Tag Archives: Wedding

Magical wedding macaron…

My good friends Georgie & Ollie got married at the weekend in a totally magical location on the coast of Devon. I, along with some of their talented baker friends were tasked with making and bringing some treats to share after the wedding meal. Georgie, being the organised lady that she is, had sent us mood boards of her ideal wedding cake spread and after seeing multiple photos of brightly coloured macarons, I well and truly took the hint! 🙂 I didn’t tell her what I was making and her reaction when she caught sight of the macaron on the table made all of the hard work worth it! Such a beautiful, magical wedding weekend that I didn’t want to end….here are a few photos…


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Rosewater wedding cupcakes…a whopping 96 of them…

This weekend was a very proud time for me…not only was I a bridesmaid for the very first time, but my good friends Nic & Will had also given me the honour of asking me to make their wedding cakes for them! I’ve spent the last few months planning, list writing and doing taste tests in preparation but finally, after a whole week of nights spent tossing, turning and (eventually) dreaming about all manner of cake related disasters, the big day arrived! The bride and groom had decided on rosewater cupcakes, which I set about making on Friday. This, Ladies and Gentlemen, is what 96 freshly baked cupcakes look like…(I was sadly chuffed to be able to use my stackable wire racks 🙂

The next day, I was up early, I hired a car and made my way to Norfolk to Cliff Barns, the coolest wedding venue I’ve ever seen! It had it’s own dressing up room…

and ‘throne room’ dedicated to the Queen…

and the most awesome kitchen, equipped for every eventuality and made even better by the temporary addition of my KitchenAid…

I set to work making up industrial quantities of rosewater flavoured buttercream icing in white and pastel green to top my little army of wedding cupcakes…

Ansell, my very talented 3 year old helper kept me company (I was extremely jealous of his dinosaur apron!)…

The next day, the day of the wedding, it was time to set the scene. I’d brought along a vast array of cake stands, boxes, teapots, cups, saucers & plates to create the vision that I’d been planning. Here I am adding the finishing touches to it…

Before stepping back to admire the end result…

My friend, Reika, who lives in Japan sent over a hand-sewn bride and groom, which took pride of place…

and of course there was a bit of shameless self promotion 😉 …

The recipe I used was a very simple one, after a few trials I decided that to over complicate something that didn’t need over complicating was just plain silly.

So, to make a batch of 12 of my rosewater cupcakes with rosewater buttercream icing you need…

175g unsalted butter

175g caster sugar

3 eggs

175g self raising flour

30ml milk

1 tsp rosewater (I recommend Star Kay White Rosewater from Waitrose for flavour)

Preheat oven to 170 degrees and line a cupcake tin with paper cases.

Beat the butter and sugar together until pale and creamy.

Beat in the eggs. Followed by the flour, milk and rosewater. Make sure everything is well combined.

Scoop the mixture into cupcake cases, I highly recommend using an ice cream scoop like this. It will change your cupcake making life for the better!

Pop them into the oven and bake for 20-25 minutes until light brown and springy when pressed on top.

To make the rosewater buttercream icing you need…

400g icing sugar

200g butter

A splash of milk

2 tbsp rosewater (now this time I chose to use this Rosewater from The English Provender as it had a much weaker but more delicate flavour, which balanced the stronger variety used in the sponge) 

Simply beat all of the ingredients except the milk together well until light and fluffy. Add a small splash of milk a a time until you have a good consistency for piping or spreading onto the top of your cupcakes.

Once your cupcakes are fully cooled you can use your artistic licence to decorate them any which way you like!

