The Abigail Bloom Cake Company has a stunning new mini collection of wedding cakes and dessert tables. Abi told us a little bit about the inspiration behind the collection…
“We wanted to bring in something a little different with our new collection and so we brought in the square edge design. We feel it really helps gives our collection a much more contemporary feel, following closely in the footsteps of many New York and top USA designs.”
Chiara
This was inspired by a dress worn on the movie The Great Gatsby. Fondant jewellery, painted in lustre dust, and a 38mm double satin ivory bow; the look is softened by piped pearls.
6, 8 and 10″ tiers — to feed up to 120.
Prices from £695
Madison
Whether it’s Chanel or a French flea market feel, I love the black and white trends. I wanted this cake to have a strong feel about it, and felt that the anemone would help create this. I also love the ombre trend, and felt the grey would just slightly soften part of the design, bringing in a bit more balance.
6, 8 and 10″ tiers — to feed up to 120
Prices from: £725
Alice
This was actually inspired by the pom poms themselves. I love the use of sugar flowers across the top two tiers of a cake and felt this would be a young, fresh and spring like alternative.
6, 8 and 10″ tiers — to feed up to 120
Prices from: £695
Niamh
A classic recent vintage/shabby chic feel, I love how this completely glams up a very simple design. You can get a surprising amount of looks from a nude fondant cake — I think this also suits the more budget conscious.
6 and 8″ tiers — to feed up to 60
Prices from: £245
Elisabetta
For over a year I have been very keen to do a gold leaf cake, and at long last we have one. I love touches of gold in a wedding that take it from vintage into a Great Gatsby feel. I also like the ruffled peony as it’s quite unusual and helps soften the look.
6 and 8″ tiers — to feed up to 60
Prices from: £475
Christabella
The palest of mint fondant, piped pearls painted in ivory lustre dust, painted pearls and pale peach ruffled peonies. Originally the bead work on a bodice inspired this design.
6, 8 , 10 and 12″ tiers — to feed up to 200.
Prices from: £1245
Dessert Tables
We wanted to create something slightly different; not the usual straight lines of current dessert tables. Something a little more free flowing, with a vintage edge, a hint of glamour and a feel of abundance, with lots of fresh flowers and dessert table items piled high wherever possible.
Buttercream Cakes
We have also now brought in buttercream cakes, as more couples are choosing an alternative wedding cake; we wanted to provide another alternative to the dessert table and nude cake, (that is a cake without fondant). You can finish Buttercream cream cakes in a multitude of ways; ours are currently shown as piped ribbons or just plain buttercream with a ‘hand’ design. We think they are a fabulous alternative, but they are not suitable for marquees in either July or August.
Photography: Mark Bothwell
Styling: Love Scarlett
Flowers: Sadie Rose
Macarons: Anges de Sucre
Pom poms: Pom Pom Factory
