Archives for posts with tag: wedding

I had been thinking about making Swedish St Lucia buns since I watched Paul and Mary’s Christmas Masterclass in December. I then discussed the brightly coloured balls of goodness with Bronya (of brioche fame) over Christmas, and decided to make some myself. Coincidentally Will and I were off to Stockholm in mid Jan, and so it seemed like a good idea all round.

I am not a big fan of bread making, however I figured that the more I do it the less I will be scared of yeast failure, and less confused by the way that it seems to have a life of it’s own.

I followed the recipe of Mr Paul Hollywood himself, which you will find here, and actually it all worked out OK. I loved the brightly coloured saffron and the way it infused in to the milk.

Milk and saffron  Infused saffron

Whilst the recipe is straight forward, what takes the time is the double proving of the dough. I put my dough under the kitchen radiator in a bowl covered in cling film, since Paul suggested a warm, dry place to undertake the activity.

dough    Shaped dough

I watched with satisfaction as, true to form, the dough did double in size over a few hours. I then shaped the dough in to the suggested S, bull and cross shapes, and completed the look with raisins in appropriate crevices of dough. Just after 25 minutes in the oven, these golden yellow little beauties appeared.

image9   image10

 

A last minute egg wash pre-cooking gave a lovely shiny glaze and I would definitely recommend doing so. The saffron flavour was sweet but subtle, and they were nice buttered with breakfast or as a midday desk-based snack.

We had a great time in snowy Stockholm, not just for the lovely scenery but for the delicious cakes. Our favourite was definitely the Princess cake, regally coated in green marzipan and filled with light vanilla sponge, custard AND cream!

 

 

 

 

2015-01-12 14.02.03 - Copy 2015-01-12 11.52.18 - Copy

We also really enjoyed what seemed to be the cake version of a Viennese whirl, and a delicious cardamon – vanilla cream filled doughnut / muffin! Yum!

 

 

 

 

 

2015-01-11 15.32.19 - Copy 2015-01-11 13.46.27

Our next adventure will most likely be our wedding, which has been keeping me reasonably busy! I would like to write some blog posts on healthy eating for brides, since it is quite a challenge for me, so watch this space.

 

 

Advertisements

Wow, summer is going by very quickly so far! In the midst of wedding season, and as I am preparing to make a cross-channel wedding cake, I thought I would share some pictures of cakes that I have made to date for dear friends to celebrate their amazing weddings.

According to Wikipedia, one of the first traditions relating to wedding cakes began in Ancient Rome where bread was broken over the bride’s head to bring good fortune to the couple. In medieval England, cakes were stacked as high as possible for the bride and groom to kiss over, if they successfully kissed over the stack they were guaranteed a prosperous life together.

It is such an honour to be part of a good friend’s wedding by making their wedding cake, and following a drunken conversation at a hen do I received a call the next day from Kiren, one of my best friends, just to check that I was still OK to make her wedding cake. Hours of practice and many carrot cakes later, there we had it. Sufficient wedding cake for 300 people at her and Raj’s beautiful, colourful and joyous wedding.

Cutting cake

At the bride’s request, I made everything as carrot cake, including three lots of two-tired cakes with cream cheese frosting and a pile of rose-topped cupcakes. I had some ornate sugarcraft flowers and a lovely plaque and personalised cake knife to commemorate the day.

Cakes

I also made lots of back up cakes for the caterers to cut up, but after an all-day eating extravaganza there was so still much cake left!

There was so much cake left after all the delicious food, that the bride wandered amongst her guests encouraging them to eat more!

Beautiful bride enjoying her cake!

I was so excited when some other great friends Vic and Ro wanted me to make their wedding cake for their summer garden party – themed wedding. They are such creative, fun people themselves that I knew their wedding would be great fun – and it was!

 

Happy couple

They wanted a relaxed, colourful feel which is why we used fresh flowers for the cake decorations. I knew that I was on to a good thing when, the morning before the wedding, I went to a florist in Thame, Buckinghamshire to collect the flowers that I had planned to use on the cakes, and there was a collection of flowers waiting there for Mary Berry! Talk about a good baking omen!

Coconut ice and biscuits BrowniesChocolate cake Love is sweet

I really enjoyed making the different cakes, including chocolate orange and Victoria sponge, as well as the other treats such as coconut ice, chocolate brownies and jammy dodger biscuits.

There was a slight issue in the 30 degrees heatwave that came from nowhere, but still we managed to keep the flowers looking fresh by not assembling the cakes until just before the meal. Luckily Vic’s mum who was hosting the wedding in her wonderful garden had a huge kitchen. I did have to demand that the caterers moved their 80+ creme brulees out of my cake fridge in order to store the cream-cheese frosted carrot cake centre piece, but all’s well that ends well, right?!

Carrot cake
I think my favourite decoration though was the miniature teaset that I stumbled upon whilst browsing eBay for teapot necklaces. It was too sweet not to use and I thought the perfect decoration for such a classic cake as Victoria sponge.
_1012170 (2) _1012176

Right, I’d best get back to finishing off the icing of my Dutch cousin Niek’s wedding cake ahead of his marriage to the lovely Ismay. I’m excited about hearing them say Ja (“I do!) and celebrating Dutch style!

%d bloggers like this: