Wedding Cakes Dunchurch Park Hotel

wedding-cakes-coventryWedding Cakes Dunchurch Park Hotel

 

We often write about the many beautiful wedding venues we have the pleasure delivering our wedding cakes to. Dunchurch Park Hotel is at the top of one of our best wedding cake venues in 2018.

 

Our 5 tier bespoke wedding cake design looked absolutely stunning placed in the great reception hall. Our wedding cake was created with a different cake flavour for each tier and colours to match the bride and grooms colour scheme.

 

Dunchurch Park is steeped in history and is an outstanding centre piece of a major estate designed by Gilbert Fraser with his long time collaborator, Thomas Mawson the celebrated Edwardian architect. Dunchurch Park remains today one of their most complete surviving ensembles and was Grade II* listed in 2001.

Classic Wedding Cakes 2018

classi-wedding-cakesThe Classic White Wedding Cake

 

Some things never go out of fashion and the classic white wedding cake is still the first choice for weddings that are following a more traditional style. The traditional clean look of a white wedding cake looks stunning especially when a simple wedding cake topper or sugar flowers are used to add colour or design to this wedding cake design.

 

Of course there are many different combinations of size to choose from. From the smaller designed classic wedding cake to the latest deep tiered wedding cake, all of which create a beautiful, traditional classic wedding cake look.

 

Don’t forget, a classic wedding cake design can also taste delicious too. With so many different flavour combinations from the traditional fruit cake to Vanilla, lemon, chocolate, naming just a few. And of course the very popular lemon and elderfower!

 

At Sugarbliss Cake Company, Solihull, Birmingham we also specialise in Eggless Wedding Cakes, Vegan wedding Cakes, Diary Free Wedding Cakes And Gluten Free Wedding Cakes.

 

Its so easy to order, simply call or pop in to our cake shop, where are friendily staff will help you design your perfect wedding cake.

 

 

 

 

Wedding Cakes Trend 2018

simple-wedding-cakeWedding cakes for this year are likely to take on artistic flair with painted finishes, drips, splatters, spackled buttercream and chocolate spheres. That being said, the minimalist wedding cake trend is entering the sweet realm of cakes with buttercream icing and neutral florals being requested.

 

Naked Cakes

Naked cakes have enjoyed a popular few years, and the trend is here to stay this year. A fantastic option for those who want to save a little money and still have a gorgeous looking wedding cake. With semi naked cakes using a thin layer of frosting that keeps the cake visible.

 

The Classic White

Some things never go out of fashion and the classic white cake is still the go to wedding cake of choice for brides and grooms who are following a more traditional route.

 

Gold Leaf Wedding Cakes

There is little more opulent than a cake tiered with gold or silver and it is set be popular for wedding cake design throughout 2018.

 

At Sugarbliss Cake company we create beautiful bespoke wedding cakes all freshly baked in our very own ‘Cakery’. We offer a professional wedding cake design service and a reliable wedding cake delivery and set up service through out the UK.

 

 

Renshaw Icing Marbled Wedding Cakes 2018

We have a full range of Sugarpaste ready to roll icing available from our Sugarbliss Cake Decorating Shop, Knowle, Solihull west midlands. We stock all the range of colours in 250g and white sugarpaste & celebration sugarpaste in 500g, 1kg, 2.5kg and 5kg.

marbled-silver-leaf-wedding-cake

Whether you are creating a wedding cake or birthday cake Renshaw sugarpaste is of a perfect quality for you to create a flawless finish. With the new Wedding Cake trend of Marbled Wedding Cakes, Renshaw Icing is excellent for producing different marbled colour effect to match the grooms and brides decor. Adding some gold leaf or silver leaf to a marbled effect wedding cake adds another dimension to these fantastic and popular cake designs.

 

At Sugarbliss Cake Company we offer a professional wedding cake design service for us to create your perfect marbled wedding cake design. Our wedding cakes are available in various different sizes and heights and of course are delicious selection of flavours for you to choose from.

 

Our marbled wedding cakes are also available in gluten free, eggless, vegan and diary range of wedding cake flavours

 

 

Sugarbliss Cake Company – Award Winning Cake Makers 2018

Sugarbliss wedding cakesWe are so delighted to win the British Business Federations 2017 – 2018 award, for ‘The Best Cake Maker’ and outstanding customer service awards. We are also really excited to be launching our new 2018 Wedding cake designs and birthday cakes design this January. All our new cake designs can be seen at our Sugarbliss cake decorating shop, Knowle, Solihull, West Midlands.

