Wedding Fairs

Having spent the last week preparing for a wedding fair at the Crown Moran Hotel in Cricklewood, which took place on Sunday the 30th March, I am exhausted. We were lucky to secure a much coveted spot and we attracted a lot of attention due in part I'm sure to the variety of cake samples we had on display. Taking pride of place on the display table were two cakes; the first was a fairy tale castle cake, which always appeals to my inner five year old. It was a supermoist vanilla sponge with a Swiss meringue buttercream and raspberry conserve filling and it looked amazing. The second cake looked like a cushion and was topped with an edible white chocolate slipper. It was a lemon drizzle cake with a buttercream and Sicilian lemon curd filling.

We've received a lot of enquiries as a result of the show, so fingers crossed..........................

Again, we continue with our series, The A to Z of Wedding Cakes below:

I for Icing

The icing on wedding cakes can range from royal icing, fondant or sugarpaste, chocolate to butter cream. Traditionally made with egg whites and icing sugar (although many bakers now tend to use meringue powder) and is useful for covering fruitcakes after the marzipan has been applied. Glycerin is occasionally added to prevent the icing from setting too hard.
As well as coating cakes and biscuits, royal icing is usually considered a decorative icing since it can be used to create flowers and figures. Royal icing is often piped into shapes which are allowed to harden on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet foods.

Fondant or sugarpaste is a soft, pliable sugar dough that holds up well, particularly in the heat. It can be used to make many decorations and helps keep the cake moist and well protected.

Buttercream is a combination of pure butter and sugar and sometimes diary products. There are several recipes commonly used, and some may require refrigeration. Therefore, if your wedding cake will be left out in a warm environment, be aware that a buttercream icing may not hold up.

However, if you have a particular preference, let your cake designer know, although it is worth noting that a particular design or look may only be achieved using a particular medium.


J for Judgement

Trust your instincts and the evidence when choosing a cake designer. It is better to go for a less elaborate cake that will be delivered on time, to cost and to standard than to go for a badly executed elaborate cake. Ensure that your invoice specifies the design, size and cake flavour and time of delivery for the sake of clarity.