I’ve sung a lot of praise as loudly as I can about Syon Park as a wedding venue over on this page. However, a wedding venue this iconic, I’ll happily state once again – it is an absolute dream of a space to celebrate your wedding.
I jump at the chance to deliver a wedding cake to Syon Park, this time round, it was no different.
Shwe and Lewis got in touch with me a couple of months before their wedding looking for a simple, but personalised wedding cake. They had seen one of my ridged buttercream designs and wanted their own version.
Every couple should have a unique wedding cake, and I wanted to ensure that their cake wasn’t simply a repeat.
During our consultation, Shwe & Lewis told me about two very much loved family members who would not be able to attend their wedding. Two beloved dogs back in Malaysia, who wouldn’t be making the overseas trip. They wanted to know whether it would be possible to include the dogs in the wedding cake somehow.
Not only do I love a challenge, but small heartfelt details like this are so beautiful and personal, so it was my absolute joy to find a way to incorporate this small tribute to these beloved dogs if it meant it would bring them some joy.
As I do with all of my couples, we started with a mood board to ensure we were on the same page, and consistency across the wedding decor.
The mood board featured soft and delicate neutral colours, bursting with large headed blooms and hurricane candle holders. I could see from the inspiration images that a romantic, soft and calm ambience was the aim. This was beautifully realised throughout the day by the wonderful floral installations by London wedding florists The Floral Decor.
For the cake, Shwe & Lewis had opted for a three tier white, buttercream cake to feed their 100 guests. The cake was situated in the adjoining Cactus Room. The Cactus Room was left undressed, except for the cake, so it was very important for the cake to stand as a centrepiece for the room.
I had asked the lovely florists from The Floral Decor to supply me with some flowers to dress the cake. I often do this, as it ensures that the flowers used on the cake will be in harmony with the rest of the decor.
It was one of the hottest days of the summer, so I opted to stack the cake on site. I use Italian meringue buttercream for all my buttercream cakes. Not only is it gloriously silky, and delicious, but it is the most heat stable of all the buttercreams. The stability of the cake was further reinforced by a luxurious ganache undercoat to ensure it stood to perfection.
The cake featured three floral arrangements, one for the bottom of each tier. I used a glorious combination of blush and white roses, spray roses, and the curliest lisianthus – the prettiest of food safe flowers. There hiding amidst the flowers were the two very special guests, present in their own special way.
It was such a joy to make this wedding cake, and so delightful to receive the below images by talented photographer Helen Abrahams. These photos wonderfully capture the wonderful celebration for Shwe & Lewis. Look at how spectacular the cake looks under the golden hour glow :).
Following the wedding, I received this very lovely email from the happy couple:
Dear Jasmine,
We hope you’re well!
We wanted to say a massive thank you for helping make our day so special! We absolutely loved the cake and macarons. They looked stunning and tasted amazing, and lots of guests complimented us.
Thank you for also adding the peeking dogs. It really added a personal touch that we loved!
We wish you all the best, and thanks again for being such an important part of our special day.
It is truly an honour to get to participate in such a meaningful occasion. If you’d like to discuss how we can work together to design a truly bespoke cake for your wedding day, please don’t hesitate to get in touch to check my availability. I’d love to dream up something wonderful for you.
Until next time,
Jasmine