Anyone who has baked for a special occasion will remember the first time they did this, and I am no different.
I’ve put my favourite picture of this cake as the large picture at the top. I love how it’s sitting so casually among ornaments in my mum’s kitchen, and my enormous mug of tea which provided the caffeine necessary to decorate it.
I remember her walking into the room to see it, and she was so happy that she hugged my brother and cried. That was the moment I learned that baking isn’t necessarily about baking for me. It’s about making people I care about happy, and I want to share this with you too.
I wanted to make sure her special day was perfect, but was shocked when we learnt how much wedding cakes would be! As an avid baker myself, I volunteered – confident in the assumption that I could do this, and it would be time-consuming, but probably quite easy. Silly younger me.
The hardest bit to master for this cake was the fondant roses. I had never done these before, and upon realising they’re harder to make than it first seems, I practised these so many times that the red from the icing seemed to be almost permanently staining my fingers in the weeks leading up to the wedding.
Eventually, about a week before I had to do the final version, I was happy, and (dare I say it?) repeatedly making pretty good roses! I also discovered that it’s strangely therapeutic to squish any offending roses which weren’t up to standard. The one on the plate in the picture below might have gotten thrown in a “I’m finally finished the cake and all these fiddly roses!” celebration…