Phyllis Court, a private members’ club in Henley-on-Thames, provided a picture perfect venue for a wedding reception on a sunny Saturday in May. Situated by the River Thames with beautiful grounds and light and airy reception rooms, it is certainly an elegant choice for a Summer wedding.
I had a slightly unusual brief for this week’s wedding cake. I was simply told that the couple wanted to include themselves (in wellies), their cat and their front door….
I wanted to keep the feel of the wedding cake fairly traditional so I decided to incorporate the purple lisianthus from their wedding flowers creeping up the sides of the cake as if it were the walls of a house and therefore giving the front door context. The couple could then stand in front of the “house” with their cat tying the whole cake together quite neatly.
The couple opted for three tiers of lavender sponge with vanilla bean buttercream and wild blueberry jam and the ceremony and reception was held at a wonderful venue in Kent called Brick House Farm.
The couple opted for an equally elegant and classic cake design. The inspiration for which came from the wedding flowers replicated in a cascade of purple lisianthus and freesia sugar flowers.
From top to bottom they had the following flavours to feed their 230 guests:
Zesty lemon sponge soaked with Limoncello syrup and layered with lemon curd and a light lemon buttercream
“Zesty Carrot Cake”
A moist carrot cake enriched with orange zest and juicy rum soaked sultanas, and layered with orange buttercream
A light and fluffy red vanilla bean sponge with a hint of cocoa, layered with vanilla bean buttercream
Vanilla bean sponge soaked with vanilla bean syrup and layered with Morello cherry preserve and vanilla bean buttercream
Many congratulations to the happy couple, Kelly and Patrick!
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