I made this cake over the weekend for a wedding near Henley-on-Thames. The reception was held at the bride’s parents’ house in a small marquee in their beautiful garden.
The cake reflected the simplicity of the couple’s theme with white table cloths, pretty pink bunting and small kilner jars with fresh roses and sweet peas on the tables.
They opted for lemon sponge with lemon curd and lemon buttercream for the top tier and red velvet with vanilla buttercream for the bottom tier.
Many congratulations to the happy couple Meriel and Paul!
x x x
After the success of my Healthy Banana Bran Muffins
I started looking for other recipes to try. I found this one over on the BBC Good Food website
described as “The ultimate makeover: Blueberry muffins, a deliciously light version of this classic muffin that contains virtually no saturated fat”.
The recipe was easy to follow and quick to make. There are a lot of comments on the website saying that people have found the mix a bit dry but mine came out perfectly and baked at 180°C for 22 minutes.
I thought the muffins were delicious when still slightly warm from the oven. They had a light and fluffy texture and the blueberries were lovely and juicy and slightly jammy with an extra tang from the lemon glaze. On first impressions I was therefore very pleased with this recipe. However, they don’t seem to keep well at all. I stored mine in a tin and found that the next day the texture had totally changed. They completely lost their lightness and instead became very doughy and stodgy. Considering that most people would bake a batch to keep for at least a few days, this is a real downside to the recipe and I won’t be making them again. It seems a real shame when they were so lovely on the first day.
Given that the majority of my clients are not too sure what they want as their wedding cake, it’s always refreshing to find a bride that has her own fantastic ideas. In fact I have a few fabulous brides this year who are challenging me to bring their visions to life which is very exciting!
This lovely couple, Danni and Andy, got married on Saturday 27th April at Gaynes Park, an absolutely stunning venue near Epping in Essex.
The couple weren’t too keen on sugarpaste so instead of opting for the traditional white wedding cake, they decided on a “naked” chocolate fudge cake with 3 different flavoured tiers. The top tier was a chocolate sponge soaked with a rum syrup and filled with coconut buttercream and a sprinkling of toasted dessicated coconut. The middle tier was a chocolate sponge soaked with vanilla syrup and filled with white chocolate ganache buttercream. Finally, the bottom tier was a chocolate sponge soaked with Amaretto syrup and filled with almond buttercream.
They opted for a theme with a “vintage” feel. The venue was decorated with gorgeous tall vases filled with roses and seasonal flowers and they had a wonderful “Scrabble” theme running throughout: from the letters on the name tags and table numbers, the lovely message on the cake to the giant L O V E letters in the Orangery.
I usually cover my cake boards with sugarpaste to match the cake but given that this cake was naked, I suggested using material or lace instead. The bride’s mum sourced a piece of ivory fabric and some beautiful lace which tied in with the theme and offset the cake perfectly.
I’m thrilled with the overall finish of this cake and hope that it inspires others who aren’t keen on an iced cake. Going “naked” is a fantastic alternative that can still look equally as stylish (and is cheaper too) and is certainly increasing in popularity.
Congratulations Mr. & Mrs. Emmett!
x x x