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food Weddings can be a piece of cake!

Making your own wedding cake might sound like a recipe for disaster, but with the help of professional Victoria Glass even novices can make something truly special for their big day. By Keeley Bolger

C Victoria Glass makes cakes for stars

ake-maker to the stars Victoria Glass knows that pulling off your own wedding cake is no

small feat, but she believes the effort will be worth it.

“If you’re particular on the style, then go to a professional. But a few wonky edges and a homemade look is charming,” says Glass. “If all else fails,

buy ribbon to decorate the cake with!”

Her book, Boutique Wedding Cakes, is packed full of ideas, ranging in complexity, but each certain to make a stunning centrepiece for your big day.

Plus, as Glass points out, a lot of the work can be done in advance, making the process less stressful!

“You can do all of the decorations and buttercreams first,” says Glass, who conjured up winter-themed cupcakes for Miranda Hart’s birthday. “The cake can be the last thing you do. And the fresher the cake is, the better it will be.”

That doesn’t mean spending the night before your wedding creaming butter and eggs. “If it’s a Saturday wedding, bake on the Wednesday if you’re having a sponge or lemon drizzle cake,” says Glass. “Chocolate lasts a little bit longer and, after a couple of days maturing, tastes better.”

Having whipped up so many wedding cakes for others, what would this baker choose for her own big day?

“It would be ridiculous if I got my way,” she says, laughing. “There would probably be 12 wedding cakes - one for every mood - and a different one for each table!”

For most mere mortals, 12 is probably a tad over-ambitious, but here’s one of our favourites from Glass’s book.

If it’s your first attempt, a trial run is advisable. Plus, read through each section carefully before you start.

Good luck! Grace Kelly cake

Makes a 25cm cake base tier. Quantities for 15cm (s for small) and 20cm cakes (m for medium tier) are in brackets.

200g good quality (70% cocoa solids) dark chocolate, broken into pieces (s: 50g) (m: 100g) 400ml whole milk (s: 100ml) (m: 200ml) 450g light muscovado sugar (s: 110g plus 1tbsp) (m: 225g plus 2tbsp) 150g unsalted butter, softened (s: 40g) (m: 75g) 4 large eggs, beaten (s: 1) (m: 2) 1tbsp vanilla extract, or to taste (s: 1tsp) (m: 2tsp) ½tsp salt (s: a small pinch) (m: a pinch) 250g plain flour (s: 65g) (m: 125g) 50g unsweetened cocoa powder (s: 15g) (m: 25g) 2tsp bicarbonate of soda (s: ½tsp) (m: 1tsp) For the rich chocolate buttercream: 200g unsalted butter, softened (s: 50g) (m: 100g) 350g icing/confectioners’ sugar (s: 90g) (m: 175g) 200g dark chocolate, melted and cooled (s: 50g) (m: 100g) A splash of milk (optional) For the decoration: 1kg marzipan (s: 550g) (m: 775g) 1.25kg white ready to roll sugar paste icing (s: 625g) (m: 850g) One 30cm/12inch cake drum for the base tier to sit on 1.5cm wide white satin ribbon 1 quantity royal icing (see below) Snowflake and champagne edible lustre dusts Rejuvenator fluid Jam, alcohol (40% proof spirit) or cooled boiled water (for brushing over cake during icing process) For the royal icing: 1 large egg white 325g icing/confectioners’ sugar Freshly squeezed juice of ½-1 lemon For the cake drum: 950g white ready to roll sugar paste

Equipment needed: 2 x 15cm, 2 x 20cm and 2 x 25cm shallow round cake pans, greased and lined. 1 x 15cm, 1 x 20cm and 1 x 25cm thin cake boards. A piping bag fitted with a medium-fine nozzle. A cake turntable. A small paintbrush. Cake paddle. To assemble the cake: 10 plastic dowelling rods. A clean ruler. An edible ink pen. A hacksaw. Sandpaper. Cake paddle.

Continuted → Life Begins 23


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