Wedding Cakes In Spain

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August 2016

Opulent Rose Gold

This recent wedding, at a favourite venue of mine – Hotel Cortijo Bravo here in Velez Malaga, had a very opulent feel to it.The wedding terrace truely sparkled under the setting Spanish sunshine, where the tables were decorated with sequin table runners, gold table centres, accompanied by gold chiavari chairs.

The cake and cupcakes also carried through this colour scheme, where the top tier was decorated around the lower edge with edible gold sequins and a dusted rose gold peony. The co-ordinating cupcakes displayed floral decoration in tones of rose gold set on a gold back drop.

Personalised cupcake boxes were even provided for the guests to take away their cupcakes in.


Sarahs Salduna

Salduna Beach – the tranquil beach side venue here in Marbella, set the scene for the wedding of Sarah & Raymond earlier this week. Sarah opted for travel themed wedding decorations and cake which reflected her travel inspired journey of life to date.

The cake with a very simple yet effective tribute to Sarahs travels highlighted her travel via plane.  The additional cupcakes were decorated with bespoke ‘ticket’ cupcake tags.


A ‘luggage label’ table plan and postcard themed table centres all added to the travel theme of this wedding.

Sarah also treated her guests to one of our ever popular candy carts, decorated to compliment her theme, including personalised goodie bags for her guests treats.


..and finally a photo booth, the place for guests to have fun dressing up to take silly photos using the various props provided…Look out Instagram!!

Cupcake Shoes!

cupcake shoes

Something a little different for todays wedding – hopefully just as delicious. The ‘shoes’ were constructed by adding finger biscuits ( for the shoe sole ) together with ice cream wafer ‘tubes’ ( for the heels) to a colourfully decorated cupcake. Designed to co-ordinate with the bold red colour scheme of this wedding, these cute cupcake shoes were authentically displayed amidst a couple of shoe boxes !

This striking colour scheme was accentuated by adding these pretty table decorations and venue accessories.


The stunning floral creations were supplied by my good friend Shona – from Bunches.

Boozy Mojito Cupcakes

mojito cupcakes

Summer here in Spain is a season of juicy ripe fresh fruits, pool parties and of course BBQ’s, lots of them. What is there not to love about entertaining friends and family on these lazy long Spanish summer  evenings.

So much so, we thought we would help your party along with one of our favourite delicious summer cupcake cocktail bakes to spice things up a little.

Try them they are easy, fun and delicious Why not let your imagination run wild and even create an idea or two of your own.


Photo here


  • 170g self-raising flour
  • 20g cornflour
  • 115g unsalted butter
  • 225g golden caster sugar
  • 2 medium eggs
  • 120ml buttermilk
  • Juice and zest of 2 limes
  • ½tsp vanilla extract
  • 12 large mint leaves, finely chopped

For the syrup

  • 50g caster sugar
  • 20ml water
  • 10g unsalted butter
  • 60ml rum (Victoria used spiced rum)
  • 3 mint leaves

For the icing

  • 60g unsalted butter (room temperature)
  • 5tbsp icing sugar
  • 2tbsp lime juice
  • Zest of 1 lime
  • 12 mint leaves finely chopped
  • 1tsp of rum

You will also need:

  • Cocktail stick
  • Large piping bag
  • Straws (optional decoration)

If you can’t find buttertmilk add 1tbsp lemon juice to 115ml of milk and leave to stand for 10 mins


  1. Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tray with 12 cases.
  2. Cream the butter and sugar together until pale and fluffy. Add the eggs and beat again.
  3. Add the vanilla extract, lime zest and juice and beat, mint and buttermilk, then slowly stir in the flour.
  4. Pour the mixture into the paper cases and bake for 25 minutes. Remove from the oven and cool in the tin for 10 minutes before cooling on a wire rack.
  5. To make the syrup: add all the ingredients to a small pan and simmer until all the sugar has dissolved and leave to cool slightly. When the cupcakes are cool, make holes in the cupcakes by pushing a cocktail stick down into the cakes,. Spoon one teaspoon of syrup onto the holes on each cake.
  6. To make the icing: add all the ingredients into a large bowl and mix until smooth. Add to a large piping bag and pipe a plain swirl on the top. Decorate the cakes with sprigs of mint and lime zest.


‘Naked’ Mini Cakes

Naked cakes are definitely a popular choice for many of this years brides. With naked mini cakes you can offer your guest their own cake yet still maintain the ‘naked’ cake feel.


The cakes can be filled with lashings of either fresh cream or buttercream then topped topped off with heaps of fresh fruit of your choice. We chose strawberries, blackcurrents and lime.


The choice of display can then be adapted to co-ordinate with your wedding theme. We created a natural rustic backdrop using natural wooden pallets, soft green fabric with hessian overlay.


Georgia and James opted for a very rustic style of decoration, so the display hosted plenty of gypsophyla, one or two pieces or olive wood and the odd olive branch greenery.

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