Earl Grey, Lemon and Lavender Cake

 

Earl Grey Tea is a black tea blend flavoured with bergamot orange. Its citrusy aroma naturally lends itself to flavouring cakes and confectionary and it pairs well with floral accents such as lavender. I have always been wary of using lavender as a cake flavour, too much and it can be reminiscent of soap which is never pleasant to eat! However this recipe is the perfect combination. The earl grey-infused milk adds fragrant moistness to the cake and pairs beautifully with subtle lavender icing and a contrasting tangy lemon curd.  This cake was a winner when taste tested by my family, so much so that I plan to add it to our wedding and celebration cake menu, perfect for something a little different!

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Earl Grey, Lemon and Lavender Cake

Ingredients for the cake:

  • 250ml whole milk
  • 4 Earl Grey tea bags
  • 225g unsalted butter
  • 400g caster sugar
  • 1tsp vanilla bean paste
  • 360g plain flour
  • 2.5 tsp baking powder
  • 1tsp ground Earl Grey tea leaves
  • Pinch of salt
  • 5 medium eggs

Ingredients for the lemon curd:

  • 75g butter
  • 150g caster sugar
  • Juice and zest of 3 lemons
  • 2 eggs
  • 1 egg yolk

Ingredients for the lavender buttercream:

  • 60ml milk
  • 1 tsp culinary lavender flowers
  • 300g icing sugar
  • 450g unsalted butter, room temperature
  • Purple food colour (optional)
  • Lavender flowers to decorate (optional)

Step 1: To make the cake, preheat the oven to 150°C/315F.  Grease and line two 6” cake tins (or for a shallower 2-layer cake use two 8” cake tins).

Step 2: Place the milk in a small saucepan over a medium heat and bring to a simmer. Remove from the heat and add the tea bags. Cover the pan and leave to infuse for around 30mins. Remove the teabags, squeezing out any excess liquid. Measure the remaining milk and ensure that there is 250ml. If it has reduced slightly add more milk to bring it up to 250ml.

Step 3: Cream together the butter, vanilla paste and sugar by hand or in a mixer.  Beat in the eggs one at a time, mixing well after each addition.  Sift together the flour, baking powder, ground tea leaves and salt.

Step 4: Pour the flour mixture into the butter mixture in 3 additions, alternating with a third of the milk each time and mixing gently after each addition.

Step 5: Pour the batter into the prepared tins and bake for approximately 40-45mins until springy to the touch and a skewer inserted into the centre comes out clean.  Leave to cool in the tins for 10-15mins before turning out onto a wire rack to cool completely.

Step 6: To make the lemon curd, melt the butter with the sugar, lemon zest and juice in a small pan over a low heat. Beat together the eggs and the egg yolk in a bowl and add to the lemon mixture. Stir gently over a low heat until the mixture has cooled enough to coat the back of a spoon. Remove from the heat and pour into a sterilised jam jar. Leave to cool and store in the refrigerator until needed. Any leftover curd will keep in the fridge for up to two weeks.

Step 7: To make the lavender icing, place the milk and lavender flowers in a small saucepan over a low heat. Bring to a simmer, remove from the heat and leave to infuse until cool. Beat together the butter and icing sugar in an electric mixer until pale and fluffy (approx. 10mins). Strain the lavender from the milk, add the milk to the buttercream and beat again. Add a few drops of purple food colour if desired.

Step 8: To assemble the cake, level the cakes and cut each cake in two to create 4 layers (if an 8” cake simply sandwich the two layers together as follows). Place the first cake layer on a plate or cake stand. Pipe a ring of buttercream around the edge of the layer and fill the centre with buttercream to a shallower depth than the ring. Place some lemon curd in the centre and spread around the layer keeping it inside the piped ring. Repeat with two more layers and top with the final cake layer. Spread the top with icing and sprinkle with lavender flowers if desired.

Dark Chocolate Tonka Bean Cake with Raspberry Glaze

Bundt cakes are my go-to style for beautiful looking cakes for gatherings of family and friends when short on time. With a little bit of baking and a drizzle of icing you have something that looks amazing and easily forms a centrepiece for any table.

