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Wedding Cakes In Spain

Our blog spot highlighting the latest styles, recipes, trends and ideas in weddings and wedding cake design. Visit our website www.weddingcakesinspain.co.uk

Month

February 2017

Tried & Tasted

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This time of year is always characteristically busy, as we meet up with brides who wish to discuss their cake styles and ideas with us. This provides the perfect opportunity to also try our sweet treats so that our couples can choose the inside of their cake too.

This week we were asked to think about a few different cake flavours for some Swedish clients, who were looking for something a little different for their wedding cake. They wanted their cake flavoured with either mango, peach or raspberry, the other major stipulation in our brief was ‘not too sweet’, mmmm….

Always up for a challenge I scoured my recipe books and online recipe sites in search of ideas I deemed suitable in matching the given criteria and set to work, spending time on in our test kitchen on Sunday experimenting with one or two of these recipes ahead of our meeting, later in the week.

The flavour choices I decided to prepare for these clients were:- one

  • Raspberry & Peach Melba with white chocolate chips
  • Strawberry with a Champagne fusion
  • Mango with a cream cheese and coconut frosting

The mango and the strawberry cakes was definitely firm favourites with our delightful couple today, we look forward to creating a deliciously mango wedding show stopper for them later in the year.

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When is a Cake not a Cake???

Q: When is a Cake Not a Cake

mug

A: When it is a Mug Cake..??

All you need to create this ‘cake’ is a mug, water and a microwave. If you are happy to eat the cake out of a mug then that’s fine, but if like me you prefer a little more decorum when eating cake – served on a plate with lots of delicious chocolate fudge filling oozing out then maybe not.

It is certainly not difficult to make, this ‘Dr Oetker’ product – simply follow the instructions on the side of the sachet followed by a 3 min stint in the microwave, and there you have it – EASY and if you are happy to self indulge great, because this is certainly not the cake for sharing. How would this be possible…how many spoons can you fit into a mug in one go??

Taste Test Verdict

This is where my Food Science/Technology background comes into play. I chose to try out the chocolate flavour, as mentioned above the instructions a very straightforward and easy to follow. The end result was quite pleasant,  generally the cake was moist with a strong chocolate flavour, the cake was dark and rich in colour and it smelled great, (albeit during  the 3mins in the microwave!) but the texture I found just a little too rubbery.

See more products on the Dr Oetker web page

All in all not a bad product but let’s be honest if you choose to make a cake, do the job properly, in the traditional fashion mix together the eggs, sugar butter and flour place in a conventional oven, …. be sure to bake one large enough to share with friends!

Edible Glamour

This cake style is one that I have been dying to have a go at making for some time, so I was delighted to receive an order for such a cake only a few weeks ago, and to at last be given the opportun…

Source: Edible Glamour

Edible Glamour

gold-sequins

This cake style is one that I have been dying to have a go at making for some time, so I was delighted to receive an order for such a cake only a few weeks ago, and to at last be given the opportunity to have a go at making a wedding cake decorated with edible sequins – not a process for the faint hearted I may add, but the result was well worth the time and effort.

Making the Edible Sequins

With the cake made and iced, the next step was to make the sequins. I decided and would recommend, that you follow the instructions on the packet for dissolving the gelatine, all you have to worry about is adding the lustre dust:-

  • Take a gelatine sheet and following the instructions on the packet measure out the required quantity of cold water.
  • To the water add approximately half a teaspoon of metallic lustre dust. For this cake I chose gold but you can take your pick of the metallic dusting shades available.
  • Mix the lustre dust with the water well, until dissolved.

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  • Add the gelatine sheet to the mixture and wait for 3-4 minutes until the gelatine has completely dissolved. Stir well to remove bubbles.
  • Pour the liquid on to an acetate sheet ( I used cling film on a baking sheet ) ensure the mixture is spread out until it is quite thin.

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  • Leave to dry overnight, the thinner the mixture is once on the acetate sheet the quicker it will dry.
  • Once dry, use a sterilised round hole punch to make the  sequins.

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  • Attach to the cake using a small amount of edible glue, working around the upper edge slightly overlapping the sequins as you go.

Wedding Cupcakes for Suzanne & Lee

Wedding Cupcakes

This was the first wedding of the season for us at Wedding Cakes In Spain. After a cloudy start in the morning the sun finally put in an appearance and cast its magic rays over this small intimate wedding that was held on the promenade adjacent to the Sunset Beach in Benalmadena. – Check out the Sunset Beach Club for your wedding

 

 

Suzanne chose a pretty vintage cupcakes for her cake display with a LOVE cake topper. The cupcakes contained an assortment of raspberry & white chocolate and classic victoria cakes, decorated with sugar roses and bows to compliment her wedding theme and pretty colour scheme.

