I met Hannah and Richard one sunny afternoon earlier in the year, amidst the clearing up chaos of a decorating workshop. They weren’t put off by the icing sugar and glitter strewn shop, and booked me to create their wedding cupcakes.
Hannah and Richard had chosen my very good friend and all round awesome photographer, Caroline Alexander, to capture their day, and took inspiration for their wedding cupcakes from one of Caroline’s photographs from another wedding she had photographed at Cripps Barn. Whilst it is normally the design of the cakes that brides and grooms find inspiring, this time it was the lighting, composition and display effect, that they wished us to recreate.
At our first consultation, Hannah and Richard briefed me that they wanted a fun and floral design, mixed in with some love hearts, and we spoke about glittery sugar blossoms and a lovely pastel colour palette. I sent them off with some sample cupcakes to taste, and I think that the raspberry and white chocolate flavour swung them to consider a different style. When Hannah and I got together for another telephone call a couple of months before the wedding, they asked if it was possible to go down a more natural and fruity route, using seasonal and fresh fruit rather than sugar paste decorations. Of course!!
We went with a mixture of different size cupcakes, and three different fruits – raspberries, strawberries and blueberries. In the meantime, Hannah and Richard had stumbled upon a little tea room and had sampled their Black Forest Gateaux, it was decided that to top off the cupcake tower, a take on this classic would work perfectly with the fruit.
Hannah and Richard were married on what was one of the hottest days of the year, and I’m so pleased that the cupcakes were well-behaved in the scorching marquee.
Congratulations Hannah and Richard!