Create a tiered effect by stacking small sponge cakes on stands. Dust them with icing sugar and decorate with bunches of wild flowers such as daisies for a pretty country look.
Photograph by Nato Welton, styling by Polly Atkinson
Cupcakes filled with buttercream, £5, Pat-A-Cake Pat-A-Cake. Cake stand, £40, Marston and Langinger. Camille daisies, £1.50 per stem, Rebel Rebel.
As seen in the July/August 2009 issue of Brides.
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