If you’d have told me I’d be sharing a blue wedding cake her on our my Cake Love feature I wouldn’t have believed you…but here I am sharing a blue wedding cake.
But isn’t it pretty?
It’s a rather nice shade of blue with an iridescent sort of shimmer to it (not sure it could be achieved with natural colourings, but oh well!) and the addition of those blouse white blooms makes for a rather romantic wedding cake without being sickly sweet.
Did someone say spring was on it’s way? It’s been teasing us in recent weeks with some really lovely sunny days…and then it reverts to grey drizzle. The daffodils and crocus that are popping up around my garden assure me spring IS on its way, likewise my fruit trees are starting to bud – how about yours?
So in celebration that spring might be peeking over the horizon, here is a wonderful late spring wedding cake to inspire all you May brides. Take one simple white tiered wedding cake and absolutely drench it in lilac flowers and the odd artfully placed blossom.
I am a May baby, and undoubtedly biased to this wonderful month (I love everything about it and even chose to get married then), but can you get much lovelier than this wedding cake? Not much lovelier I don’t think!
It’s rainy and miserable outside, so if you are getting married during the winter months (no winter wonderland of snow for us British!) then a cake that brings some cheer is a must.
We’re all about going with the seasons here at The Natural Wedding Company, so lots of colourful fresh flowers isn’t such a viable option for a winter wedding. This simple tiered white cake, with its sharp edges and chocolate dripping down from each layer, seems to be both rustic and yet elegant at the same time.
Apologies for the break in my Cake Love posts, I have been busy taking care of baby Tilly and my sister Izzy has been snowed under with a project at University, so it’s been a challenge to keep up with the blog recently.
I wanted to start sharing some more wintry wedding ideas and inspiration as we head towards December – can you believe it’s almost here?! Well this cake that I found to share with you today isn’t an actual wedding cake, but I think it would be rather lovely for a couple who want a cake that’s really down-to-earth.
It’s in the ‘naked cake’ style that has been quite popular this year, with its rough icing, which I think gives it a sort of ‘frosty’ appearance – perfect for a winter wedding. The thyme sprigs that have been wrapped around also give it that wintry feel and I love the wild look they give the cake.
This is one of those wedding cakes that I quite fancy bookmarking and recreating as a birthday cake one day in the future. I really love the combination of the barely-there pale pink icing, and the white blossoms and foliage trailing down the tiers – it’s perfectly finished off with those soft red raspberries.
Previously on the blog I’ve featured a wedding cake inscribed with edible ink, and thought it was a really beautiful alternative that I hadn’t seen before. Today I have more inspiration along those lines, with the pretty tiered wedding cake that’s been hand painted with a beautiful inscription.
I’m always on the hunt for different ways of doing things to help inspire you with what you could do for your own wedding, and I really love this idea. The beauty of this cake is the endless possibilities in terms of what your chose to inscribe on it, the style and colours, and the illustrations.
This morning’s wedding cake is all about the cake topper, which captured me the moment I saw it. Whilst this cake might have been made for a flower fairy themed children’s birthday party, I think the cake topper would work equally well on a wedding cake.
A dainty string of fresh flowers is strung between two rustic twigs, a beautiful, natural wedding cake topper that would be a simple DIY project. If I was to try making it, I would simply use a needle and thread to create the flower bunting, before tying the ends to some foraged twigs.
I would recommend that you use organic flowers or those that haven’t been sprayed with any chemicals, because although the flowers aren’t in direct contact with the cake, I would err on the side of caution when it comes to something edible. You could also look at using edible flowers – we have lots of fabulous suppliers on the directory.