I created this three-tier naked cake for Nick and Sophie’s wedding in October. Sophie is celiac so she wanted the whole cake gluten-free so she could enjoy each flavour! The bottom is carrot cake with plum liquor soaked currants, the middle is courgette and coconut filled with homemade raspberry jam with the final top-tier a rich chocolate and almond torte. It was all sandwiched together with Mexican vanilla buttercream and decorated with fresh flowers that matched Sophie’s bouquet and table decor. Please contact me for any enquiries or to book your own celebration cake with Hollylovescake!
This weekend I had the honour of doing the cake of a friend of mine to her long term beau, Amber Waterfield and Nathan McAllister. They had an alternative wedding day that really suited them, the ceremony took place on a bandstand on Brighton beach with the food and drinks at a local restaurant, Silo, which prides itself on using local ingredients and creating no waste (I even had to take my cake boxes home!). The weather was amazing, not a cloud in the sky! You can see from the photos how achingly cool they looked with Nathan rocking a pink blazer and boat shoes, Amber in her charity shop dress (a girl after my own heart!)…
This is the cake I did for my friend Donna Aplin who’s mum was getting married today! Although this morning was pretty murky, thankfully the sun came out for them this afternoon. There wasn’t much of a brief to work to except that she wanted lemon and orange featured in the colours and this is what I came up with. A Summery treat with the top layer being coconut caramel and the bottom layer is strawberry and white chocolate.
Today I had the VERY stressful job of delivering this beautiful vintage style wedding cake to a quaint village hall in Warwick. I held the cake, Mum drove. My mum seemed to completely forget how to use the brake pedal correctly resulting in A LOT OF RAISED VOICES. But after what seemed like the longest journey ever, I happily placed the cake on its special table. The room had been decorated with wild flowers and homemade bunting, it was so creative and dreamy! The top cake is salted caramel and the bottom cake is raspberry, strawberry and vanilla bean. A massive congratulations to Jess!
Ola! I have finally recovered enough from my raucous Barcelona hen do to bake cake. It took a lot of sleep, paracetamol and carbs but I’m finally there! My girls absolutely know how to PARTY. I, however, seem to be loosing the power to keep up (Going straight from the airport after no sleep from all night clubbing? Not me, I was in bed my midnight, natch). However my inability to keep up raving meant I had more time to discover Barcelona and hunt down some sweet treats. It is scorchio in Spain (obvs) so cake smothered in meltable butter cream is not ideal, it’s all about the pastry, creme patisserie and deep fried sugariness. I discovered these deeeelish mini dough balls coated in cinnamon and sugar at an indoors market. Crispy on the outside, billowing white fluffy insides. They were so good they made me giddy.
This 3 tier cake I designed and made for a birthday party for 3 people celebrating the same weekend! The top tier is chocolate fudge, the middle was maple and walnut and the base was brown sugar salted caramel, all covered in a vanilla bean butter cream. I also made the letters myself with glittery foam. Please contact me with any cake requests for availability and prices!
Poor Victoria sponge, generally always over looked for its more fancy friends, the chocolate, the carrot, the red velvet cake. Who wants a plain sponge?! BORING.That is probably because so few people have had a really good Victoria sponge. Often over baked, dry, flat, sandwiched together with a bit of cheap jam, no wonder old Vic always gets over looked. I have baked many a sponge cake in my baking career and have come to love a simple sponge. To create a great cake, it is actually not difficult as long as you use a few hints and tips I have provided here, have a little patience and give it a little lovin’. The skills used can be applied to most cakes once mastered and you should hopefully have towering, lush, moist cakes forever, hurrah!
I absolutely lost my baking powers this weekend. And what little cooking skills disappeared too! What happened to them I do not know, will they even return at all?! What will become of me? A sad shadow of my former self, only capable of preparing a Pot Noodle and dreaming of my past cake creations…. The picture you see attached to this post took so many attempts to get right, I normally do a cake like this standing on my head and blindfolded. My first attempt at baking the sponges went so very wrong through a simple mistake, opening the oven door too soon. I know, I know, a schoolgirl error! I really should know better, obvs. The sponges sank to become flat eggy pancakes, sad face. So, round two I got cocky and attempted three layers of sponge in one oven. Duh! What possessed me do this I don’t even know. I ended up with one burnt layer, a wonky half risen layer and an undercooked layer. Fail. By round three I had learnt my lesson and out came two beautiful even sponges. Thank goodness as by this point I had spent a small fortune having made 3 separate trips to Tesco at the end of the road for supplies (Any more visits would see me with enough Clubcard points to fund a trip to Pizza Express). I really should have taken a break by this point, had a cuppa and read the paper. Instead I went straight to the next part of preparing the caramel. Anyone who has boiled sugar substances will know how you have to carefully boil the mixture, with loving patience and care. I had no patience by now, blasted the heat on full power and halfheartedly stirring, paying more attention to singing along to Tony Blackburns Pick Of The Pops. It wasn’t long before there were black bits floating around and the strong wiff of burning wafted round the kitchen. The pan is still soaking in the sink after three days…
I am a sugar queen and I can take or leave savoury food stuffs (Always dessert over starter. Always.). Because I’d rather eat a jam tart over a sausage roll, I tend not to cook. I bake. I really struggle with putting flavours together and I lack the ability to pick up what is missing out of a dish when making a meal. I am the master of bland stir frys and over cooked omelettes. Therefore it was a blessing to spend an hour or two with Tess Ward (www.theyeschef.com). Tess is a talented chef who trained at Le Cordon Bleu after finishing her History degree. She now passes on her wisdom and knowledge through teaching several different cooking programmes and writes for several publications and her own shamazing blog. Tess uses fresh seasonal produce in her cooking and my class with her was no exception. She took inspiration from the food market she had visited that day and on the menu was sweet potato gnocchi with kale and bacon plus a mango, carrot and radish salad. Tess talked me through the process of preparing and cooking the ingredients. She also taught me a great lesson on how to chop and slice properly instead of being perilously close to chopping my finger tips off at any moment! We chatted and drank tea as we prepared dinner. The best bit was rolling the gnocchi which involved getting elbow deep in flour and mashed sweet potato to roll little sausages ready to be chopped up for the pan. I loved this bit as the generous use of flour all over the kitchen table resulted in a mess similar to the icing sugar explosion that appears to happen in my kitchen whilst baking (except in Tess’s kitchen I don’t get told off). We discussed foodie blogs, boyfriends and books with great recommendations from Tess on books and blogs she thought I would enjoy. Before I knew it, it was time to sit down and enjoy all my (ok, ok, it was a joint effort) hard work
I find baking the most enjoyable, relaxing and calming activity. Its like my therapy, I can loose myself for hours in the kitchen. I get in the baking zone and forget everything else. This week has been one of those weeks, it has been pretty rubbish for several reasons (I shan’t bore you with the gory details) so I was just itching to get baking. I also really enjoy running and working out (Sadly, no matter how hard I wish, cake is never going to be calorie free) which I also find is good for the soul but nothing beats some bonding time with the Kitchenaid with Radio 2 in the back ground. The whole process of sitting down with a pile of books trying to find or create the perfect recipe, then measuring, making and baking. It requires all your concentration for those couple of hours and then, at the end you have created something lush that you can share with someone who deserves it (or, if it has been one of those weeks, just grab a fork and scoff it on your own. Note: Several runs needed after this). So next time you are feeling down or just need a little pick me up, don’t reach for the vodka, pick up your apron and get baking!