a bride's bouquet

 Could there have been a more perfect day?

Miss C was marrying Mr P, I was their chosen cake-maker, and the day was glorious!

 

On the morning of the wedding, I woke early and set about the final stages of the cake design - arranging the handmade sugar flowers and foliage on the completed cake. Miss C had chosen soft pinks, whites and greens as the theme for her bridal bouquet, with pink roses and white lisianthus as the main flowers. The cake was designed to reflect her bouquet.

As a wedding cake maker, it is a tremendous pleasure and privilege to be selected from amongst many talented others to create the wedding cake that a bride dreams of. Congratulations Miss C and Mr P! And thank you.

Cake: Callebaut chocolate and chocolate ganache, finished with ivory fondant, handmade sugar flowers and foliage, dove grey grosgrain trim.

ginger cake

Autumn is well and truly here and the weather is gorgeous! So gorgeous that I want to bottle it and splash it around like a favourite perfume on days when things are not so perfect.

But I think all who live in this part of the world agree that, weather-wise, we are well and truly spoilt. The days are sunny and warm, the air clear and clean, the skies azure blue. I feel like doing a twirl just to celebrate the beauty of it all!

But autumn also means cool, crisp evenings, starry starry nights - and ginger cake. Sticky, spicy, fragrant, moreish ginger cake that gets better and better as the days pass. Not that it lasts that long. But it's special and just about the best thing to eat on an autumn evening either with lashings of tea or surrounded by a moat of hot, vanilla custard. My ginger cake contains Guinness beer, black treacle and minced, fresh ginger which I think is superior in a ginger cake to the ground, powder form. And sometimes I like to add stem ginger pieces - glacéd nuggets of ginger, like topaz-coloured sea glass, to be discovered in every slice. Mmmmmm!