Saturday, 1 September 2012

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!!!!


  1. Ruth showed me photos of the cakes earlier - they are AMAZING - what a variety!
    Hannah x

  2. Wow that's such a great idea for a wedding, you can satisfy everyone's tastes/requirements perfectly! They must have taken ages - good job!

  3. Wow, great effort, Ruth! I realise how much effort must have gone into those. You are a fabulous friend :)

    I'm lined up to make a three-tier, fondant-covered cake for a wedding in November, in black and white fondant (stripes, spots and diamonds), the day after I get off the plane from my trip to Africa!!! Due to my exceptionally limited fondant experience I am more than a liiiitle bit nervous about it. Hopefully it turns out as well as yours did...

  4. wow, look at you busy missie... we have missed you but glad you're back with so much cake!



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