Super Cakes

This cake was made for a very dear couple celebrating their 50th anniversary. It was a small fruitcake (only 9” square), as they were only having a small party, and wanted a cake with only a small amount of decoration, but wanted flowers. The cake was covered in ivory coloured icing, which I would always recommend with gold/yellow decorations. It was then decorated with a handmade spray of golden coloured roses/buds, together with jasmine and various leaves & ribbons. The word ‘Congratulations’ and plaques were highlighted in a shimmer colouring. The couple was delighted with the result, and as the cake was of a standard size, and therefore from stock, the cake was well mature and apparently was appreciated by all who sampled it!

This tiered cake was made to demonstrate a form of marbling of the covering icing. Obviously, this can be coloured to any choice. The ‘roses’ are different to conventional roses in the fact that they are made using a continual length of icing, wound round to form the ‘rosettes’. Thus they are known as ‘ribbon roses’. These are placed at the joins of the ‘swathes’ of contrasting icing around the cake. The stars on wires give the cake a ‘fun’ element.

This cake was made to a specific design of the bride-to-be. She gave me the ribbons which were a part of the dress she would be wearing for the occasion, and asked for a 2-tier cake (1 x fruit & 1 x sponge) in cream with a cream / gold theme. She wanted a spray of flowers long enough to cover the cake and hang over, with gold (not green) leaves. It was interesting to note that she did not want any names on the cake. Around the sides of both of the cakes were over 150 tiny gold hearts, each one individually cut out and stuck on, with grateful assistance from my daughter who was very patient that evening! A real labour of love! I went to this party and everyone gave wonderful feedback on this delightful display.

This cake was made and designed for my parent’s’ 55th wedding anniversary. The fruitcake icing was marbled cream/autumn leaf colouring per Mum’s request, as was the lettering colour. I complimented this with a spray of flowers I individually made and coloured per Mum’s request. They were thrilled with this design and have kept the spray of flowers as a reminder of their Special Day.

This cake was requested by a friend of my daughter for her Mum and Dad. They were not going to have a big ‘do’ but I suggested a rich fruit cake, so that Mum & Dad could give pieces to friends and family at a later date. We chose the pale blue to go with the Silver theme, and we thought the decoration was ‘funky’ like her Mum and Dad.

When this cake was originally ordered, the bride wanted a small 2 tier cake with just pale blue ribbons on the edges and she would provide the ‘topper’. Both tiers were to be sponge cake and I suggested turning the top tier 45 degrees to add a bit of interest. At the beginning of the week of the wedding, the bride asked me on the phone to add small flower decorations to each corner, as she thought it would be a bit plain. She also delivered the ‘topper figures’ to me, which she had ordered from another company, and which arrived just in time! They turned out to be taller than the 2 tiers, and would have looked top heavy on the cake. Therefore, I made a plaque with the couples’ name for the top of the cake. I then placed the whole cake on a larger board, and glued the two figures to stand in front of the cake. I think it worked well, and the bride burst into tears when she saw it, because I think she thought it would be a disaster, but as it was, it looked very good, and a good day was had by all!

This cake was designed by the bride using pictures of cakes from the internet. She loved the simplicity of the design. Two of the tiers had wide white ribbon with bows and ‘sparkle’ diamantes’ on them. The other two tiers were randomly covered with ‘edible diamonds’ which could only be attached to the cake with a couple of hours of the reception. This caused a bit of a headache, but with grateful thanks to my daughter, we managed to have the cake looking its best in time. Although this is a 4 tier cake, the base tier is actually a dummy, as the couple wanted a big cake, but not to have too much cake to be eaten. Obviously any tier can be a dummy and still look as good as the real cake tiers.

This cake was ordered by good friends of mine for their Special Day. The hexagonal fruit cake was made months in advance, even before they had told some people that they were getting married! The cake was covered in marzipan and then cream icing. Lynne had given me a piece of the blue ribbon for the flower colours and we decided on cream roses and blue ‘filler’ flowers. I also added ribbons within the spray of flowers. When I added the ribbon around the cake, I placed small sprigs of a rose bud/jasmine flower/ribbon loop on each of the 6 corners to give the cake height. The cake was then placed on a larger previously iced board to give the whole cake ‘presence’. I understand from seeing the happy couple since the wedding that this cake was very much appreciated.

