Gone are the days of artificial fondant flowers; using a variety of fresh florals to garnish your cake has become increasingly popular. With so many to choose from, clustering different sizes and different colour tones together can really create a beautiful finish.
This style of wedding cake has a much more rustic, bare appearance, with only a touch of icing that leaves the sponge underneath semi-exposed. They became quite popular a few years ago, and are still a very trendy choice for brides.
While many brides prefer traditional tiered cakes, those after a more contemporary style wedding are opting for layer cakes. They look beautiful with semi-naked icing – and fresh florals too! Create this cake yourself with Paul's own recipe: The Grounds Choclate Cake.
This is an icing trend that creates a really beautiful dripping effect as the icing overspills the cake – it's quite trendy at the moment but won't be around forever.
Pulling the focal point back from large wedding cakes as a centrepiece, brides are looking towards an abundant dessert grazing table; highlighting a smaller cake amongst a vast offering of different mini desserts for their guests to try.
Since 2015, Irish-born Paul McGrath has been Executive Chef at The Grounds of Alexandria – bringing top-notch pedigree to its laid-back laneways and gardens.
With fine dining experience in Ireland, UK and France, Paul hit Australian shores in the late 1990s, fast clocking up impressive executive roles across a range of Sydney restaurants and high-end catering businesses including Matt Moran’s MorSol group. In 2006, he opened his own establishment, Bistro Ortolan – a popular chef-hat-winning spot that operated in Leichhardt and later Potts Point.
His approach calls for honest, seasonal food that brings creative flair and fine dining standards to a less formal setting. In particular, he enjoys the collaborative working style at The Grounds, which combines creativity with meticulous attention to detail.
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