 

If you would like to order or book a free wedding cake consultation, to discuss your wedding cake ideas. please give us a call or pop in to our cake decorating shop where our friendly staff will be more than happy to discuss your cake designs.

 

Sugarbliss Cake Company – Cake Flavours

 

At Sugarbliss Cake Company we believe your cake is the centre-piece of your wedding cake, birthday cake or special celebration reception and you want it to taste as stunning as it looks! Our deliciously moist cakes are freshly baked using the finest ingredients in our ‘Cakery” and we pride ourselves that our cakes not only look fabulous, but taste sensational too.

 

We can even flavour each tier individually so you have a wider choice of flavours for you and your guests. We also specialise in eggless, vegan, alcohol free and gluten free cakes. 

 

Simply choose your ‘Cake Flavour’ from our list and then choose one of our ‘Cake Fillings’ to layer within your cake. If you Fancy a flavour or filling that is not in our lists below, please ask we would love to help.

 

We now have 36 gorgeous cake flavours and fillings to choose from! Below is some of our most popular delicious cake flavours.

 

Vanilla buttercream & raspberry jam

A beautiful rich buttercream and classic raspberry jam.

Vanilla buttercream & strawberry jam

A rich beautiful buttercream and classic strawberry jam.

Chocolate orange buttercream

Buttercream combined with Terry’s chocolate orange and lightly laced with orange zest.

Zesty orange buttercream

A deliciously flavoured buttercream laced with orange zest.

Chocolate ganache buttercream

Our richest filling- buttercream combined with melted smooth dark belgium chocolate and double cream.

Fresh lemon buttercream

Our buttercream is combined with a tart lemon curd to create this tasty sweet combination.

Coconut buttercream

A buttercream combined with shaved fresh coconut.

Rich coffee buttercream

A light buttercream with a perfect balance of bitterness from the expresso and the sweetness of the buttercream.

White chocolate buttercream

A rich buttercream combined with melted Belgium white chocolate.

Banana buttercream

A treat for banana lovers! Our light buttercream is combined with numerous mashed bananas.

Mint Baileys buttercream

A buttercream combined with Mint Baileys liqueur creating fresh undertones of mint with a hint of dark chocolate.

Cake Flavours

Moist victoria vanilla sponge

A classic Victoria Sponge infused with Vanilla Beans.

Red Velvet cake

A very dramatic looking sponge with its bright ruby red color – this looks best when sharply contrasted by an ivory vanilla buttercream filling.

Chocolate orange

A velvety rich dark chocolate sponge, combined with fresh orange rind and fresh orange juice.

Luscious lemon cake

Light and refreshing , perfect for serving after a rich banquet. The recipe contains the zest and juice of fresh lemons.

Coffee & walnut cake

A sophisticated cake made from Californian walnuts and rich in expresso coffee.

Rich brandy soaked fruit cake

A moist-eating fruit cake, fruit steeped in the finest brandy before mixing and matured before being decorating.

Rich chocolate cake

A velvety rich dark chocolate sponge made from Belgium chocolate.

Lime & coconut

Tart limes combined with creamy coconut.

Moist carrot cake

A lighter alternative to a rich fruit cake. Baked with walnuts, rum soaked sultanas and coconut. The cake is spiked with fresh citrus syrup keeping it moist and fruity.

Rich citrus soaked fruit cake

This fruit cake has no alcohol. The fruit is steeped in the juice of fresh orange and lemons.

Banana & Chocolate cake

A deliciously rich chocolate cake blended with numerous ripe bananas to make it exceptionally moist.

Mint Aero Cake

A cool minty chocolate cake made using the real thing!  Our suggestion – combine this with our Mint Baileys buttercream for a unique taste experience.

Wedding Cake Sugarflower Roses

The rose represents love, elegance and beauty, making sugar roses the perfect choice of decoration for wedding cakes, birthday cakes and special occasion cakes. If you’re just starting out with cake decorating then learning how to make your own sugar roses is a great place to start. Making sugar roses is surprisingly easy and gives you that extra bit of flexibility to create your own custom rose size, colour and design that complements your cake perfectly.

 

We have a fantastic range of readymade sugar roses available at our Sugarbliss Cake Decorating Shop, Solihull, West Midlands but if you would like to learn a new skill and make your own then read on for our two handy step-by-step methods that have been put together to meet the needs of beginners as well as more experienced sugarcrafters.

FMM-VS-TRADITONAL (3)

 

Easy sugar roses method

 

The FMM Easiest Rose Cutter is the perfect way to create beautiful and realistic sugar roses, no matter what your skill level.

