 | Although we would never describe ourselves as pro cake bakers, we have, on a few occasions made wedding cakes. Our skills are limited, but what we do we do well. Last month I was given the honour of baking a wedding cake and cupcakes for two brides who also let be play a special part in their day as bridesmaid. |
The important stuff...
One of the brides has a severe nut allergy and is also coeliac, as are a number of her relatives. There were also a number of vegans attending the wedding and a guest who was coeliac and allergic to dairy! At Bread and Butterflies we were able to devise a recipe for the wedding cake that ticked 3 out of the 4 boxes, and prepared separate cupcakes for the vegans. So after tasting a number of options the brides chose a gluten free sponge that was also nut free and dairy free, filled with strawberry jam and covered with a dairy free frosting.
The colour theme was rose gold. I also got hold of edible gold leaf to make the cake special. Really hard to work with! But I think the effect was good. The rosettes I did in a variety of shades of rose gold. I knew the bridesmaids were all wearing different dresses in different shades, so thought this would work really well. I also used the same shades to graduate the frosting from dark to light. I covered some of the cupcakes with a pink powder to give them a bit of shine!
In the kitchen...
It was a bit of a production line, but everything got decorated and boxed up ready for me to drop off to the venue. We had also got hold of a perspex stand for the day, with the cupcakes on the lower layers and the 9 inch cake on the top. There were 80 wedding guests and there was plenty for everyone, with the cake feeding 30, 46 vanilla cupcakes and 4 vegan chocolate cupcakes.
The wedding was a blast, with a lovely venue, beautiful brides and a delicious cake. If you would like to have a chat with us about ordering a wedding cake, and learning of our limitations, then drop in and we'd be very happy to help you.
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