An Interview with Milk Street Kitchen

We’re delighted to introduce you to Ellie of Milk Street Kitchen with some of her amazing cakes and dessert inspirations for your wedding day. We loved working with Ellie on this shoot along with the wonderful Helen Warner Photography and we have an exclusive interview for you too! We asked Ellie for her expert advice about wedding cake trends, alternative desserts and popular flavours, as well as some behind the scenes info about her beautiful work too!

Tell us about Milk Street Kitchen! What do you create and where are you based?
I set up Milk Street Kitchen to make beautiful cakes and Pop Up Patisseries for couples who are looking for something fresh, creative and delicious on their wedding day. Everything at Milk Street Kitchen is handmade by me in the pretty market town of Haslemere in Surrey.

What are your current favourite trends for wedding cakes and desserts?
It’s exciting that so many couples are really focusing on interesting flavours. The couples I work with are looking for something that will really wow their guests with every mouthful as well as look beautiful in their venue. I love the trend for using fresh and edible flowers on cakes as it really brings them to life and there’s also more colour sneaking into wedding cakes which is very exciting.

What are the most popular flavours of wedding cake at the moment?
Classic flavours such as raspberry and white chocolate are really popular all year round but combinations that reflect the seasons come into their own at different times of the year too. Such as spiced apple and sea salt caramel in the autumn, chocolate and hazelnut praline in chillier months and strawberry and elderflower in the height of summer.



What are the more unique flavours of cakes and specialist desserts you create?
My flavours are inspired by the seasons and the glorious English countryside, I love to use hedgerow fruits such as blackcurrant and gooseberries which can be paired really nicely with a hint of vanilla or bright elderflower.  Floral flavours are also a favourite, such as lavender and rose, which can work equally well in cakes as well as little sweet treats such as macarons.

If a couple are looking for an alternative to the traditional wedding cake what would you recommend? 
There are so many fabulous alternatives to the traditional three-tiered white wedding cake. One of my favourites is a croquembouche tower of choux buns filled with fruity curds and silky crème mousseline. It’s a really fun addition to a wedding and gives guests a chance to dive straight in! A styled pop up patisserie filled with lots of treats such as macarons, meringues and mini cakes also makes for a luxurious sweet centrepiece.

Your cakes are so beautiful and creative – what inspires you?
I draw on lots of different things for inspiration such as trends in contemporary patisserie as well as the amazing abundant flavours and colours of the English countryside. The couples I work with and their venues are also a huge source of inspiration as my aim is always to create something personal to them.





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