I only recently discovered scented rose geranium as a baking ingredient, having bought some at our local farmer’s market. While not the pretties of leaves, it releases a wonderfully delicate rose scented flavour simply by rubbing to release the oils. It can be used in sweet dishes in a variety of ways, for example by infusing sugar to use in baking and desserts in place of normal sugar, or in scented syrups or jams. It pairs well with citrus flavours, fruits and spices. I choose to use my geranium in a jam with plums, which happened to be in season at the time of late Autumn. It is quite possibly the best jam I have ever made!
About Suzanne Brady
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Entries by Suzanne Brady
Award-winning stylist, wedding and event planner Kate O’Dowd of Love & Gatherings approached me last summer to contribute to a wedding editorial for Image magazine to be shot at Gloster House, a beautifully restored 17th century mansion that is a lived-in family home as well as a magically elegant wedding venue. The results were truly inspirational!
Bundt cakes are so easy to make, require little decoration and serve a crowd…hence I always love making a bundt cake for weekend treats or family celebrations!
Loaf cakes are a weekend favourite, partly because they are so quick and easy to make. Without the need for layering and filling, a quick glaze or icing and some edible decorations results in something delicious and pretty with minimal effort.
It has been almost 6 years since I launched Cove Cake Design, named after the beautiful seaside suburb of Sandycove which myself and my family call home. Both the logo and website in their classical design have stood the test of time, but as my style and business have evolved, I decided it was both timely and exciting to have a brand refresh to more aptly convey the ethos of Cove Cake Design and my cakes.
Most of my work is well planned in advance, weddings are booked up to 18 months before the date and classes are always scheduled several months ahead. Sometimes though something exciting and creative gets thrown your way at short notice and no matter how busy you are you have to fit it in! Such an opportunity happened for me last month when O’Reillys Auctioneers of fine jewellery asked me to collaborate on their March catalogue cover.
I do love a loaf cake…easy to make and requiring little decoration, they are a perfect weekend teatime treat. I devised this recipe for a feature in the November 2018 edition of Irish Country Magazine and hence had the pleasure of having talented photographer Ramona Farrelly follow me in its making in my kitchen…thank you for these lovely photos Ramon!
It is always a delight to receive wedding photos from clients! So many months are spent working closely on their wedding cake design, it is always exciting to finally not only see those plans come to fruition but also to see the cake in the context of the overall wedding styling. Today I am sharing three of many favourite real weddings from 2018!
For many cake decorators Autumn and Winter mark the end of a busy wedding season and allow for time to be creative in designing new cakes and experimenting in new forms and techniques. With time for a new cake design over the last few weeks I wanted to experiment with different colour tones in my sugar flowers and also embrace a more natural approach to their composition on a cake.
I had the pleasure of being invited to collaborate on a photo shoot last July designed and planned by the talented Grace and Saviour Styling and photographed by Paula O’Hara Photography. I am in love with this one and thrilled to see the full shoot now published on prestigious wedding blog Green Wedding Shoes. In this blog post I wanted to give a little insight into the inspiration for the shoot and corresponding brief for the cakes…with a sneak peak of the result!