Winter brings Spring: A rustic Easter inspired bridal photoshoot

The shoot was inspired by the proverb ‘No matter how long the winter, spring is sure to follow’.  
Kathryn Hopkins, super talented fine art wedding photographer, sent me photos of a naked  cake I made for a wedding she photographed last year. You can see some beautiful images on Style me Pretty here. I literally fell in love with her style so I asked her if she would be interested in collaborating on a spring inspired editorial, which I wanted to be very organic and natural.  Suppliers bought this together with the use of natural textures and surfaces, such as rings inspired by twigs and sycamore seeds, flowing calligraphy on the stationery, and dresses in soft lace and silk.  These elements where combined with items that symbolised spring to us; the little eggs and birds.  The proverb inspired Rebecca Avery Flowers to forage for the remains of winter and combine with lots of foliage, keeping flowers to a minimum, something often seen at the beginning of spring as everything starts to bloom.  Make up was kept dewy and natural, and the hair in a soft roll and tuck design with delicate plaits to compliment the detail of the lace dress. Here is the result. I hope you lovelies like it. Thank you Fern from Rock My Wedding for the feature. 
A bientôt
Lau xoxo

Photographer:  Kathryn Hopkins Photography           

Jewellery:  Lucy Sylvester                                               

Headdress:  Rebecca Avery Flowers                           

Make up: Joyce Connor

Hair: Aimez Vous Hair & Beauty

Cake Maker:  French Made London                               

Flower Girls Dress: I Love Gorgeous                                           

Stationery:  Paperknots                                                     

Furniture Hire: Vintage Style Hire                                       

Wooden Plates: The Living Lounge

Film Scans: UK Film Lab

Brides Gown: Made by Kathryn Hopkins Photography

Décor/Styling: Rebecca Avery Flowers & Kathryn Hopkins Photography


The cost of delivering and setting up a tiered naked wedding cake at your venue.

Bonjour lovelies,

A few couples have asked me how most cake designers calculate their delivery and set up costs. So I wanted to write this blog post to explain how it was being done. I hope you’l find it helpful.

I think naked cakes cannot just be dropped off at the venue, they need to be set up and decorated there and then, the main reason being the cake, being uniced will dry out if left out too long same applies to the fresh fruit and flowers we use for decoration. Secondly, it should be placed in its final spot and not moved about after set up.

As you can imagine, weekend or not, driving around London can be tricky (all that traffic and all those restrictions!) so it takes us approximately 3 hours to get to the venue, deliver and set up a naked cake. Obviously, it has to be reflected in the price.

So here is a recent one. Such fun!

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Cutting and placing the flowers on the cake.

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Placing the fruit and dusting with icing sugar.

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Placing the cute toppers (awww). So Mr French Made, what do you think?

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Adding the final touches. Tadaaaaaaa!

A bientôt!

Lau xxx

Naked wedding cakes: To a ‘naked’ year! and many more!

No fondant, just homemade, scrummy sponge based cakes that exposes the delicious flavours inside.

Hello lovely peeps,

We hope you had a great Christmas and now looking forward to 2015!

I wanted to drop you a quick line and show you some of our 2014 designs and thank all the beautiful couples who hired us to be part of their big day.

In 2014, here at French Made, we created lots of rustic inspired cakes, especially naked cakes and I’ll tell you a secret, they are going to be even bigger in 2015 with the new… ‘barely’… naked.. one!!! So, I thought I’d show you a few to give you some inspiration.

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naked cakecoco 1

Kate and Jason 0578 Wedding  IMG_4593 IMG_5060 IMG_5162 AL3A8437-X2

Have a good one! Bring on 2015!


A bientôt!

Lau xx

An easy peasy way to make ‘Truffes’

I don’t know about you but the first thing that springs to my mind when I think about Christmas is F.O.O.D and lots of it!

Every Noel, I make some truffes. There are pretty easy to create, reaaaaaally nice and since there are 24 days left until Christmas, so you’ve even got plenty of time to get a little practice. Then you can impress your guests and even more so if you say to them: “C’est moi qui les ai est fait’, repeat after me: ‘sei moa ki lei ei fei’ (Broad English accent will do).

Look at these baby. Tempting, huh?


(For approximately 30 truffes)


150 g dark chocolate (70% cocoa)

11 cl cream

20 g clear honey

20 g unsalted butter


200 g dark chocolate

100 g cocoa powder


Bring the cream and honey to the boil.

Shred the chocolate.

Pour the cream and honey on the chocolate. Whisk.

Add butter. Whisk again.

Pour the mix into a 25 mm high dish and leave in the fridge over night.

Sprinkle some cocoa powder over the ganache. Cut it into 2 cm cubes.

Put some cocoa powder on your hands, roll the cubes to form bowls.

Melt half of the remaining chocolate until it reaches 32 degrees.

Dip the truffles into the melted chocolate and lay them onto a tray covered in cling film.

Leave to cool.

Melt the rest of the chocolate.

Dip the truffes again into the melted chocolate. Roll them into cocoa powder.

Put them in the fridge for 5/10 minutes until they become hard. And finally let them melt in your mouth!


Lau xx