This 3 tier wedding cake consisted of the following tiers: 5” top layer and 7” middle tier in Victoria sponge. The 9” bottom tier was made in chocolate sponge. Each tier was carefully placed on dowelling from the tier below so that each supported its own weight. As this cake was wanted for the wedding just a few days after Christmas, I had made the calla lilies (the colour of the bridesmaids’ dress) and ivy leaves, well in advance. Once the cakes were stacked, the sprays of lilies and leaves were placed on the cake, per the picture of a similar cake that the bride had provided for me, and then finished with the ribbons of a matching colour. I was very pleased with the effect of the red lilies against the white cake icing.

This dummy cake was made to show that even a single tier cake for a couple on a budget can be spectacular when two boards are placed underneath and decorated to match.

This dummy was designed by my daughter Delia, to prove our theory that less is more. The three tiers (4", 8" and 12") are dowelled and stacked towards one corner for a different effect. I then made the gerberas and butterflies which were placed with the grasses for maximum effect. Obviously, the gerberas and butterflies can be made in any colour and ribbons added to match.

This is an example of a round 3 tier cake made with a 16” base board, with 12”, 8” and 5” tiers. This cake was designed with ‘less is more’ in mind. Each tier (and the base board), were covered in cream icing with just a scroll design repeated 3 times around each of the 3 tiers. This is the simplicity of the cake. The top is 3 full blown handmade roses, together with their appropriate leaves, inserted into a ‘posy pick’ which can be easily removed and kept by the couple. The tiers were then finished with a cream/red ribbon, and each tier was dowelled to ensure stability of the whole design.

A similar design for this cake was found by the bride on the internet, but with black flowers. This cake was made using flowers and ribbons matching the colour of her bridesmaid’s dresses. The tiers were made (top to bottom) of 8” rich fruit cake, 10” chocolate sponge and the 12” base sponge of lemon. Each tier was carefully ‘dowelled’ to ensure it would bear the weight of the tiers above, together with ensuring that the cake stayed level! The bride and her Mum came to collect the cake, and both were thrilled with our efforts. Many thanks to my daughter for her assistance with sticking all of the flowers and silver dragees on this cake!

This is a ‘dummy’ cake made for an exhibition in a local shop. It is based on an 8” round dummy and iced in white icing, and designed by Delia. The hearts are all cut out and attached in a random manner of single or up to 3 hearts together. More hearts are then attached to wires and added the create height and interest to the design.

This wedding cake dummy was designed by Delia. We wanted a fresh approach to our New Year display of Wedding Cakes and this was the result. The dummy cakes are 5” and 7” mounted on 2 boards each to give height and the correct base board to fit our 2 tier wedding cake stand i.e. 10” & 12”. Both dummies were covered in white icing and then a band of black icing added around the sides. Delia had cut abstract shapes as well as small hearts. The small hearts were then replaced by small red hearts. The top decoration and bead wires (comprising of crystals & silver beaks) spraying out from the top decorations were again designed by Delia to give height and continuity between the 2 tiers.

This 2 tier chrome cake stand has a top tier diameter of 10” and the base is 12”. It stands 11” from base to top. It is for hire for your own cake, or the hire charge will be included in the price if your cake is bought from Supercakes.

This chrome covered cake stand comprises of 3 tiers of 6” top, 9” middle and 12” base. It stands approximately 17” from base to top. It has a very unusual ‘twist’ to keep the tiers apart. It is for hire for your own cake, or the hire charge will be included in the price if your cake is bought from Supercakes.

This chrome covered cake stand comprises of 3 tiers of 6” top, 9” middle and 12” base. It stands approximately 17” from base to top. It is for hire for your own cake, or the hire charge will be included in the price if your cake is bought from Supercakes.

