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A Heartfelt Thanks

To all these wonderful photographers who have allowed me to use their beautiful images.

 

Paul Talbot Photography

Pressplay Online

Masha Unwerth

Doville Gail

Fresh Leaf Creative

Lucy Davenport

Kelsie Scully

Joe Mallen Photography

Denise Winter Photography

Avalon Photography

Ruth Allen Photography

Debbie Hare Photography

Stuart Wood Photography

We Are // The Clarkes

Paige Mary Photography

David Tinkler Wedding Photography

Wedding Stories

Suzy Elizabeth Photography

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Iced Innovations Logo 11

 

Bespoke, Luxury Wedding Cakes in Surrey & the Surrounding Area

07833 760983

info@icedinnovations.co.uk

Weybridge, Surrey

Happy Valentines Day Happy Valentines Day
Today, 32 years ago, then and now ❤️ #happyannive Today, 32 years ago, then and now ❤️ #happyanniversary
Summer 2026 is beginning to fill. With just a han Summer 2026 is beginning to fill. With just a handful of wedding cake dates remaining, now is the perfect time to enquire about a bespoke design created just for you. If you’re dreaming of your love story told in sugar, I would love to hear all about your plans. Enquire via my website to begin your bespoke cake journey. Erica x www.icedinnovations.co.uk
Wedding favours… yes or no? 💭 Personally, I love Wedding favours… yes or no? 💭 Personally, I love them. When done with intention, they’re such a thoughtful way to thank your guests for celebrating the very beginning of your married life. And honestly, you can’t beat edible favours. Personalised biscuits, melt in your mouth macarons, stylish cake pops or elegant mini cakes, practical, beautiful and guaranteed to be enjoyed. Are you team favours or skipping them altogether? And if yes, what would you choose? 👇 @amelieskitchenstencils #weddingfavours #edibleweddingfavours #2026weddingplanning #weddingcakessurrey #personalisedweddingfavours
Bringing a little colour to the grid on a gloomy J Bringing a little colour to the grid on a gloomy January Monday 🌹🌼🌺. I have so many beautiful sugar flowers to make this year, I can’t wait to get started, my go to paste is always @squireskitchen sugar floral paste as it is so stable in humid conditions, sometimes mixed with other pastes depending on the flowers I’m making. Sugar flower artists, what pastes do you use? #wiredsugarflowers #sugarflowerweddingcake #weddingcakesurrey #colourfulweddingcake #luxuryweddingcakeslondon
Words like this always mean so much, thank you @sa Words like this always mean so much, thank you @sam1985xx, for letting me be a part of your family’s special occasions ❤️ #kindwords #elegantweddingcake #weddingcakesurrey #bowweddingcake #clienttestimonial
If your wedding cake was a gift, no budget, no rul If your wedding cake was a gift, no budget, no rules, what would you choose? 1. Handcrafted sugar flowers 2. Vintage beauty 3. All in white 4. Floating tiers 5. Bright and bold 6. Modern minimalism 7. Timeless beauty 8. Hand piped lace 9. A little bit of everything 10. Exotic 11. Totally bespoke 12. Country Garden How would you like your love story to be told? Tell me in the comments 🤍 Venues @clivedenhouse @hedsor @thelangleyuk @syonhouse @116pallmall @euridge_ Photo credits @joanasenkutephotography @joemallenphotography @capturedby.rana @lucy_davenport @doville_gail_photography @whitestagweddings #countryhouseweddingvenue #weddingcakestyles #sugarflowerweddingcake #surreycakedesigner #luxuryweddingcake
Homemade passionfruit curd is easier than you thin Homemade passionfruit curd is easier than you think: blend the pulp, whisk eggs and sugar, melt butter, combine, and cook gently until silky thick. One of my most popular flavours, bursting with vibrant, tangy flavour, perfect for filling cakes, tarts, or even enjoying straight from the jar! Comment recipe and I will send you my easy to follow recipe or you can save this for later. Ingredients: • 10 passionfruit • 2 large eggs • 2 large egg yolks • 150g caster sugar • 100g unsalted butter Method: 1. Blend the seeded pulp of the passionfruit until the seeds loosen, then strain for a smooth juice. 2. Whisk the eggs, yolks, and sugar until creamy and smooth. 3. Melt butter gently over low heat, then combine with the passionfruit pulp and egg mixture. 4. Cook slowly over low heat, stirring constantly until thickened to a luscious curd. 5. Transfer into a clean jar, let cool, then seal. 6. Store in the fridge for up to 7 days or freeze for up to 3 months. ✨ Pro tip: Constant stirring over gentle heat prevents the eggs from curdling and ensures a perfectly silky texture. Your cakes (and taste buds) will thank you! #passionfruitcurd #bakingtips #surreybaker #weddingcakeflavours #surreyweddingsuppliers

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