But both parts unconnected!
It’s been a bit of a busy weekend.
Yesterday, I had a bit of a lie-in, cycled to the yard to sort Dave (the little bugger tried to jump out of his field, managing to break the fence and scrape the inside of his back leg in a big way… hopefully not too serious but I can’t work him at the moment)
Then, I somehow managed to make a cake for today and get myself looking half-presentable in time to get to the wedding. I had a panic when I got there because I couldn’t find anywhere to park then realised my watch had stopped… hurrying about half a mile in very high heels is NOT fun. But I got there in plenty of time – and it was brilliant. Such a lovely service…
The bride, Tami, looked absolutely stunning and they both seemed so happy 🙂
The whole day was great. Tami had ordered an ice cream tricyle, for people to enjoy while pictures were taken:
The groom got stuck in too:
Bless him 🙂
The reception was brilliant too. They’d booked a restaurant, where there were jugs of Pimm’s waiting in the garden. By the third round of top-ups, the waitress said to me “I know you’ll have one!” Oops.
It was a lovely meal; I had a halloumi and red pepper potato cake,a brill fillet and a meringue with berries, and they’d put something extra at each place:
A little note thanking us for coming, each one with a lottery ticket for last night! I haven’t checked my numbers yet…. 🙂
Everyone also had sweets and a named beaded ring, which fitted round the wine glass… lovely.
Lots of throwing shapes followed on the dancefloor; a great day and huge congratulations to the very happy couple!
So on to today…
I was glad I had made the cake yesterday because it was for my friend’s daughter’s tenth birthday today. I used a Harry Eastwood recipe, chocolatified it and baked it in a loaf tin, reducing cooking temperature and increasing time a bit.
Then I cut it in half, filled the middle with “buttercream” made from 2tbsp coconut cream, 4tbsp icing sugar, 2tsp coconut oil and 2tsp cocoa powder. I then cut a “lid”, and iced the whole thing, using 1oz dark chocolate, about 62g icing sugar and 4tsp coconut cream. Basically, melt the cream and chocolate over a low heat, add the icing sugar, whisk to combine then pour over (I added a splash of Rice Dream milk to thin). My friend’s just had to go dairy-free so I wanted her to be able to eat the icing and it tasted great! It’s vegan too and it tastes no different to the recipe I adapted it from*.
I know my hands are huge – but that just looks silly!
And the reason I wanted to make it that shape:
My mum made me a treasure chest cake once when I was little and I loved it! I wondered whether it was a bit ambitious and I’d regret trying….
But I was quite proud of it in the end 🙂
I couldn’t find any candy necklaces or chocolate coins so I threaded Haribo into “chains” and wrapped giant chocolate buttons in gold foil. The birthday girl, whose name’s also Eleanor, loved it – and my dairy-free friend was chuffed too.
They’d done a barbecue so we had a lovely afternoon in the garden, which turned into a beautiful, perfect summer evening.
Hope the weather stays like this (only less windy would be good!)
Have a great week 🙂
*I was going to use coconut milk for the icing but didn’t want to open a tin just for that much. The coconut cream, thinned with rice milk, did work perfectly but if you just used coconut milk (I think half-fat would be better as it’s thinner) you wouldn’t need anything else.