This post is a few months late but, after a busy period of moving into a new home baking and blogging has been difficult. However, in April I had the privilege of making my brother’s wedding cake. For me, this was a massive achievement and something I didn’t think I was capable of. With some help from a flourist, the cake looked great. In this post, I will provide the recipes for all 3 tiers, how I constructed the cake as well as some tips for anyone who wants to give it a go! If you’re not sure all 3 tiers are great on their own as a celebration cake.
Sometimes you can’t beat a classic. Throughout all the years I’ve baked I’ve actually never made a classic Victoria Sponge so it was about time I gave it a go. It’s a great recipe if you’re looking for somewhere to start with baking. It’s so easy, simple and made from simple ingredients which won’t build up too much of an expense. It’s also a fantastic addition to a cup of tea or a glass of fizz!
As Easter is fast approaching one of my favourite baked goods is back on the shelves- Hot Cross Buns. Hot Cross Buns mix some of my favourite flavours together into one delicious bun. I have always bought them thinking I need to try to make them myself one day. Year after year I get put off by the thought of having to make a bread dough. It isn’t something I’m very confident with. However, this recipe proved that sometimes just putting your mind and trying something different can lead to surprising results!
This year I’ve been cramming in practice wedding cakes wherever I can. I have been asked to do my brother’s wedding cake for the big day in April, which I am both excited and nervous to do! I’ve never done anything like it so have been trying my best to ensure I am ready, and fully equipped to pull it off! This week I made one of the cake tiers for a birthday cake. It was the perfect opportunity to try nail the cake, and in particular, try to get my skills using fondant up to scratch. The cake was a success and the recipe I have been using gives you fantastic results. A gorgeous, tangy lemon cake with a lemon curd buttercream finished with fondant icing for decor. If you’ve got a celebration coming up this recipe will guide you in making the perfect cake!
It’s Christmas time! My favourite time of the year. The tree is up, the house is decorating, I’m now just waiting to finish work and enjoy the relaxation! One of the best things about Christmas is not just the excuse to drink an extra gin but also to eat yummy food which only comes around this time of year! I wanted to get baking some festive foods and try something different from what I’ve done before. Stollen Muffins sounded like a delicious, easy, weekend bake to get into the Christmas mood!
If you haven’t manage to guess already from previous bakes, I love using pecans in baking. This week is yet another delicious treat packed full of pecans with a gooey, sweet filling and biscuity type base. These are hands down one of my favourite bakes to date. I’ve had to hold back on scoffing them down all weekend! If I could recommend anyone to give any of my recipes ago, this is definitely one!
So, bad news, my piping bag broke! I was so gutted as I was really determined to nail the icing on these cupcakes. I was just about to start when I found there were holes in the bag. Safe to say it was a little messy with chocolate buttercream squirting out random holes when I was trying to get it out onto the cake. Nonetheless, this weekend was a special occasion- I met the other bridesmaids for my brother’s wedding. It was a lovely afternoon and, as always, when there’s a reason to celebrate I thought I would bring some baked goods.