This Dark Chocolate Tonka Bean cake with Raspberry glaze is a new bundt cake favourite! I recently came across Tonka bean whilst browsing one of Dublin’s many fine delis. It comes from Brazil and has a fruity and somewhat spicy flavour. Used in a similar way to vanilla, a small amount grated into cakes, cupcakes or macarons lends a subtle flavour. Indeed if you are unable to find Tonka bean simply substitute with vanilla in this recipe.

This chocolate cake is an adaptation of a beautifully moist chocolate cake recipe which I regularly use for our wedding and celebration cakes. It hence also works well baked in a normal tin and layered with your favourite buttercream. For this bundt cake I finished it with a raspberry glaze for a sharp colour and flavour contrast!

Happy Baking!

Dark Chocolate Tonka Bean and Raspberry

 

Dark Chocolate Tonka Bean Bundt Cake with Raspberry Glaze

Ingredients for the cake:

  • 200g unsalted butter plus extra for greasing
  • 300g plain flour
  • 1 tsp baking powder
  • 1/2tsp baking soda
  • Pinch of salt
  • 100g 70% dark chocolate, broken into pieces
  • 160ml natural or greek yogurt
  • 55g good quality cocoa powder
  • 400g caster sugar
  • 3 medium free-range eggs, room temperature
  • 1 tonka bean finely grated

Ingredients for the raspberry glaze:

  • 150g icing sugar, sifted
  • 1-2tsp freeze dried raspberry powder (or if unavailable use raspberry juice instead of the water below)
  • 50-75ml warm water

Step 1: To make the cake, preheat the oven to 160°C/320F/gas mark 3. Grease a 2.4l bundt tin very well with butter.

Step 2: Sift together the flour, baking powder, baking soda and salt into a bowl.

Step 3: Place the chocolate in a heatproof bowl over a pan of gently simmering water and stir to melt.  Remove from heat and sift in cocoa powder. Add yogurt and 80ml hot water and stir to a smooth paste.

Step 4: Meanwhile, beat together the butter, sugar and tonka bean until light and fluffy.

Step 5: Beat in the eggs one at a time, mixing well after each addition.

Step 6: Add chocolate paste and stir to combine.

Step 7: Finally stir in flour mixture taking care not to overmix.

Step 8: Pour the mixture into the bundt tin and bake for 40-45 mins until cake is springy to the touch and a skewer inserted into the centre comes out clean.

Step 9: Leave the cake to cool in the tin for about 30 mins before gently turning out onto a wire rack to cool completely.

Step 10: To make the raspberry glaze, dissolve the raspberry powder in the water (or use raspberry juice) to give the desired colour and flavour. Add to the icing sugar to give a thick but runny consistency. Spoon over the cake allowing it to drip down the sides.

Choosing Wedding Cake Flavours

 

With many of our 2016 brides and grooms in the process of choosing their wedding cake flavours I thought I would write a little post to take a peek inside our cakes and offer some tips on flavour choices!

Our Cakes

Our ethos at Cove Cake Design is first and foremost to create delicious cakes for all to enjoy. Yes we love to decorate in our own unique style but the foundation of this is simply yummy cake!

Each of our recipes is chosen to reach our essential and strict standards for wedding cakes: interesting flavours; visual appeal; moistness; ability to stay fresh; and finally, ability to be cut neatly into portions. And it doesn’t end there…we take time and care to level each layer to exact measurements before syruping and generously filling with buttercream, with the final cake containing four layers of cake, three of filling and measuring 5″ high. Cakes are then coated according to design in a buttercream finish, or in a layer of ganache prior to a thin 3mm of fondant icing. It is only after several hours of work to create a perfect cake that the decoration can begin!

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Our Flavours

So what is on our menu! We have recently edited and perfected our menu to incorporate eight delicious and crowd-pleasing favourites. We do believe every one is a winner!

