Category Archives: Wedding Cake

Inspiration Board Wedding Cake

Single Tier Wedding Cakes.

Boy do I like a good-looking and finger lickin’ cake. So when it comes to weddings, I give a high five to those who have spent the time and effort to design one that’s truly their own – none of that fake mockup cake that the hotel venues give you to fake cut. How unromantic. It’s one of the many ‘rituals’ in Hong Kong weddings that I will never ever understand.

It’s true that many typical Hong Kong guests don’t have a sweet tooth (especially amongst the older uncles and aunties) and some couples just aren’t big cake fans, thus the reluctance to get a customised wedding cake that may only be eaten by a few. Instead of a multi-tiered wedding cake, why not go for a simple single-tier that’s easy on the wallet and one that won’t go to waste? Dress it up with cake toppers, fresh fruit or flowers to give it more life. Remember, the whole point of the cake cutting ceremony (if you’re having one) is to symbolise your new life as Mr. & Mrs.; not to start it off with pretence.


A piece of history: Traditionally, the multi-tiers were only done by Royalty and the top tier usually kept for the couples’ first baby’s christening or their first anniversary. 


Photo credits (clockwise from top left): Sweet & Saucy Shop, Paper Pony, Kurt Boomer Photography via 100 Layer CakeEliza Claire Photography via Love My Dress, Call Me CupcakePobke Photography via Style Me Pretty

Wedding Cake Wedding Favours

Passion in Baking: Introducing Chocolate Kisses Bakery.

As you know, Hong Kong is usually pretty swift in picking up the latest trends and before you know it, they’re everywhere. Just think about the cupcake phenomenon that’s made so many women think they can enter the next Great British Bake-Off (including my dear Mum). Alright, I’m being harsh because most of these ladies are pretty darn good at what they do and at least better than what I can make with flour, butter and sugar. The reality is that all this interest in baking has given rise to many small businesses that started with humble beginnings and are now spoiling us with so many choices, making the wedding dessert bar or wedding favours selection a difficult one. It used to be simple, just one wedding cake (although choosing the style and flavours can be another headache!). Now we’ve got cupcakes, cake pops, cookies, macaroons…the choices are endless.



However, one things for sure is that we can never get enough. What I find inspiring in so many of these entrepreneurs is their passion. They treat their edible products as art. When I met Dee Burton of Chocolate Kisses Bakery who single-handedly makes cupcakes, sugar cookies and cake pops; her love of baking and making people smile shone through. And I’m not just being nice here. Her background in graphic design and the fact that her father-in-law is a food scientist (and better yet, he specialises in chocolate!) meant that they went through weeks developing the right cake base and fondant so that you can be assured you’re eating something that’s not only pretty to look at but also tastes good. Her two cupcake base winners, in my opinion, are the strawberry, which she uses fresh fruit instead of store-bought puree (shame it’s only available seasonally) and the carrot cake (Dee’s tip to get the kids to eat them is to call them ‘bugs bunny’ cakes). When it comes to the decoration, she can customise to your liking.



**If you’d like to order from Chocolate Kisses Bakery, please order in advance so it’ll give both you and Dee time to confirm designs.

p.s.  Did I mention that she uses organic flour and a secret substitute (trade secret, I was told) so what you’re eating is healthier?! Don’t you feel less guilty already?

Photo credit: Chocolate Kisses Bakery

Wedding Cake

Dessert Shots: Sakura Cupcakes.

You know those times when you’re made to drink a shot at a party, be it for a birthday or a wedding, and your face cringes? What if I tell you, you can have a shot of alcohol in the form of a dessert that’ll leave you wanting more? Don’t want to run away now do you? Ascia, who founded is the one to go to for these alcoholic concoctions. She makes mini bite-sized cupcakes that you can mix n’ match depending on what flavour base and frosting you like. The liquor is all in the frosting. If you’re looking for a taste that’s similar to lemon drop, go for a lemon cupcake base with Limoncello frosting or if you want more of a B52, go for chocolate base and a Baileys frosting. And if you want to go hardcore, try the lime cupcake base with Tequila frosting with a sprinkle of salt. Leave them out at your after-party and your guests will be dancing off the walls. The minimum order is 2 dozens but when you’ve got a dessert that’s so easy and good to eat, you’ll be able to wolf it down in no time.

p.s. She also makes non-alcoholic versions so don’t worry if you’re a teetotal. You’re not forgotten.


For Sakura Cupcakes’ flavours and price list, please click .


Photo credit: KC @

Colour theme Inspiration Board Wedding Cake Wedding Decor

50 Shades of Purple.

Hong Kong seems to be the capital city of purple. How many of you have attended a wedding that’s featured purple as its colour theme? On its own, purple can be a tad overpowering and dare we say, a little boring. Why not jump on the ombre bandwagon and mix n’ match various shades of purple to give your big day the fresh and elegant look it deserves? Get your bridesmaids to wear different colours in the purple family, paint your invitations in watercolours, contrast the pale hues with a darker shade such as eggplant and serve up ombre cakes to make your wedding stand out from the rest.


