About 6 months ago, one of my friends asked, no, texted actually, if I could do her the honour of making her wedding cake and I was like…Yaaaa haaa!!! the honour is all mine. So together we planned it all out, threw some ideas together and came up THE cake, all covered in colour coordinated buttercream icing and LOTS of fruits. Thank God for sister Etomby for lending me fridge space to store this big baby <3. So last Saturday was the wedding and the cake made it all the way to Dorset in one piece…well, different pieces all assembled on site. It was a 3 tiered wedding cake starting with 12″ Lemon sponge mama resting at the bottom to support everyone (covered in a slap-in-the-face-when-you-take-a-bite lemon buttercream), followed by a 10″ choco orange cake (covered in intense orange buttercream), then sitting on top like feather is the lightest 8″ Victoria sponge cake (covered in Vanilla bean buttercream). I promised pictures and here they are:
With all the cake baking going on this week, hubby’s sweet tooth was starting to grow so he asked me to make him a cake. One from his childhood that his grand-pa (a true great chef) used to make. When it’s a cake from his childhood, especially from his grand-papi, I’m always very reluctant to make it as it’s always not quite right and I’m being compared to a family legend.
Anyway, after a bit of huffing and puffing, I went ahead and agreed to it. Then he says…’I want it in a loaf thin, don’t forget the cherries, you know the cherries I mean?, the glacé cherries, grand-pa always had cherries, he always baked it in a loaf tin, the big fat round cherrries, yes, leave it whole in the loaf tin, I like the cherries like that in a loaf tin…did you find the cherries, go ahead and add lots of cherries, don’t worry, I like it full of cherries’…….and I’m like, if I hear cherries or loaf tin one more time, I’m gonna chuck this batter and loaf tin at him. Continue reading
This past weekend was my nephew and brother in-law’s birthday’s. My sister called and ordered one big ass cake for both of them to which I said, errrrr yaahhhhh!
The order: A 10 inch and 3 layered maderia cake enrobed in fresh blueberry buttercream, rocket ship and stars with virgo insignia all around the sides of the cake. I would also like a deep blueberry colour so that the white buttercream against it will have a deep contrast so add some purple colouring to the butter cream. Continue reading
As promised, here it the second mini yum yum I made for the women last Saturday. My sister made these on her birthday, they looked soo yummy that I ate some of it and thoroughly enjoyed them. My stomach on the other hand told me off after that so I asked her for the recipe so I can make one I can eat without a grumpy tummy to contend with. She directed me to here: http://www.deliciousmagazine.co.uk/recipes/indian-flavoured-scones-with-onion-chutney.
I’ve changed the original recipe from above to make it dairy-free. Also a little note to say that I put these in the freezer after step 6 below because I wanted it to be fresh for the women in morning. I just popped in the oven on the day and added 10 more minutes to the baking time and it was superb. So just incase you want have it fresh for whoever you’re making them for or for yourself, know you can do the same and it’ll still taste delish! Continue reading