These 100 cupcakes were ordered to go with the cream/gold wedding cake. Each cupcake was made with chocolate sponge and then topped with cream coloured buttercream. Then either a handmade rosebud and gold leaf or a handmade cream/gold butterfly was placed on the top. I also made 4 ‘special cupcakes’ topped with an ornament of 2 gold rings/dove for the bride, a War hammer figure for the bridegroom, and one covered in chocolate stars for their special son. The final cupcake was made with gluten free recipe for one of the guests, which had her name on it.

This cake was ordered as an 8” cutting cake to go with 100 cupcakes with a similar theme. The colour scheme was cream / gold. The sponge cake was made in chocolate as a surprise for the groom as that is his favourite, and the bride wanted it to be as much for him. It was filled with chocolate buttercream. The cake was covered with cream coloured icing and then around 30 roses in various stages of opening (all handmade) were added together with around 20 gold leaves (again handmade). The bride had found the mirror butterflies, and wanted them added, which I think adds to the picture. The cake was mounted on 2 boards to give height and make it more imposing. Finally the gold ribbons and roses were added to the board.

This engagement cake was based on a 12” square Victoria sponge with my homemade strawberry jam filling. The client requested it to be suitable for vegetarians, so I ensured that this was so. The handmade flower spray of red roses and white jasmine flowers with ivy leaves contrasted well with the white icing. The cake & board were finished in red/gold ribbons.

This was a large 12” chocolate sponge covered in white icing. All of the flowers in the corner spray were handmade and coloured to the client’s colour scheme. A very small spray of roses / ribbons was added to the front corner, and purple / gold ribbons completed the cake.

This cake was made up of 2 lower tiers from fruit cake which was supplied by the client. These were covered in marzipan and iced together with the top 2 tier which were of vanilla sponge made by Diane. The icing was ivory in colour, and the gerberas were handmade and coloured to match a swatch of ribbon supplied. As requested, Diane made the Mr & Mrs Penguins with their igloo home for the top of the cake. The cake was stacked and completed at the reception venue as requested.

This wedding cake was made for a very small wedding party but shows what can be achieved on a budget. The token cutting cake based on a 7” Victoria sponge mounted on a double board to give more impact. The 3 gerbera flowers on the top were handmade & coloured to the client’s request. Diane also added some butterflies to the design to tie them to the 10 cupcakes which were also ordered.

This cake was ordered nearly 12 months in advance to ensure a really mature 12” heart-shaped rich fruit cake bottom tier together with a 9” heart shaped Victoria sponge top tier. The flower sprays were hand made by Diane and included cream coloured arum lilies and lilac coloured roses/buds. Diane also added some ‘filler’ flowers to complete the sprays. The bride was really delighted with the result and added her thanks to the Supercakes Facebook page.

This very special cake was made for the parents of a client for their celebration of 60 years married. The cake was based on a 8” rich fruit cake which was covered in marzipan & then ivory coloured icing. The design was very simple, but effective, with a spray of cream coloured roses and diamond clusters. The cake and spray were completed with a cream/gold ribbon.

This beautiful cake was ordered 6 months in advance to ensure that the middle tier of a 9” rich fruit cake was well matured. The top and bottom tiers (6” & 12”) were of Victoria sponge. Each tier was covered in white icing and then handmade black flowers added to the piped icing ‘stems’. Each flower had silver balls added to their centre and these balls were also added to the ‘stems’. Black ribbons completed the cakes which were then stacked using dowels. The Bride & Groom supplied the ‘toppers’ which completed the cake with intertwined hearts & their initials.

This was a new design of cake made for our Autumn Wedding Fayres. It comprised of a 10” round base covered in white icing and decorated with a round posy of lilac / white roses and carnations with lilac coloured ribbons etc. The four pillars were then added to support an 8” round top, also covered in white icing with a pillar containing a crescent shaped flower design containing the same flowers as the bottom tier. Both cakes were then finished with lilac / white ribbons around the sides. N.B. The crescent posy can be seen in close-up in the Accessories section

This cake was a long time in the planning as I wanted to make it extra special. The cake was a 12” square rich fruit cake which was made 12 months before the party to ensure maturity. It was covered in marzipan and then ivory coloured icing. I managed to find a black / white photograph of my parents wedding day & carefully found out what colour flowers were used in Mum’s bouquet. I made the flower spray using flowers found in the photograph in the same pink / peach colours as the original bouquet, to which I added some small diamond decorations. Although the top had their names on, I also added ‘Mum & Dad’ and ‘G’ma & G’dad’ on two of the sides. The remaining 2 sides were decorated with hearts. I also placed a tiny rosebud / fern / diamante and heart on the four corners of the cake. They were absolutely thrilled with the result and I had many compliments at the party!

