Lucy and Joe had vintage greens, aquas soft pinks and white as their colour theme. Lucy loved the idea of delicate lace adorning her cake and the use of edible lace (which is moulded using a special flexible edible lace compound) was the perfect option for their cake. This technique mixed with piped royal icing beading gave a beautifully vintage effect. The icing flowers were inspired by the bridal flowers Lucy was having - peony, roses and bouvardia. The cake consisted of 3 tiers of fruit which were given extra height with concealed boards and a tier at the top in lemon. Their wedding was held at the historic Great Fosters Hotel in Egham, Surrey on a beautifully sunny May day.




# Lucy & Joe 2015-01-15 23:50
From our first meeting with Sue the whole experience was totally professional, flexible, friendly and enjoyable. I had a very particular bespoke design of cake in mind and Sue managed to create exactly what I wanted on the basis of only a short meeting and some follow up emails. She sent design diagrams to me and we experimented with the colour of the icing until I was 100% happy. We then kept in touch throughout the cake making process and on our actual wedding day the cake was set up perfectly where we had asked for it to be.

So many people commented on how beautiful our cake was to look and and to eat! We had chosen a mixture of fruit cake and lemon sponge tiers and both were delicious. Sue also made us a lemon sponge cutting cake so that we were able to keep a fruit cake tier of our wedding cake for a later date and have just finished using it as our 2014 Christmas cake!

We have no reservations about highly recommending Sue at Finesse Cakes - you will just wish you had a never ending supply of her cake to eat!
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