Tuesday, 22 July 2014

Cakey catch up

It has been some time, I know, since I shared my recent cakes with you. So this post my have to come in two parts! Unfortunately one of the downsides from my business Nevie-Pie Cakes doing so well is that I have less and less time to blog, which is one of my absolute pleasures in life. Hopefully now that the Summer holidays are here I will get a little bit more time to keep you up to date, but I'm not making any promises!



This cake was for an art deco themed wedding with a portrait topper of the bride and groom. I had a really lovely email from the bride about her cake. 'Thank you so much for our beautiful wedding cake! It looked absolutely stunning and tasted delicious - the lemon sponge with passionfruit curd worked really well and made for a summery and unusual dessert. We almost couldn't bear to cut it but had a small army of very over-excited children egging us on! It was a real pleasure to work with you throughout the design process and your attention to detail and skill made all my ideas for the cake come to life.'


This was a dummy cake made for a monochrome themed photoshoot. you can see the whole shoot on the Bespoke Bride Blog

This cake was based on the couples wedding stationary and their flowers. It was a little bit stressful as I was on holiday the week of their wedding, but they really wanted a cake made by me. So we made lots of testers and came up with a cake that would still taste fresh two weeks after being made. I was relieved to hear after the wedding that the cake was perfect and tasted great,













































A vintage style cake, again based on the wedding flowers, ranunculus and anenomes.
xxxx

Sunday, 6 July 2014

Decorating cakes with real flowers


Edible flowers are a fast growing trend in the cake industry and one I heartily approve of. It really doesn't take long to whip up a cake, cover it with some lovely buttercream and then throw a handful of flowers over it for decoration, and it will look (and taste) amazing!















































Many of the flowers in your garden will be edible, but some will have bitter tastes, and flowers such as chive flowers will have an oniony flavour. Never use a flower that has been sprayed with chemicals and double check anything you use before you eat it. You can find lists of edible flowers online,see here, which will give you advice on what you can use.Many Supermarkets will now sell edible flowers in their salad section, you will also find companies online who can ship you boxes of flowers. You can also use crystallised  flowers, again there are many online companies who will offer this service, I always use Eat My Flowers.
To compliment your flowery cake I have created a summery flower-scented recipe for you, elderflower and gooseberry. You can use shop bought elderflower cordial, or you can make your own using this recipe.
I have to say a big thankyou to Rebecca Fennell for all these fabulous photographs.



Ingredients;

Cake mix:
300g unsalted butter (at room temperature)
300g caster sugar
300g self raising flour
6 large eggs (at room temperature)
4 tablespoons of elderflower cordial

Filling:
450g unsalted butter (at room temperature)
450g icing sugar
4 tablespoons of elderflower cordial
4 tablespoons of gooseberry jam

Method;

  1. Preheat the oven to 200 degrees (Celsius) 175 for a fan assisted oven. Butter and line a 7" sponge tin.
  2. Beat the butter and sugar together until they are creamed. Add the eggs one by one (if the mixture curdles, add a teaspoon of flour).
  3. Sift the flour into the bowl and fold into the mixture with a spoon or spatula. Fold in the elderflower cordial.
  4. Spoon the mixture into the tin and bake for 50-60 mins until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for ten minutes then turn out onto a cooling tray and leave to cool completely.
  5. Mix all of the filling ingredients,except for the gooseberry jam, together and beat until creamy.


Decorating the cake:
  1. Cut the cake into three layers with a serrated knife or cake leveller, if the top of the cake isn't level you may need to level this too.
  2. Take the layer that was the top of the cake, turn it upside down and place it onto a cake board or a turntable. 
  3. Using a spatula or palette knife, create a ledge of buttercream around the edge of the cake. This will hold the jam in place and stop it from mixing with the frosting on the outside. Spread the gooseberry jam onto this level of the cake up to the buttercream.
  4. Take the middle layer and place it on top of the bottom layer.
  5. Spread buttercream over this layer.
  6. Take the final layer, turn it upside down, so that what was the bottom of the cake is now the top and place it onto the rest of the cake.
  7. Spread a thin layer of buttercream on the top and sides of the cake with a palette knife - this is called a 'crumb coat'. 
  8. Place the cake in the fridge for 15-20 minutes until the buttercream has hardened.
  9. Place four strips of greaseproof paper onto a turntable and put the cake on top of these.
  10. Then with the palette knife spread and good layer - at least 2cm thick - of buttercream over the cake. Carefully pull away the paper to reveal a lovely clean edge.
  11. Decorate your cake with the flowers.
  12. Eat the cake!


























I hope that this cake brings you a little bit of summer (if you are in the UK then it's probably raining and cold!)


(This project first appeared in the First edition of Beaten and Creamed)
All photographs copyright Rebecca Fennell Photography
xxx

Tuesday, 24 June 2014

Happy Holidays

Tuesday, 24 June 2014

Happy Holidays

I know that it has been a little bit quiet here at Amelie's house. It's wedding season so I have been whipping up wedding cakes in a fog of icing sugar. And before I launched into full steam cake mode Mr Lemon Drizzle and I took our kidlets to the US for a couple of weeks holiday. We started in Boston, then moved on to Cape Cod finishing up in New York. It was blissful and I have spent the weeks since a bit depressed that I can't spend my time swanning around the world drinking cocktails and eating ice cream.
Remember the days before Facebook when you would visit friends or family and they would force you to sit and watch slide shows of their holiday snaps? Well this is the blogging equivalent! To be fair I did take millions of pictures and I am only showing you a teeny tiny portion of them, including a very fetching one of me looking wistful on the beach! 




















































We went whale watching off Provincetown in Cape Cod. Apparently it is a really great year for spotting whales, we saw over twenty including this calf playing around and jumping (breaching) in and out of the water.
I hope that you enjoy my snaps of the US.
And here is an instagram of a few of my souvenirs.

xxx

Thursday, 15 May 2014

Tie The Knot Carnival

Last Sunday I spent the day at the Tie The Knot Wedding Carnival. I took a box of cake dummies and a box of cake samples and spent the day chatting to some fabulous couples and meeting some amazing wedding suppliers. Here are some photos of my stand.
All photography by Binky Nixon