Sunday, September 6, 2009
Monday, August 17, 2009
Craig and Aydee's stylish wedding cupcakes were chocolate and white chocolate mud cake with swirls of white vanilla buttercream. They were topped with scarlet icing hearts and hand made rose buds. The top cutting cake was chocolate mud cake with a posy of icing roses finishing off the dramatic display.
These beautiful butterfly cupcakes were individually gift boxed as party favours. Each chocolate cupcake was wrapped in matching tissue paper, placed in a white noodle box and finished with a delicate ribbon. The butterflies are made of icing and are finished off with gorgeous edible sparkles that little girls just love.
These cupcakes were created for a keen eagles supporter celebrating his 80th birthday. The white chocolate and chocolate mud cupcakes were topped with vanilla buttercream, and were decorated with either fondant stripes of colour or a royal icing eagles logo.
Tuesday, June 16, 2009
Thursday, June 11, 2009
The soft pink hues and roses of this cupcake tower co-ordinated perfectly with the Bride's romantic garden themed wedding. As the couples favorite cupcake is chocolate, 60 were this flavour and decorated with a swirl of ivory buttercream and a duty pink rose. The remaining 30 were white chocolate mud cupcakes with a swirl of pink buttercream, to allow guests a choice of flavours. Rather than a top cutting cake, the bride supplied the monogramed top piece. The ivory stand is our own and fresh roses to match the bouquets were placed amongst the cupcakes.
These classic black and white cupcakes with fondant icing were for a black and white themed birthday party. The cupcakes featured black and silver buckles, black bows and black hibiscus flowers tinted with silver petal dust. The top cake features a dramatic feather topper and black satin ribbon. This cake was a huge hit with the birthday girl.
Lilac hearts and fresh flowers ensured Kelly's cupcake tower matched in perfectly with her reception theme. The 110 white chocolate and chocolate cupcakes were placed on alternating tiers and the cakes were finished with a layer of ganache and fondant icing. The top cake was also chocolate mud, with the flowers being supplied by the Bride's florist.