So following on from my previous post, this cake is far from naked! And with all of the simple, stripped back cakes around, it’s all the more enjoyable to really put my skills and patience to the test with something as intricate as this design. With around 50 individually crafted ruffles, it’s a very satisfying piece of work once complete which then merely exists for half a day more!
That’s what makes it super special when a fantastic photographer comes along and captures such beautiful images of your hard work so that you can look back on it and provide evidence!
The master at work in question here is James Darling of jamesdarlingphotography.com and I’d like to send over my warmest gratitude to him for allowing me to share his wonderful images with you.
One of the many perks of my job is having the opportunity to visit so many places and seeing the diversity of that London has to offer. The couple had their reception at the Westminster Boating Base which was a beautiful setting overlooking the Thames and perfect for a medium sized wedding party.
The couple opted for a top tier to keep for the Christening of their first child and they had the following flavours from top to bottom…
“Traditional Rich Fruit Cake”
An 8 week matured rich fruit cake packed full of sultanas, currants, figs, cranberries, apricots, cherries, ginger and toasted nuts all soaked in lashings of brandy
“Perfumed Pistachio & Rose”
A pistachio sponge soaked with vanilla bean syrup and layered with Fortnum & Mason’s award winning rose petal jelly and cardamom buttercream
“Luscious Lemon”
Zesty lemon sponge soaked with Limoncello syrup and layered with lemon curd and a light lemon buttercream
“Classic Victoria”
Vanilla bean sponge soaked with vanilla bean syrup and layered with Morello cherry preserve and vanilla bean buttercream
Wishing the happy couple all the best and every success in their new lives together!
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