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ConstanceRose-WeddingCakes

To compliment your floral arrangements, Jon works closely with Jo to produce bespoke cakes and cupcakes for weddings and special events.

Jon only uses buttercream to decorate his cakes. His special vanilla buttercream recipe has been developed to allow him to pipe elaborate floral arrangements with realistic, natural looking details that taste delicious. Sugar paste flowers can look stunning, but although edible, they don’t taste particularly good and normally end up in the bin once the rest of the cake has been eaten. Fresh flowers have to be wired properly and inserted into the cake with food-safe picks. They can’t just be poked in (some cut flowers are toxic and all have to be properly prepared to ensure that they are food-safe). Even then, many fresh flowers will wilt within a couple of hours, unless they are robust, like roses.

Jon decorates his cakes with individually handcrafted buttercream flowers to match your colour scheme and choice of flowers and foliage. In addition to the main wedding cake, individual cupcakes are very popular as an elegant alternative to a traditional dessert and can often reduce your catering spend (many caterers will charge extra to cut and plate up a traditional wedding cake).

Flower cupcakes may also be ordered boxed with our bouquet deliveries and are included in our workshops and floral crown birthday parties.

Jon is proud to source most of his ingredients locally: flour from Letheringsett Mill; Free Range eggs from The Little Green Egg Shop, Billingford; and milk from Marybelle Dairy.