Ivory, pink and burgundy semi-naked cake
Paula and Tom were married at the incredible Pembroke Lodge in Richmond Park, and although they had an October wedding the weather was just glorious. Imagine your guests arriving here - it's just lovely. And look at that sky! It was the perfect wedding day - glorious skies and pleasantly warm without being too hot.
The cake was a 3 tier semi naked cake. At the cake tasting they fell in love with my almond cake when it was paired with the raspberry buttercream so the whole cake was a combination of those flavours. Some tiers had fresh raspberries and some had almond buttercream, but it was all based on that combination of raspberry and almond.
The cake was decorated with beautiful flowers provided by Rose and Mary who are a fabulous florist based in Richmond. If you're wedding planning, I highly recommend that you follow them on instagram - their work is just gorgeous and on trend without being overly progressive.
It's always easy to make a cake look good when the flowers are beautiful, and in this case my job was incredibly easy. The blush pink vintage roses in particular were stunning.
As this was a cake that was on the smaller side for 63 people, we used the flowers, a cake stand and a cake topper to add height to the cake to make sure it was a real centrepiece. The couple chose a mixture of metals, which looks set to be a huge trend for 2019, so there was gold and silver, pulled together with a lot of mercury glass vases that carried both metallic tones.
As ever, I try to replicate the style of the florist as I'm decorating the cake, so I pull influences from the room. This was one of my favourite weddings of the year - the colours just worked so well in Pembroke Lodge.