Its been a really long summer, but Bake of the Week is back! I’m raring to go and hope you are all too. Thank you to everyone who has asked when #BakeoftheWeek was returning – Lovely to know it has been missed. I’m loving all the Great British Bake Off inspired bakes that I’m seeing around blogs (I may not have been baking much over the summer, but I’ve definitely been reading and storing up tips). I’m hoping to join in with a few GBBO bakes of my own over the coming months but first I wanted to show off my most recent wedding cake. There wasn’t much time for cakes during August as we were away in France twice which I will tell you all about over the next couple of weeks. In-between holidays though, I managed to create a 5 tier Forget-Me-Not Wedding Cake for my baby sister. Readers of my other lifestyle blog, 2 Adults 3 Children may have seen some of the pictures of our wonderful family day.
As usual, I loved making this cake – the bottom 3 tiers were fruit, baked and covered before we went on holiday. The top 2 tiers were polystyrene – no-one needs THAT much cake! This was super heavy, Mr C had to do all the lifting even after just the bottom tier. I used a 22″ round drum board with a 20′ round drum on top. I like my 5 tier cakes to be double boarded. The shape just seems to flow better and 2 boards provide a bit more support for carrying all that weight around.
Every single sugar flower was made using white flower paste and left to set and shape on crinkled up tinned foil. I dusted each flower with 2 different colours of pale blue dusting powder – Edible Art, Iris and Rainbow Dust, Sky Blue. The centre of each flower had a handmade edible diamante made with a teeny ball of flower paste dipped in a mixture of glitters, Pastel Blue & Rainbow Dust Sparkle Cake Decorating Glitter – Jewel Silver. These are classed as Food Contact Glitters – Safe to be in contact with food but should be removed before eating. You will see from the picture that most of the flowers were on the top 2 tiers which wouldn’t be eaten anyway.
The photo was taken by my cousin at the venue and used with permission. I love it!
So we are back to Bake of the Week every Tuesday. Sadly, Sarah from Maison Cupcake is having some time away from our #BakeoftheWeek gang due to work commitments – A big thank you to Sarah for all her hard work over the past few months. I hope to have some news of another member of the #BakeoftheWeek gang in a few weeks but for now I will be doing every week.
For new people to #BakeoftheWeek, lets have a recap – There are very few rules – You just need to link up a blog post that has been either oven or slow cooked and add the badge to your post or link to Casa Costello.
All bakes are allowed – Cakes, Biscuits, Pies, Tarts, Casseroles, Traybakes, Bread – Novices and Professionals alike. We are all about celebrating what we are proud of baking – I share my fair share of disasters along the way too! If you get chance, please pay a visit to other entries and let them know where you found them #BakeoftheWeek
In return, I will:
* Comment on each entry
* Tweet each entry (I will also RT any tweets that tag me in & include the #BakeoftheWeek hashtag)
* Pin each entry (Feel free to follow the #BakeoftheWeek Pinterest board)
* Include a link to each entry in the following week’s RoundUp
* Stumble & Yum each entry
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I’ll be back next Tuesday with a full round up and pictures of each entry – I hope you have a great week & look forward to another season of baking with you!
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