Beating the Heat

It’s the hottest day of the year (so far) and for most that means an uncomfortable day of commuting and generally trying to keep cool. But for cake makers, it poses some particular challenges…

 

With the summer months being the most popular for weddings – although “off-season” is becoming increasingly popular nowadays – cake designers across the UK have all sorts of strategies for keeping their cakes looking beautiful and fresh.

 

My own strategies include ice packs taped to the inside of heavy-duty cake boxes, cranking up the air conditioning in the car for a good 15 minutes before setting off and shivering all the way (I’m usually very environmentally conscious but here I’m afraid I have accepted defeat), and keeping my cakes in the fridge for as long as possible before a flurried last minute prep.

 

In preparation for the big day, it’s always a good idea to discuss where the cake is going to be displayed, and make sure that it won’t be sat in direct sunlight. Venues will be able to advise on where the sun comes in during the day to avoid any such mishaps.

 

The type of cake is important as well. A fondant-covered cake is much more robust and can be left out without any problem (though still not in the direct sun!), but it’s always best to arrange delivery for semi-naked and especially buttercream-covered cakes as late as possible.

Buttercream wedding cake decorated with fresh flowers - photo by Alexander Newton Photography

Buttercream wedding cake decorated with fresh flowers - photo by Alexander Newton Photography

 In short, we cake designers do everything in our power to make sure your cake arrives in pristine condition. It’s all about the planning, so speak to your cake maker if you’re worried about anything and they will be able to advise. Particularly as you never know what an English summer day will bring.

 

Happy heatwave everyone! I hope you and your cakes stay cool!

Friday Flavours - Lemon & Lavender

This was one of the very first flavours on my cake menu, so it has a special place in my heart.

Lemon+Lavender

Developed for the very first wedding cake I ever made, my good friends Matt & Ari had lavender as the main theme of their wedding. They specifically wanted lemon cake, but when I added the lavender twist, they were sold. Their buttercream wedding cake was decorated with crystallised lavender around each tier.

Matt+Ari-Lavender-Wedding-Cake

With the floral twist, Lemon & Lavender is particularly popular for summer weddings. A super zesty lemon & lavender syrup soaks through the fluffy lemon sponge, with an equally zingy buttercream, it makes a perfectly light cake for serving after a large meal.

As one of my signature flavours, Lemon & Lavender is included in most consultations. If you're keen to taste it for your wedding day, contact Claire at Caked to arrange your wedding consultation. Dates still available for Summer 2018!

 

Friday Flavours - Spice Apple & Chai

This is one of my all time favourite cakes, and it's fast becoming a favourite with Caked customers too!

I created Spiced Apple & Chai when the lovely Rebecca & Nick asked me to create a bespoke flavour for their autumnal woodland wedding last October. After much experimentation with apples, blackberries, toffee and much more, they fell in love with the sweet and warming spiced apple.

Spiced Apple Chai

The light gently spiced apple sponge is soaked with a warming spiced syrup, and perfectly complimented with a fluffy chai buttercream. It's different, comforting but most importantly, absolutely delicious!

Contact Claire at Caked to book your wedding cake consultation now! 2018 Summer dates are fast filling up so be sure to book soon!

Beautiful Buttercream & Gold Wedding Cake

I love it when clients share photos of their wedding day with me!

Ste & Aimee's wedding day was back in August, and I couldn't resist sharing their cake in all its glory. This was one of my favourite cakes of this year, and the moody backdrop of St Bart's Brewery in Farringdon added a whole new dimension. The flowers, the buttercream, the gold...such a gorgeous cake to work on.

Ste&Aimee-AlexanderNewtonPhotography
Ste-Aimee-WeddingCake-AlexanderNewtonPhotography

Their cake was made up of two tiers of white chocolate sponge with white chocolate & raspberry buttercream and one tier of chocolate mud cake with white chocolate & oreo crush buttercream.

The stunning flowers were provided by Ladybird Flowers and the beautiful photographs were by Alexander Newton Photography, links at the bottom of this post.

I was also excited to create a tower of doughnuts for Ste & Aimee, as the groom specifically loves them! 

Ste-Aimee-Doughnuts-AlexanderNewtonPhotography

The cake table and doughnuts were beautifully styled by the St Bart's Brewery team.

Ste-Aimee-WeddingCakeTable- AlexanderNewtonPhotography

Congratulations again to the happy couple!

To book your wedding cake consultation click here to contact Claire and start planning your dream wedding cake.

Ladybird Flowers - http://flowersladybird.com/

Alexander Newton Photography - http://www.alexandernewton.co.uk/

 

 

New Flavour Added!

I've been busy in the Caked kitchen working on some delicious new flavours to add to my cake menu. 

To kick off, may I present Tropical Breeze.

Tropical-breeze-cake-flavour

Layers of light pineapple and banana sponge, paired with a delightfully zingy pineapple, lime and coconut buttercream. The flavours work so well together and offer a delicious alternative to your more traditional cake flavours.

So if you're looking for a tropical twist on your wedding day (or for your next celebration whatever it may be!) have a try of this yummy cake. I'll be including it in all upcoming consultations so book now to have a taste!

To make an enquiry or book your cake consultation click here. Check out the full cake menu here.

Romantic Red Roses Wedding Cake

It's been hot this week. The UK has been basking in gorgeous weather, and I've been loving it.

Until yesterday.

Yesterday I was delivering a wedding cake not too far from where I live. It was a delicious red velvet three tiered cake covered in cream cheese buttercream. Yes, buttercream. 

I find transporting a fondant-covered cake no problem at all, but when it comes to buttercream, it's a little more difficult. I always take plenty of spare buttercream with me to patch up any scrapes or smudges, but with buttercream you're very much at the mercy of the weather.

I'd finished the cakes the evening before, and placed them in my (tiny) fridge overnight so that they could chill firm. Then I transported the tiers separately, with ice packs taped to the outside of the cake boxes to try and keep them as cool as possible, cranking up the air conditioning in my car to full blast. 

After a 40 minute journey through central London, the buttercream was already starting to soften. I managed to get the cake stacked and patch up the buttercream around the edges. Luckily the cake was set up in a shady area of the room!

Romantic Red Rose Wedding Cake

Theresa at Merry Wedding Blooms supplied the fresh red roses for the cake - aren't they beautiful? They certainly created a wow effect.

Romantic Red Rose Wedding Cake

So when it comes to English summer weddings - buttercream or fondant? If it was my choice, I would always go for fondant. You know where you are with fondant, and it's easier to manoeuvre. But that's a cake designer talking. I know many couples prefer the taste of buttercream (I do too!) and you definitely shouldn't be put off my me. But if you do opt for a buttercream cake, remember to think carefully about where it will be positioned and how long it has to be there for. If you're having an outside wedding, ensure there is a covered area to put the cake (for rain or shine!) and if it's inside, make sure it's not right by a window in the sun. Luckily this cake was positioned perfectly to keep it safe from the sun.

As we all know, you can never trust the English weather!