Grootvlei Guest Farm, Bianca & Jean – 13 December 2019
Bianca & Jean celebrated their wedding at Grootvlei Guest Farm near Lamberts Bay on the West Coast. They chose for their wedding cake: carrot cake filled with cream cheese frosting. The bride wanted to keep decoration to a minimum, wanting to reflect succulents & plants of the area.
Blue Bay Lodge, Daniella & Duncan – 7 December 2019
Daniella & Duncan celebrated their wedding at Blue Bay Lodge in Saldanha. For their wedding cake they chose a three tier cutting cake & pre-portioned sheet cake to serve to their guests. The cake was: carrot cake filled with cream cheese frosting & the sheet cake mirrored this.
The flowers were supplied by Joan from Fabulous Drapers in Langebaan – I had a lovely time decorating the cake with elegant white roses, blue-grey thistles & blue gum leaves. I cannot wait to see the official photos of the wedding taken by Debbie Lourens.
The cake was amazing…it looked amazing, smelt amazing and tasted amazing. Thank you so much for adding a special touch to our amazing day.
Sea Trader, Hannerie & Eric – 28 September 2019
Hannerie & Eric celebrated their beach wedding at Sea Trader in St. Helena Bay. For their wedding cake they chosen a two tier buttercream with a gold drip effect. The cake was a version of the Marty Party cake – vanilla sponge made with pure vanilla & filled salted caramel & caramel popcorn. The gorgeous pink roses were supplied by Karen from Flowers on the Stoep.
I just wanted to say thank you very much for the beautiful cake. It was a huge success! I had so many guests asking me where I got the cake from as it was the best cake they ever had. Friends calling each other because they just have to taste it. I heard a few friends saying they will drive all the way to Britannia Bay for that cake. It was amazing. Thank you again for the beautiful hard work and effort. It is very much appreciated.
Togryersvlei, Jessica & Delcaine – 21 September 2019
Jessica & Delcaine celebrated their wedding at Togryersvlei Wedding Venue & Guest House in Jacobsbaai. They chose a three tier cutting cake for their wedding cake. The top tier was a rich chocolate sponge filled with milk chocolate ganache & salted caramel. This tier was covered in white fondant & painted with edible copper luster dust. The middle tier was decorated with pre-printed rice sheets in a design that Jessica had seen on another cake creators website. Many thanks to Delana from Delana’s Cakes for sharing this design with me. The bottom tier was covered in a dusky blue fondant. To serve to their guests, Jessica & Delcaine chose pre-portioned rich chocolate sponge frosted with milk chocolate ganache & decorated with a fondant copper disk. The paper flowers were supplied by: Joy Crafts & Decor.
Blue Bay Lodge, Mart-Mari & Kyle – 10 August 2019
Mart-Mari & Kyle celebrated their wedding at their family owned hotel, Blue Bay Lodge in Saldanha. Mart-Mari & Kyle did not want to have a traditional wedding cake instead they wanted a showpiece – a croquembouche! This was my first croquembouche wedding commission & I initially was very apprehensive about doing it – what if it fails! But thankfully all went well & it arrived in one piece at the venue. Mart-Mari loves caramel & caramel popcorn so the choux buns were filled with vanilla pastry cream & a popcorn infused salted caramel pastry cream – yum.
Gelukkie, Izelle & Willem – 22 June 2019
Izelle & Willem celebrated their winter wedding at Gelukkie in Paternoster. They chose for their wedding cake a semi naked one & a half barrel carrot cake filled with cream cheese frosting. The buttercream element was coloured a rich plum. This cake has to be one of my favourites – I love how the rich jewel-like colours of the flowers really set off the dark buttercream. The little blue flowers adding the wow factor with their pop of colour.
The cake not only looked great, it tasted even better. I had to ask Cindy to pack it up for me because the guests insisted on having some more after dinner.
Blue Bay Lodge, Lexi & Mike – 4 May 2019
Lexi & Mike celebrated their beach wedding at the family hotel Blue Bay Lodge in Saldanha. They chose for their wedding cake a three tier semi naked cake with each tier having a different flavour. The top tier was vanilla sponge filled with salted caramel. The middle tier was carrot filled with cream cheese frosting and the bottom tier was a rich chocolate sponge filled with milk chocolate ganache. I decorated the cake with grenadilla vines & white roses. The flowers were supplied by Fabulous Flowers. To an absolutely magnificent album of their wedding: Jennie Elizabeth Photography and read a lovely article on their wedding by Mooi Troues.
Thank you so incredible much for such a wonderful cake, we could not have been happier with it – both beautiful & delicious!
Blue Bay Lodge, Stephanie & Jason – 6 April 2019
Stephanie & Jason celebrated their love with a beach wedding at Blue Bay Lodge in Saldanha. They chose as their wedding cake a two tier semi naked cake. The top tier was carrot (without nuts) filled with cream cheese frosting and the bottom tier was red velvet sponge filled with cream cheese frosting.
Gelukkie, Logan & Vitor – 6 April 2019
Logan & Vitor celebrated their wedding in the gardens at Gelukkie in Paternoster. They chose for their wedding cake a semi naked double barrel vanilla sponge filled with salted caramel. I love the vintage feel of the cake topper they chose to use, the soft blue of the hydrangeas was all this cake needed as decoration.
Blue Bay Lodge, Renate & Jan – 23 March 2019
Renate & Jan celebrated their wedding with a beach ceremony at Blue Bay Lodge in Saldanha. They chose for their wedding cake a three tier semi naked of vanilla sponge filled with salted caramel & caramel popcorn, simply decorated with caramel popcorn. To see more photos of their beautiful beach wedding: Samantha Clifton Photography
Sea Trader, Lauren & Sean- 16 March 2019
Lauren & Sean celebrated their beach wedding at Sea Trader in St. Helena Bay. Lauren chose for her wedding cake something quite novel – a Rubik’s Cube inspired wedding cake. The bride chose as her colour scheme gold, white & sage green. Each cube measured around 6 cm x 6 cm x 6 cm – vanilla sponge filled with vanilla pastry cream. The cake stand was custom made to fit this type of wedding cake.
Blue Bay Lodge, Heather & Nathan – 16 February 2019
Heather & Nathan celebrated their wedding at Blue Bay Lodge in Saldanha. They chose for their wedding cake a gluten free vanilla sponge filled with salted caramel sitting atop an array of macarons in shades of blue. To serve to their guests they chose pre-portion vanilla sponge frosted with vanilla buttercream & drizzled with salted caramel. I decorated the cake with white roses with just a tinge of pink, nestling amongst the roses are a few macarons.
Strandkombuis, Jo & Philip – 5 January 2019
Jo & Philip celebrated their love for each other with a beach wedding ceremony at The Strandkombuis in Yzerfontein. Jo chose their wedding cakes based on Philips love for chocolate. The large cutting cake was a rich chocolate sponge filled Caramel Treat, flanked by two brownie cakes filled with a cream cheese frosting, salted caramel & malt balls all topped off with lashings of dark chocolate ganache & more malt balls. The flowers I used to decorate the cakes with were supplied by: Flowers on the Stoep.