Photo credits (clockwise from top left): Julie Hanan Design – Etsy, Three Little Words, Invitations by DawnPaper Freckles

Photo credits (clockwise from top left): Luuux, Bella Destinee, Budget Brides Guide

Photo credits (clockwise from top left): Glorious Treats, Cakes Decor, Maggie Austin Cake, Miso Bakes via The Cake Blog, Ai Love Baking

Photo credits (clockwise from top left): King Soleil – Etsy, Marchesa via Coolspotters, Jason Q Tran via Elizabeth Anne Designs, Corrine O’Neill – Etsy, Refinery 29

DIY Projects Wedding Cake

DIY Wedding Cupcakes Tutorial (Part 3)

In this final part of the DIY cupcake tutorial, we thought it’d be nice to show you (photos by the talented Jada Poon Photography) how to make mini wedding cakes using the same cupcake base provided by Sweeth Tooth. Whether you’re thinking of making them for your own wedding or for a friend’s engagement party or bridal shower, they’re so easy you can whip them up in no time. They’ll also look so dainty and professional, you might even start getting enquiries.

Recipes for cake base and buttercream, as well as the ready-to-roll icing can be found here.
Tip: Store-purchased icing is effortless and produces the same results so save the time and energy. I’ve tried making fondant from marshmallow and despite all the sweat I put into it, it turned out to be a complete disaster.

Art brush
Ready-to-roll icing
Cupcake base
Rolling pin
Decorating ribbons
Baking paper

Fondant Ribbons
1. Roll out the icing to roughly 1mm thick. You can add food colouring of your choice prior to this step.
2. Cut out a strip of the icing into 15cm x 3cm.
3. Brush a gentle stroke of water along the middle of the strip.

4. Cut out a piece of baking paper and roll into a cylinder (roughly the size of a cigarette).
5. Gently squeeze the two ends of the icing to create a ridge. Do the same for the middle section of the icing.
6. Using the rolled up baking paper, wrap one end of the icing around it and fold it to the middle where the water mark is so that it sticks. Do the same for the other end. You can brush a little more water to stick the two ends together but make sure not to overdo it or the icing will get soggy.
7. Roll out the icing again but this time cut out a smaller strip of roughly 8cm x 3cm.
8. Fold the icing to create almost a lip shape and squeeze the two ends.
9. Wrap the lip shaped icing over the first strip perpendicularly and cut away any extra icing where the two ends meet.

Now that the fondant ribbon is complete, you can sit back and relax.

No, not just yet…..there’s still the cake base to finish off.
1. Slice the top part of the cupcake (the rounder, fatter section) so that it’s flat.
2. Turn the cake base over and spread buttercream to cover the entire cake (except for the bottom). This will be used to hold the icing to the cake.

3. Roll out the icing (big enough to cover the cake and more) and lay it over the cake base.
4. Cut the icing, along the bottom rim.
5. To cover any flaws, wrap some decorative ribbon around the bottom of the base.
6. Brush a tiny bit of water onto the top of the icing and stick the ribbons you just made above it.
7. Looking lovely, your mini wedding cakes are ready to serve.

Photo credits: Jada Poon Photography

Inspiration Board Wedding Cake Wedding Decor Wedding Stationery

Hand Painting Themed Wedding.

Not only is today’s hand painting themed inspiration a celebration of a couple madly in love, it’s also to give credit to artists who put a lot of time and effort to creating dream weddings. To be able to draw freehand (and not just the odd stickman) is a talent not all of us are born with. Some perfect their skills through years of hard work; others are naturally artistic. Whoever you’ve commissioned to hand-paint or illustrate, be it for your wedding cake or invitations, rest assured that it’ll be one bespoke and fascinating piece of artwork. If you don’t have the budget (we all know anything hand made costs more), you can incorporate elements of hand painting with your guestbook or vases and make these your DIY projects. Let your creative juices start flowing.



Photo credits (clockwise from top left): Grasshoppers and Gardenias – Etsy, Spencer Studio, Kalo Make Art, eDanae – Etsy

Photo credits (clockwise from top left): Dear Alice Nicole – Etsy, Love Maegan, Yolan Cris via Elle, Figgie Shoes, Christian Dior via A Tiny Machine Blog

Photo credits (clockwise from top left): Maggie Austin Cakes, Nevie-Pie Cakes, Sweet and Saucy Shop, Nadia & Co., Whipped Bakeshop

Photo credits (clockwise from top left): Beach Blues – Etsy, Wander Sketch, Event Group Productions, Marry Me Weddings 

DIY Projects Wedding Cake Wedding Food

DIY Wedding Cupcakes Tutorial (Part 2)

Happy Friday! Typhoon Kai Tak has come and gone but the skies are still grey. Spend this weekend baking and decorating away and get some practice before making these delectable cupcakes for your own wedding. Haven’t you heard the saying ‘practice makes perfect’? Thanks again to Sweet Tooth and Jada Poon Photography for such a lovely and sweet afternoon!


Cupcake Recipe can be found here.