Congratulations and best wishes to the happy couple.

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Photo taken by Melissa @ Bespoke Weddings

Bake it in RED

What could be a more scrumptious way to seduce your loved one this Valentines Day than with these decadent Red Velvet Brownies?

At this point, I have to say that red velvet cake has never been a real favourite of mine, to me it is never quite ‘chocolatey’ enough to be a chocolate cake, not enough vanilla to qualify as a traditional sponge and too much red colouring can quite often be, well, just off putting!  A true red velvet creation should be the perfect marriage of a dense buttery cake with a mild hint of chocolate flavour.

I am however a huge chocolate brownie fan and this recipe is no exception. These fudgy chocolate brownies have lots of buttery vanilla flavour; They are finished off with luscious cream cheese swirls and as per any traditional brownie have delicious squidgy centres.

This ‘Food Network’ recipe is easy to make and is perfect for brownie making beginners.

red-velvet-brownie

 

Ingredients:  2 large eggs;  115g Butter;  200g Sugar;  95g Plain flour; 2 teaspoons vanilla extract;  21g unsweetened cocoa powder; A pinch of salt;  Red food colouring in liquid or gel form;  1 teaspoon white vinegar.

For the Cheesecake Swirl topping:  225g cream cheese; softened  50g granulated sugar;   1 egg yolk;   1/2 teaspoon vanilla extract.

Make the brownie layer first.

  • Preheat the oven to 200/ fan180 degrees. Line a baking tin approx 25cm x 15 cm with greaseproof paper.
  • In a small bowl, whisk the 2 eggs together until thick and creamy. Set aside.
  • Melt the butter in the microwave.
  • Add in the sugar, cocoa powder, vanilla extract, a pinch of salt, red food colouring ( add enough to turn the mixture quite red), white vinegar, and 2 eggs.  Stir everything together by hand.
  • Add in the whisked eggs.
  • Fold in the flour to the brownie batter and mix taking care not to over mix.
  • Pour the brownie batter into the prepared baking pan, leaving about 3-4 tablespoons on one side for the top.

Create the cheesecake swirl.

  • Beat the softened cream cheese, sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth.
  • Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
  • Bake the brownies for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will also freeze well for up to 2 months.

Hot hints for 2017

With Christmas, New Year and sadly our own annual holiday now behind us it is time to take a look at the year ahead with some helpful hints on what will be ‘baking’ in our wedding cake oven for this years brides.

The Naked Cake:- These have grown in popularity over the past years and look set to be taking centre stage again at many forthcoming weddings in 2017. With tiers that lay bare just oozing with heaps of fresh fruit and cream – what is not to love about these cakes? You can almost taste the cake just by looking at it. Last year we introduced our naked mini cakes, a dainty yet sophisticated alternative to a traditional tiered naked cake, but, with a little more chic and style than a cupcake!

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Cheese Cake Towers:- A perfect choice for those cheese lovers among us and yet another very popular choice of cake for 2017. The selection of Spanish cheeses that can be supplied in an array of flavours, textures and colours and are decorated to compliment your wedding theme with either fruit or flowers. These cakes are a brilliant idea for any brides looking at providing a late night snack as they are supplied with chutneys and crackers – so there will be plenty of choice for any of your hungry guests to snack on.

cheeses rebecca

Lots of Lace: Definitely influenced by the ever popular T.V series –  Downton Abbey,- lace wedding cakes are in a league of their own, they are stunning, beautiful and like ‘Lady Mary’ herself proffer a  sophisticated elegance. Certainly a sophisticated choice of cake designed to sweep your breath away.

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Faking It: As with many things in life a wedding also has a budget and this will almost always affect the choice of cake, as the cake is often one of the last things to be ordered. However, not to worry, you may still be able to have a showstopping centrepiece even with a limited budget.  This can be achieved by supplementing some of the cake tiers with fake tiers – yes they still have to be decorated, but are certainly much cheaper than the having your whole cake made of an edible cake. Cake wastage which can also be an issue is seriously curtailed by choosing a fake tier(s) cake option. An all round winner … and looking like a very popular choice for the year ahead.

For more help and guidance in choosing your perfect cake please contact us at info@weddingcakesinspain.co.uk or visit our website www.weddingcakesinspain.co.uk where we will be only too happy to answer any questions or queries you may have.

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