Gorgeous peonies and glistening silver leaf create a stunning effect for this sophisticated wedding cake for the lovely Mikaela and Matt.
Two double barrel tiers – the bottom gilded with edible silver leaf and the top finished off with a pearl lustre – highlighted by the peachy watermelon tones of hand made sugar peonies. Top tier – Lemon butter cake with a lemon scented white chocolate ganache, bottom tier is vanilla butter cake with a raspberry swirl filled with white chocolate ganache.
A dear friend of mine celebrated her 40th birthday with a lovely intimate dinner with her family and closest friends. It was a great opportunity to try my hand at gilding a cake in silver leaf, a technique I’ve long admired but never actually performed myself.
Luckily my friend Jo loved the idea and thus this cake was created, just for her.
A couple of years ago my journey in sugar took a sharp turn into the next level up. I enrolled in a course being run by Sydney’s Planet Cake – being run in Melbourne by the amazing Fran McGregor and Handi Mulyana. I’d always dreamed of doing this course and when it was being held in Melbourne I literally squealed with delight and enrolled straight away.
I had the privilege of learning how to make these gorgeous blooms from the Queen of the Peony herself – Jacqueline Butler of Petalsweet. A 2 day workshop run at Alison Thompson’s beautiful studio with a lovely, talented group if local sugar artists.
As you can see – the results were amazing..
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