Cupcake Decorating Materials:
Art brush
Cutters – flower and leaf
Piping tubes and bags
Modelling Tools – Flower and Leaf Shaping Tool
Modelling Tools – Ball Tool
Foam for resting the decoration
Sprinkles – Pearl Coloured Balls
Ready to Roll Icing
Food Colouring

Tip: Turn up your air-conditioner as you’ll want to make these in a cool environment or else the buttercream and icing will melt. You don’t want your efforts to be wasted.


1. Add food colouring of your choice to the buttercream that you made using Sweet Tooth’s recipe.
2. Fill a piping bag with the buttercream.
3. In a circular motion, squeeze the buttercream onto the cupcakes.

1. Add green food colouring (a dash or two) to read to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Use the leaf cutter to cut leaf shapes.
4. Using the leaf modelling tool, score the leaf in the middle to give them the veins.


1. Add food colouring of your choice to ready to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Cut icing into a small strip of roughly 40mm x 8mm.
4. Use your fingers to gently wrap the icing around into a rose bud and pinch the bottom of the roll (see above image).
5. Brush a dab of water on the end of the leaf and attach the rose bud so that they’ll stick together. Leave to dry.


1. Add food colouring of your choice to ready to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Use the flower cutter to cute flower shapes. You can use more than one coloured icing.
4. Using the ball modelling tool, nudge the middle of the flower in a circular motion so that the petals will curl up (see above image).
5. Place two flowers on top of each other and use the tweezer to add the pearl balls to the centre to finish off.
6. You can leave the flower as is or add a leaf to it.

You can add the flowers and roses that you made to the buttercream frosting as you desire. Alternatively, you can simply decorate with a flag to thank the guests or place them in patterned cupcake liners. Have fun!

Photo credits: Jada Poon Photography

DIY Projects Wedding Cake Wedding Food

DIY Wedding Cupcakes Tutorial (Part 1)

In this three part post, I’m sure you’ll be drooling from one photo to another. One sunny afternoon, I, together with Carrie from and Jada from Jada Photography spent a few hours learning the tricks of the trade to transform any cupcake into an edible delight. Perfect for a bridal shower, as a wedding cake alternative or as a wedding favour, you’re going to give yourself a pat on the back after your own cupcakes session. Here’s the start to your cupcake feast.


Vanilla Cupcake Recipe by

Cupcake Ingredients:
1 stick unsalted butter, room temperature
1/2 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
3/4  teaspoons baking powder
1/2 teapsoon baking soda
1/4 teaspoon salt
1/2 cup (60 ml) milk


Confectioners (Buttercream)Frosting Ingredients:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1 stick unsalted butter room temperature
2 tablespoons milk or light cream
Assorted food colors(if desired)


How to make the Cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17 -20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.)
Remove from oven and place on a wire rack to cool.
Once the cupcakes have completely cooled, frost with icing.


How to make the Confectioners (Buttercream) Frosting:
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl.
Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
Tint the frosting with desired food color (if desired).


Photo credit: Jada Poon Photography

Bride DIY Projects Inspiration Board Wedding Cake Wedding Decor Wedding Fashion Wedding Stationery

Oh, Doily!

When we think of doilies, it usually conjures up memories of your grandmother’s house with doily mats under every inanimate object. Vase, check. Plate, check. T.V., check. It also serves as inspiration for the 70′s crochet hippy era and suffice to say, it’s making a comeback. No longer is it thought of as slightly old-fashioned but it’s been given a new lease of life. Use it as a placemat or for your cupcakes to create a girly touch or DIY wedding invitation envelopes to up the romance factor. Whatever it is that you use the doily for, you’ll be sure you’ve at least got your nan’s seal of approval.

Photo credits (clockwise from top left): Allie Ruth Design, Off On My Bicycle, Diedre Lynn Photography via Ruffled Blog, Avie Designs, Ruffled Blog

Photo credits (clockwise from top left): Shannon Michele Photography, Sandra Henri Photography, Megan Dailor, Katelyn James, Smitten Photography, Travis Neely Photography via Wedding Chicks

Photo credits (clockwise from top left): Sweet and Saucy Shop, Sweet Deja Vu, Sparkle and Hay, Mark Davidson via

Photo credits (clockwise from top left): Advanced Embroidery, Gia Canali, My Haley Girl, Heidi Buecking via Bridal Fantasy, Elizabeth Anne Designs, BHLDN

DIY Projects Wedding Cake Wedding Food


The almighty oreo, milk’s best friend. Remember the commercial teaching you how to eat it? First you twist it, then you lick it, then you dunk it. If you want to relive your childhood or you’re still a big fan of the chocolate cream-filled biscuit, incorporate it into your dessert bar or even have it as your wedding cake. How? Simply stack them up in a circular mould in different sizes and create as many tiers as you please. Decorate with flowers or a cake topper to give it some colour, unless you’re aiming for a dark brown and white theme. Already got the cake (look at you the ever organised bride)? Try out the latest fad, the oreo pops, for your dessert bar, table centre-piece or as an edible wedding favour. All you need are some lollipop sticks, candy melts and you can dip away. Sweeeet.


Photo credits (clockwise from top left): Bridgey Widgey, Leah Naomi, Your Cup of Cake, Sweet Millies, Storkie, Enjoy! Bespoke Events