Renee & Jacob 12th October 2024

Renee & Jacob came to me hoping to design a vegan & gluten free wedding cake decorated with pressed edible florals. I love these designs, especially because I grow all of the flowers myself. Their wedding was at Berry Hill in the Hawkesbury on the most beautiful property.

Photo credit: Lonely Hunter

They needed a cake to serve 60 people a smaller coffee slice so we chose a 5” & 8”. The two tier size was perfect and provided a great canvas for the pressed edible florals. To add a customised touch, we also dressed the cake with a posy of fresh seasonal flowers to match Renee’s bouquet.

Photo credit: Lonely Hunter

Photo credit: Lonely Hunter

Renee required the cake to be gluten free due to her dietary requirements. We are able to accommodate gluten free in addition to keeping the cake vegan and are proud of how delicious are cakes are. They told me:

“There was not a crumb left so it was obviously a massive hit with gluten-eating and gluten free guests alike. “

Let us know if you require a gluten free vegan cake! We’d be happy to organise a sample box for you to taste all of our delicious flavours.

Photo credit: Lonely Hunter

Bambi & Charbel 1st May 2024

Bambi & Charbel approached me interested in a vegan wedding cake for their extravagant floral wedding at The Grounds . They were hoping for the florals to match the room and look ethereal and magical.

We sourced seasonal flowers at The Flowerroom in lilac, peach, pink, sage green and dusty blue. The cake finish was an understated horizontal line whipped ganache, to give the florals the centerstage.

Do you have any questions about matching your florals to your cake? Or creating a really magical lush design? Let us know!

Costa & Effie 30th August 2024

Effie & Costa approached me interested in a vegan wedding cake with a floral ombré design and I couldn’t have been happier! The design was modern, unique and so so pretty. Perfect on site at Beta Events.

They needed to serve 135 dessert portions for their guests, meaning the cake would be plated and served to every guest alongside traditional Greek sweets. I suggested a 6”, 9”, 12” which is a three tier suitable for 100. We added on a kitchen slab for the remaining dessert portions. This is always a great way to serve a large number of guests without going overboard on the budget.

The design was finished with touches of 23k gold lea and lush ombré roses sourced at The Flowerroom.

Let us know if you have any questions about serving a large number of guests!