Neil and I got married two weeks ago, and it was perfect. I never imagined everything could go so smoothly and the house and garden look so much better than I could have imagined.
I have had to keep off the blog for a while, as any cooking or crafting I was doing was ALL wedding related, and I didn’t want to ruin the surprise for any guests… But now, as all the secrets are out be prepared to be spammed by cake, dress (yes I made my own dress, and it was as stressful as that sounds…), invites and bunting galore!
This cake was actually quite easy to make, I used Frances Quinn from the Bake Off’s recipe in her book ‘Quinntessential Baking’, and it’s a lemon, mascarpone and raspberry cake (well technically eight of them) layered with some impressive structural engineering… (I got my brother to help place the rods in as he actually is an engineer.
The picture above shows my genuine amazement that it stood up! (and did so for the entire afternoon!)
Everyone was really pleased with the cake, and as was I! I have never made anything higher than a Victoria sponge before. I made the sponges in my Aunt’s new high tech super oven (it has a touch screen and beeps!) on the Thursday morning, wrapped them up in loads of cling-film and then assembled it with mscarpone icing, home (aunt) made lemon curd and fresh raspberries. I added home grown lavender around the edges and dried flowers on top.
I’m rather proud of it.