We went for a vintage style using up to date tools and mouldings with the modern twist of matching cupcakes, each one featuring something that was included on the main cake.The main cake was a 10" traditional luxury fruit cake, and once covered with marzipan and fondant iced and decorated it weighed almost 8kg. We left the silver edge around the board rather than covering with a ribbon as it caught the light nicely. The cupcakes were vanilla sponge, with a vanilla buttercream and fondant topper, baked in silver cases with a silver filigree wrapper around them. Almost all of the cupcakes were individual, with only a few having the same design, and 2 of the cupcakes featured the bride and grooms initials. The bride had chosen Aqua as her bridesmaids colour with white and silver to compliment. The wedding was held on the beach in Mojacar, SW Spain, and when the stand was completed, with the sea and sky sparkling in the backdrop, it did look beautiful.