Sea Trader, Danille & Kyle – 17 November 2018

Danille & Kyle chose a four tier cutting cake as their wedding cake. The main elements of the cake were a pink water-coloured effect on all tiers with a rose gold drip effect. The top tier was a rich chocolate sponge filled with salted caramel. To serve to their guests the couple chose pre-portioned sheet cake: rich chocolate sponge with vanilla buttercream drizzled with salted caramel; red velvet sponge with cream cheese frosting and a vanilla sponge topped with caramel buttercream. To tie these back to the wedding cake each portion was topped with gold fondant disc.

Blue Bay Lodge, Lex & Jesse – 10 November 2018

Lex & Jesse chose a cutting cake for their wedding cake. The top tier was an apple spice cake filled with salted caramel & covered in white fondant. The middle tier was covered in a blue-grey marbled fondant. The bottom tier which was a double barrel was covered first in white fondant & then painted to reflect a stormy ocean with gold leaf accents. To serve to their guests they chose to go with dessert-sized pre-portion sheet cake of apple spice sponge frosted with plain buttercream & drizzled with salted caramel – this was then topped with toffee shards with gold leaf accents. As an extra treat they chose our macarons painted gold.

Blue Bay Lodge, Izelle & Yolanda – 3 November 2018

Izelle & Yolanda chose an elegant four tier cutting cake with a hidden surprise. It is always wonderful when couples bring into the cake something special to themselves. To reflect their love & passion for each other they chose to have a rainbow velvet cake as their top tier. Inside of this elegant cake were 6 layers of different coloured velvet sponge filled with cream cheese frosting. To reflect the west coast they used locally sourced succulents from West Coast Cactus & Succulents based in St. Helena Bay. To serve to their guests they chose pre-portioned rich chocolate sponge cake frosted with milk chocolate ganache buttercream & decorated with handmade gum-paste succulents.

Blue Bay Lodge, Jody & Bryan – 18 October 2018

Jody & Bryan chose an elegantly simple buttercream wedding cake. It consisted of two tiers each of rich chocolate sponge filled with salted caramel. The buttercream decorated to have a “striped” effect.

Myself, my husband and my parents just want to thank you all for making our wedding day the best day of our lives. We couldn’t have asked for more. Thank you for everything and we wish all of you well… Your next bride and groom have no idea how epic their special day is going to be. Our guests are still raving! 

Boesmanland Plaaskombuis, Bernadett & Graeme – 11 October 2018

Bernadett “Detti” & Graeme celebrated their wedding at Boesmanland Plaaskombuis in Langebaan. They chose a semi naked wedding cake to fit in with the rustic nature of the venue. The cake itself was an apple spice cake filled with salted caramel & decorated with handmade gum-paste succulents.

Blue Bay Lodge, Ilse & Ian – 6 October 2018

Ilse & Ian celebrated their wedding at Blue Bay Lodge in Saldanha. The colour scheme of their wedding was vintage ivory with touches of bronze & gold. The cascading roses were made using a mould from Karen Davies accented with filler flowers & leaves. The middle tier was decorated with piped filigree work. The flavour of the cake was a lemon sponge filled with tangy lemon curd.

Sea Trader, Ladine & Hendrik – 3 October 2018

Ladine & Hendrik celebrated their wedding at Sea Trader in St. Helena Bay. They chose a simple but elegantly rustic buttercream cake which tied in perfectly with the rustic nature of the sea-side venue. The cake flavour was our tropical inspired coconut sponge that has tones of almond, this was filled with a delightfully tangy passion-fruit curd. Photo courtesy of Mark Le Grange Photography (click to see more of Ladine & Hendrik’s beach wedding).

Blue Bay Lodge, Chantal’s blue & blush pink wedding – 25 August 2018

Chantal chose a three tier blush pink wedding cake with dark blue accents for her wedding at Blue Bay Lodge in Saldanha. The cake was decorated with beautiful pink & antique white roses. The cake flavours were: carrot cake with cream cheese frosting; red velvet with cream cheese frosting & rich chocolate sponge with dark chocolate ganache & pecan nut praline.

