I will never understand people who say they don’t really like cake. I mean, really? What is not to like about gooey, sticky, double-chocolate fudge cake? Or light-as-air sponge cake dripping with passion fruit icing, layered with jam and cream?
But then again, maybe it’s just me. Cake. I love cake. I think I like baking cakes even more than I like eating them. Now that the other half and I live on our own I have more space to bake. Away from the busy kitchen of my previous flat, filled with gin-drinking and wine-drinking, chatting, fabulous girls. Cakes are being baked far more frequently. I have space for several types of flour. And sugars. My Kitchenaid mixer is not packed away in its box and now has a permanent spot on the bench. Baking is good for the soul (if not so good for the hips).
It’s not even the taste that does it for me (don’t get me wrong I’ll always have at least one slice) – it’s the visual feast of cakes that I enjoy the most. Icing, berries, cream, little people toppers, mini bunting and then flowers on top. And cake plates and cake stands (which I don’t love as much as my sister but I still have more than I need). Then there’s cake forks and cake tins… I won’t go on. You see, I just really like cakes.
My old friends Louise and Dan got hitched at the end of last year in a lovely low key ceremony at Islington Town Hall. Guess who had volunteered to bake the wedding cake? Yip, me. (I took care of hair flowers and button holes too but that’s for another day).
I didn’t want a structured, iced to strict perfection wedding cakes like these. No, I like cakes to look baked, and although it sounds cheesey, that they have been baked with love. Not carved from polystyrene.
It was a very busy week and I hadn’t had enough time for a trial run. To make matters more complicated, several of the guests (and my best buddies) are vegan. So no cream, eggs or butter could be included. I’ve made quite a few vegan cakes before, but I wanted something special. Then I was told about this recipe for Raspberry Blackout cake. I adapted it slightly and baked it in two different circular cake tins so I could create tiers. The final touch was just lashings of vanilla icing and fresh raspberries.
That’s me above putting on the finishing touches at their house after transporting it in pieces by taxi. Topped off with baby bunting I made earlier. And I’m pretty pleased to say not even crumb was left the next day.