Sweets For My Sweet Give-away

The Fairlady Bride Summer season 2013/14 magazine has just hit the shelves and is full of gorgeous wedding inspiration. I need to say that even though I have never ever bought any wedding magazines before this 1 is definitely now on the list. It is both inexpensive and made for a quite good study. They have 5 true weddings featured and incorporate some lovilee other articles (like the one beneath). Be confident to choose get a copy in a shop or do an on-line reader subscription much more info right here.

We have 4 magazines to give away to 4 lucky lovilees! Just leave us with a comment below or on our Facebook web page stating when you will be receiving married. see T&C’s at the bottom

Go conventional with a picture best tiered confection or break the mould with a tiny mini cake for every single guest, a tower of macaroons or a playful spin on an old classic. And bear in mind: what’s on the inside counts too!

Styled by Justine Kiggen Production by Liezel Dukes & Photographer Anèl van der Merwe for Fairlady Bride.

Vintage from left to proper

1. Tiered floral cake with gold tiers consisting of lemon sponge with 70% dark chocolate ganache and lemon curd mousse, and pink tiers of dark chocolate sponge with Belgian truffle and passion fruit filling by Love at Very first Sight.


2. Belgian chocolate cake with handmade vintage flowers and pearl detail by Nelle Cakes.


3. Tiered naked cake with cream cheese icing, decorated with fresh flowers, strawberries, raspberries, icing sugar and ribbons by Tina Bester.


4. Tiered cake covered in fondant Wedgwood icing. The first two tiers are covered with royal icing and decorated with damask stencilling and lace ribbon. The leading tier features draped fondant pearls about the edge and is finished off with 5 fondant roses and pearl dust by Chez Gourmet.


5. Tiered vintage rose-infused sponge cake with raspberry and white chocolate ganache filling and cameo and antique rose detail by Love at First Sight.


6. Tiered coffee and walnut sponge cake with confectioner’s custard filling and piped meringue icing by Gaie Gaag from Silwood Kitchen.

Mini

1. Mini tiered iced biscuits by Nelle Cakes.


2. Mini tiered iced biscuits by Nelle Cakes.


3. Tiered red velvet cupcake with cream cheese icing and red fondant heart by Nelle Cakes.


4. Vintage vanilla cupcakes by Nelle Cakes.


5. Vintage vanilla cupcakes by Nelle Cakes.


6. Vintage vanilla cupcakes by Nelle Cakes.


7. Teal and gold miniature cakes by Nelle Cakes.


8. Teal and gold miniature cakes by Nelle Cakes.

Quirky

1. Croquembouche (French wedding cake) is made from choux pastry balls filled with chocolate or vanilla cream and dipped in caramel and hail sugar, stacked and decorated with spun sugar. Croquembouche is a charming option to a standard wedding cake. It has show-stopper appeal, with a crunchy scrumptious taste handful of would be able to resist. This cake is by Cassis.


2. Tiered naked cake with wealthy vanilla cake on leading, carrot and pecan nut cake in the middle, and a Funfetti cake with colourful sugar sprinkles at the bottom by Edible Art Cakes.

1. Pistachio, hazelnut and vanilla macaroon tower on top of a nutty almond base cake with a white chocolate and raspberry filling and a white chocolate cream cheese frosting. The tower is decorated with Chardonnay and pear mini macaroons and rock roses. Daniela’s – Deliciously Decadent


2. Red poppy layer cake with 5 layers of Victoria sponge each in a gradient of pink, filled with vanilla
   butter cream and covered in red poppy butter cream, packed with desiccated coconut and dusted with glitter by Chez Gourmet.


3. Ombre sweetheart coconut cake with raspberry and lime creamed butter filling by Cakes by Wade.

Tiered vanilla butter cake drizzled with vanilla liqueur syrup and a light white chocolate mousse filling, finished off with piped detail, cake bunting, gum paste birds and hand-crafted sugar proteas by Edible Art Cakes.

Contemporary from left to right
A modern cake will boost a contemporary, sophisticated wedding beautifully – clean lines and graphic decorations add to the visual effect of these cakes.

1. Tiered chocolate cake with caramel and vanilla creamed butter filling and blue scallop design and style. Cakes by Wade.


2. Coconut sponge cake with meringue custard filling, covered with coconut butter cream and decorated with butterflies by Love at First Sight.


3. Tiered vanilla bourbon sponge cake with confectionery custard filling, drizzled with lemon, covered with appliquéd fondant icing and decorated with birds and branches. Gaie Gaag from Silwood Kitchen.


4. Tiered lemon and poppy cake with blueberry and lemon creamed butter filling, covered in fondant icing with an airbrushed branch and leaf design and style. Cakes by Wade.


5. Tiered vanilla sponge cake, with hazelnut caramel filling and a chevron design in pink and gold by Really like at 1st Sight.


6. Red velvet cake with marshmallow fluff and rich cream cheese filling, decorated with stripes, a chevron pattern and a ribbon with an edible brooch by Edible Art Cakes.

Terms & Situations to the competition:

• The competitors closes at midnight on Wednesday, 23 October 2013, South African time.


• The winner will be announced on Lovilee’s Facebook web page on Monday, 28 October 2013.


• The prize(s) are not transferable for money.


• Director’s, members, partners, employee’s, consultants, promoters directly or indirectly involved might not win the prize.


• Suppliers of the goods may not win the prize.


• Open to South African residents only.


• A valid SA postal adres is necessary to post the prize to.


• Prizes not claimed inside 2 weeks of winners being announced will be forfeited.

Please share the post with other brides-to-be!