We’ve had a very busy week this week, creating this 4-tier vintage birdcage cake. This needed to serve at least 130, as it was being used as the dessert at the wedding. The guests had a choice of four flavours: Vanilla sponge with jam and vanilla buttercream; lemon sponge with lemon curd and lemon buttercream; coffee and walnut sponge with coffee buttercream or raspberry sponge with raspberry conserve and white chocolate ganache! We’ve certainly enjoyed all the off-cuts this week!
We decided to stack the cake at home and then transport the whole thing to the venue in the New Forest. That was one HEAVY cake! I literally couldn’t lift it myself but thankfully, Mr Forest Cupcakes was on hand with his strong muscles 🙂 Luckily we didn’t have too far to drive, but we did drive extra slowly with a big ‘Wedding Cake Onboard’ sign in the car window. There are now about a dozen sugar pearls rolling around in the boot of our car so it was a god job I took spares!
This one is all the work of Mr Forest Cupcakes and I think he did a fantastic job! When the order for a tattoo machine cake came in, I was quick to task him with it! Not that I have anything against tattoo machines, I just have no idea how anything mechanical works and my attempts would have resulted in a square shaped cake with a ‘thingy’ attached! True to form, Hubby did his research and spent a lot of time making all the different little elements. The recipient runs his own tattoo business, and has the rabbit as part of his logo – hence the little pile of rabbit business cards 🙂 This was an 8″ square vanilla sponge (serving 32), air-brushed to give this vibrant blue, and all the elements of this cake (apart from the really pointy bit) were edible!
Initially, when this request came in, I have to admit to being slightly terrified. The customer supplied us with an image of a 4-tier square chocolate wedding cake which just looked like pure perfection! Every chocolate lovers dream cake! Now, I don’t know if you know this, but square cakes are really, really tricky to get right. All those very straight, very sharp edges and angles – they are so easy to get wrong! Hence we tend to shy away from the square cake orders. Add to this the fact that we are not chocolatiers, quite the opposite! We work with fondant for 95% of our cake creations.
However, after discussing the finer details with the customer, we established that only a 2-tier cake was required for his mothers 90th birthday. Round cakes were fine, as was a more ‘rustic’ appearance……panic over 🙂
So, here we have the finished result. This was a 10″ and 7″ round two-tier chocolate sponge serving 53. The cakes are filled and covered with a dark chocolate ganache, and then covered with a further layer of a glossier, runnier chocolate ganache. Decorated with fresh summer berries and chocolate flowers and leaves, I don’t think it looks too bad 🙂 Certainly not as perfect as the original image – but for a first time, and on a hot day, not bad at all!
A couple of cupcake orders in the same week meant that the family got to enjoy lots of the ‘spares’! They included the standard chocolate and vanilla cupcakes, but also my favourite, rhubarb & custard, and a new experiment, ‘banoffee’. Oh my, that one was gooooooddd! Cupcake flavoured with banana and english toffee extracts then filled with thick, creamy caramel….nomnomnom 🙂
A three-tier wedding cake in purple and white, with hand made sugar roses, stencilled damask design and fondant drapes. We loved creating this cake – delivering over an hour away on a very hot evening including a scary section named ‘zig-zag hill’, with two bored kids in the back………not so much 😉
The Bride and Groom had asked if we could provide an extra gluten-free cupcake for their little 2 year old girl. So we decided to go one better and create her very own matching 4 inch” ‘Bridesmaid Cake’ 🙂
This is a 12″ / 9″ / 6″ cake serving 100 guests. The bottom tier was vanilla sponge with strawberry jam and vanilla buttercream. The middle tier was strawberry flavoured sponge cake, with strawberry jam and white chocolate and strawberry buttercream. The top tier was lemon sponge filled with tangy lemon curd and lemon buttercream.