Planning a wedding from the other side of the world cannot be the easiest of tasks but Kate and Mark make it sound like a breeze. They tied the knot on the 17th April in a Church ceremony followed by a pub reception in Worcestershire.
Mark’s Scottish roots were featured in the day alongside a relaxed and fun atmosphere. There was a natural and pretty white colour palette with an array of gorgeous blooms, which also had special meaning.
Kate looked so very beautiful in a Monsoon bridal gown and she had the loveliest boho feel hair style I’ve seen in a while.
Starting the wedding planning process with what reflects you as a couple and the things that you love is just the best way. Which is just how WWW readers Mark and Sarah planned their day, held on the 18 October 2014 at Farnham Castle in Surrey.
I love the combination of classic styling and geeky touches. There were concrete and platinum rings and a nod to sci-fi in the fantastic terrariums and cake design. Pops of red in the decadent blooms and attire really set off the whole feel to the day.
Rachel and Daniel live in the US but having been born in the UK Rachel had the dream of marrying in the same Church as her parents. So they decided to book the very same church and plan their day from overseas… so romantic.
They were married in August and chose The Hurlingham Club to host their quintessential English country garden reception. Each of their choices and decisions were so meaningful and personal which made their wedding so unique; from the Hora Loca to the travel inspired touches.
The flowers were utterly gorgeous, all being grown in the UK meant that they were seasonal too and they looked heavenly.
Rachel wore an elegant Alfred Angelo gown with fluffy flower crown while Daniel went for a traditional suit by Ted Baker. So perfect.
Wedding cakes by Emma Page Cakes are like works of art. The skill and creativity involved in creating these buttercream cake masterpieces are incredible. I adore them and I just know you guys will too.
If you are searching for a great value, super unique and beautiful cake then you are in the right place this afternoon. Let’s get to know Emma and see some of her scrumptious cake designs.
Hi Emma, could you firstly tell WWW readers a little bit about you?
I’m a cake maker, specialising in buttercream decoration. I don’t use fondant so all my cakes are covered in a smooth layer of buttercream and then decorated with piped flowers, lace, frills, embroidery stitching, even stained glass. Not many cake makers work purely with buttercream so my cakes are quite individual.
What do you love and dislike about your job?
I love piping. Flowers are particularly fun, and they’re so quick they seem to emerge like magic. Filling a basket with a mixture of piped flowers is a great way to spend a couple of hours. I hate the clearing up. Every surface in my home seems to be covered in a thin layer of icing sugar, and as the buttercream can’t be simply washed down the drain because it would clog it up, all the tips and bowls have to be wiped clean before they’re washed up. So boring.
How did you get into the wedding industry?
I have always enjoyed making celebration cakes for friends and family, while working as a freelance business journalist, but when I switched to working with buttercream I became quite obsessed with the different techniques and decided to start a proper business. My style is quite whimsical and romantic, so it’s perfect for wedding cakes.
Tell us about your typical working day.
I run with my dogs first thing every morning and start work at about 9. Mornings are taken up with emails to and from couples and other customers, wedding fair organisers and other office work. At the beginning of the week I’ll make sure I’ve got all the ingredients and sundries I’ll need for the week’s orders, and run to the suppliers if necessary. Luckily I live ten minutes’ drive from one of the best cake decorating suppliers in the country: they’re well-used to me flying through the door two minutes before they close screaming about some odd shaped board or whatever.
I try to schedule meeting with couples at the beginning of the week. This may involve making a little mock-up of a cake to give an accurate impression of what their finished cake will look like, or producing some sketches.
I start baking on Wednesday, maybe Thursday. My buttercream remains fresh for about nine days at room temperature, but I still like to leave it as late as possible before I start piping a design. I love the blank canvas stage; when a cake has been torted (levelled and filled), crumb coated and given a smooth finish in its base colour, all the piping bags are filled and ready and ideally someone else is busy washing up.
If you could choose another role in the wedding industry what would it be?
A florist. I love flowers and watching florists work and sometimes get the chance to help them set up. I’ve learned more about composition and colour from florists than other cake makers.
What do you aim to achieve for your clients?
A cake that is beautiful, entirely individual and has bags of character.
Pat and Em it’s official, I am head over heels for your super pretty summer wedding. All lilac frocks, sunflowers and bunting galore.
There was a picnic and a hog roast, marshmallow toasting over the fire and a great big bake off. Where was it held? Following the Church ceremony the wedding party headed to Em’s Dad’s field where a splendid marquee was erected filled with home made touches.
With the boys donning floral ties and tweed, Em wore a divine lace gown with flowers in her hair. There was fun. There were games. But most of all there was happiness.