I make no secret that I like modern, structured lines, minimalism and simplicity. Some friends tell me that it’s a Milan thing… Let me just say that growing up in a household where nicknacks were practically banned and clutter is punished (not quite, but nearly, but that’s a story for another time!), plus the fact that my older brother is a designer who had a big influence on me, and that I grew up in one of the world’s capitals of minimalism, ‘clean’ and ‘linear’ have become part of my nature and something that defines my style and my concept of beauty. Needless to say, when a supplier sends me work that I feel subscribes to my canons of beauty, I’m always super keen to feature it.
The lovely lady featured on the blog today is no stranger to my readers and to those who have seen the images of my styling work. Last year I worked with Abi of Abigail Bloomcake Company to bring to life the amazing Ranger’s House shoot, so it’s a pleasure to introduce her new collection to you.
Abi shares with us the inspiration behind the new collection and each and every cake:
“We wanted to bring in something a little different for our new collection and for this reason we’ve introduced 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.”
Madison – I love the black and white trends, whether it is Chanel or a French flea market feel. I wanted it 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 slightly soften part of the design, bringing in more balance (this cake is available in 6, 8 and 10” tiers – to feed up to 120)
Elisabetta (yes, Abi gave this cake my name!!!)– I’ve been very keen to do a gold leaf cake for over a year and at long last we have one! I love touches of gold in a vintage wedding inspired by the Great Gatsby. I also like the ruffled peony, so the sugar peony helps soften the look (this cake is available in 6 and 8” tiers – to feed up to 60)
Christabella – This was originally inspired by the beadwork on a bodice, so we introduced palest mint fondant, piped pearls painted in ivory lustre dust, painted pearls and pale peach ruffled peonies (this cake is available in 6, 8 , 10 and 12” tiers – to feed up to 200).
Chiara – this was inspired by a dress worn on the movie Great Gatsby, fondant jewellery, painted in lustre dust and a 38mm double satin ivory bow. The look is softened by piped pearls (this cake is available in 6, 8 and 10” tiers – to feed up to 120).
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 (this cake is available in 6 and 8” tiers – to feed up to 60)
Alice – this cake was inspired by the pompoms that are so on trend at the moment. I love the use of sugar flowers across the top two tiers of a cake. It’s a young, fresh alternative to traditional cakes (this cake is available in 6, 8 and 10” tiers – to feed up to 120)
I love each and everyone of these cakes. Thanks to the straight edges and linear designs, Abi‘s cakes are classy, elegant, but with a very contemporary feel.
As you can see from these images, Abigail Bloomcake Company have also launched their new dessert tables, which are either available as ‘off the peg’ (i.e. including a set number of treats per person based on a specific list of items, available to view here), or bespoke to match your theme or taste.
xx BettaCredits Photography: Mark Bothwell Styling: Love Scarlett Flowers: Sadie Rose Macarons: Anges de Sucre Pom poms: Pompom Factory