It was a bright sunny early Autumn morning when I set up at the charming High House in Althorne (nr Burnham), Essex. Helen and Chris had asked me to make their cake as they knew my cakes from Helen's sister's wedding a couple of years ago. Their September wedding had a gold and burgundy red theme and they wanted a cake that reflected this. They'd seen an aged silver effect I'd used on one of my display cakes and asked if that could be translated into a gold. Yes indeed - with the help of rather a lot of edible 24 carat gold leaf. It's a beautiful product creating amazing finishes, but being whisper thin, it takes a steady hand and a steady nerve as one false move and the gold sticks somewhere it's not supposed to. The aged effect involved gently polishing back the gold leaf and adding just a hint of edible gold dusting powder - a long but rewarding process.
At the venue I added fresh flowers supplied by Made You Look Flowers, to beautifully finish the cake, along with a wooden topper (2 little ceramic birds were added to the top later when the groom arrived).