Monday, 2 September 2013

Wedding 2/3

Hello!!! So it's another month and another wedding. This time it is the wedding of one of my oldest and dearest friends Antoinette.

The weekend was beyond beautiful & once again, I had the honour of making the wedding cake. 

Unlike my usual wedding cake orders, the only guidance I had was to keep it simple. There was no tasting, no design conversations, very very little. In fact, I don't think I even saw a picture of what she might like. It was perfect! I got to make the cake that I would love to have! :)

Each tier had four layers of vanilla cake sandwiched together with strawberry, blueberry & raspberry flavoured buttercream icing. 

Flavouring buttercream with real fruit is the best thing ever ever ever. You get the flavour and colour naturally, along with tiny pieces of fruit to balance out all the sugar you're eating!

Vanilla Butter Cakes (adapted from Amy Atlas's Sweet Design Book)
Make about 8 quantities for a very deep 6", 8" & 10" cake.

1 stick/ ½ cup (114g) unsalted butter at room temperature
1 cup caster sugar
2 large eggs
1 vanilla pod (the seeds from)
2 cups plain flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
1. Adjust oven to 350oF/ 180oC/ Gas Mark 4. Beat together the butter & sugar until they are light & fluffy. Scrape down the sides of the bowl, then add one egg at a time along with the vanilla until they are thoroughly combined.
2. Sift the flour, baking powder and salt together in a small bowl. With the mixer on a slow speed add the flour mixture alternatively with the milk. Beat for about 3 minutes until the cake batter is smooth.
3. Divide the cupcake mixture between the cupcake cases and bake for about 17-20 minutes minutes until the a skewer entered into the centre comes out clean.
4. Leave to cool fully before topping with a generous amount of buttercream.

Strawberry Buttercream Icing

200g fresh strawberries (or raspberries or blueberries) crushed
500g icing sugar sifted
185g soft unsalted butter

Cream together the butter and icing sugar until soft and fluffy. Slowly add the crushed fruit until fully mixed.

(The fruit can make the icing a bit watery, especially the blueberries & raspberries so you don't need to crush it as much & keep a close eye as you're adding it).

You might be interested to know that I caught the bouquet AGAIN!!! Anyone would think I planned it! 

Peace & Love

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