Sally & Anthony's wedding cake was my biggest challenge yet. Lots of research had gone into the design over the past few weeks and I decided the black, white sparkly square cake needed to be a real show stopper to match their classy art deco reception theme.
Getting really square corners was important to me as so many square cakes you see on the internet are actually polystyrene dummies which give you perfect corners, so people expect to see this with the real cakes too. The main problem i had was the cakes were rising in the middle but the corners were cooking too quickly in the tin and not rising. I then had to level the cakes to get the perfect square corners which meant wasting loads of cake.
I did some internet research and discovered that wrapping the baking tins in damp toweling can help the tin stay cool and allow the corners to rise up. This meant i had less cake wastage and I was able to bake the tiers faster.
For impact i made each tier 4 inches deep and to give extra height i made a 3 tiered iced base so with the bow topper the cake stood at nearly 20 inches tall.
To give the cake sparkle Anthony's Mum Carol had found some cake 'bling' which came on a roll. I wrapped this full height around 2 of the tiers and when the light hit the cake it sparked and shined. The other 2 tiers were decorated with thin icing stripes. Instead of piping black icing onto the white cake (a disaster waiting to happen!) i made the stripes by mixing 1:1 black sugarpaste and black flowerpaste. I pressed the icing through a sugarpaste gun which gave me neat stripes to attach by hand to the cake an inch apart.
To top the cake off i made a large black bow from black flowerpaste. When it dried the colour was a bit dull so i painted it with black food colouring to deepen the black and give it a slight sheen. Thin black ribbons around the base of each tier and alternating black and bling edging to the cake stand finished the design.
I was so pleased with the result. It complemented Sally's beautiful fishtail dress and the ornate surroundings of the RAC club in Epsom
Huge congratulations Sally and Anthony, you both looked stunning and so happy. And thank you for trusting me with making your cake!
Some of you may have noticed i chickened out of decorating the Vintage cupcakes with royal icing. This is not 100% accurate as i did mix up the royal icing but it was so sloppy i had no chance of getting lovely straight lines and accurate dots.
I have decided i need to go on a specialist course to get some dedicated tuition in this artform but i am struggling to make sure i find a course which will teach me what i want to learn. For example i do not want to learn how to do this:
I know some people love this heavy piping work but it just isn't me. I want to learn how to pipe stripes, dots and designs. A bit like these:
And i want to learn flooding techniques which allow you to make 3D objects such as butterflies like these:
And brush embroidery to get delicate flower motifs such as these:
Now to find the right class!
I have been asked to make cupcakes for a friend's wedding in July. The theme is vintage chic and i thought i would look online to get some inspiration.
I came across a cupcake course at Cakeology in Raynes Park, Wimbledon and the brief couldn't have been more perfect. I knew of the shop as my Dad and Brother fitted the electrics when it opened this time last year. So i decided to book onto the course and here are the results. The bride is really pleased and wants exactly the same for her wedding.
Plus it was my first go at royal icing!! Hence why the piped lines are a bit splodgy!!!
You can book onto courses at www.cakeology.net
Mum. Wife. Artist. Baker.