Sitting in a warm coffee shop in a freezing cold London in Dec 2017 together with Blair was the first I heard of Blair’s plans for her wedding back in Johannesburg. What a contrast to the beautiful August day a few months later that Blair and Duncan shared for their wedding here in South Africa with family and friends. When Blair mentioned a cupcake tower for her wedding cake, I had only tried macarons a few times and had given a few classes and demos on how to make them. As Blair was adamant I was making her cake, I set out to perfect these tiny (often troublesome) bites of deliciousness.
My inspiration was Blair’s choice of an Autumn Sunset colour palette and Carol Anne’s meticulous planning of every detail of this wedding & her choice of flowers that would bring to life the colour palette. The result was a colourful ombre macaron tower topped with the wedding cake with an array of sugar paste flowers. The final flourish was the B & D initial topper cut by Rebecca at The Crazy Lemon to match the initials on the wedding invitation. I painted the back of the clear cut initials to match the invite colour.
I chose to make a peachy coral rose, yellow and purple ranunculus and white sweet peas to top the white fondant cake.
The macarons in the matching colours were from top to bottom; blue – Flavour Nation Hazelnut, purple – Flavour Nation Grape, berry – Flavour Nation Mixed Berry, peach – Flavour Nation Naartjie and mustard – Flavour Nation Passion Fruit. Huge thanks to Andre Sonnekus who photographed the macarons so beautifully. More of the perfect moments Andre captured will be featured in my next post.
Thank you again Blair for the opportunity to be part of your wedding day in such a special and colourful way!