Top L-R:

Dark Chocolate and Raspberry; Lime White Chocolate and Pistachio; Orange, Almond and Rosewater; Lemon, Coconut and Blueberry; Apple Caramel, Brown Butter Icing and Blackberrry

Bottom L-R:

White Mocha and Irish Whiskey Sea Salted Caramel; Guinness and Caramelised White Chocolate; Champagne and Strawberry

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Cake Flavour FAQs!

And finally some answers to those most frequently asked flavour questions:

Can I have a different flavour in each tier?

Yes of course. Do bear in mind though that as the tier sizes get smaller there will be fewer portions of these flavours. So for example for an 8″/6″/4″ cake the portions will be 40/20/10. In this instance a separate flavour in the 4″ tier only gives 10 portions so I would recommend a total of two flavour choices, one for the base tier and one for the two upper tiers giving a relatively even spread of portions for each flavour.

What flavours I should choose?

I always firstly recommend to choose your own personal preferences! Secondly, it is worth bearing in mind what season your wedding will take place in, so for example Lemon, Blueberry and Coconut is a lovely Spring/Summer flavour while Apple Caramel, Brown Butter and Blackberry is perfect for Autumn weddings. Lastly, most couples choose one chocolate flavour for all the chocoholics amongst their guests (!) as well as their favourite sponge flavours.

What are your most popular flavours?

Guinness and Caramelised White Chocolate is a clear favourite (and a great one for the male guests!), as is the celebratory Champagne and Strawberry!

Do you cater to special flavour requests?

Of course! We know our flavours work but we are happy to discuss your particular requirements or preferences. That is what bespoke cake making is about!

Anything else to consider?

If you are opting for a naked or semi-naked buttercream finish bear in mind how the exposed layers will look for each flavour. Also bear in mind any allergies amongst your guests.

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For further details on our menu see here!

 

 

Styling and Displaying your Wedding Cake

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The display and styling of your wedding cake is something that I ask all my clients to consider. After many months of work, it is worth making that last little effort to ensure your cake is a stunning centrepiece and a talking point for your guests. For those on a budget, it is also a way of keeping costs down by opting for a simple cake while using inexpensive decorative flourishes to display it beautifully.

I recently had the pleasure of working with Betty from Lulabelle Wedding Styling and Design to create cakes for  a wedding in the gorgeous surroundings of Tankardstown House. Her styling of our cake and sweet treats on this stunning table are a perfect example of how to successfully display your cake! The ornate table, symmetrical display, simple background…and just look at those eye-catching antlers! (Photograph by Charlotte La Chaussee)

Here are some tips on what to consider in order to achieve cake table perfection like this!

Location

Do ask your venue or planner where your cake table will be located.  If it is normally assigned to an inconspicuous corner of the room don’t be afraid to ask for alternatives! The floral cascade cake in the image below was in the centre of the reception room, taking pride of place for all to see. Another nice alternative is to see if there is a suitable place in the area where your arrival reception will be held. This is often the perfect time for your guests to view, talk about and photograph your beautiful wedding cake. Also consider practicalities of location such as keeping your cake out of direct sunlight or heat, especially in the summer.

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Table

Many venues, especially period properties may have beautiful tables or sideboards which are a feature in their own right. If the cake table is a standard table do ask your venue or planner to ensure that it is stable and covered in freshly ironed linen.  In the image below, The Wedding Consultant turned an ordinary glass topped table into a glamorous setting for this cake by elevating the glass and filling the gap with beautiful fresh hydrangeas. Buying a tablecloth that complements your cake and theme is also another way of giving your table a wow factor, eg. glitter, stripes etc.

