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!
I tend to find a new favourite decorating technique and use it again and again until I get bored. I was really digging using brittle to top my cakes with until someone offered me a flying saucer the other week. Its brightly coloured, edible and your can mould it into any shape you like, WIN. So when I had a commission the other week, I knew I had a chance to experiment with it (so long brittle!). I tried a few different shapes but triangles really worked well on top of this rose and white chocolate cake, I love the angular shapes against the wild flowers, I hope you do too.
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!
Today I was driving round for work with my windows down, basslines pounding out the speakers and my shades on. I know, I know, it was only 13 degrees but after a cold, long winter, 13 degrees feels practically tropical (well, I had my windows down for about 5 minutes. Still a little bit on the nippy side…). I’m normally a real Winter girl, the dark colours and snuggly knits suit me more but I am super duper tres excited for this Summer as my collection of vintage summer dresses has grown exponentially over the winter, to the point where I am struggling to shut my wardrobe. I am blessed with a job that means I travel an awful lot, and spend many a lunchtime in a little village hunting out the best charity shops and making best friends with the OAP volunteers (I think I probably am an old woman in a young body, my love of baking, sewing and collecting home furnishings that wouldn’t look out of place in Del Boys flat). If you make friends with the shop staff then you are onto a winner, they will nip out to get you stuff kept out the back intended to be sold on to vintage shops. The best ones are independant charity shops in little towns, sometimes they don’t realise the value of their own stock and as I pay at the till, I feel a little flicker of guilt that I have just got my hands on a 1960’s unworn bottle green wool coat with mink trimmed collar for £20. £20! 5 meters of 1980’s limited edition Liberty print fabric for £6. 1950’s gingham A line dress for £2. And thats my weakness, cute cotton dresses in amazing prints, I almost have enough to wear a different one every day of Summer. Every time I make a successful purchase, I let out an inner squeel of delight and strut down the street, run home to try it on and stride round the house feeling like I have won the lottery (Oh my, can you imagine if i won the lottery on the same day as having a triumphant charity shop find?! Off the scale). Obviously, finding the winners means sifting through a LOT of rubbish. Piles of Primark cast offs, floral chintzy curtains and wonky eyed teddy bears need to be pushed to one side and finding treasure is getting harder and harder. But once you get an eye for it, you can spot a 70’s maxi dress on a rail from 100 yards. So if your nan needs her wardrobe clearing out, you know where to find me!
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!
Those with food intolerances are viewed by many as just fussy eaters (or awkwardtarians as my mate calls it. I like this cos it sounds like a dinosaur). There are those who avoid gluten or dairy due to the amount of research and opinions from professionals saying they are not the kindest food stuffs for our waist line. However, a huge amount of people cut out wheat and/or dairy due to the health impact on the body, especially the tummy and digestion. My mum is lactose intolerant which she kindly passed onto me in a currently very mild form. I’m not quite sure how it works (with my peanut sized brain) but not all dairy is created equal with some products containing more lactose than others. I made her really ill the other week when she tucked into my chocolate Easter cake without telling her it contained cream. Uh oh. Was def not the favourite child after that incident.
Oh how I love making wedding cakes! It’s so nice to be making something that will be so central to such a big day. I thought I would share with you the latest wedding cake I did for a lovely couple, Charlie and Leanne. They had a wedding in a converted barn with a really rustice feel which suited my style of natural decoration perfectly (If you haven’t already checked out the rest of my blog, I love naked cakes, rough butter cream finishes, dried or fresh flowers and fruit to decorate)! Roses were used in the bouquet so I also used them to decorate, fresh roses on top with dried rose petals scattered around the base. Leanne wanted a more unusual flavour to fill the cake so I used rhubarb jam with vanilla bean butter cream. Mmmmmm…. So if you or anyone you know is planning a wedding with a difference, please think of Holly Loves Cake! Contact me now, email@example.com