It’s been a little quiet on the blogging front this month…
That's because I've been up to my eyes in icing sugar. And I'm not just talking in metaphors - I'm sure my kitchen now has a fine coating after I turned the electric mixer on too high whilst making industrial quantities of butter icing.
August has been a month of evening baking, filling the freezer with layers of sponge cake, followed be a couple of days of frantic icing to finish the 'wedding cake' from some lovely friends. I'm putting 'wedding cake' in quotes, since whilst it was most definitely cake for a wedding, it wasn't a traditional wedding cake. of the three tiers of ivory flowery fruitcake variety.
Nope, it was 9 separate cakes, each one different in flavour, icing and decoration, creating a kind of cake buffet. I caught up with the bride before the wedding to talk cake, and we brainstormed ideas (whilst eating cake, naturally!). I left the cake chat with a list of decoration ideas, a list of cake flavours, and a list of dietary requirements, and fairly free reign to combine those as I wished - a scary responsibility! Hopefully it turned out as they'd hoped...
Recipes for some may follow later, but for tonight, here's some pics and brief descriptions.
|6 Layer Rainbow Cake with Lemon Buttercream (Gluten Free)|
|Chocolate and Rose Vertical Stripe cake with Strawberry Buttercream (Gluten Free)|
|Spiced Chocolate Beetroot Cake with Fondant Icing (Gluten Free, Dairy Free)|
|Vanilla Sponge with Chocolate Icing (Vegan, Gluten Free)|
|Banana and Strawberry Cake with Lemon Icing (Vegan)|
|Baked New York Cheesecake with Chocolate and Marshmallows|
|Banana Rum and Pecan Fruitcake with Marzipan and Fondant Icing (Gluten Free, Dairy Free) |
|Chocolate and Coconut Cake with Fondant Icing (Gluten Free)|
|Lemon Almond Cake with White Chocolate Buttercream (Gluten Free)|
So after mixing my way through about 5kg icing sugar, I'm going to take a little break from making buttercream for a while. Any cakes I make will be of the not-requiring-icing variety!!!!