We are just in love this vintage style back drop for Tina's cake. The lolly bar was done by Tina herself and we provided the cake with cascading sugar roses. The wedding was held at a private property.
The pale olive green ribbon and the leaves just link the cake in with the back drop perfectly.
The dusty pink roses are made from sugar paste.
The cake itself is two tiers of cherry ripe mud cake and the base is white chocolate.
Katrina and Aaron's reception was at the 4th Floor restaurant which you can see has an amazing view of Mooloolaba. They had three different flavoured cupcakes with three styles of decorations which created a gorgeous look of different textures.
Hand made sugar figurines of Katrina and Aaron and their puppy dog.
The cupcakes, three flavours, choc mud with chocolate ganache, white choc mud with vanilla buttercream and white choc with raspberry swirl with white chocolate ganache.
Hot pink and Frangipanis go together perfect!
I was more than happy put this together for Kristy's wedding.
The top tier is cherry ripe mud cake covered in dark chocolate ganache and the base tier is white chocolate mud cake filled and covered with white chocolate ganache..
The reception venue was The Power Boat Club at Caloundra and the room was perfectly decorated and suited the cake.
The
Real Food Festival fantastic celebration of the wonderful variety of food that Sunshine Coast producers, manufacturers and restaurants have to offer, and a brilliant way to talk, taste and buy from them. With stalls, demonstrations, discussions, hands-on and other activities throughout the weekend, the Festival has something for everyone and is a great way for people to support the best of Sunshine Coast regional food. -( Taken from their website)
The event is held annually and this year I was asked to make a cake for the opening ceremony based on the strawberry from their logo.
This is what I came up with. It is about 30cm high and about 30cm wide and full of cake.
It was cut on the first day to open the festival by Julie Shelton, director of the Real Food Festival, Sunshine Coast Mayor Mark Jamieson and QLD Environmental Minister Andrew Powell.
The Table was styled by Smart Events Hinterland.
We also did some white chocolate mud cakes with vanilla buttercream and fresh strawberries.
It was a pleasure to be asked to be apart of the Real Food Festival. Skye :)
Photos by Steve Swayne and Penny Riddoch.
Vintage theme was the brief. Nut free and egg free cupcakes for a young girls birthday party.
I used whites, ivory's, pinks and light blues to create a gorgeous variety of decorations. They are chocolate mud cupcakes with no nuts or eggs and topped with chocolate ganache and sugar paste icing.
The party was held at the
The Velo Project in Mooloolaba which is one of the newest cafes in town.
A Four tiered cake was important to Emjay and Tarryn. They see it as representing two tiers for them and two tiers for what would be two children. I was pleased to hear this from Tarryn and was more than happy to do a version of the cake that they had fallen in love with.
All four layers where dark chocolate mud cake, filled with dark chocolate ganache. The wedding reception was held at Maroochydore surf club and the room was decorated stunningly with lots of gorgeous bling by
Beedazzled Events.
These gorgeous photos of our cake have been taken by Renae Rush Photography. click this link to check out the rest of their wedding at Renae's Facebook Page
Emjay and Tarryn's Wedding day
I got the most amazing Text Message from Emjay following their wedding that said, " Hello Lovely Skye, Thank you for making our dream cake everyone kept saying it was the most delicious wedding cake they have ever eaten and we completely agree :) You did such a fantastic job! Thankyou x"
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