
Yet another Golf cake ... a popular choice... this one with a twist! - a naked woman in a bunker!! (thats why he likes golfing so much eh!?! - I bet he wishes thats what was hidden in bunkers!!)




The theme of the centenary neckerchief was stars - pictured below - so a stars theme and the well known scouting emblem (though now replaced and updated) were created in fondant icing for this cake.

Evan is an avid Luton Town (The Hatters!) Football Club Fan!
This cake board is excellent - it has built-in red LEDs that flash! - though getting them flashing captured on camera has proved a bit tricky!.....
The sponge cake inside was even coloured pink! - very girly!
A 3 tier cappuccino coloured stacked cake dotted with ivory blossoms. I have to say, when Sarah said she wanted a 'brown' wedding cake, I did have my reservations!. But now, I do love this cake! - it worked so well with the colour theme which ran from chocolate brown, through to shades of coffee & creams.
The bottom & middle tier were fruit cakes - and top tier vanilla sponge (there was also an additional tangy lemon sponge cake - decorated in the same colour theme, this went straight to the kitchen and was offered as a summery alternative to the traditional rich fruit cake).
Each hand made blossom was dotted in the centre with an edible pearilised ball, and painstakingly applied by hand to the cake (Here's me adding the finishing touches!).
The vast majority of the blossoms were attached prior to delivery at the wedding venue. Any blossoms broken in transit were replaced and the final flourish of blossoms were added once the cakes were stacked.
A Champagne bottle to celebrate Mike & Lesley's joint 60th Birthday!
....the only edible part of it is the bottom tier! - the middle and top tiers all both wooden dummy cakes iced to look the part!. This meant that the top and middle tiers (and both 'bands' of flowers) were left on display for the evening guests to see too,
The cake was decorated with fresh pink gerberas - (though a moment of panic when I realised that the smaller gerberas I had ordered had been inadvertantly cut and used on the table decorations by the staff at the wedding venue. This left me with the larger variety - which were intended to go in the table decorations!). With no option but to use all that was left I used the larger flowers - I think I got away with it!. 
I was really pleased with the final result & the bride was thrilled too! - but then she cried at everything!
Here's a close up of the roses, each one painstakingly handmade!, the odd diamante scattered in between reflected the stones in the Brides tiara.
The top tier was sponge, with bottom tier traditional fruit cake.
The cake base is yet another of Nigel's creations, dreamt up by me and made to order! (he is so good to me!), to say its a couple of pieces of MDF a handful of screws and lots of staples to hold the satin pleats in place, I think it looks quite effective!


...as you can see this is a work in progress, but better than afew weeks ago...

I decorated the sides of the cake to match the colours used on the 'ceremonial dress', using an 'Asian theme' - (I can never remember which have bigger ears! - African or Asian Elephants!)
The champagne bottle is a candle - the sand in the bunker is brown sugar!.

OOH! - just look at that bottom!