Krissy contacted me after seeing some of my work in WED Magazine. She and her fiancé wanted a 2 tier version of a 3 tier cake that I had previously made, tweaking it slightly to fit with their colour scheme of sage green and pinks. Krissy had been carefully collecting vintage teasets and crockery to style her tables and wanted one of my hand crafted teacups and saucers to adorne the top of her cake to bring it all together. The cake had a delicious vanilla bean base tier filled with Cornish Boddingtons Berries conserve and a chocolate torten sponge top tier filled with creamy chocolate ganache. The completely edible tea cup and saucer topper was filled with zesty lemon sponge with a hidden centre of Sargies lemon curd, finished with a light lemon and marscapone buttercream.
Thank you both for the brilliant photos of you enjoying it on the day!