Seasonal Blooms for a Spring Bride

Seasonal Blooms for a Spring Bride

This time last Spring we celebrated my cousin Kate's wedding, this was my wedding gift to Ryan and Kate. The brief was blush pink, light greens and greys so we opted for a simple buttercream finish with seasonal spring blooms and herbs to decorate. The cake traveled up from Leicester to West Yorkshire, with no small amount of nail biting as we bounced over speed bumps and zoomed down the motorway, but thankfully all arrived in one piece!

The venue was Northorpe Hall, a beautifully intimate venue set in the rolling hills of North Yorkshire. I decorated the cake on arrival, so the flowers were as fresh as possible. Flowers were supplied by Greens of Devon who specialise in edible flowers. The blooms used include pansies, daisies, dianthus, sweet cicely and a few early roses. The herbs came from mine and my Mother's gardens with sprays of bronze fennel, mint, nettle tops and purple sage. 

Kate and Ryan have impeccable taste and opted for some excellent flavours, spiced carrot cake with a zesty orange buttercream as a base tier, then classic lemon drizzle for the top tier- a cake our Grandmother used to make for us and a childhood favourite, so no pressure on delivering the perfect lemon sponge! This was layered together with a classic combination of homemade lemon curd and a zingy lemon buttercream.

We had a wonderful party, it was great to catch up with all the family on such a happy occasion and Kate made a beautiful bride in the most gorgeous vintage lace dress, Congratulations Kate and Ryan, Happy Anniversary and all best wishes for the future. x