A Styled Wedding Shoot in the Woods – September 2018

When Sharon from Flower30 Styling asked me to come on board with a shoot idea she had and it involved a really loose and relaxed styling I was immediately hooked.  Lots of weddings I go to are highly polished or have been Pinterest-styled to the n-th degree.  Refreshingly here we found ourselves in deepest North Norfolk in a wooden shack on a brook, built by husband and wife Team Winterbourn, as a bolt hole at the end of a very hedoninstically verdant garden.

Our cake was luscious lemon with lemon meringue buttercream and lemon-curd, dressed with edible flowers by Nurtured in Norfolk as well as few home foraged beauties from our cutting garden. We had a white gold chocolate wave with split figs and freshly picked blackberries.

In the shack lay an array of foraged foods for a lovers picnic,  freshly baked bread, roasted vegetables, crumbled feta, micro herbs, roasted chillies, peppers, forest mushrooms, pine nuts and savoury seeds and  glossy red toffee apples with aromatic rosemary sticks.

Behind the lens we had multi-talented Janie from Big Phat Photos and her own brand Valentine Studio which caters for reportage demi-nudes, empowering the female frame.

Styling and greenery, every bloom and fruit were tended by Sharon.  Our model Cathy Wilson wore Mia Sylvia, hair by  Chloe Winslade and makeup by Stephanie Alexandra.

I helped on lighting once the cake and foraged picnic were setup – although I’m not sure Janie thought I was actually very helpful based on the evidence we see.

Supplier credits

Flowers and concept: Flower 30

Cake and food: Buns of Fun

Photography: Big Phat Photos

Dress and textiles: Mia Sylvia

MUA: Stephanie Alexandra MUA

Hair: Chloe Winslade

Cabin created by Toby Winterbourn.com

Model: Cathy Wilson

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When Nathan asked me to create a cake for the styled shoot he had planned at Chaucer Barn, (being their recommended cake maker) I was thrilled as a seagull nicking chips! He sent a couple of inspirational pictures to get the creative flow going on and a few sketches later we were shooting. Our brief was Rustic-Boho and Your East Anglian Wedding magazine have featured it in their June/July ’18 issue. In brief we had a stellar crew of suppliers all of which are available through the links provided.

Our 4 tier stack comprised a pure vanilla bean tier, lemon meringue, cafe creme and hazel-nut praline and a salted caramel. Decorated with raspberries,blueberries, split passion-fruit, white chocolate, food safe covered rustica and white broom.

Thanks to Jenna and fabulous gardening team at Chaucer Barn we had the whole place to ourselves and this is the result.

Venue: Chaucer Barn

Photographer: Nathan Neeve Photography

Florist: Bridget’s Flowers

Stationery: Sam Wood Stationery

Props: The Little Lending Co &  Banqueting Hire

Model: Grace Appleby

Hair: Hair Design by Lisa

Make up: Annalise Durrant

Cake by Buns of Fun Bakery

To book with Buns of Fun Bakery for 2019/2020 contact us today.

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We have had the massive priviledge of working with some absolutely stonking suppliers throughout ‘The Season’. The Season is generally thought to be May – September but let me tell you now… there is no end or beginning. Those in the industry are tirelessy busy providing goodies for Real Weddings and Styled Shoot Weddings all year round. I will get round to these in subsequent posts in this series.

Wedding Season – Episode One.  Holkham Hall Wedding:- there are lots of venues in Norfolk because this one has a special place in my heart. For me, rather importantly for the Gingerbread masterpieces  which are part of the annual seasonal ventures that Lady Leicester and team tirelessly produce. Google ‘Holkham Gingerbread’ and see the last 6 years worth..

We are booked by our lovely wedding clients to create something magical for them on their wedding day. The following posts are all real weddings with real photographers, florists and venues who I work with regularly and deeply admire their artistic work.

This particular wedding at Holkham was a lot more concise in it’s execution as we adhered to some serious tailored planning.  We can occasionally be tamed from the wild abandon we usually inhabit in our wedding cake styling.

Venue: Holkham Hall

Photographer: Douglas Fry

Flowers: Constance Rose (styled by me if the pro-florists see any bloopers)

Cake: 4 tier featuring amongst others a gluten free and vegan lemon cake, with home made lemon curd and lemon ‘buttercream’, a double height rich fruit cake with all the trimmings and bespoke keepsake sketch – standard with all our wedding cakes.

Insta image on my IG @bunsoffunemma

Beautiful bride and groom, my favourite ‘cutting the cake’ with a ceremonial sword!

I simply can’t get enough of David Austin roses, they are absolute perfection and very popular with a lot of clients hosting all styles of vwedding, some how I just I can’t tire of their beauty!