This cake was based on a 11” chocolate sponge, which was designed & made from details and samples sent via the post and telephone from the brides Mum. A close-up picture of the spray can be seen in the Accessories section. The main cake was covered in ivory coloured icing and decorated with ribbons sent by the brides’ Mum. I added the small blossom flowers around the cake to tie in with the 50 cupcakes requested which each had a purple blossom flower on the top. Please see the photograph of the cupcakes, (one of which was gluten free), set upon a special wedding cupcake stand in this section. This cake and cupcakes were then set up at a local hotel, and the family seemed very pleased with my efforts, and I hope the bride was too!

This 2 tier cake was based on a 10” chocolate sponge on top of a 12” vanilla sponge. Both cakes were covered in white icing and then back ribbons added. The 6 gerberas were handmade with black centres and the petals were coloured white and then ‘tipped’ with black colouring. Green grasses were added to link in with the green tractor topper supplied by the couple. This cake was then set up at a local hotel, and I hope the couple were happy with the result. I thought the design worked very well.

These cupcakes were designed to go with a single tier wedding cake of the same colours. Each vanilla cupcake was covered in cream coloured butter cream and a purple blossom flower added to match the ribbons on the main cake. The bride’s Mum had provided the cupcake stand and also numerous artificial lilac / purple coloured sweet pea heads and hydrangea leaves which we placed on the stand amongst the cupcakes. The effect was really appealing and the family were very happy.

This bride wanted a big cake, and as long as she had red roses and lots of sparkle she left the design to me. As she did not need too much cake, the base cake was a 11” round dummy with a 9” vanilla sponge on the top. On top of this were 3 handmade full blown red roses with their appropriate leaves. Around these stood the 4 clear coloured pillars on which the next7” tier of vanilla sponge and a top 5” rich fruit cake were placed. The top tier also had the same decoration of 3 handmade full blown red roses and leaves. As requested I also added the initials of the bride and groom. All 4 tiers were covered in white icing, and finally, lots of sparkle was added to complete the cake to the clients’ specification.

This cake was based on a 8” lemon sponge. The client, for whom I have made a special cake before, asked that this one was to be based on a mountain theme, with a sailing boat and walking boots per the couples’ hobbies. I enjoyed making this cake and I hope the work was appreciated.

This photo of a stand of mini cupcakes was taken at one of our Wedding Fayres. The cakes were a mixture of lemon and chocolate sponges topped with designs to match or compliment their wrappers. The purpose of these stands are two-fold: a) they allow prospective clients to taste our sponges before placing an order, and b) they demonstrate a different way of giving ‘favours’ i.e. these stands of cakes, wrapped and decorated to your wedding theme can be placed on each table at the wedding, or on a buffet table, to allow guests to help themselves to their favourite flavour. These stands have proved very popular in both aspects!

This dummy wedding cake was another of Delia’s creations. She wanted a simple cake which showed off the arum lilies which make a lovely wedding spray. The dummies were 6”, 8” and 10” hexagonal, covered with white icing. Diane made all of the lilies, from the tiny ones on 3 sides of each hexagonal, to the large ones just laid across the tops of each one. Yellow ribbons to match the centres of the lilies completed each tier, which were then placed on a ‘corkscrew’ shaped 3 tier stand. We have had a very favourable response to this design.

This wedding cake dummy was, again, designed by Delia to be simple but elegant. We have had very favourable comments regarding the wedding cakes we have made with gerberas as the topping, so these were left as the topper for this design. The ribbons in the colours of the green and pink of the gerberas were fixed around the bases of the 4”, 8” and 12” dummies, with the wider ribbon and bow with diamante around the centre tier. When stacked, these cakes look very elegant and special, so much so, that we took an order for one the same, (but in the brides specific colours), on its first showing!