I had a wednesday wedding and bulk weddings for Saturday the 31st.. Here are a few of my favourites Plus keep your eye out for my 4 tier Mad Hatter "Jack and Sally" Wedding cake...
First I would like to start off with my favourite flowers for this season! *~Ranunculus~* They come in many bright colours and at the moment I am loving the vibrant PINK. These white ranunculus below were used on one of the wedding cakes...
This next cake was a standard three tier round which would have fed 165 finger portions or 81 for dessert. It had white icing, navy blue ribbon around each tier with navy blue pipe work. *~Stunning!~*
This "boxed" cake I used the white ranunculus along with white pom pom chrysanthemums with green foliage.
Next up we have a three tier which has the brush silver monograms on top with silver tone ribbons and hand made flowers coloured up in a black/blue colour with silver centres.
Kaylee, I just wanted to write to you to let you know that we were so very happy with our Wedding Cake. It was perfect and in fact, looked better than the cake in the original picture. The rose petals on the cake looked awesome too.
Thanks to you and your team at Cakebox for an awesome cake, we have had nothing but good remarks from our guests about how good it tasted.
YEEEWWW what a jammed pack week and weekend! Not only was it my birthday and my twin brother and sister's 18Th I had a few large wedding cake orders and an awesome 30Th birthday cup cake tower!
Check it out!
The next few weeks I have some awesome wedding cakes and birthday cakes! Keep your eye out!
With a delightful history of cakes, tarts, pastry and sugar we found that people were craving something different and something that would satisfied their taste buds. So that's when "Delicate-Lee" was prepared, mixed and baked to perfection to satisfy the people of Perth and their love for cake.
Since the age of 7 Kaylee "Cakes" Mitchison discovered fun times in the kitchen with a cake mixer. Making her first paid wedding cake at the age of 15, Kaylee "Cakes" continued her journey, learning from some great Swiss chefs and perfecting her skill in sugar. Now more than ten years later, Kaylee is now the founder of "Delicate-Lee".