Tag Archives: Wedding

Wedding Bake Off, Part 3

25 Jun

And the winner is…well, it’s the CARDAMOM POND CAKE, of course!

IMG_3835

Look at it! What a cake, it’s got us on it – Mr & Mrs Cakes, swimming in a pond. It’s too perfect. And the little flower and reed details. You’ve got me, I love it. Full marks for appearance! But remember, we scored the cakes on creativity and taste too. So, okay, creativity – hmmm, yep. Not bad. It’s a cake that looks like a pond with us swimming in it, quite creative. And it tastes of cardamom. Not only that it tastes ruddy fantastic! Now, I’ve tried making a cardamom cake before. It didn’t taste much like cardamom. Thank goodness Mog (Symondsbury Bake Off 2012 champ) was willing to share her secrets with us.

Let me tell you how the conversation went –

Mrs Cakes: Can I have your Cardamom Cake recipe? I want to blog it..
Mog: Sure! It’s basic cake with c.10 (too many?) crushed cardamom stirred in while adding the eggs. A lucky variation on (as the boy terms it) “just cake” or plain sponge.
Mrs Cakes: Just cake? Love it!
Mog: Sometimes he adds an expletive in the middle, hence my search for ways to enliven it!
Mrs Cakes: Defo the right amount of cardamom. 10 pods or 10 seeds?
Mog: Pods. Seeds=too weak, packets=too strong.
Mrs Cakes: You’re so smart!

Here is my approximation of the cake

Ingredients
200g butter, softened
200g caster sugar
3 large eggs
10 cardamom pods, ground
200g self-raising flour
1-2 tbsp milk

Method
1. Preheat the oven to 180C, and grease and line 2x 20cm round cake tins.

2. Cream the butter and the sugar together, and when they become pale and fluffy beat in the eggs 1 at a time adding 1/4 of the ground cardamom with each egg.

3. Gently fold in the flour, you want to achieve a batter that drops off the spoon, so add milk until this is as desired.

4. Divide the mixture between the tins and bake for 20-25 mins until golden brown and a skewer stuck into the middle comes out clean.

5. Allow the cakes to cool for 5 mins in the tins, then remove and place on a wire rack.

6. When totally cool, sandwich the cakes together with jam (I think rhubarb would taste perfect with the cardamom, or you could try apricot)

7. If you have a bake-off to enter, cover the cake in icing that looks like a pond with people swimming in it. If not just sprinkle with icing sugar and eat! This is not “just cake” anymore.

How To Make A Wedding Cake

2 Jun

First of all, have a wedding…

The Kiss

But very first of all, remember this is your weekend. And if you flipping well want to go swimming at the beach on the morning of your wedding, then do it!

hive beach wedding swim

Then invite friends and family back to your manor house (in this case we used Symondsbury Manor near Bridport in Dorset)

symondsbury manor

Ask Granny to bake you her signature fruit cake, and get it iced accordingly

wedding cake close up

Then get a chum to make some amazing cake toppers in your likeness

Kick Ass Bride

This step can be omitted, only use if you have a good sense of humour

Kick Ass Groom

Act like your manga selves and STAB THE CAKE!

stab the cake

Then remember where you are, take a deep breath, relax and cut the cake folks. Hurrah! You are now officially Mr & Mrs Cakes.

cut the wedding cake

Granny Cakes lovingly made the cake for our wedding. And now, you lucky people, she shares her recipe with us! Use it wisely – it would probably make a good Christmas cake too…

Ingredients:

Method:

The night before you want to bake your cake weigh out the fruity ingredients and add the booze. Cover with a teatowel and leave to infuse.

The next day pre-heat the oven to gas mark 1,/275 F /140 C and grease and line your cake tin. Cream the butter and sugar together, and then beat the eggs in one at a time. Fold in the flour and spices and then the boozy fruits, almonds, and the grated lemon rind.

Spoon the cake mix into the cake tin and spread out to level. Cover the top of the cake with a double layer of greaseproof paper that has a small hole cut in the centre (about the size of say, a wedding ring!) Bake for 4½ hours for the 7 inch cake, 4¾ hours for the 9 inch, and 5½ for the 11 inch cake.

When the cake comes out the oven leave to cool and when completely cold wrap well in greaseproof paper and store in a cake tin. If you so desire you can “feed” your cake at regular intervals with some extra booze. Ooh, go on then!

About a week before the wedding the cake should be iced. Granny Cakes did a great job, now you know where the rest of us get it from!

Thank you very much to the wonderful and talented Dave Johnson for taking the photographs of our wedding. You can find more photos on his blog.

Bake Off

20 Apr

Momofuku cake

Mr Cakes and I will officially become Mr & Mrs Cakes very soon. As in, we’re getting hitched, tying the knot, getting married, you know!

Now, I won’t might not be baking anything for the big day, but our chums will be. We’re having a good old fashioned Bake Off, and I can’t help finding inspiration everywhere.

If I was baking, I might have to try the above Momofuku milk bar cake. How cool does he look? He comes from the Kitchen Heal Soul blog.

I also really really really want to try a proper rainbow cake. Like this fella…

Rainbow cake

Thanks Martha!

But how could I resist trying to impress the judges with a batch of smoochy lip covered cake pops? These come from the always wonderful Rhubarb & Rose

Lipstick pops

Maybe someone will invite me to take part in a bake off soon. Until then I’ll have to content myself with scoffing our guests offerings on the big day. It’s a hard life…