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Monthly Archives: August 2012

… Wedding Cakes…

Long gone are the days of your regular fruitcake covered in marzipan, with a bit of ribbon for colour wedding cakes, or millions of frilly layers that have no baring to the theme of the wedding at all; because brides are becoming a lot more daring and creative – making the wedding cake as important as the veil or bouquet.

However due to its trending popularity the wedding cake has become so expensive resulting in many people finding it far less important, I have heard many brides say they would much rather spend what they have left in the budget on a cake, or ditch the cake for more flowers or food… but I hope that after this post you change your mind, as there is so much symbolism behind it all; other than being a great treat and wonderful way to capture age-old tradition with a bit of a modern twist. So just fall in-love with the idea of a beautiful cake for your very special occasion.

You don’t have to settle for a Fruitcake… you can have your cake in whatever type or flavour you want

You can decide how you would like to interpret the symbolism behind the wedding cake and I will also share mine a little later, but the historical meaning dates back to Queen Victoria and her marriage to Prince Albert in 1840. The cake was there to symbolise purity, hence the white colour and therefore a reflection of the bride. However times have changed significantly and so has the symbolism… as it now reflects the re-affirmation of the wedding vows, hinging on commitment to each other; hence the cutting of the cake together and the bride feeding the groom and vice versa.

Your wedding cake can be used as a reminder of how you met or a representation of common interests that you share or an expression of your love for each other… or just to add to the theme of your wedding day.

From Hallo Kitty to Schreck, Indian or Scottish whatever your theme or inspiration

Or if you fancy a little something a more elaborate and fairytale like

But if you are tired of the traditional Wedding Cake and fancy yourself a bit of an individual or just one for more than the norm and a way to totally rebel against it all you could consider the following Wedding cake options

Savory… Pizza, Pork-Pie, Sandwich Stacker or Cheese? Not really my idea of enjoyable

Alternatively the total opposite and  you’ve got Marshmallow, Sugar Ring Doughnut or a Candy Assortment

The bride and groom figurines have also had a makeover and are no longer just two static figures standing side by side. You can even make your own with Fondant or otherwise known as Plastic Icing and again be as creative as your talent or budget allows

Weddings are meant to be an enjoyable, special and memorable occasion representing the Bride and Groom as individuals but also as a couple going into life to start something new and exciting… so why not make it fun?

Yes, a bride to be and if the groom is dragged around has a tough job deciding on just the right wedding cake, as it all matters – the theme, the size, the style, the decor. I was kinda lucky that my husband left it all up to me and I can tell you I had super fun. I decided to go with the Cupcake Wedding Cake for many reasons, practicality being one for obvious reasons.

Just like with the multi-layers you can be as creative as you want and also theme and colour co-ordinate your cupcakes. The single large round or square cake on the top is an optional extra and usually used for effect.

I made my own wedding cake and the reward is the fact that I know I had a great tasting and good-looking cake that reflected and symbolised everything I am… and sort of doubled up as a gesture to my husband as well as to my guests as they shared in my small thanks and appreciation.

Sneak peak of my wedding day

My Wedding Cake

I decided to have a Vintage themed wedding so I hope my cake reflects that, I also broke away from the popular chocolate or vanilla sponge and decided to have a carrot cake with lemon-creamcheese frosting. I would love to hear some of your thoughts and comments about it as I am eager to know what your take is on the amount of money one should spend on a wedding cake.

Happy Wedding planning and cake shopping



Did anyone say Florentine’s?

Florentines are a sticky, crunchy, sweet treat that my Dad absolutely adores. He usually purchases us all one at least once a week. They are rather pricy for an indulgence that has very little ingredients… and since I totally adore my dad I decided to try my hand at it and make it specially for him. 


                                                                 I should warn you, the work that goes into the end product is rather sneaky…


I am sure that you can be very creative with the mixture if you want, but I decided to stick to the instructions as much as possible… For a single batch you will need 100g chopped glazed cherries, 100g silvered almonds, 2tbs mixed peel, 1/2 cup sultana’s, 2 cups corn flakes, 250g good quality dark chocolate and 2/3 condense milk (the recipe says the extra sweetened variety, but the regular tin is jut as good and totally sweet enough). The other little adaptations that I made was to double the mixture and add pecan nuts and raisins instead of almonds and sultana’s again.


I got so excited when I realised that you just chuck all the ingredients in at one time and mix it… do try to mix this as delicately as possible though, to avoid breaking to much of the corn flakes – as broken flakes would just spoil the effect.

I must say that purchasing the ingredients and the mixing of it all was definitely quick and totally the easy part. The placing onto the baking trays are not only time-consuming but a little tricky as the mixture is so sticky and the baking is hands on… it goes so quickly and because there is so much sugar the chances of creating charcoal is a much more likely outcome if you do not stay close by. Hence the fact that I said the end product is sneaky as there is a lot more to the rough and ready looking treat. 

The recipe says you should pre-heat your oven to 170°C, but I think this really depends on the heat strength of your oven… I turned it right down to 140ºC and it baked for about 15 Min. I should add that the smell in the kitchen with toasting sugar was more than glorious and totally put me in a Spring happy mood. The end result was also not bad for my first try; and my dad… well lets just say that he was more than smiling from ear to ear and I’m getting a groceries list that includes his Florentine goodies weekly.

I hope you guys enjoy and thanks so much to all of you who are leaving comments and following me. I love the interaction so much and hope the baking brings as much joy to you as it does to me.

I have gotten my wedding pictures back, and since summer is fast approaching it is that season in the year when brides, and grooms to be are thinking of choosing their dream wedding cake for their special day; so it got me thinking that I should do a little post on wedding cakes and give you a sneak peak of what I created for my own wedding a couple of months ago.

Happy Florentining


Black Forest…

Hi all, I had some very precious friends over this past week-end so I did a simple cheese board with snacks and my first ever Black Forest Chocolate Cake.
I think the first trick to any cake is to always ensure that once it’s baked it needs to cool correctly before any decor is added; especially if your using creams or chocolate you don’t want melted.

I made my regular chocolate cake mixture, baked it off and let it cool. I know that there is a variety of Cocoa powders on the market, but I prefer to use the Bournville by Cadbury; as it just gives it that rich chocolate colour and taste. For the Black Forest Cake I also went with the Bournville chocolate, which I melted. If you like a sweeter taste you are welcome to use  any other variety.
I also whipped some cream and bought some canned black cherries, a flake and some peacan nuts to sprinckle.  You can be as creative as you like and there are no real hard or fast rules . I also lightly sprinkled some Old Brown Sherry on the two layers of my chocolate sponge before I began to layer or decorate it. If you do not drink alcohol you can leave it out, it’s not a requirement… it just adds that extra touch of authenticity
Step by step…
1. I melted my dark chocolate and poured a little on the first layer (the base)
2.Before it hardened I placed the cherries on top… make sure you cover the whole surface with the fruit to bring out the taste
3. You can then drop a nice spoon or two in the middle, avoiding to spread to far out the sides
4. Place the second layer on top of this and push it down until the layers are comfortably placed on top of each other
5. Pour the remaining melted chocolate over the top, if you prefer a more gateau glaze then add a touch of milk or cream just to make it slightly smooth; which will prevent it from hardening on the top
6. How you decided to decorate from here on is up to you… be as creative as you like and if you can’t think of anything just Google some great images for inspiration .
This was my end result

View from the top
I would love to hear from you… any thoughts or comments? I really enjoyed making this and it’s definitely going to be one for the favorites bookmark.
                                                                      Happy Baking
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