Spring wedding cake

Spring has officially sprung! What could be more fabulous than a spring themed wedding cake? I have to say, for my second wedding cake I’m very proud of myself! Working from the top to the bottom, the tiers contained almond cake, lemon cake, chocolate cake and fruit cake. This cake can feed up to 134 people or 120 without the top tier. The flowers and butterflies were prepared by myself and the help of my sister in January out of modelling paste. I coloured the sweet peas to the colour of the bridesmaids dresses and kept the whole cake very dainty. Everything was cemented in place with Royal icing including the topper which was ordered from Weedots & Just Toppers based in Essex (link below). Such lovely bunting! All of the piping detail on the cake was also done with Royal icing with different sized piping nozzles. I lost a bit of sleep over delivering the cake to the venue as I thought the butterflies might flutter away during transit. Luckily, only one butterfly was sacrificed during the journey and was promptly replaced by a spare one I had made!

wedding cake

Many congratulations to Mr & Mrs Percy on their wedding and a big thank you to Pam Percy for asking me to make it!




Fruity business

I made a 12 inch fruit cake today. I was amazed by how much was in it. 16 eggs, several kilograms of fruit and sugar. Trying to find a bowl big enough to fit all of these ingredients was my biggest challenge today. I ended up using a    sort of bucket like pan used for steaming veg normally.

My dad wandered into the kitchen whilst I was stirring manically and said I looked like something out of Macbeth. Thanks… I guess. Hmmmm. This cake is for a bottom layer of a 4 tier wedding cake I’m making so I’ve made a few weeks before the wedding so that it matures properly. It’s all baked and wrapped up nicely in a corner of the kitchen now. What a good way to spend a Sunday. I’m looking forward to icing it!