Gloverly Cupcakes

Last weekend I went to the wedding of Rob and Sian – Sian and I grew up in the same village and we’ve known each other since we were about 3 years old. As well as being invited to the wedding, I got to make the cake. Tom and I had a great time at the wedding – everything about the day was perfect.
Sian and Rob came up to Durham a few months ago for a weekend of wedding cake tasting – the best weekend of wedmin according to Rob! They wanted to try a few different flavours as well as working out what they wanted the cake to look like. Before they came up they decided on three different flavours – chocolate (who doesn’t like chocolate?!), raspberry and amaretto, which I made a year ago for another wedding and was a huge success, and lime and passionfruit for something a bit different. I had a raspberry and amaretto cake in the freezer so I got that out and made 6″ cakes for the other two flavours. The raspberry and amaretto turned out to be the favourite, the chocolate was second and the lime and passionfruit needed a bit less lime.

They decided to go for a four tier cake – raspberry and amaretto on the top and bottom (12″ and 6″), chocolate as a 10″ cake and finally lime and passionfruit as an 8″ cake. They wanted the decorations to be kept simple with succulents and flowers to match Sian’s bouquet on each side going up the cake. They also decided to have their initials with some leaves around them piped onto one of the tiers to match their wedding invitation.

I’d taken a couple of days off work to make the cake and finish off the decorations, and pretty much everything went to plan. Just one minor hiccup with my first attempt at the vegan lemon cake I was also making. I left a couple of the flowers to the last minute and ended up finishing them off on the Friday night but luckily they were quite simple and I got them all finished in time.

The cake got a mention in the groom’s speech – before he’d tasted it so hopefully it lived up to his expectations… Congratulations Mr and Mrs Innes!