First up is this June beauty set up at Sandbanks Hotel in Poole, a beautiful venue overlooking our perfect coastline and sandy beaches. Three tasty tiers staked with gorgeous english rose separators made by the talanted David Ragg of Landsdown Florist, Chelsea Gold Winning Florist in Bournemouth, so traditional yet chic and modern, I just love those blooms sandwiched safely between those edible tiers.

Sandbanks Hotel has a New Year Wedding Showcase on Sunday 13th January which Miss Ingredient and lovely photographic husband, Leslie Adam BH13 Photography will be attending with a heap of other wedding industry talents.

A very productive way to kick start the New Year indeed. Come along and say Hello.

I promise cake to lure you in if you need convincing! x

Each tier of their vintage styled five tiered wedding cake was iced and decorated with individually printed patterns taken form all the details of their special day including Stuarts handsome uniform, the bridesmaids fabulous patriotic shoes and the sashes and flowers that decorated the room and the designs were transferred into edible bunting to adorn the wedding cake and match the theme. The topper was made to order in rich plums and blues by the ever-so-clever Emma Bakker at Vintage Magpie

Beautiful Jessica chose her classic cake for her wedding at The Italian Villa at Compton Acres, Poole in late September this year. A simple three tiered stacked wedding cake with a vintage feel, iced in ivory and the palest of pink with fresh roses to decorate and a delicate stencil design to complete the detail.

The newly weds had planned their cake table to the smallest detail and had their hearts set on using my long necked crystal cake stand with a crystal trim and adding the precious photos of their parents and grandparents which makes the cake feel very important and I puff my chest with pride that the wedding cake has such a prestigious place in the room.

The cake in action in all it’s glory as the bride and groom take the plunge

Photography with thanks to Gee Sagoo Photography

Lashings of thanks and buckets of credit and shed loads of cake love to my lovely brides and grooms this year and the time they took to vote for me. Watch this space…..

http://www.the-wedding-industry-awards.co.uk/2013/south-west/cake-designer

The winter months have a lot to offer in terms of designs for wedding cakes. Winter is chilly and with a little imagination cake choices head for the warm, dark or vibrant colours and comforting tones and flavours.

This three tiered stacked creation is separated with luxurious seasonal berries and dark rich coloured flowers and foliage all designed and created by Parkwood Florist, the masters of combining blooms and berries.

This would make the most spectacular Christmas Cake, a complete ShowStopper, oopps sorry, I broke one one my seven deadly sins there and mentioned the C word in November… it’s too soooooooon for talk of such things!

Creative Wedding Cake Photography: Leslie Adam Budzynski BH13 Photography

Beautiful Flower and Berries Cake Separators: Parkwood Florist

The couple chose a five tiered white iced wedding cake trimmed with Swarovski crystal brooches, each one set in the centre of a large soft bow. The keepsake topper was made with handmade sugar roses.

The cake was set in place at The Italian Villa ready to celebrate this lovely couples marriage in style.

Congratulations Sarah and Jodie x

Wedding (cake) Photography: Leslie Adam BH13 Photography

The crystal glass cake stand almost steals the show with this wedding cake, small and compact it still packs a punch in cake terms!

Sitting pretty in the sunlit window of Compton Acres Italian Villa last month, three tiers of different flavours encased in delicate shades of ivory and pink with a stencil decoration and ribbon trim.

Wedding Photography: Leslie Adam BH13 Photography

Prepared especially for Parley Manor this weekend by local wedding cake designer, Miss Ingredient Cake Company and this wedding cake is particularly suited to the traditional English Marquee that is set in the walled gardens of this perfect wedding venue in Dorset

Beautiful stacked naked wedding cake decorated with fresh fruit and seasonal flowers. Flowers prepared and supplied by Parkwood Florist

Every time it is ordered the cake will look completely individual and unique depending on your choice of flowers and the fresh fruit that is in season… utterly delicious

Version two with touches of green flowers and oozing cream and jam: Blooms from Parkwood Florist

Version three: probably a favourite style as it encompasses those luscious strawberries, raspberries and raspberries so traditionally associated with this different type of wedding cake and lashings of those traditional English roses to finish it off

Last, but by no means least, the naked cake is embellished with some dark red shots of floral colour to accentuate the fresh summer fruits and the buttercream and homemade jam filling between the layers.

The naked cake is all the rage, a top style choice for a wedding cake for 2013

Wedding Cake Flowers by Parkwood Florist

Beautiful Wedding Cake Photography by Leslie Adam Budzynski BH13 Photography

Six tiers of wedding cake standing tall on a beautiful silver cake stand in the main dining room at Kings Hotel, Christchurch, Dorset patiently awaiting the arrival of the bride and groom, Lucy and Dave, on a sunny September day.

Each tier is trimmed with regal purple ribbon and diamante beading and the large wide ribbon bows hold the Swarovski crystal brooches in place.

Simply stylish and beautiful, just like the bride

Wedding photography of the wedding cake: Leslie Adam Budzynski BH13 Photography