Tired. So tired.
I usually post once a week, but I have not been able to the last couple weeks because I have been busy planning and putting together the cake and cupcakes for my friend Joanne’s wedding. This week was recuperation week, and I’ve finally rounded up enough energy to write a post.
So, the plan is to break this up into 2 posts: the cake and the cupcakes. First the cake…
Check out the verdict at the end of the post!
Hydrangea and Ivy Cake
My friend Joanne wanted hydrangeas and ivy on her wedding cake. As we had planned on serving cupcakes, I made a small cake for her and her groom to cut into. To see a post on the cake tasting process, go here.
Vanilla and Chocolate cake
Vanilla cake recipe from here.
Chocolate cake recipe from here.
My friend Tina brought back a “Nutella” from Germany that is made of almonds rather than hazelnuts. It is so tasty. I used this as the filling for the cake.
|Almond cocoa spread.|
1 cup butter, softened
4 cups icing sugar
1 tsp vanilla extract
2 Tablespoons milk
Add all ingredients into a large bowl and mix until smooth
1. Roll out fondant and cut out hydrangeas using a flower cutter.
2. Brush flowers with green petal dust.
3. Thread a hooked wired through middle of the flower and fasten with royal icing.
1. Add green gel colouring to fondant.
2. Roll out fondant and cut out ivy using a cutter and embosser.
3. Roll out edges with a ball tool.
4. Thread wire into the ivy, and leave out to dry.
|Tools (left to right): ball roller, cutter and embosser, wire.|
|Rolled out fondant.|
|Cut and embossed ivy.|
|Rolling out edges with ball roller.|
|Threading wire into ivy.|
1. Fasten chocolate cake layer onto cake board with a little bit of frosting.
2. Spread filling onto cake.
3. Put vanilla layer on top of filling.
4. Add a crumb coat to the cake and freeze for 10 minutes.
5. Add a thicker layer of frosting and smooth with a spatula dipped in water.