Somerset
Rose & Rye
A wedding cake, agreed long before the day.
Two bakers working on one wedding a weekend. Buttercream rather than fondant, flowers from the couple's own florist, and a tasting before anything is booked.
Wedding work
Cakes we made for a day
Rose Atelier
Three tiers · serves 52
The Ivory Arc
Three tiers · serves 64
The Gilded Tier
Three tiers · serves 60
Chalk & Ash
One tier · serves 44
Watercolour Ochre
Four tiers · serves 80
The studio
How I work
Somerset
Two bakers working on one wedding a weekend. Buttercream rather than fondant, flowers from the couple's own florist, and a tasting before anything is booked.
“Every piece begins as a conversation.”
Questions
Before you write
- How do I get it home?
- Carry it from the base of the box, never by a tier, and put it flat in the boot or the footwell rather than on a seat. A long drive is better with the air conditioning on and the box out of the sun. The box is the handle — keep it on until you are standing at the table.
- How long will it keep, and when do I take it out?
- Buttercream is best within three days and keeps in the fridge, in the box, for four. Ganache sets firm rather than slumping, but it is cream, so it is the one that wants the fridge sooner: a day at room temperature, then three days boxed and chilled. Either way, take it out an hour before you serve it, so the sponge has come back to room temperature and the buttercream has softened again.
- Can I eat the flowers on top?
- Fresh stems are wrapped and taped before they go in, and they are not edible — lift them out before you cut. Sugar flowers are edible but hard, so take them off the top tier and keep them rather than bite them. If the decoration is wired, we say so when we hand it over.
The commission
Tell the studio what you have in mind
Answer what you can. Nothing is booked by sending this — it starts a conversation.