Togryersvlei, Domingo & Megan – 26 May 2018

For their wedding at Togryersvlei in Jacobsbaai, Domingo & Megan chose a red velvet sponge cake filled cream cheese frosting. The cake was decorated with a gold drip effect & deep red roses. To see more of their wedding click the link to Lizaan Nel Photography

Boesmanland Plaaskombuis, Kim & Simon – 14 April 2018

Kim & Simon celebrated their wedding at Boesmanland Plaaskombuis in Langebaan. For their wedding cake they wanted to blend South Africa & New Zealand together. We achieved this by incorporating leopard print ribbon & painted bottom tier plus a hand drawn black zentangle elephant & silver ferns on the middle tier. This was a cutting cake – the top tier being a rich chocolate sponge cake filled with chocolate ganache. To serve to their guests they chose pre-portioned sheet cake in a rich chocolate sponge frosted with dark chocolate buttercream.

Dwarskersbos, Marcelle & Jay – 1 April 2018

Marcelle & Jay celebrated their love for each other by getting married on the beach in Dwarskersbos. Marcelle’s parents home was turned into the most amazing of wedding venues. This wedding was one of the biggest commissions that I have done. The cake & dessert items were all centered around the sea or South Africa. The wedding cake was a double barrel tropically inspired coconut cake with almond tones filled with a tangy passion-fruit curd. The coral inspired hand-made topper was made from pastillage. The brioche doughnuts were decorated to resemble sea urchins. Many thanks to Anna Pepper Photography for the photo.

I want to thank you from the bottom of my heart for the beautiful creations you made for our wedding day. I believe you had put your heart and soul into making the dessert table, and it showed- it was just absolutely magical. EVERYTHING was done to perfection. The bits that I tasted, like the wedding cake, doughnuts and cheesecakes were wonderful. I wish I had tasted everything! The guests raved about the puddings, and there were  a few ‘smash & grab’ moments when they wanted take-aways after the party! All the cakes were demolished within a day.

Sea Trader, Nicole & Donovan – 24 March 2018

Nicole & Donovan celebrated their wedding at Sea Trader, St. Helena Bay. For their wedding cake they chose a three tier pale pink & white cake. The top tier was a rich chocolate sponge filled with salted caramel; the middle tier was a lemon sponge filled with lemon curd & the bottom tier, a decorated polystyrene blank. The cake was decorated with white satin ribbons & soft white & pink roses.

Blue Bay Lodge, Joy & Ranulf – 15 March 2018

Joy & Ranulf celebrated their wedding on the lawns at Blue Bay Lodge, Saldanha. For their wedding cake they chose as inspiration the birch tree. This was a particularly fun cake to make. The bottom tier is a double barrel arrangement covered in fondant carved & painted to resemble a birch tree. The top & middle tiers are actual cake. The top being carrot cake filled with cream cheese frosting & the middle tier a rich chocolate sponge filled with dark chocolate ganache & pecan nut praline. The top & middle tiers are covered in a mottled buttercream & painted with birch tree accents. As an adorable addition they asked for their initials to be “carved” into the tree.

Blue Bay Lodge, Jade’s gold inspired wedding cake – 24 February 2018

For her wedding at Blue Bay Lodge in Saldanha, Jade chose a three tiered semi naked cake. Each of the tiers were a different flavour. Top tier was a lemon sponge filled with lemon curd; the middle tier was carrot cake filled with cream cheese frosting & the bottom tier was a coffee sponge drizzled with espresso syrup & filled with milk chocolate ganache. To accent the cake Jade chose white macarons painted with a gold swish!

Gelukkie, Karin & Rob – 4 January 2018

Karin & Rob celebrated their wedding in the gardens at Gelukkie, Paternoster. They chose a semi naked two tiered carrot cake filled with cream cheese frosting. The flowers were an abundant array of colours from a “country garden”.

I would like to thank you for the beautiful but most importantly delicious wedding cake! Nobody of our friends and family have tasted such a ‘lekker’ worteltaart before. It was awesome. We had the most perfect day and it will be in our minds forever!

Background photo in featured image: Sharon McCutcheon on Unsplash