Haven’t had many chances to bake for a while, but just after Easter holiday, my long-time high school friend asked me to help cater for her wedding!
We studied in Christchurch together, and went to uni together, but then she moved up to Wellington to further her study while I stayed in Christchurch. When I moved up to Wellington, we caught up, and ended up flatting together for over 2 years.
She would see my baking all the time and she’d always say that when she gets married, she’ll ask me to make desserts for her.
Well, the day had come and after discussions and lots of idea boards, we came to the following menu:
Estimated 70-80 guests, we aimed at 80 servings each.
Theme colour: Shiraz red (with gold as secondary colour)
- 240 dessert shots, 2-3 varying flavours, my choice
- 80 mini cupcakes, 40 vanilla cupcakes with pink icing and 40 red velvet cupcakes with white icing
- 80 high tea scones with jam and cream
- 80 chocolate profiteroles
The dessert shots were for after dinner, while the rest was for after ceremony’s high tea. Tea and coffee and savouries provided by her other friends.
As she said the wedding venue has a full kitchen and fridges, I made most of them prior and re-baked the scones and profiteroles just before serving to keep them smelling and tasting like freshly baked. The wedding was on a Saturday, the day after Anzac day (our public holiday).
I started on the Tuesday before, baked the vanilla cupcakes. Wednesday night made the scones, Thursday red velvet cupcakes and the fillings, Friday whole day decorated the dessert shots and iced the cupcakes etc (and baked half of the profiteroles at 10pm and the other half the next morning at 6am). The dessert shots weren’t hard, but just VERY time consuming, a total of 13 hours on Friday and with the other days added up to at least 30 hours of labour, but was extemely impressed with the results if I say so myself!
Had lots of praises and ooohs aaahs on the night, and was totally worth it!
“Oh my god this is incredible!”
“THIS, is sensational!”
Will let photos speak for themselves 🙂
This was the high tea (sandwiches provided by her friend Charlie and her team) Bottom right the cupcakes, top right profiteroles, to the left a pile of scones, accompanied by raspberry preserve (I found some nice French raspberry preserve) and whipped cream.
Close up of the cupcakes: Red velvet cake with creamcheese buttercream, vanilla cake with pink buttercream, all sprinkled with pearl beads.
Here’s my 240 dessert shots! (Ok the truth is there are 7 missing from this shot!)
The 1st flavour: Butter cookie crumbs at the bottom, creme fraiche, raspberry coulis, more creme fraiche with a rim of cookie crumbs topped with dark chocolate fancies.
2nd flavour: Bailey’s tiramisu with mascarpone, decorated with a cute golden spiral paper straw and silver chocolate beads to finish.
3rd flavour: red velvet cake at bottom, custard cream filling topped with piped whipped cream, sprinkled with pink pearl beads.