Tag Archives: wedding

50th Wedding Anniversary Cake

Special edition!

On the 17th of January, 2016, my husband’s Aunt and Uncle celebrated their 50th wedding anniversary!

They’ve always been  my cake testers, and have specifically asked if I could provide a cake for their anniversary. Aunt Rita said it would be a small gathering, and when I asked her how many people, she said 20! Obviously small means different to different people!

I’ve decided to go all out, with a 2-tier cake. 12″ bottom + 7″ top, vanilla chiffon cake with Tahitian vanilla chantilly cream, of course I went with a gold theme! They requested this vanilla chiffon cake as Aunty absolutely loved her birthday cake that I made for her a few months ago, and wanted one just the same.

They hosted a lunch with their bridesmaids, groomsmen, flower girls and page boy, and of course relatives who managed to fly to Wellington to help celebrate this unique occasion.

This cake was dedicated to Uncle Geoff and Aunty Rita, may you continue to cherish each other, and we are Looking forward to your 60th!

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100 Lemon cupcakes for a Christchurch Wedding

A good friend of mine, Koid, was getting married in Christchurch a while ago, and I offered to make these cupcakes for her. She used these cupcakes as favours. The wedding reception was a beautiful Victorian Morning Tea, and the cupcakes were, I thought, fitting for the theme 🙂

The bride’s best friend’s father, who happened to be my husband’s ex-colleague, raved about my lemon cake that I made for his birthday a couple of years ago, that when I asked her what flavour she’d like, she immediately said “That lemon cake you made for Neil!”

She asked for a very simple, white icing with minimal decoration, and with a very gourmet home-made feeling to the packaging, the cupcakes were born!

As the wedding was down in Christchurch, I flew down the day before the wedding and spent a good 11 hours making these cupcakes (all worth it!) brought them to the reception venue the night before where all her friends and families were there helping set up the place, everyone did an amazing job, look at this place!

 

Look, there’s my cupcake sitting next to every set of pretty cups!

Here’s a closer look:

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The swirl on the top was a rosette, with a sprinkle of white pearls to finish off. These cupcakes were well received, a happy wedding and a beautiful future to you and your husband, Koid!


Wedding dessert shots buffet

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!
“Amazing!”
“Oh my god this is incredible!”
“Wow, mmm….wow!”
“THIS, is sensational!”
Will let photos speak for themselves 🙂
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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.

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Close up of the cupcakes: Red velvet cake with creamcheese buttercream, vanilla cake with pink buttercream, all sprinkled with pearl beads.

 

 

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Here’s my 240 dessert shots! (Ok the truth is there are 7 missing from this shot!)

 

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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.

 

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2nd flavour: Bailey’s tiramisu with mascarpone, decorated with a cute golden spiral paper straw and silver chocolate beads to finish.

 

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3rd flavour: red velvet cake at bottom, custard cream filling topped with piped whipped cream, sprinkled with pink pearl beads.

 

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Wedding cupcakes – brown and metallic theme

My first official wedding order! Very excited!

The bride contacted me via e-mail a month before her wedding, and asked for 50 mini cupcakes, half chocolate brownie with vanilla icing and the other half vanilla with chocolate icing, both topped with the silver star similar to my previous star cupcakes.

Her wedding theme was brown with metallic elements, so she wanted the stars to be silver, and I myself added the idea of getting the silver cups.

Now these silver cups I ordered on TradeMe, and I must say I had no idea 0.5cm would make a difference but it did! Look how cute they are! I mean, I made the mini cupcakes before (but the cups were purchased from Moore Wilson’s) and they were 3.5cm diameter at the base, these ones are 3cm.

This is how small they are in my already-very-small hand!

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Eeeekk! Such an adorable size!

And here they are in their entire glory 🙂

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However I’m still waiting to hear back from the bride/groom as to how they went – I am assuming they are now blissfully whisked away somewhere honeymooning 🙂


Filigree and lace pre-wedding cake

So, only 50 days until our wedding day!

I was very excited about this project I had set for myself, as we were planning for a pre-wedding party for our colleagues and friends in Wellington.

The theme was inspired by my gown which I had purchased a while back. I already thought I would wear this for our pre-wedding party, and the more I thought about it, the more I decided I really love the 50’s fashion.

I loved the pretty round skirt, the fedora hat and I am a huge fan of guys in suits in general.

When thinking of 50’s, Marilyn Monroe and Audrey Hepburn come to mind, and my e-invitation ended up looking like this:

 

To go with this shade of pink/purple, I decided on a 2-tier buttercream covered cake, white base and some pretty patterns piped on it in the same colour.

It took me a good few days just to decide what flavours to make the cake, as my fiance’s colleagues have had the chocolate brownie way too many times (in my opinion), but it IS a beautiful recipe and I always go back to this when a chocolate cake is called for.

Vanilla was another safe option, but was a bit boring and unoriginal.

Finally I decided the chocolate cake is loved for a reason, so my bottom tier would be an 11″ chocolate cake.

The top was a last-minute decision and I made the vanilla cake but added some coffee powder and Bailey’s and turned it into a 7″ coffee cake.

The filling naturally ended up being coffee buttercream, both between the chocolate cake and the coffee cake.

It took me 3 coatings on the cake and I decided I didn’t like the colour of the coffee as the background of my filigree piping.

So I whipped up another white batch of buttercream and coated the cake with that.

I suppose I should have done a bit more homework on how to make the coat smoother, but I got a bit tired from these 4 coats and decided that my piping will just cover the uneven surface.

I had decided on a pretty lace pattern for the bottom tier, repeated but in different orders for some variety, and the top just covered with filigree patterns.

Here comes the cake!

 

And a few more photos of the cake:

 

 

 

Sorry for my horrid cutting-skill!

 

And just general photos of the food of the evening, which we made ourselves. The service staff at Sprig & Fern said “This was the finest looking buffet we’ve ever seen!

 

 

 

 

 

In the end, when cutting up the cake, most people asked for the chocolate cake anyway!

 


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