Blooms by Bethan


Cascading macaron cake

Wednesday, 25 May 2011

Here’s a little something I have been working on for the past couple of nights for a photoshoot for Cosmo Bride. (Excuse the bumps and bruises ont the cake – this is a pic taken post-photoshoot so it has been handled by a couple of people.) I was inspired by a cake featured on Elizabeth Anne Design blog and took it to the next level, making it a two-tiered present-box cake, with a rainbow of macarons exploding out of the top and cascading down the sides. Inside the cake is a simple vanilla sponge, covered in chocolate ganache and then rolled fondant. The macarons are filled with a salted-caramel filling. If I had more time, I would have designed individual fillings for each colour – I’m thinking rose, passionfruit-chocoalte, pistachio or apple, blueberry and lavender cream. Mmmm…



Sam & Erin’s harbourside wedding

Tuesday, 17 May 2011

Teal and cream macaron tower on a chocolate cake base

This past weekend saw some gorgeous friends of mine – Sam and Erin – tied the knot and I felt very privileged to be a contributing part to their day arranging their flowers and cake. The day had a teal and cream theme, with an art deco, slightly vintage touch. The stationery, bride’s dress and cake all featured a beautiful beaded ivory-coloured lace. The bridemaids’ dresses, the decorations (paper wheels, giant helium balloons, paper lanterns) and the cake, all featured varying jewel-like shades of the bride’s favourite colour: teal.
For the bridal flowers, I arranged white and cream coloured bouquets featuring white roses, freesias, lilly of the valley, trix and white chrysanthemums. They were tied off with and ivory silk ribbon (and lace, in the bride’s case).

At the church (Annandale’s Village Church) I set up a large arrangement of hydrangeas, white kale, magnolia, amaranth, trailing ferns and willow in a Grecian urn on the alter. There were also vases with posies of white flowers with foliage around the church.
At the reception (held at Sydney Harbour’s Waters Edge), Singapore orchids glowed by candle light in water-filled hurricane vases.
The cherry on the top was the macaron tower. Now, this was a bit of a logistical nightmare for me – I think I might have to do something about my kitchen’s capacity if I make one again! But it turned out in the end. Erin supplied the cake base and I topped it with a cone of macarons in the day’s theme colours. The flavours were chocolate ganache (teal colour) and salted caramel (cream colour).
Congratulations Sam and Erin! It was a beautiful day. I look forward to sharing some of the professional photography with you all, but for now, here are some of my amateur shots. Bon appetit!

Church alter centerpiece featuring hydrangeas and willow
The bride’s bouquet

Singapore orchid reception table centerpiece

The beautiful stationery and favours designed by the bride


Blooms by Bethan in Cosmo Bride

Monday, 02 May 2011

I’m very excited to share with you this morning that the latest issue of Cosmo Bride magazine hits the shelves today … with a few bouquets and an artcle by yours truly. Editor Franki Hobson asked if I could create a bouquet for her ed’s letter page and you can find out what your bridal bouquet style is by taking my quiz. Hope you like it!