BakingCakesCaramelCurdDehydratedWedding cakes

My first wedding cake

3rd November 2016 — by YOG0

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BakingCakesCaramelCurdDehydratedWedding cakes

My first wedding cake

3rd November 2016 — by YOG0

 

As you may know from my last post I mentioned that I got my first wedding cake order.  Which was super exciting but a little daunting. A friend of a friend had seen a cake I did for that said friend and got in touch. Brilliant. They had seen my yellow cake I did and mentioned they would want something similar and a little different to a regular wedding cake.

We started off by meeting so that I could get an idea of what they wanted, how many people for, what flavours etc etc. We decided on an autumnal theme. One request was that they wanted something citrusy, lemon was suggested but we came to the conclusion that it was a bit summery and so I was to come up with an alternative. Also, they didn’t want a chocolate cake as they were having a three course meal and the dessert was chocolate, so the cake shouldn’t be too heavy.

What I came up with was an apple, ginger and lingonberry inspired wedding cake. An apple and ginger sponge with layers of caramel swiss buttercream and lingonberry curd. The idea for the curd came from a christmas cranberry curd I had made before. Lingonberries share the same kind of citrus tang and being a very Swedish flavour it was a no brainer. To make sure it didn’t turn out too Christmasy though I removed the cinnamon and and other spices and just allowed the Lingonberries to shine through.

christinas wedding cake whole

The cake was covered in a caramel buttercream, and then decorated with meringue kisses, Lingonberry curd filled macarons, dehydrated apples, rose hips, eucalyptus and oak leaves.

christinas wedding cake detail

One other thing that I havn’t mentioned was that there was one person who was milk protein intolerant.  So I ended up making a special cake for them which was a little tricky considering the buttercream and the curd contained, well, butter. So i used some milk free butter (yep you heard it) for the first time. Worked out quite well and I had to flavour it with a little caramel flavouring. The curd also used butter so that was replaced by a little agar agar.

wedding cake milk protein free

wedding cake milk protein free

All in all I think it turned out really well. With the guidance of the missus we decorated the cake on site at 10.30 in the evening, kids got to play on the ipads so they were happy. The bride and groom loved the cake and apparently everyone was amazed by it, which is kind of what you really want to hear at the end of the day.

I can’t wait for the next one.

both-cakes-blkwht

Cheers

Y.O.G

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