Styled shoots

I have been very lucky to be involved in some fabulous styled shoots recently, it's hard to have to wait to show you all the cakes I made until the shoots go live, but I can now show you these few.

First up is something a bit different for me...well to be honest when I am asked to participate in a styled shoot I always try to use it as an opportunity to create something I might never normally have the chance to. I had pinned this picture some time ago, and I kept returning to it. I really wanted to create an abstract cake with lots of colour and texture. I showed the Pin to Erica from Mr and Mrs Unique, she thought a cake in that style would be perfect for her shoot at Tunnels beach in Devon...and she was right. You can see the whole shoot here.

• Photography: Babb Photo
• Styling: Mr & Mrs Unique
• Location: Tunnel Beaches
• Dresses: Wilden Bride
• Cake: Nevie- Pie Cakes
• Models & Cupcakes: Tattooed Bakers
• Stationery: Hollyhock Lane Stationery
• Alter: Curious Fair
• Flowers: Rock n Rosie
• Table Styling: Blue Fizz Events
• Rentals: Virginia Vintage Hire
• Make Up: Claire Bowring Make Up Artist
• Hair: Michelle McLeish
• 
  

I made this cake for a wedding fair, it was inspired by the James Taylor song 'Shower The People You Love with Love', one of my favourite songs of all time. When Erica from Mr and Mrs Unique saw it she knew that it would be perfect for a Summery shoot she had in mind. I made some cookie favours to go with the cake. You can see the rest of the gorgeous shoot here.

Photography: Binky Nixon Photography

Co-ordination & Styling: Erica @ Mr & Mrs Unique

Venue: Lodge Farm BnB

Models: Becky & Edd

Table & Marquee Styling: White Button Weddings

Flowers: Basement Florist

Cake and Biscuits: Nevie-Pie Cakes

Tents: Funky Monkey Tents

Dresses: The White Wardrobe

Stationery: Style & Joy

Hair & make up: Dollie Mixtures

This final cake is one I made for Sweet Magazine. I was asked by Fay Cahill (she was the guest editor) to create a cake in blush with ranunculous. I had had the idea to do a cake based on peeling wallpaper for a while and I knew that this was the perfect opportunity. If you are in Australia or New Zealand you can buy a copy of the magazine from your local newsagents or if you live further afield you can download a copy here.

Photography - Sharon Cooper

I shall be back soon with more cakey goodness!

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

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