Pressed Flowers & Pleats

Pressed Flowers & Chocolate Pleats

With the countless reception venues I have had the pleasure of delivering to, this cake was for a wedding I actually got to go to!

I was very excited to make this three tiered dreamy chocolate finished cake for my eldest niece Lottie and husband Robbie. The theme was very natural, with lots of edible garden flowers (flower crowns, bouquets, and reception decoration) so it seemed only right to reflect this in the cake.

The bride and granny pressed edible flowers from their gardens and I was madly pressing orangic edible flowers for months beforehand. I had hundreds of forget-me-not, cornflowers, bellis daisies and violas to name a few.  These were set into chocolate to make smooth collar bands to wrap the top tiers delicate pleats were made out of Ruby chocolate to give contrasting texture to the cake.

Wedding cake was dessert with some additional kitchen cutting cakes, with flavours in Rich Dark Chocolate cake layered with fresh Cornish cream & milk chocolate ganache and Lemon & Raspberry Sponge (and enough for leftovers for the party next day). I made a few litres of gorgeous raspberry coulis to go with, of course.

Ps. And a couple of handmade chocolate oyster shells too!

In a beautiful cliff-top marquee by the sea in Porthleven Cornwall.