Jess & Jade's Orchid Wedding Cake

Sometimes distance, work, family commitments or busy wedding planning schedules mean a couple and Nadine don't get to meet face-to-face before the cake comes together. And that's perfectly okay — it's actually one of the reasons the Cake Consultation process was developed in the first place.

Jess & Jade had several different design ideas and flavour profiles in mind. Their enquiry form gave Nadine the information needed to understand their wedding and the direction they were heading, and from there the details were refined entirely by email. Even without meeting in person, the result felt completely Jess & Jade.

A Three-Tier Cake for Palms Pavilion at Tiona

The finished cake was elegant, clean and sophisticated — the perfect style for a Palms Pavilion wedding. Each tier was fully covered in Nadine's signature White Chocolate Italienne Meringue Buttercream and finished with clean, straight edges. But this wasn't just a beautiful cake on the outside — Jess & Jade chose three different flavour combinations, so there was something delicious waiting inside every tier.

The beauty of a wedding cake isn't just about the cake itself — it's about how it works with everything around it. Pete from Bloom Daddy worked his magic with the flowers, creating the most stunning orchid styling, adding softness and sophistication against the clean buttercream finish without taking away from the cake's elegant simplicity.

A Wedding Cake Made for Photographs

Liss from Seed & Salt Photography captured Jess & Jade's wedding, and her photographs of the cake were so incredible that it was chosen to feature on the front cover of Nadine's wedding cake booklet, as well as in a double-page spread featuring Jess & Jade cutting their cake together.

Because ultimately, a wedding cake is there to be enjoyed and celebrated — it's there for the moment you cut it together, for your guests to admire, and most importantly, to eat.