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Hot, hot, hot for cakes!

So, Summer 2018 has been astonishing in the number of weddings we have prettied up with a wedding cake or two. This Summer alone we have been out most weeks with multiple cake deliveries to assorted venues. North Norfolk and beyond has some of the most beautiful country-side, did you know that? I do beacause I’ve put in enough miles (and still get lost but that’s maybe another story..)

Styled wedding shoots are another way of sharing my work with talented collaborators. Here’s a day in sweltering 30-degree heat in Pentney Abbey for you. Not a chocolate wave’s best friend, nor mine at the top of the tower.

Cake: Peach Melba cake, a triple height barrel cake in vanilla and peach sponge, peach buttercream and raspberry preserve, white chocolate and raspberry wave, pistachio macarons, star fruit, kumquats, lychees, cherries and greenery. Most importantly we always use some of the bride’s flowers to complete the look and give it synergy, in this case we used white wax flower and amethyst lisianthus. We style the cake with the flowers and fruits or cake decorations because it keeps the eye moving and the mouth-watering.It also creates a dedicated space for the cake.

Finally we have a cake with attitude – owning that table!

Venue: Pentney Abbey

Photographer: Nathan Neeve Photography

Styling: Little Jem Weddings, Jo Griffin

Flowers: Bridget’s Flowers, Megan Nurse

Hair: Hair Design by Lisa

MUA: Leanna Stibbon Make-Up

Model: @georgiegieve

The whole album can be seen here

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2018 is already shaping up to be a playful year for wedding cakes. We’ve got inspiration for you if your wedding is this year or next.  Dates are filling up for 2019 too so get ‘cracking’ (couldn’t resist a baking related pun there).

Who doesn’t love nude?

We adore a naked, nudes or demi nudes as much as the next person.  Versatile and ever changeable the Nudes et al are still here and ever clothed in riches of dripped chocolate, salted caramel or dotted iwth confectionary and edible flowers. A blank canvas of wedding cake for the baker / artist to create a palette of colour, flavour and texture.

image Big Phat Photos

give me some texture

Texture is one of the component decorative parts of wedding cakes on the rise. We love vanilla bean buttercream tinted and smeared; palette knifed or brushed on, it’s is my kinda cake heaven.  Perfect for adding the taosted coconut slivers, olive leaves and apricots pictured here at a recent Voewood wedding.

bang!  colour’s here

Colour is evolving, some blush and vibrant colours appearing much to my delight. Miidnight cakes and the contrast of what’s ‘the norm’ i.e. the white or nude cakes pales and recedes at the sight of an inky design.  Creative pops of colour are just the ticket, as are coloured drips. Now drip cakes have been my passion for the longest while and a shiny chocolate drip is lush. I get my thrills are when the colour spills. Be it pastel, neon or even gold, I’m there ready to melt and tip.

image big phat photos

Gorgeous gold

Gold is still very much a party piece and we colour block it, brushed and burnish, we add it to long silky drips, spotted onto peaks of butter-cream. How about gold leaf dashed onto luscious scented fruits like cherries, figs, passion-fruit, blackberries and strawberries. Wherever you add a gold it adds a touch of  luxe and drama.

Fresh ‘n’ Fruity

Fruits & Green holds a very special place in my heart. I love the melding of something hand-made and carefully crafted sitting side by side with natures own fair hand. Sugar flowers are ok and they have their use for longevity but leave me cold when compared to the real scent of a heady bloom. We use the real deal. To to catch the clarity of a rosemary sprig in your senses or a whiff of mint, the perfume of ripe split fruits oozing their juices is divine. It’s positively rude not to dive in and enjoy a hedonistic slice.

Have a look at our Instagram page for more inspo @bunsoffunemma and drop us a line to talk about your wedding or celebration cake.

bunsoffun@hotmail.co.uk

07932 874576

FB: Buns of Fun Bakery

IG: @bunsoffunemma

Tw:  @bunsoffunemma

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ALSO the crack team of stylists we have Flower 30, artisan flower design, beautifully personalised for your event, using traditionally unusual foliage or blooms Sharon crafts stunning arrangements that are the bees knees.

Mimolo Design – fantastically whimsically gorgeous stationery, fall in love with these in two shakes of a ducks tail;  Models & Make-up by Ezme Isgate Makeup Artistry and gorgeous leafy jewelry by Melissa Morgan Designs.  Ultimately capturing this fresh botanical style the very talented lens-mistress known as Amy Lewin Photography.

Click on the link to reveal more or read the post here – http://burnettsboards.com/2015/01/botanical-beauty-greenhouse-wedding-editorial/

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