graceful and patient, and we would like to extend a big thank you to everyone at Brides Magazine who included us in this issue.
Below is the finished product, with realistic sugar flowers and sharp sharp edges on super tall tiers. A true statement cake, for any bride looking for a showstopping centrepiece!