 

You will need:
Cake Star White Modelling Paste – 100g (75001)
Culpitt Cake Decorating Sugarpaste Icing-Brilliant White – 250g (74229)
Colour Splash Gel – your choice of colour
FMM Easy Rose Cutter (81706)
Culpitt 9” Rolling Pin (84788)
PME Flower Foam Pad (84632)
Green Non-Stick Board 10” x 7” (83440G)
Culpitt Edible Glue-17ml (5599)
Wilton Dust-N-Store Pouch (822489) optional
Stay Fresh Multi Mat-Small (83363) optional
Brush for gluing

Roses2

Create your paste by mixing equal quantities of the sugar paste and Cake Star modelling paste together, or simply using sugar flower paste. Knead well and colour using your choice of Colour Splash gel.

 

Roll the paste out very thinly and cut out with the Easiest Rose Ever cutter. Thin out the petal edges using the rolling pin on the foam pad.

 

Brush a line of glue along the length of the paste just above the centre.  Fold in half lengthwise and brush another line of glue along the bottom edge. Roll up to form a small rose, tweaking the petal edges to create a realistic look.

 

Repeat this process if you want a larger rose until you have the size required, shaping the petals as you go. You can also brush some deeper pink dusting powder into the centre and onto the petal edges to bring your rose to life!

 

Advanced sugar roses method

 

If you’re a more confident sugarcrafter then why not try making a sugar rose from scratch?

 

You will need:
Renshaw Flower and Modelling Paste-White- 250g (0601942)
Colour Splash Gel-Green Leaf 25g (0675078) and one in your choice of colour
Culpitt Rose Cutters-Set of 4 (84778)
Culpitt Calyx Cutter-Set of 3 (84783)
Culpitt 9” Rolling Pin (84788)
PME Flower Foam Pad (84632)
Green Non-Stick Board 10” x 7” (83440G)
Jem Petal Base-50g (JC150) or any white fat
Culpitt Edible Glue-17ml (5599)
Bone Tool from Cake Star Decorating Kit (0684797)
22gauge Dark Green Florist Wire – Pack of 20 (1385G)
Stemtex Tape-Nile Green (1490N)
Colour Splash Food Colouring Powder-Matt-Blush (75116)
Stay Fresh Multi Mat – Small (83363) optional
Brush for gluing

Roses1

Create your paste by mixing equal quantities of the sugar paste and Cake Star modelling paste together, or simply using sugar flower paste. Knead well and colour using your choice of Colour Splash gel.

 

Make a hook on the end of a 22g wire and glue this into a small cone of paste. Allow to dry before starting the rose.

 

Top Tip: if you are making a large rose, use a polystyrene bud instead of using paste for the centre cone – the rose will be much lighter to handle!

 

Roll out the paste very thinly – you can use the Jem Petal Base or white fat rubbed lightly on the board to prevent the paste from sticking.  Use one of the five-petal cutters from the set, ensuring the petals are large enough to cover the cone, and cut out the first shape.

 

Thin the edges of all the petals using the bone tool.  Brush glue over base of petals and place the first one over the cone, and petal three opposite. These form the centre of the rose. Take petals two, four and five and overlap them around the bud.

 

Cut out five more petal shapes, working on one whilst keeping the spare ones under the Stay Fresh mat to prevent them from drying out. Thin out the edges, add glue and push the centre onto the wire.  Push up and stick to the underside of the cone. Stick petals around the outside of the rose, overlapping each petal in turn, tweaking the petals for a realistic look. Repeat with more five petal shapes until you have created the size of rose you want. You may need to increase the size of the cutter you use for the outer petals if a very large rose is required. Allow to dry.

 

Enhance the finished look of the rose by dusting some Colour Splash dust in the centre and around the petal edges. Tape the stem for a more realistic finish.

Rainbow Dust Colour Melts

chocolate-meltsRainbow Dust Colour Melts

 

We now have the complete range of the brilliant and easy to use Rainbow Dust colour melts available from our cake decorating shop, Knowle, Solihull.

 

No need to temper your chocolate, with the new Colour Melts from Rainbow Dust you can achieve a beautifully smooth coating for any decorative treat. These chocolate melts are perfect for decorating wedding cakes, birthday cakes, celebration cakes and cupcakes.

 

These vibrant Colour Melts work similarly to chocolate but are ready tempered so you simply have to heat them in the microwave in short bursts and you are left with a delicious, creamy coating for your cake pops and other baked delicacies.