I think they make the perfect summer cupcake and it appears that the wedding guests approved as somehow 96 cupcakes were devoured extremely quickly with the last few making it until the next day and providing the perfect post-wedding hangover breakfast! 🙂 

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Wedding season is upon us…

The last 2 weekends have been devoted to matrimonial celebrations…a whirlwind of gorgeous dresses, buffets, booze, confetti and cakes, topped off with a healthy dose of air guitaring and shape throwing on the dancefloor 🙂

I realise that the standard protocol for wedding presents is to buy the happy couple something from their wedding list but…I don’t like to conform and instead decided that a home baked cake was a far better present! Once again I put my cake-transporting-on-London-buses skills to the test and somehow managed to get this little beauty all the way to Whetstone unscathed…

I was very proud of of the finished cake, although the perfectionist in me was a bit disappointed in the slight non-uniformity of the heart and…I was told by a guest that I wouldn’t cut it as a plasterer! the cheek! But it’s the thought that counts right? and whether it actually tastes any good (which it did!).

What you can’t see from the photo above is that beneath the layer of gorgeous cream cheese frosting is a triple layer red velvet cake….

I followed the Hummingbird Bakery recipe, which I’ve used previously to make these cupcakes.

To make an 8 inch cake you need…

120g unsalted butter

300g caster sugar

2 eggs

20g cocoa powder

40ml red food colouring (the recipe recommends Dr Oetker red food colouring but I used concentrated gel, which means you can use a lot less)

1tsp vanilla extract

240ml buttermilk

300g plain flour

1tsp salt

1tsp bicarbonate of soda

3tsp white wine vinegar (weird I know but stay with me here)

Preheat the oven to 170 degrees and line an 8 inch cake tin. I made do with 1 tin and sliced my cake into 3 but if you’re lucky enough to have 2 or 3 tins you can make the layers separately.

Put the butter and the sugar in a freestanding electric mixer or use a handheld version to beat them until light and fluffy. Add the eggs and mix on a lower speed until they are well incorporated.

In a separate bowl mix the cocoa powder, red food colouring and vanilla extract together to make a thick, gloopy, dark red paste. If you’re using the concentrated gel food colouring you only need about 1tsp but you may need to add a splash of water to make it into a paste.

Add your red gloop to the butter mixture and blitz it up until evenly coloured.

Pour in half of the buttermilk and mix at a slow speed, add half the flour and mix, then add the rest of the buttermilk and finally the remaining flour. Then give it one last mix just to make sure.

Finally, add the salt, bicarbonate of soda and vinegar (which creates an enjoyable fizz!) and mix it slowly into the cake batter for a couple of minutes.

Pour the finished mixture into your prepared tin(s) and put in the oven.

If you’re using 3 tins, bake for about 25 mins.

If you’re using 2 tins, pour a third of the mixture in one (this will need to cook for 25 mins) and two thirds of the mixture in the other (this will probably need a few minutes more approx 30/35).

If, like me, you’re lacking in the the tin department and are just using the one, you’ll need to cook it for about 50 minutes. I checked mine after 45 minutes but it was still very runny in the middle. You’ll know it’s ready when a knife or skewer inserted into the middle of the cake comes out clean.

Leave the cake to cool fully before icing it. To make the icing you will need…

600g icing sugar

100g unsalted butter (at room temperature)

250g cream cheese (cold)

Beat the icing sugar and butter together (this gets a tad messy) using either a freestanding or handheld electric mixer. The recipe says to beat it until the mixture comes together but I always lose patience and in an attempt to limit the amount of icing sugar wafting around my kitchen, I add the cream cheese pretty much straight away. I usually zap the butter in the microwave for 30 seconds first aswell, to make sure that it blends in well and that there aren’t any little lumps of butter left in the icing. Once all of your icing ingredients are incorporated, turn up the speed and beat well for about 5 minutes until smooth and creamy. Be careful not to overbeat it or it’ll become runny.

Use the icing to sandwich each of the 3 layers and to coat the top and sides of the cake. I use a metal spatula, which I dip in boiling water regularly…it makes smoothing the icing out a lot easier.

I think I may have gotten a bit carried away with the glittery sprinkles but I reckon the decoration fitted perfectly well with the brash, garish-ness of the bright red velvet sponge cake inside…

Who would’ve thought that a cake containing buttermilk and vinegar would work…but it does! and produces a gorgeously moist cake everytime!

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