A Weekend of Weddings

Last weekend, I had the busiest few days of Caked so far!

With three weddings in one weekend, it was definitely a test of my stamina. Wedding season is truly underway.

What I loved most about last weekend was the variety of the cakes - each one was completely different, and that's what I love most about my job.

Friday's cake was a beautiful 3 tier semi-naked cake decorated with fresh gypsophila (one of my favourite fresh flowers for cakes!). A hand-made sugar topper in the shape of the Chinese Double Happiness symbol sat on top surrounding by the delicate fluffy blooms. All tiers were vanilla sponge with different flavour fillings - coffee, raspberry and pistachio - with their different colours glimpsing through the buttercream slightly.

Mark+Ting-wedding-cake

Congratulations to the happy couple Mark & Ting on their wedding day at Morden Hall!

Saturday's cake was a peach fondant-covered 3 tier cake decorated with gorgeous fresh flowers. Each tier was dusted with a light sheen and finished with decorative piping and pretty bow ribbons. Flowers provided by Lalage Barren Flowers.

Emilia+Toby-wedding-cake.JPG

Congratulations to Emilia & Toby on their wedding day at Ognisko Restaurant, Knightsbridge!

The weekend culminated in the biggest cake of all - a 7 tier showstopper decorated with all the places the happy couple have travelled to in their time together, all made in sugar of course. Their dream was to have a tall narrow cake, and that's certainly what they got! With details such as the Eiffel Tower, Moulin Rouge, Statue of Liberty, Ayers Rock, the Rocky Mountains and their cute dogs, this was such a fun cake to make!

Paul+Vidas-wedding-cake

And to add to the wow factor, the inside was rainbow sponge!

To add to their travel theme even further, they had adorable biscuit favours decorated as suitcases complete with travel tags of their honeymoon destination - Key West. I loved these!

Paul+Vidas-wedding-favours

Congratulations to Paul & Vidas who were married at Kensington Roof Gardens amongst the flamingos!

Huge congratulations to all my couples from last weekend!

If you would like to arrange a consultation for your wedding, get in touch here to talk more about your wedding cake. There are still a few dates available for 2017!

Bring on 2017!

Happy New Year everyone!

The general consensus of 2016 may have been pretty bad, but I think it's important not to dwell too much on the negative and remember all the good things that have happened. It definitely was a tough year at times, but one of the greatest things in my 2016 was officially launching Caked.

Caked wedding fair - Claire Thomas

After years of falling in love with baking, practising, training and graduating as a pastry chef I finally launched Caked in June this year. It's been a true labour of love, and I've loved every minute!

I have been lucky enough to have had some amazing clients this year, and I've loved getting to know my couples through consultations and wedding fairs. Not one wedding cake has been the same, and I'm already looking forward to lots more weddings this year. 

Iced biscuit favours have been hugely popular as well - some even travelled all the way to Italy (amazingly without any breakages!)

It hasn't all been about weddings though - I've loved helping people celebrate their other momentous occasions with cakes made into books, dinosaurs, aeroplanes...including my latest Christmas cake below. 

Christmas Lights Christmas Cake

In November I launched my first Caked menu - the Winter menu was a huge success and I felt like a little Christmas elf delivering boxes of cakes all over London.

Caked Branded Mini Cakes

So what does 2017 have in store for Caked? For the moment, it's looking like lots more weddings, wedding fairs and a Spring menu on the way, to name but a few. But it's all the unexpected things I'm looking forward to the most. Bring on 2017, and I wish you all a happy and prosperous new year!

 

Wedding Favours - A Brief History

Wedding favours are a part of every wedding, and it's often where couples can be really creative and let their personalities shine through. After making a batch of 140 decorated cookie favours destined for an Italian wedding last weekend, it got me thinking about the origin of the wedding favour. I've taken a brief look back at how these little trinkets of appreciation came to be.

Monogram Wedding Favours

It is thought that giving gifts to guests started in France back in the 16th Century. Beautiful small boxes made of porcelain or crystal and encrusted with precious jewels would be filled with sugar almonds or other sweet confections, which symbolised wealth and royalty. These were known as bonbonnieres and handed to guests at opulent parties and banquets. At this time, sugar was believed to have medicinal benefits, so the act of giving a sweet gift was a symbol of care towards your guests. 

At this time, as sugar was incredibly expensive and available only to the very richest of society, bonbonnieres were limited to royals and aristocracy. As the price of sugar decreased through the centuries, the tradition of giving gifts of small sweet confections to guests became more popular among the general public. This tradition has seen particular longevity at weddings. 

Besides the symbol of care-giving and appreciation, in many cultures weddings are seen as lucky events. The couples' luck is thought to be passed onto their guests in the form of giving wedding favours.

Favours differ from culture to culture, but a popular choice - not just in modern times but since the 16th Century - is the sugared almond. It is thought the bitterness of the almond and the sweetness of the sugar represent the bittersweet nature of marriage (nothing like being honest!). These are typically given in parcels of five to symbolise fertility, longevity, wealth, health and happiness. Personally, I haven't seen sugared almonds at a wedding for a very long time, but I love what they represent.

Nowadays, wedding favours range from small trinket gifts to CD's of the couples' wedding playlist, but sweet edible gifts are still a popular choice. Beautifully decorated cookies, a couple of macarons in a dainty box, or a selection of delicious truffles can all help demonstrate a couples' appreciation to their guests, while continuing the tradition of passing on care, good health and luck to their guests.

If you're choosing favours for your wedding, contact Caked to inquire about designing favours especially for your guests. Want to truly personalise your favours? These monogrammed decorated biscuits are a beautiful way to thank your guests and show them you care. See more on our wedding cake page.

Monogram Wedding Favours
Packaged Monogram Favours