What a complete honour to be asked to make my friends Sally & Adam’s wedding cakes! Not only that, but I was a guest at the big day too – and what a wonderful day it was 🙂
Their wedding cake was 3 tiers of belgian chocolate Sachertorte cake, covered in vanilla butter cream roses. With the wedding theme being ‘secret garden’ I also added belgian chocolate ivy leaves around the bottom. There are many Sachertorte recipes out there, but I used the Mary Berry recipe (from the Great British Bake Off) which was practised a few times before the real thing!
After a bit of deliberation, we decided on 3 flavours of cupcake; vanilla, strawberry and Malteaser. For the strawberry cupcakes I popped a spoonful of strawberry jam (from France) into the centre of each baked cake and piped strawberry butter cream over the top.
The Groom (Adam) has been working hard restoring a beautiful early 70’s bay VW Campervan which was the couple’s wedding car, it is stunning! So what better groom’s cake than a celebration of this gorgeous camper. The cake was a light fruit cake, covered in Anton Berg marzipan (which is super difficult to roll out by the way!). I did my best to model their cute little pooch ‘Lily’ to sit beside the van.
Despite a bit of a turn in the British weather recently, I was determined to banish the rainy blues and bake summery strawberry cupcakes! This is also my first go at doing domed cupcakes (fondant topped cupcakes with buttercream underneath).
I whizzed a punnet of short-dated strawberries and pushed the liquid through a sieve to remove the pips. I made up my usual cupcake batter and added approximately 1tbsp of strawberry ‘juice’. Shared between 12 silver foil PME cases, and into the over for about 20 mins.
I made up my buttercream, again, adding enough strawberry ‘juice’ to achieve a super-strawberry flavour (it naturally adds a subtle pink to the buttercream too). I cut 6 rounds of white fondant and used a stencil lightly rolled over to create an embossed effect.
Once the cakes were completely cool, I piped 6 with buttercream swirls as normal and decorated with sprinkles. I then piped 6 with just a small amount of butter cream in the centre, laying a fondant disc over the top and patting the sides down until sealed. While the cakes were cooking I also handmade a few fondant strawberries which I placed on top of the cakes – cute and ideal for any party come rain or shine.
To intensify the strawberry flavour in the sponge, you could add a strawberry jam centre 😉
On finding Rose Water extract for a decent price in Lakeland, I couldn’t wait to try it out. Adding just a teaspoon of rose water to my cupcake batter delicately flavoured the sponge – some said it was similar to turkish delight.
I decided to frost with a touch of pink (just a small amount of red liquid food colouring), lightly rose-flavoured buttercream. I used the Wilton 1M piping nozzle to get the rose shape (working from the inside, outwards) and decorated with a few small edible pearls and handmade green fondant leaves. I would recommend leaving the fondant leaves off of the butter cream if transporting or storing overnight as they tend to get a bit sticky and floppy once in contact with the butter cream 🙂
Another decorating idea is to use crystalised rose petals – whip up egg white until frothy, gently paint a little on the front and back of a clean, dry rose petal and evenly sprinkle with sugar. Leave to dry overnight or until crispy.