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Background

Think about the background to the cake table. If it is in front of a wall or curtains, will the colours or textures compete with your cake? How will it look in a photograph? Also be aware of anything unsightly that might come into field in your photographs, such as wires, speakers etc. In this beautiful styling by Style Serendipity at Horetown House, a plain wall with the texture of old stone and greenery of a floral wreath is a perfect backdrop for these cakes.  (Photo courtesy of Paula McManus Photography)

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Cake Stand

Many venues include a cake stand in their package for use by their clients. In many cases this is a traditional silver stand. Do ask to see it and request a polish if needs be! Is it an appropriate size for your cake?  Also consider whether a traditional silver stand is most suitable for your cake style. For example, milk glass stands such as that in the image below are modern and elegant, while wooden ones add a rustic feel. Ask your cake designer if they have any for hire, most of them have a large collection (otherwise known as ‘cake stand addiction’!!).

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Display and props

Betty styled this cake table using the antlers as the main prop, a nod to a deer farm once owned by the bride’s family (love a little story behind the detail!). Coupled with the ornate table this creates a stunning display for the simple, elegant cake. The amount of props needed will depend on your cake and theme, for example vintage-style cakes look beautiful with lots of flowers and quirky vintage props.

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Happy styling!

 

 

 

 

Clementine Cake with Star Anise and Cinnamon, Cranberry Curd Meringue Buttercream and Pistachio

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With Christmas around the corner we are inundated with images and recipes for all sorts of delicious  baking so I thought I would add to the mix with this seasonal spiced Clementine Cake with Cranberry.  I think it looks so beautiful with the subtle orange and pink tones from the clementines and cranberries further contrasted with some green pistachio macarons! It has a lovely moist texture and paired with the silky meringue buttercream, would make a lovely light alternative to some traditionally heavier seasonal cakes.

The recipe has quite a few components and in its entirety is aimed at the experienced baker, but for the novice baker please don’t let this put you off! The cake itself is so easy to make and would look fabulous simply sandwiched together with the icing and decorated with a smattering of cranberries and pistachios, obviating the need to attempt to make notoriously difficult macarons! Furthermore, should you wish for a simpler buttercream recipe, simply add some of the cranberry curd to this buttercream.

Clementine Cake with Star Anise and Cinnamon, Cranberry Curd Meringue Buttercream and Pistachio Macarons

Ingredients for the cake:

  • 3 clementines
  • 2 star anise
  • 1 cinnamon stick
  • 275g self-raising flour
  • 3tsp baking powder
  • 275g caster sugar
  • 225g butter
  • 4 eggs
  • 1tsp ground cinnamon

Ingredients for the cranberry curd:

  • 225g cranberries
  • 1/2 cup water
  • 140g caster sugar
  • Zest of 1 orange and 1 lemon
  • 3 egg yolks (keep the whites for your macarons)
  • 1 egg
  • 60g unsalted butter

Ingredients for the cranberry swiss meringue buttercream:

  • 150g egg white (can be from a carton)
  • 250g caster sugar
  • 340g unsalted butter, cubed
  • 3-4 tbsp cranberry curd to taste
  • pinch salt

Ingredients for the Pistachio Macarons

  • 65g icing sugar
  • 45g ground almonds
  • 20g shelled pistachios
  • 45g caster sugar
  • 50g aged egg white (approx two egg whites)
  • Green paste food colour

Step 1: To make the cake, preheat the oven to 160°C/320F/gas mark 3. Grease and line two 6″ round cake tins.

Step 2: Place the whole clementines (including skin) in a saucepan with the star anise and cinnamon stick, cover with boiling water and simmer for approx 20 mins until skins are soft. Leave to cool slightly and infuse. Remove clementines from the water, cut in half, remove any pips and then process in a food processor until pulpy.

Step 3: Add the remaining cake ingredients to the clementines in the food processor and process until smooth and well mixed. Avoid overmixing.

Step 4: Pour the mixture into the prepared tins and bake for 30-40 mins until cake is springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins before turning out onto a wire rack to cool completely.

Step 5: To make the pistachio macarons, process the icing sugar, ground almonds and pistachios in a processor until fine. Sieve into a clean bowl and discard any larger particles.

Step 6: Wipe the inside of a metal bowl and an electric handheld whisk with some lemon juice and paper towel to remove any traces of grease. Weigh the egg white into the bowl and whisk on low speed until foamy. Increase speed and whisk until you see trails in the egg white. Add the caster sugar in thirds, whisking well after each addition. Continue whisking until just before stiff peaks form. Add desired amount of green food colouring before continuing to whisk to stiff peaks.

