Roses and raspberries: a December wedding cake

One Friday in December my friend Mary sprung some surprise news on me: “I’m getting married on Monday!”

This was a surprise to me because, despite having known Mary for over 15 years I had no clue that she and her partner weren’t already married. What came next was an even bigger shock: “Can you make me a wedding cake please?”

What an honour to be asked to make such a special cake – the centrepiece of any wedding breakfast – but only having a couple of days’ notice, combined with having new staff to train in the tea rooms and already having other commitments that week did make this a bit of a challenge, but as I’ve said before, I do like rising to a challenge!

marys-wedding-5Mary loves anything chocolatey so we decided on a large chocolate and raspberry sandwich. It’s always a good idea to choose a contrasting flavour for your second cake, rather than something similar, so that you’re catering for wider tastes, so we chose a lemon buttercream sandwich for the top tier. Mary’s colour scheme was burgundy, perfect for a December wedding, so we decorated the cake with fresh flowers in white and dark red, and also used some lovely dark foliage and sparkly pine cones. And sitting on the very top of the cake was some miniature ‘Just Married’ bunting.

marys-wedding-2To accompany the main cake I also made some matching cupcakes – chocolate with vanilla buttercream icing topped with raspberries and lemon buttercream topped with red rose petals. The guests really enjoyed the cakes and the bride was thrilled with what I’d made for her. It really was a lovely cake for a lovely couple!


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