Penny's Wedding

UK Wedding Blog

Wedding Blog; Wedding Planning; Wedding styling; Wedding Planning Northamptonshire; Weddings London; Blog

Jane Rose Cakes

Good morning and Happy Monday to you.  Today I share with you a gorgeous cake designer, Jane Rose of Jane Rose Cakes.  Penny’s Wedding have been fortunate to obtain a little interview with Jane herself.  Enjoy this feature with a cup of tea and a slice of cake.

Where did your love of baking originate?

Baking and cooking is something I’ve always loved to do.  I remember concocting all sorts of potions as a child and serving my parents with some unbelievably frightening food.  I continued to experiment as an adult but always considered it a hobby and never imagined baking professionally.  While I was working in fashion in London, I started selling little cupcakes on a vintage market stall during the weekend.  I found that my cupcakes sold better than the vintage clothes and china so I decided there and then; that was what I wanted to do.

Where do you get your inspiration from?

I continue to seek inspiration in fashion, I suppose that is something I will always do.  Its hardwired after 8 years of studying and working in the industry.  I still read fashion magazines: that is a habit I cannot shake, so fashion is a constant point of reference for me.  I love flowers, and I visit the florist for my floral inspiration.  I have a big bunch of roses, lavender and freesia on my window ledge at the moment.  The smell is amazing, and I love walking into a kitchen full of that natural fragrance.  My parents have a big garden with lots of lovely flowers, so I’m always picking little bunches.

wedding blog; bridal; blogs, weddings; engagedJane Rose Cakes

What is your favourite cake to bake?

It has to be the faithful old victoria sponge.  I have updated my recipe recently and now soak the sponge in a vanilla bean syrup.  The cake stays moist for more than a week and it brings out that beautiful vanilla flavour. I fill the sponge with vanilla buttercream and a strawberry or raspberry conserve.  It’s my best seller, so there must be a good reason for that!

What would be your favourite cake to eat?

A gluten free Lemon cake made with ground almonds and polenta.  The sponge is soaked in lemon syrup and it’s just so incredibly moist and delicious.  I’m afraid that I can’t take credit for the recipe; my boyfriend’s lovely Mum gave me hers.

wedding blog; bridal blog' cakesJane Rose Cakes

Have you noticed any current cake trends?

The dessert table is still incredibly popular along with the introduction of  ‘informal wedding cakes’ such as the naked cake, rustic buttercreams and ganache.  Simple DIY decorations are having a moment too, the ‘do it yourself’ approach to wedding cakes has never been so popular.  I was asked recently to make a cake which ‘didn’t look professional’ she wanted to pretend she had made it, so that just shows the power of the DIY bride.

What are your cake prediction trends for 2014?

I can see the continued success of the DIY cakes and dessert tables.  I also predict a revival of traditional sugar craft.  Cake designers will be referencing the catwalks and it’s obvious that lace is still centre stage with the likes of Temperley wooing us with exquisite floor length lace.  I also see lots of textured blooms and floral lace from the likes of Oscar De La Renta, these designs will eventually be translated into cake.

Jane Rose CakesJane Rose Cakes

Where do you delivery to?

Most of my work comes from North Wales, regularly travelling to beautiful locations such as Portmeirion the unique Italian village, or Plas Rhianfa the French style chateau.  I also head over to Chester and Manchester on a regular basis.  I hope to travel back to London in the future, this would be my ultimate goal.

Do you have any tips for brides and grooms when they’re choosing their cake?

Consider your venue, what sort of cake would fit with the room size and decor?  Is it a relaxed marquee affair where a beautiful three tier naked cake would fit perfectly. Or is it a grand chateau where a stunning 5 tier cake with an avalanche of sugar flowers is necessary.

Decide which elements you would like to incorporate in the cake.  Is it your wedding dress or your bouquet, perhaps a mix of both?  It might even be a vintage pearl necklace which you visualize draped on the cake.

Think flavours, what are you having for dessert at your wedding breakfast?  Is it a rich trio of chocolate?  If so, try to steer clear of a chocolate wedding cake.  Consider other flavours or if you love chocolate, you might want to include it as the smaller tier.

You need to taste the cake, this is absolutely essential.  Never just go on a photo you have seen.  The taste is the most important part.

Penelope x x

Photography and Styling credit {Fiona Pitts} {Tony Fanning}