Step 7: Add half the almond mixture to the egg white and fold in before adding the remaining half. Gently fold the mixture (it’s called macronage) to remove some of the air until it has a flow and consistency of lava.

Step 8: Pour into a piping bag fitted with a round nozzle. Fix some baking paper onto a tray with a dot of the mixture (or use a silicone baking mat) and pipe rounds. You should get approx 30 macaron shells. Bang tray firmly on the counter to remove any excess air bubbles. Leave to form a ‘skin’, this takes approx 30mins depending on humidity. To test for this simply lightly touch the top of one of the macarons and check that your finger comes away clean. Meanwhile preheat the oven to 160°C .

Step 9: Bake macarons for 14-16mins turning the tray around half-way through. The macarons are cooked when you can lightly a shell and the top doesn’t move from the feet. Leave to cool on the tray before removing.

Step 10: To make the cranberry curd, place cranberries and water in a saucepan, cover and heat until cranberries have burst and liquid bubbles. Pour through a sieve into a clean bowl and press through cranberry pulp. Return the pulp to the saucepan and stir in sugar to dissolve. Add the lemon and orange zest if  and allow to cool slightly.

Step 11: Whisk the egg yolks and whole egg together and pour into the cranberry mixture, whisking until combined. Stir over a medium heat using a wooden spoon until the mixture has thickened and easily coats the back of a spoon (approx. 8-10mins). Pour into sterilised jars and place in the fridge once cool to set. This will keep for up to 2 weeks in the fridge to use any leftovers as you see fit!

Step 12: To make the cranberry swiss meringue buttercream, wipe the bowl of an electric mixer with paper towel and lemon juice. Add egg whites and sugar and place over a pan of simmering water whisking constantly until it reaches 160°F. If you do not have a sugar thermometer heat until sugar has completely dissolved and mixture is hot.

Step 13: Place the bowl on an electric stand mixer and whisk until the meringue is thick and glossy and the bottom of the bowl feels neutral to the touch, approx 10mins. Change to a paddle attachment. Slowly add the butter in cubes one at a time until incorporated. Continue to beat until it has reached a smooth silky texture. Add cranberry curd and mix to combine. If buttercream is too runny place in the fridge to firm up slightly before remixing.

Step14: To assemble the cake, level each cake using a cake leveller or sharp knife. Cut each cake in two so you have four cake layers. Place the base of the first cake on a cake card (or a cake stand or plate) and using a piping bag cover with the buttercream icing. Smooth the icing with a palette knife. Add the second layer and repeat, finishing with the inverted base of the second cake.  Before coating the outside of the cake, place in fridge to firm up slightly first. Crumb coat the cake by spreading a small amount of buttercream over the cake and scraping off any excess before refrigerating again until firm. Now feel free to ice in your favourite texture, rough, smooth, patterned! I have finished with a smooth buttercream. For this I placed the worked on the sides of the cake first, adding buttercream so that it was up over the top of the cake, scraping with a metal scraper, refrigerating until firm before repeating the process until perfectly smooth. For the top, use a palette knife to level the buttercream at the edge before filling in the centre.

Step 15: Fill the pistachio macarons with some of the buttercream (or your preferred buttercream) and fix on the cake with a dot of buttercream. I decorated with some pistachios and sugared cranberries but feel free to get creative!

Antonio Riva-Inspired Blush Copper Design

 

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A new cake design for a recent wedding showcase was inspired by the stunning gowns of Italian designer Antonio Riva. Having stumbled upon his work I couldn’t but be captivated by the sharp silhouettes and bold modern detailing.

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Using silks and organza, and details such as bows and modern draping, the dresses are a work of art. Unfortunately they are apparently not available worldwide, with the best kept secret kept by the Italians!

