Welcome to Burnham Beeches Hotel, the venue for last weekends wedding cake created for the lovely, kind and thoughtful Sarah and Dan. Burnham Beeches is around 20 minutes away from my home. I drove with each tier in its own box, and assembled on site. Unless a design means the cake needs to be assembled at home, I always take separately and stack on site. There’s less worry about damage, less chance you’ll get beeped at for driving so slow around roundabouts (yes really) and more chance the cake will be perfect on arrival. You can dowel and get everything ready before you leave, so it’s kind of a no-brainer for me to do this.
This does mean I have to hang around a little more at the venue, but who minds that really? I mean have you seen this place…
With elegant Georgian architecture and endless views of manicured lawns and gardens in tranquil Buckinghamshire, a convenient 50 minute drive from London, Burnham Beeches Hotel merges classical style with peaceful country manor-style ambience to create a truly unique wedding experience.
It’s the type of venue where I imagine lots of brides dream about from a young age.
Full of History
Originally built in 1727 as a hunting lodge for the royal family, Burnham Beeches was then bought by the famous English poet Thomas Gray, before being sold to an aristocratic English family as their home. There’s a few rumours online about when the England football team used to train and stay here… the words naked… and running around the hotel appear more than once!
The bride and groom have the choice of two luxurious bridal suites, both with their own large lounge area, master bedroom, spacious double bathroom and breathtaking views of the hotel grounds.
With a Laura Ashley/countryside kind of theme evident throughout, flowers dotted around, a bar, and huge open windows, the light that shines through is just perfect.
Setting up a wedding cake is made even easier when the venue is as nice as this.
This cake stressed me out a little. When Sarah first sent over some images I was excited, but scared. I never take on cakes out of my comfort zone and this one was a little. Mainly because it had lots of beautiful sugar flowers and a birch-tree effect which if you don’t get right, could just look damn weird.
However it was a success, and judging by the lovely comments online you all seemed to love the final result too. It’s very sparkly… go peek, like, and comment if you’ve got the time, it’s right here.
I love it when couples choose completely different flavours… when they come out of the oven the smell is amazing. My son literally hangs around like a bad smell waiting for cut-offs.
Chocolate and Vanilla marble cake filled with vanilla buttercream for the bottom tier. Zingy lemon filled with lemon curd and buttercream for the middle. And sticky toffee for the top tier.
I started a day earlier than I usually would purely to get ahead and also so I could enjoy the process more.
Eventually after lots of experimenting and playing around with textures, tools and petal dusts I found a technique I was happy with. Overall this mould here was a great help, combined with a go-for-it, stop trying to be so neat type of attitude everything came together beautifully and I loved the final result.
Over the next couple of months I’ll be setting up at quite a few Berkshire based venues. These types of posts mean I can waffle on a little bit too…one of my favourite things!