My First Wedding Cake

November 27, 2010

Wow. What a ride. Many months ago a lovely girl at work asked me if I could make her wedding cake. Initially, she heard about me because of my cupcakes but after chatting she said she rather liked the idea of a tiered cake instead, and asked if I could do it. I said yes, never having made a wedding cake before mind you. I’m glad I did it’s been an incredibly busy and stressful and messy two days but it was so rewarding when I stepped into the marquee with all the tables beautifully set up and placed the cake down and took a photo.

It’s not perfect – I had a few problems (damn oven bakes wonky cakes!) but in it’s imperfection, I thought it was quite lovely. I would have it as my own wedding cake definitely.

It’s red velvet (coolest bride ever for requesting that) and I covered the cakes in white fondant initially but OMG I suck at it so bad, I don’t know what it is… but there were little cracks and things so I whipped up some royal icing. Now, royal icing spreads easily but it dries lumpy… and looks like an oil painting. I looked at the end result and freaked out a little, seeing as it didn’t have a nice smooth finish anymore but a little… rustic. But once I put the spray of roses on the top it suddenly transformed it and I really love it!

Anyway – new goal for 2011 – take some cake deco classes! There’s only so far you can go being self taught

Now to go clean the epic mess…

Not perfect, but it will definitely be delicious.

NOTE: I will post more photos, especially of the inside when I get some from the photographer post wedding.

Pear and Banana Loaf

December 5, 2008

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About a week ago I posed the question of what to do with a bunch of pears. Last night I looked around the kitchen and saw that I still had those pears and also some really ripe bananas. I decided to bake a pear and banana loaf. It’s really easy to put together… and the result is moist and fruity with a hint of cinnamon.

My little brother is four years old and my favourite critic. He said, “It melts in my mouth” and that he “loves the crust the best”. Now that is the best compliment.

This loaf is just perfect with butter for a Saturday morning breakfast. Or if you really want to impress some guests this doesn’t take long to put together. Just don’t expect it to last long!

This recipe uses oil rather than butter. You can use any oil, I recommend extra virgin if you have it. Oil is actually healthier for you than butter. Whilst there are more calories per tablespoon, oil is monounsaturated fat and low in cholesterol which in the grand scheme of things is a lot better for you.

Enjoy! I know I did 🙂

Pear and Banana Loaf

1 1/2 cups self raising flour
2/3 cups brown sugar
1/4 tsp ground cinnamon
1/2 tsp bicarbonate of soda
2 eggs, lightly whisked
1/2 cup milk
1/3 cup oil
1 cup chopped ripe bananas
1 cup chopped ripe pears

Preheat the oven to 170C

Sift the flour into bowl and combine with the sugar, cinnamon and soda. Make a well in the center.

In a seperate bowl whisk together the eggs, milk and oil. Fold into the flour mixture and mix until well combined (don’t beat). Gently stir in the fruit.

Pour into a greased and lined loaf tin and bake for 45-50 minutes or until golden and cooked through. Cool for 5 minutes before slicing and serve.

Tastes great warm or cold.

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