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My design wasn’t inspired by a particular dress but rather the overall design aesthetic. I wanted to capture the clean silhouette of the dresses in a tall blush lustred cake and the volume emphasised by blush draped ruffles.

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I love metallics and added some copper foliage alongside the sugar roses, inspired by the metallic elements in some of the images of the bridal gowns.

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A very simple cake but I hope, elegant, modern and sophisticated going some way towards reflecting the amazing inspiration!

 

Chai Spiced Apple Brown Sugar Cake, Brown Butter Icing and Blackberry Jam

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I have been experimenting for some time with apple cake recipes in a quest for one that has a clear autumnal flavour, is traditionally moist, but also cuts cleanly, a stringent requirement when making wedding and party cakes.  Whether this Chai Spiced Apple Cake makes it to my menu or not I adored the flavour combination, and after much interest when I posted this picture on social media I thought I would share the recipe!

My persistence in finding the right apple flavour for my menu stems from the fact that we are lucky enough to buy what I think are the best apples around at our local Sunday market in the People’s Park in Dun Laoghaire. A far cry from the waxy, and often imported supermarket varieties, these are tart, crisp, and only available in season.  They are now the only apples I will eat.

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This apple cake recipe sort of evolved having found some beautifully aromatic Wall and Keogh loose leaf chai tea  in Robertson’s Deli in Dalkey. Wall and Keogh have established themselves as one of Dublin’s leading loose leaf tea wholesalers, supplying prominent cafes and delis. Their loose leaf chai is amazing, with the traditional spicy aroma of cardamon and cloves, a perfect pairing for apple.

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I filled and iced this cake with brown butter icing, something which I had never made before..how did I miss it! Brown butter takes on a subtle nutty, toffee flavour, making a delicious buttercream which is a perfect pairing for apple. I also filled the cake with some blackberry jam, because blackberries are a natural partner for apple and I had some homemade Wexford Blackberry Jam lurking in my cupboard from my apple and blackberry cupcake recipe.

The quantities in this recipe can be made in two 7″ round tins to create two cakes which can each be divided in two to make four layers. Alternatively, the recipe can be baked in one 8″ tin for a two-layer cake or three 6″ tins for a super tall cake 6 layer cake.  I iced it ‘semi-naked’ style. The icing quantities are enough to fill the cake but you may need a second batch if you choose to coat it. I also decorated with blackberry macarons..a blog post on macarons is to follow soon!

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Happy baking!

Chai Spiced Apple Brown Sugar Cake with Brown Butter Icing and Blackberry Jam

Ingredients for the cake:

  • 225g unsalted butter (plus extra for greasing)
  • 225g light soft brown sugar
  • 225g self-raising flour
  • 125g plain flour
  • 4 eggs
  • 1 tsp ground cinnamon
  • 2 medium apples, peeled and coarsely grated
  • 60ml whole milk
  • 2 tbsp loose leaf chai tea (I used Wall and Keogh, beautifully aromatic but a chai tea bag will also do)

Ingredients for the brown butter icing (this is enough to fill the 4-layer cake but you will need to increase quantities if you are making more layers of cake and/or coating the cake):

  • 300g icing sugar
  • 200g unsalted butter
  • pinch cinnamon

Ingredients for the blackberry jam:

  • See our blackberry jam recipe here!

Method:

Step 1: Preheat the oven to 160°C/320F/gas mark 3. Grease and line two 7″ round cake tins.

Step 2: Place milk and chai tea in a small saucepan (if the quantity of milk is too small for your saucepan use a little more and measure out 60ml of chai-infused milk later for your cake). Heat gently to infuse the milk. Set aside.

Step 3: Sift together flours and cinnamon. Grate apple and gently squeeze out excess juice.

Step 4: Cream butter and brown sugar together in mixer until light and fluffy.

Step 5: Beat in eggs one at a time, adding one tablespoon of flour with each egg.

Step 6: Fold in remaining flour followed by the grated apple and strained chai-infused milk.

Step 7: Pour into greased tins and bake for approx 40-50mins Cake is cooked when well risen, springy to touch and skewer comes out clean.

