http://www.covecakedesign.ie/wp-content/uploads/2017/01/January-newsletter-collage.jpg 1052 2704 Suzanne Brady http://www.covecakedesign.ie/wp-content/uploads/2019/04/Cove_web.png Suzanne Brady2017-02-01 07:01:102017-02-01 07:16:28January Newsletter
January can seem like a long, dark month in the Northern Hemisphere but it is one that I think is secretly relished as a slightly quieter month by all those working in the wedding industry! Sometimes a little time with few orders allows you to catch up, take stock, try new things and plan for the year of business ahead. Here is a little of what we got up to this month...
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Banana bread is a firm favourite in our house, delicious for a lunchbox or teatime treat and also a great way to use up those overripe bananas! For everyday family baking I prefer to opt for this healthier version over traditional banana bread recipes, which are often laden with sugar. Made with spelt flour, vegan and free from refined sugar, it is not too sweet and comes with a little less guilt....just what is needed in January!
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It is hard to believe that another year has passed! We have had a wonderful year of baking and creating cakes and are incredibly grateful for having the opportunity to work with our amazing clients. A big thank you to all who have supported us in 2016 and wishing you all a lovely festive period!For our last post of the year we decided to have a look back at five of our favourite cakes from 2016...
http://www.covecakedesign.ie/wp-content/uploads/2016/12/Chocolate-Gingerbread-cake-2_edited-1-e1489439393402.jpg 648 1000 Suzanne Brady http://www.covecakedesign.ie/wp-content/uploads/2019/04/Cove_web.png Suzanne Brady2016-12-20 13:42:262016-12-20 13:59:13Chocolate Gingerbread Mini Bundts with Irish Whiskey Orange Caramel Glaze
As many know I am a huge fan of mini bundt cakes. Often requiring little in the way of adornment they are the perfect individual treat for guests. I wanted to make a festive version and this Chocolate Gingerbread cake recipe is deliciously light and fluffy so not too heavy for a Christmas dessert. Adapted from a recipe by Supergolden Bakes, I have paired it with an Irish Whiskey Orange Caramel glaze for a little extra indulgence!
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Having always been a fan of the chic Irish fashion and lifestyle magazine, Image, it is no surprise that it's sister magazine, Image Brides, has become my go-to read for following trends and finding inspiration in the wedding industry. It was hence a delight to have been invited to design a cake for an editorial in their current Winter/Spring edition.
http://www.covecakedesign.ie/wp-content/uploads/2016/10/Lead-image_edited-1.jpg 2684 5104 Suzanne Brady http://www.covecakedesign.ie/wp-content/uploads/2019/04/Cove_web.png Suzanne Brady2016-11-16 21:57:032016-11-17 13:59:38Book Review-Clean Cakes
I am a bit of a hoarder of cookbooks, finding it difficult to pass by the aisle in the bookshop. My mantra is you can never have too many, and since the start of my cake business I have now amassed cake books in equal measure to my general cooking books. I am particularly drawn to those that have something a little bit different, be it in style or in particular, flavours.
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Deliciously light and fluffy, and with endless flavour possibilities, homemade marshmallows make perfect additions to a wedding cake table as well as beautiful guest favours.
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It is always a delight when a finished wedding cake display exceeds all of your expectations. Such was the case for a recent cake table we styled in the gorgeous garden room of Powerscourt House.
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Every once in a while a cake deserves a little more attention than a photo and quick mention on Facebook and Instagram. I'm sure all cake decorators can recognise the delight when the loveliest of clients walks through your door with a fabulous vision for their wedding cake, a stunning venue and a dream team of suppliers lined up. Such was the case for a recent order for a peony cascade cake at Ballyfin.
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With the unsurprising popularity of macarons as wedding favours or pretty additions to cake tables, we are delighted to launch our first macaron menu.