My final (sort of) wedding cake for 2015! I feel very privileged to have been involved in this celebration – a lovely couple from Norway flew into Yorkshire this weekend to renew their wedding vows in front of friends and family at the gorgeous Swinton Park, which had captured their hearts when they visited last New Year. With guests mostly travelling in from abroad, this was to be a weekend to remember, so I had to ensure that the cake hit the mark.

The sugar flowers that I made for the top echoed the bride’s flowers – white anemone, Hanoi variety ranunculus, Sweet Avalanche blush pink roses, white spray roses, silver eucalyptus and silver brunia balls. The middle tier monogram was designed to reflect the gold monogram on their invitations, which you can see next to the cakes in the final photo. And just a tiny dash of sparkle for Christmas!

Displayed alongside the main cake was a small dairy-free, gluten-free chocolate cake for their young daughter, Lin. I designed this mini to fit the theme.

The main cake was tiers of lemon cake (top tier), brandy fruit cake (middle tier), chocolate cake with chocolate and vanilla buttercream layers (base tier).

Flowers, foliage and berries handmade in gumpaste. Anemones were a new challenge for me, I’m reasonably pleased with the results. Silver eucalyptus is now officially my favourite filler foliage for sugar flower arrangements. Still need practice on the old ranunculus though (although they’re an improvement on the last ones I made!).