We have serious cake swoon today with the incredible 2016 wedding cake collection from The Abigail Bloom Cake Company. These wedding cakes are so pretty and elegant, and we’re sure you are going to fall in love with these designs like we have.
We love the cool ‘double height’ tiers that some of these wedding cakes have, giving them a real wow factor. Just look at the delicate pastels, metallics and shimmer.
Abigail’s cakes are always incredible and this year’s collection is another example of her talented work…
With our 2016 wedding cake collection I wanted to, as always, create designs that were elegant, simple and stunning, but I also wanted to bring in different dimensions to the proportions of the designs, which can help create a more stimulating visual ‘display’. 2016 sees us bring in our almost double height tiers (at 8″ tall) to our designs, as well as the use of more half height tiers and our regular height tiers of 5″.
I always strive to create every wedding cake with a real ‘wow’ factor, but moreover endeavour to create wedding cakes that I feel will reflect couples’ theme/dress/style of wedding, and that perhaps are missing from our repertoire. Simple and elegant or theatrical and dramatic, we love to create them all!
The Ophelia wedding cake design was inspired by the fabulous gold roof dome at Claridge’s, which we saw just before Christmas, so it was quite a late addition to our initial designs; perfect for an elegant and classic or Art Deco wedding.
Edible gold leaf, gold shimmer with white sugar moth orchids. Feeds 95. Price £845. (Available from 40 portions upwards)
Gigi was inspired a little by Le Moulin Rouge and various architectural features. I also like to try and create one wedding cake in a new collection that is a little dramatic!
Period toile design, rococo style mouldings, silver leaf and sumptuous black velvet ribbon. Feeds 80+. Prices from £750
Having seen all the stunning wedding dresses that continue to be covered in stunning piped and beaded lace, I wanted the Isabella wedding cake to reflect this, along with a new trend of using feathers.
Ivory fondant, white piped lace, sugar peony and blossom flowers, piped sugar swags and piped pearls, and rice paper feathers. Feeds 60+. Prices from £595
I loved the enchanted forest feel that brides were starting to choose last year, and can absolutely see this becoming a new trend. Buttercream cakes and naked cakes are often really the only wedding cakes that can suit this, but Fleurie offers something different for this type of wedding.
Bridal white fondant, and various wild sugar flowers and leaves. Feeds 120. £825
Our edible sequins never fail to appeal to the bride and groom, and with metallic, lace and ruffles continuing in their popularity for weddings in 2016 I wanted to try and include this in one wedding cake, Beatrice, but as always trying to provide something a little different to what is already out there.
Pearl white, edible, hand punched sequins, edible rice paper painted in blush pink, sugar roses, buds and blossoms, piped sugar lacework and silver leaf. Feeds 120. £925
I have been a massive fan of the watercolour paints on cakes since they first came out, and at long last have managed to bring the element into one of our wedding cakes, Georgie. We didn’t want to create a watercolour cake unless it made the impact we wanted.
Edible sugar ivory fondant ruffles, watercolour sugar painting, aged gold leaf, sugar roses, edible sequins and ivory shimmer. Feeds 120. £995