31/07/2026
Two flavours. One 16-inch wedding cake. 🍰✨
This was one of the biggest cakes I’ve made, and definitely one of my favourites.
The couple wanted Pistachio on one side and Matcha & Raspberry on the other. Instead of baking a giant round sponge, I baked two full sheet cakes, cut them into semicircles, and joined them together with buttercream to create one seamless 16-inch cake. It’s a technique that makes large multi-flavour cakes much easier to build while keeping every slice perfectly balanced.
For the fillings, I didn’t hold back. The pistachio layers were generously filled with pistachio sauce, while the matcha layers were paired with raspberry jam for a fresh, slightly tart contrast. I finished it with vintage piping, fresh raspberries, and touches of edible gold leaf before delivering it to the stunning Cambo Estate.
The bride later told me it was exactly how she had envisioned it and that it tasted spectacular. Messages like that are honestly the best part of what I do. 🤍
Now I need your opinion…
🍵 Should Matcha & Raspberry officially become a permanent flavour on the Curations Bakehouse menu? Let me know below! 👇
💡 Cake tip: If you’re making a very large cake with multiple flavours, baking sheet cakes and assembling them into the final shape is often more reliable than trying to bake one enormous sponge. It gives a more even bake, is easier to handle, and helps create cleaner layers.
Save this for wedding cake inspiration and tag someone planning their big day. 💍
