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Judith Bond Cakes

FROM OZ TO RUTHIN WITH LOVE

Posted on: June 23, 2016 by Judith, Posted in: Wedding Life

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We’re right in the middle of this year’s wedding season and our brides are really planning ahead with dates in my order book for 2018.

After a delightful afternoon spent recently at beautiful Portmeirion in Castell Brasserie drinking tea and tasting wedding cake samples with the lovely Jen & Ryan, I’m all in the mood for talking about wedding cakes and getting geared up for the rest of the season.

I first met Jen & Ryan right in the middle of Desmond – that’s Storm Desmond.  They were one of the few brave people that ventured out to the Portmeirion Christmas Market on 5 December last year in their waterproofs and wellingtons. Jen and Ryan came especially to talk to me about their wedding cake. Tim popped the question on the beach at Portmeirion, so it was their No1 choice of wedding venue and they were keen to use local businesses to help them with their day.

When they got in touch to meet for a cake consultation, I was sure it would be a lovely sunny day and we would see Portmeirion in all it’s glory – but guess what…it poured with rain again, so we huddled up with cups of hot tea, munching on lemon curd sponge and dreaming of their perfect day in August when the sun WILL shine!

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Cake trends, like fashion, change from one season to the next but one design which is here to stay is the rustic naked cake.

Weddings are becoming more and more about the couple’s personality, and less and less about tradition and formality. I meet brides who are wanting to create their own family traditions through individual details and personal touches. It’s no surprise therefore that the cake is less about complex royal icing techniques and more about big blooms, juicy fruit and delicious flavours.

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LET ME INTRODUCE CATRIN AND TIM

Last summer I meet with Catrin and Tim to help them plan their August wedding at Plas Isaf Country Barn & Gardens near Corwen. They had both grown up and met quite young in Ruthin, North Wales so they knew they would come home for a welsh wedding with family and friends.

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Catrin and Tim’s adventurous spirit was very much captured on their Big Day – each table at the reception named after one of the countries visited on their extensive travels. Most recently they have spent a number of years in Australia working, travelling and collecting amazing memories. In face the menu looked so delicious I’d have quite liked to have stayed!

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Their Barn Wedding was just delightful – the perfect setting for their rustic naked cake. Three tiers of fresh raspberry and lemon curd filled sponge. The cake was stacked up on our rustic wooden stand taken from a tree at Plas Newydd, National Trust House & Garden on Anglesey.

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We love to work with talented local florists and this time it was fresh flowers from Tulipa Florist based in Ruthin. Sioned Rowlands provided a beautiful fresh flower toppers made up on pale pink roses, peonies, lavender and gypsophelia.

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They especially asked for blackberries around the tiers of their cakes which looks beautiful dusted in icing sugar and blended perfectly with the flower choices.  Sugar flowers don’t work so well on naked cakes but fresh flowers and fruits set off the rustic look very well.

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One lady who walked through the Barn while I was setting up exclaimed “Now that’s a proper wedding cake” and I kind of know what she meant. It’s sometimes nice to strip away the crazy cake trends, latest techniques and the layers of sugar paste and just be able to see the sponge!

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Catrin & Tim made a handsome couple – grey suits for the men and a gorgeous bespoke vintage gown for Cat.

They were thrilled with their cake …

“The cake not only looked beautiful but tasted delicious, there wasn’t a single crumb left after the weekend. We put the cutting cake out at the BBQ on the Sunday and it was gone in no time. Everyone really enjoyed it and we were both so happy with how it looked”

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You can’t beat a summer wedding, and rustic naked cakes are definitely here to stay.

Congratulations Tim & Cat.

That’s all for now,

Judith

 

 

 

 

 

 

 

 

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