Step 8: Meanwhile make the brown butter for the icing. Melt butter in saucepan over a low heat, bring to a simmer and continue to stir until it has turned a golden colour and smells toffee-like. Pour into a bowl, leave to cool and place in fridge to firm up a little.

Step 8: When cooked, remove cake from oven and leave to cool for a few minutes before turning out onto wire rack to cool completely.

Step 9: Make the icing by beating together the brown butter, icing sugar and cinnamon until fluffy.

Step 10:  Trim the top off each cake to level and divide each cake in two to create four layers in total. Fill each layer with the brown butter icing and blackberry jam. I decorated it in ‘semi-naked’ style with blackberry macarons, gilded berries and bay leaves but feel free to get creative at this point!

 

 

 

Inspirational Shoot at Horetown House

We were thrilled to be asked to design cakes for a recent inspirational shoot at Horetown House coordinated by the talented Ciara O’Halloran. Horetown House is a beautiful private country house venue located in Foulksmills, Co. Wexford in South East Ireland.

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The overall brief was warm, elegant and timeless with a colour scheme of soft creams, deep berry tones, gold accents and lush greenery. We took the colour scheme as well as the olive leaf motif on the stationary, designed by Appleberry press, as inspiration and designed a main cake in soft cream with a gold leaf wafer paper olive branch.

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This was accompanied by single tier semi-naked and iced cakes adorned with fresh flowers by Gill Stewart.

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The images were captured by the talented Paula McManus photography and the result was beautiful!

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It was wonderful to be in the company of some amazingly talented wedding vendors in creating something so beautiful to promote Horetown House. For all brides and grooms to be it is well worth considering as a venue for your big day!

Full images of this gorgeous shoot are featured over on One Fab Day wedding blog!

Vendor credits:

Styling: Style Serendipity

Photography: Paula McManus

Makeup: The Powder Room

Flowers: Gill Stewart

Hair: Takumi Hair

Dresses: Myrtle Ivory

Stationary: Appleberry Press

 

 

 

 

The Art of Cake

I have recently been organising and decorating my little home cake studio and had been in search of some art to adorn the walls. Fortuitously, I came across the beautiful work of watercolour artist Enya of Enya’s Art of Patisserie through Instagram and fell in love with her pretty paintings of cakes, cupcakes and french patisserie.  Turning cake art into actual art..how exciting!

After approaching Enya I commissioned paintings of two of my cakes which we agreed would translate well into this style: my naked chocolate cake with fresh berries and one of my favourites, chocolate drizzle and pink peony.

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Enya updated her instagram feed with exciting progress shots of her work…(!)

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I was thrilled to receive the final prints which will imminently be framed and proudly hung in my little studio!WATERCOLOUR_42 (2)WATERCOLOUR_43 (2)

Take a look at Enya’s page for more pretty paintings of yummy cakes!

Jenny Packham Inspired Wedding Cake-Design Inspiration and Process

My style is naturally minimalist but I have always adored the exquisite beading of Jenny Packham bridal gowns which are simultaneously decorative and yet elegantly understated.

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(Images courtesy of lwdbridal, elizabethannedesigns, thefashionmedley)

 

For some time I have wanted to translate this into a cake design and with one of my cake resolutions of 2015 being to embrace more decorative elements a recent week off gave me the perfect opportunity.  My design inspiration was the ‘Eden’ gown, a delicately beaded ‘flapper’ style dress in art deco style.

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(Images courtesy of and Style Me Pretty and Jenny Packham)

 

I decided on a tall tier structure reflecting the elegant streamlined nature of the gown.  Using the pattern of the dress as my inspiration I drew my own on baking parchment and then transferred it to my cake tiers using a scribing tool to mark the design onto the cake by needling through the baking parchment. It was then a case of a few quiet hours piping delicate dots and finishing off with some choicely positioned silver dragees.

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The end result…

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My minimalism stopped me from making it as decorative as the gorgeous gown but I do love this one and look forward to perhaps more intricate cake designs in the future!