 

Not only do they provide a smooth, even coating however, they also taste fantastic and contain no hydrogenated fats like other similar products such as candy melts or merkens. They also don’t have a waxy taste like some other brands.

 

The colour melts are also great for to use over stencils and with the addition of some cocoa butter to thin them down, you can even paint with them, allowing you to paint your own candy designs onto cookies, cakes and cupcakes.

 

The colour melts are great for use in a wide range of silicone and candy moulds as well as dipping for cake pops.

 

Rainbow Dust are a well-established cake decorating company with many years’ experience in creating some of the best loved decorating products including lustre dusts, edible glitter and food art pens. With the Colour Melts, you can be sure that the same care and attention is given to create such a high quality product.

 

How to use:
• Place your colour melts into a microwave bowl.
• Heat on full power in 30 second burst and stir well between heating.
• Do this until your colour melts are liquid.
• Pour your candy melts into your mould or over your cakes for fillings and run outs.

 

Contains E120 – not suitable for vegetarians or vegans.

Cake Sizing – How to increase Your Cake Mix

We are frequently asked in our cake decorating shop, Knowle, Solihull, about How much cake mix do I need to make a??? sized cake. This is more common when using different shaped novelty cake tins for themed birthday cakes or a bespoke wedding cake.

 

The following table should help with round and square shaped cakes.  For any other shape, fill your 8” round with water to the depth required, then tip that water into the shaped tin and you will be able to compare the quantities and adjust accordingly .

 

This table uses the 8” round tin as its base. Therefore a 12” round  (11” square) will require the base recipe to be multiplied by 2 ½ for example 200g will be increased to 500g.
If baking in a 4” square (5” round) use 1/3 of the base recipe, for example 200g will be reduced to 67g.

 

Round Square Multiples
4” 3” 1/4
5” 4” 1/3
6” 5” 1/2
7” 6” 3/4
8” 7” 1
9” 8” 1 ¼
10” 9” 1 ½
11” 10” 2
12” 11” 2 ½
13” 12” 3
14” 13” 3 ½

Tiara Princess Cake Cutter Set

tiara-princess-cakeTiara Princess Cake Cutter Set

If you are creating a princess themed birthday cake or a tiara wedding cake topper this brilliant tiara cutter set by FMM is a must, for any cake decorators cutter collection box!

 

Give any princess cake the perfect finishing touch with this lovely pack of 2 tiaras by FMM! The set includes a large tiara designed for a cake and a small tiara designed for cupcakes.

 

For best results use with modelling paste or flower paste.
Dimensions: Large Tiara – 200mm x 85mm approx. Small Tiara – 80mm x 33mm

 

fmm-tiara-cutter-setTIARA CUTTERS WEDDING CAKE PROJECT

 

Equipment you will need:

FMM Tiara Cutter

FMM Geometric Set

Knife & Scriber Tool

Ball Tool

Foam Pad

FMM Dab-a-Dust

2 Tier Cake Covered in Light Pink Fondant
Royal Icing & Ribbon

 

Pink & White Modelling Paste

 

Heart Template (made from card 8cm x 6cm apx)
Water & Paintbrush
tiara-cutter-fmmCut out a tiara in white modelling paste using the large FMM Tiara Cutter. Lay it across a 4” round polystyrene dummy.
Once this has dried off a little you can stand it up and allow your tiara to continue drying for at least 24 hours.
Cut out 16 small tiara’s in white modelling paste. Use your knife and scriber tool to carefuly remove the small hearts, as these will be used on the lace border.
Lay the small tiaras and hearts flat on a non-stick surface for a few minutes to firm up.
Starting in the top centre of the bottom tier of your cake, attach the small tiara’s with a little water.
Then attach another row underneath the opposite way up and in between the row above. Refer to the cake photograph to see pattern.
Use the small hearts to cover the joins where the 2 tiara’s meet.
Using the third largest circles cut out 20 of circles of white modelling paste, rolled thinly.
Thin the edges of the circles with your ball tool ensuring the ball tool is half on the circle and half on the foam pad.
Set to one side to firm up a little and continue to cut out more circles until you have enough for 2 rows around the bottom tier of your cake, see photo.
Wet the bottom of the cake with water and then take 1 of the white circles and lightly fold it in half then fold again in half the pinch the pointed part so you have a small ruffle.
Attach to the bottom of the cake the continue until you have 2 rows around the cake.
Tie ribbon around the cake. In the front centre of your top tier scribe a heart on using your template and FMM Knife and Scriber tool.
Using the second largest circle cut out 20 of circles of pink modelling paste,rolled thinly.
Thin the edges of the circles with the ball tool ensuring the ball tool is half on the circle and half on the foam pad.
Set to one side to firm up a little and continue to cut out more circles until you have enough to fill the heart you have inscribed on to the front of the cake.
Wet inside the heart with water and then take 1 of your pink circles and lightly fold it in half then fold again in half then pinch the bottom so you have a small ruffle.
Attach to the area inside your heart. Ensuring you keep a heart shape. Repeat steps 8 & 9 with white modelling paste to create a white frame of ruffles around your heart.
Once the tiara is dry you can add a little sparkle. Wet the tiara with a little water and sprinkle the tiara with Rainbow Dust White Hologram sparkle.

