Wednesday, June 13, 2012
Wedding Cakes for Hayley
My youngest sister got married in early January. About six months before the wedding she asked if I would like to make the wedding cakes. Yes, that’s right, the wedding cakes. Instead of having one cake, they had a smaller cake on each table which served as pudding as well as the centrepiece on each table.
I said yes, kind of tentatively, not sure where I would find the time and not at all confident that what I would create would be very good. I did some recipe testing and a little bit of practising – but not really enough to make sure that my cakes would be perfect. I also wasn’t sure how I would bake twelve wedding cakes so that they would be fresh and also, be able to transport them from Auckland to Christchurch. I am fortunate that I have two ovens, so could get three cakes baking at a time, but I wasn’t sure about carrying 12 cakes down on the plane. We were also going to Christchurch for Christmas, two weeks before the date of the wedding, so freezing my cake recipe was also part of the testing.
In the end, I came up with a plan. I would make six cakes the night before we flew to Christchurch. I was sure that I would be able to manage six cakes, a nappy bag, handbag and an almost two year old on the plane with the help of my husband. I would then make the other six cakes at Mum and Dad’s, perhaps three on the day before Christmas and three on boxing day. I would then wrap the cakes and freeze them in another sister’s freezer, take them out the day before the wedding early in the morning, and then decorate them at my sister’s friend’s house which was close to the wedding venue.
My plan worked. The only real hiccup was when we were flying to Christchurch on the afternoon of December 23, we were about to start flying over the south island, when the captain came across the loud speaker regretting to inform us that there had been another major earthquake in Christchurch. At that point safe transport of the cakes was the last thing on my mind. But thankfully after a five hour diversion in Wellington airport, the earthquake, while huge, wasn’t as deadly as the 4 September and 22 February ones and we did make it to Christchurch that evening. The cakes made it too. All in one piece.
The cakes were chocolate cake – a fabulous recipe which freezes well and stays incredibly moist. Even though every wedding cake had been frozen, defrosted the day before the wedding, three days after the wedding the leftover cake was still moist. The icing was cream cheese icing. The combination served with whipped cream and fresh berries was stunning.
And lastly, a photo of Harry giving the bride a horseshoe