The wedding cake; it’s the crowning glory of your desserts table, the final flourishing touch to that carefully curated wedding menu you spent hours debating, and, most importantly perhaps, its cutting symbolises the first activity performed as a couple. And, if anyone recognises the importance of this wedding element, its luxury cake studio, Cakes by Krishanthi.
Celebrated throughout the industry for her acclaimed artisanal approach, creative flair and masterful sugar sculptures, it is unsurprising therefore that Cakes by Krishanthi is recognised as one of the leading bespoke cake design studios in the world. Conceived back in 2010 by founder, Krishanthi Armitt, brides will be delighted to hear that Krishanthi still personally oversees every aspect of the production process when it comes to the creation of one of her opulent designs.
Couples will be instantly seduced by Krishanthi’s plethora of decadent, couture offerings – often drenched in the creators signature botanical motifs and enchanting sugar details, not to mention swept away by the studio’s elegant palette of delicate flavours (anyone for a vanilla bean sponge infused with rose water and layered with rose petal jelly?), it’s easy to see why this revered cake artist is top of so many brides’ wedding cake wish lists.
We spoke to Krishanthi to learn more about everything from what a typical day looks like at the Cakes by Krishanthi studio, to what cake options there are for smaller, more intimate micro-ceremonies…
#1 How was Cakes by Krishanthi conceived? What prompted you to start the business?
“Cakes By Krishanthi was founded in February 2010. After having my first child, I wanted a change from the corporate environment which motivated me to explore various career paths, including psycho therapy. However, making cakes seemed the most sensible option at that time.”
#2 Talk us through a typical day at the Cakes by Krishanthi studio?
“From April to October, I am usually busy with weddings. My normal day during these busy months would look something like this:
Early start around 6am, working on endless number of sugar flowers which can take weeks to finish. If I am not working on sugar flowers then I am busy baking, icing and decorating. My working day doesn’t usually finish until 8 – 9pm on most days as I have to catch up with admin after a day of baking and decorating.
During the quieter months, I am either teaching “how to make sugar flowers” or seeing couples for consultations, baking samples and working on new design concepts.”
#3 When creating a new cake design, what starts the creative juices flowing?
“I usually start by looking at the colour palettes, interiors, fresh flowers, invitations, etc., to get a feel for the overall style. These are usually the most important elements to prompt me to come up with some unique design concepts.”
#4 What flavours are proving particularly popular at the moment?
“Vanilla bean sponge infused with rose water and layered with rose petal jelly, which has a delicate and natural floral taste. Vanilla bean sponge layered with raspberry jam and buttercream, a classic. Lemon and elderflower (ever since Meghan and Harry made it very fashionable). Pistachio layered with rose petal jelly and buttercream.”
#5 How far in advance should couples organise their wedding cake?
“I would highly recommend that couples start contacting their wedding cake designer 6-12 months prior to their wedding date to make sure that the cake designer is available. I am usually fully booked during the summer months.”
#6 Which out of your elegant, artful designs are most requested by couples?
I am an artisan cake designer and I work exclusively with all my clients on a bespoke basis which means no two designs are the same. The most popular cake design I created is probably the Midsummer Night’s Dream cake which is adorned with 100s of colourful sugar blossoms, fairies and butterflies. I have made this cake in different colours and also in smaller versions, for birthdays, weddings, anniversaries and baby showers.
I specialise in cakes with delicately handcrafted sugar flowers that are widely admired for their life-like features. Unsurprisingly, this is what most of my clients typically request.”
#7 Alongside traditional tiered designs, what other options should couples be considering?
“Dessert tables are proving to be very popular lately. In addition to a smaller tiered cake, I offer meringue towers, macaron towers, cake pops, cupcakes and iced cookies. I also offer macaron wedding favours.”
#8 Talk us through the services you offer, does this include completely bespoke offerings? If so, how does this process work?
“I work exclusively with all my clients on a bespoke basis. Every cake I make is individually designed, baked and decorated by me for my clients. For my wedding clients, it starts with a consultation first (face to face or nowadays via Zoom). This is an opportunity for my clients and me to sit together to discuss their ideas and wishes, i.e. all the finer details such as colour palette, design concepts, flowers, other decorative details, any special dietary needs, wedding venue, etc. Couples will also sample five of my delicious cake flavours which they would have pre-selected prior to our consultation.
Following the consultation, I will then work on some sketches, based on what we discussed at the consultation, together with a quote. This is the point where the ideas materialise into designs. The design process starts with a few sketches until my clients are 100% happy with the design and sign off.”
#9 What venues do you tend to work with most/which locations do you deliver to?
“I deliver UK wide, but primarily to the Cotswolds, e.g. Aynhoe Park, and London venues such as The Lanesborough, The Dorchester, The Ritz, The Ned and FS Trinity Square and also to Cliveden House in Berkshire.”
#10 Do you take inspiration from trends?
“What inspires me most is nature, botanical gardens, jewellery, architecture and interiors. In addition, flowers are a focal point at most events and this is a perfect way to incorporate these in the form of sugar flowers onto the cake.”
#11 If you could have designed the wedding cake for any previous celebrity/high profile wedding – who’s would it have been for?
“Beyonce and Jay-Z.”
#12 The elegance of your artful icing sugar flowers and botanical details is an inspiration – which details are proving popular this 2021/2022?
“Flowers are very seasonal so just like the fresh florals my clients tend to ask for what is in season to be replicated in sugar. However, I think people generally have a big love for peonies and I do sometimes make them during other seasons too.”
#13 For smaller, more intimate micro-weddings with fewer guests, what would you suggest for couples who don’t want a large cake, but something smaller?
“Micro weddings have turned out to be popular in 2021, as a result of Covid-19. Since guest numbers are small, couples are either opting to have the cake as a dessert, in which case they can have a tiered cake. Another alternative is to incorporate faux tiers to add height and grandeur.”
#14 Are there any particular designs or weddings that you look back most fondly upon?
“There are an array of wedding cake designs I am very proud and fond of. When I deliver and set up a cake, I love seeing my final work on display. I always take a last glance at my work before I leave the room as they are all very special to me. The designs that I fondly remember are the ones with an abundance of my signature sugar flowers, whether it be a tall grand cake or a single tier cake.
I have quite a number of couples who come back to me after their wedding to order cakes for anniversaries, birthdays, baby showers and christenings, and this is a true endorsement.”
#15 If you had to design a wedding cake to reflect a wedding dress from a particular bridal designer, which designer would it be and why?
“Oscar de la Renta – his designs ooze utter luxury and sophistication.”
#16 Your top tips for couples choosing their wedding cake:
1 “Contact three cake designers whose work you like.”
#2 “Request a consultation and to sample their cakes.”
#3 “Give your cake designer plenty of advance notice. The top cake designers are usually very busy during the wedding season.”
The Quickfire Round:
#1 Coffee or tea? “Coffee (addicted).”
#2 Favourite way to relax? “A long walk in the countryside.”
#3 Vibrant colour palette or pale neutrals? “Vibrant!”
#4 Favourite book? “Hullabaloo in the Guava Orchard by Kiran Desai.”
#5 Perfect getaway? “Amsterdam”
#6 An industry name you’d like to work with? “Bryan Rafanelli, Rafanelli Events.” #7 Your favourite thing about the wedding industry? “The creativity is endless.”
#8 Favourite thing about social media? “Exposure.”
#9 Least favourite thing about social media? “Copy cats.”
#10 Top film recommendation? ‘Lost in Translation.”
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