 

Spray with Clear glaze to prevent the Hologram sparkle from falling on the cake. Attach to the top of your cake with royal icing.
All the products and ingredients to create a beautiful tiara wedding cake or celebration cake are available from our cake decorating shop, knowle, Solihull, West Midlands or simply order from our Sugarbliss Cake Decorating online store.

Wedding Cake Sugarflowers – Peonies

Peonies are relatively easy to make although require a lot of layers but the effort is well rewarded! The petal paste is shaded before the petals are attached to the peony to create the illusion of a dense mass of petals when in fact there are only approximately 7 – 8 layers. Peonies look amazing on wedding cakes or celebration cakes whether they are used as a cake topper or cascading around or down a wedding cake.
What you will need:
Woodland Green
Moss Green
gauge wires green florist wires
•veining tool
Instructions
peony-sugarflowerCentres
Colour some of the pale pink petal paste a deeper pink . Make a hook on an 18# gauge
florist wire.
Form a ball of pink petal paste about the size of a walnut. Glue the end of the wire and
insert into the pink ball. Leave to dry.
Petal
The petals are made in graduating sizes but the process for making is the same.
Centre Petal layers – unwired (2 layers)
On a lightly greased non-stick board and using the smallest peony petal cutter, roll out peony-sugarflowersome deeper pink petal paste and cut out four petals. Vein deeply, starting at the base of
the petal and radiating outwards, using the veiner. On a petal pad, smooth and frill top edges further with the dog bone tool. Brush a small amount of edible glue to the sides and base of the petal. Attach three petal or 4 petals as in the image, each overlapping at the top as per the image to allow the frilled edges to remain slightly apart from each other. Leave to dry. Apply three or four more petals in the same way but allow then to remain slightly more apart on the top of the peony.
pic2Intermediate layers – unwired (3 layers)
Use the next size cutter and a slightly paler shade of pink for the next two layers and create 3 or 4 petals as before. When attaching layers, make sure there is space between the layers otherwise it may resemble the structure of a cabbage rather than the delicate frilled layers of a peony. To assist, leave the petals to dry slightly before attaching and leave to dry fully before applying subsequent layers. Make 2 further layers using the next sized cutter and a very slightly lighter shade of pink.
Outer layers – unwired (2 layers)
Use the third largest cutter and create three or four petals as before. Allow to dry a little before applying and make sure there is a suitable space between this and the previous layer.
Final layer(s) – wired
pic3Cut a length of 28# gauge wire into three. Using a cigarette lighter or match (care!) burn 5mm of the tape from one end of each length. This assists in securing the paste to the wire. Roll out the paste on a grooved board. Glue one length of burnt wire and insert into the paste until it reaches approximately 1.5cm into the groove. Remove wired paste from the board and vein and smooth as for previous layers. Leave to part set in a suitable
former. Repeat making four (or more) wired petals. Using the florist tape cut to half width attach the wired petals to the peony. Tape the full length of the peony wire to neaten.
Dust very lightly the tips of inner petals with the Fuchsia dusting powder. Add another layer if wished. Dust the back of the outer the outer petals lightly along the centre veining line using Moss green.
Leaves
Roll out some green sugar florist paste on the grooved board. Insert wires as for the petals and remove wired paste from groove. Cut out freehand oval shapes.
Remove a ‘v’ shape from some of the leaf shapes. Vein using the Jem veiner and smooth the edges to give shape on the petal pad but leave un-frilled. Dust central vein with woodland green and spray with confectioners glaze. Leave to dry. Using ¼ width florist tape, tape up leaves singly and if wished, in
All of the products are available from our cake decorating shop, Solihull, West Midlands or to order from our Sugarbliss Cake Decorating Shop.