Hello! Last week was very busy. My sister-in-law got married and I got to make her cake! I was thrilled to be bestowed with such an important job.
I forgot to take a pic of the cake before it was cut! I nearly died for a split second before I realised they had cut it for the pictures! Silly me!
The bottom tier was a rich boozy fruit cake – the fruit was soaked in brandy overnight to plump it up. This was a huge fruit cake so I needed a vast amount of fruit – almost 3kg!! The recipe came from Juliet Sear’s new book The cake decorating bible. I had a slice of the cake at the wedding and it lived up to its name – it was indeed very rich, boozy and fruity! I had a lot of people asking me for the recipe, always a good sign!
The middle tier was my go to vanilla cake recipe from the BBC Good Food website. I’ve used this recipe several times in the past few months – it holds up very well to sugarpasting/carving and is very moist. The top tier was a special treat especially for the bride and groom – raspberry ripple cake. It’s a fluffy vanilla sponge sandwiched together with Italian meringue buttercream swirled with raspberry jam. I’ve blogged about this recipe before, it’s a very special cake that everyone seems to love! It’s a bit of a labour of love making it but it’s so worth it! I just made the cake exactly the same way I usually do – using three 20cm round cake tins – then just cut the square I needed for the top tier. So there a few offcuts going spare, much to the delight of my boys 😉
I had quite a bit of the Italian meringue buttercream leftover so I took the opportunity to make some raspberry ripple cupcakes 🙂
I just used my normal vanilla cupcake recipe here. The middle has a hidden raspberry jam centre, yum!
I haven’t had such a fabulous weekend in a very long time – the wedding was a real family affair and it all went so smoothly. I wish the new Mr & Mrs Murphy a lifetime of love and happiness ❤