For the first of several weddings this year (literally) for the Tea’s Knees team, we were asked to make the wedding cakes, the first of many in the pipeline for a few close friends. First up, a four layer Victoria sponge cake with fresh whipped cream, strawberries and blueberries. A double layer chocolate cake with baileys cream and chocolate orange butter cream. Lastly an enormous three layer carrot cake with cream cheese butter cream, sprinkled with walnuts and cinnamon.
Not bad for our first attempt? If we do say so ourselves..