A lot. In short, an awful lot. For starters – a wedding cake is pretty central to what most people consider to be the most important day of their life. Then there are a lot of people there to look at it. And also to taste it – what is the point of a cake that looks good but doesn’t taste amazing?!

The particular design of the cake I am baking is stunning in its simplicity. Which means no room for error – the sides must be straight, the tops level, the sugarpaste satiny smooth and no holes, rough edges, cracks or tears.

So I started on Friday. When I say started – I actually started several weeks ago when I began looking for the perfect wedding cake recipe. This was my first “mistake” as with hindsight I wonder why, when I bake perfectly delicious cakes, I felt the need to use someone else’s recipe for this very special occasion.

After a lot of research I settled on a madeira cake recipe that used Self Raising Flour and Plain Flour – quite a lot of plain flour in fact. I used real butter, there was no additional raising agent, and the mixture felt quite heavy, but the writer assured us that it is a firm cake – as wedding cakes should be. And that it would keep for a week.

I felt a bit disappointed with the result but trusted the recipe author and ploughed on. The layers were thin but I made an extra one – no two – and thought that stacked up they would look fine!

The top tier was to be a chocolate cake and a similar process ensued – finding a recipe, feeling uncomfortable with the way it mixed and baked, but believing someone else knows best. By the time the Eurovision Song Contest had started last night (ie 36 hours later) I had four large vanilla layers, four slightly smaller chocolate layers. AND – another four inch deep cake that I baked using a recipe for a deep cake – just in case that baked up better.

All of these cakes taste good (we tried them). They look good too. But I wasn’t comfortable – they didn’t feel like “my” cakes. I woke up this morning absolutely shattered but with one thought on my mind. Start again.

WHAT?!

So I walked to the Co Op – bought another 36 large free range eggs, came home and started baking. What recipe did I use? You’ve probably guessed – I didn’t use a “recipe”. I simply baked cakes the way I always do – the traditional proportions of fat/ self raising flour/sugar to eggs, plenty of Ndali vanilla. Creaming the butter and sugar before adding the eggs and then folding in the flour. And the butter this time was the softened/spreadable variety – so no nightmares with the batter splitting either.

What a joy it was to bake these cakes! They rose, they smelt glorious, the crumb was close, the texture soft but with the addition of some extra flour firm enough to support the fondant and additional tiers.

The chocolate cakes I baked in sandwich tins – with baking parchment to support the sides. As the worktops filled with cake I knew I had made the right decision – these are “my” cakes

As I write they are sitting crumb coated and chilled in boxes in a cool room. Tomorrow they get their layer of sugar paste. I call this part of the process the “bingo wing workout” as it is physically hard work. I really hope the cake looks as good as it is going to taste and for anyone else struggling with how to bake large/celebration cakes I will post my “non recipe” here very soon!

I have! And to celebrate their success I thought that they deserved a little cake.

To be honest, I did get a little carried away…

I wanted to bake something special to take on a visit to my mum’s for coffee – and came up with this.

Layers of chocolate, coffee and vanilla cake, filled with chocolate buttercream, then salted caramel – and covered with more of the same. It goes without saying that the chocolate, coffee, vanilla and sugars were all fairly traded of course!

It took me about 90 minutes, start to finish so ideal if you are short of time – I am going to post the recipe later and would love to see  photos of your cakes if you decide to have a go! Or would you just like to buy a slice at Coco Cafe in Croxley next week…?

Linda

Back to basics with wooden spoons and mixing bowls they did a fantastic job and every cake was deliciously light and fluffy, delicately flavoured with Fairtrade Ndali Vanilla.

Judge Richard Atkins from BBC Radio Gloucestershire did a fantastic job of keeping everyone on track with impromptu interviews and media moments. And he also judged the results – awarding the accolade to the Methodist minister.The Bishop did very well too, as did the representatives from the Baptist Church and Salvation Army.

What was the point of it all? To launch Christian Aid Week in the West of England. A great cause – why not get involved?

The reason for these awaydays? The launch of Christian Aid Week in the West – no less. And what better way to do so than with a Great Bishop Bake Off?

Bishop Michael and other senior church leaders will be making cupcakes – to be judged by Richard Atkins. My task is to assist them in baking and piping and decorating (and I have made them a cheeky few red arrows to help them on their way!)

Christian Aid is a great charity to support – working as it does to bring justice and hope to those living in poverty. If you happen to live in Gloucester why not join us at the Northgate Hall. If not then perhaps when the red envelope pops through your letterbox next week you might think of us and spare an extra pound or two – thank you!

I absolutely LOVED making these cakes. When my friend asked me to bake for her mum I could immediately “see” this in my mind and couldn’t wait to begin. It was such a joy to work with the colours, including the lustre powder, and build up something beautiful. My friend’s reaction was all I could have hoped for – she adored it!

Now that I have something of a gallery to share I would like to encourage large birthday cake orders. I never thought I would hear myself saying that!

The options are an eight, nine, ten or twelve inch cake (for guidance on how many each of these serve take a look here)

The cake can be vanilla, chocolate, lemon, hummingbird or carrot cake. Filled and covered with complementary flavoured fresh buttercream.

A simple message and/or flowers can be piped onto this, but for a perfect finish it will be covered with fondant (sugarpaste).

The novelty figures are obviously an additional cost but the personal touch is always appreciated so do get in touch with your ideas!

For guidance on prices click here. And for the first five people to contact me in response to this post I am delighted to offer ten per cent off!

Until now I have tended towards white or ivory fondant to cover my cakes. Today – perhaps due to the sudden springlike weather – I felt the urge to break out the daffodil yellow and baby blue.

The first cake is pictured here. The second needs finishing off tomorrow after which of course I will be posting pics – so watch this space!

And if you are interested in ordering a cake for a  birthday, anniversary, or some other special occasion please do get in touch. I would love to bake for you!

Thank you to everyone who voted for me in these awards. I’m not naive and I know that there are plenty of other great bakers and cake decorators out there who would have done equally well had they entered. But still it is  nice to have the recognition that I am doing something right!

For those of you who like details and statistics here’s how the numbers add up – thank you again for your support!

Winner: Best Cakes – Croxley Green

Winner – Best Cakes – South East England

Finalist – Top 10 Best Cakes in England (7th)

Finalist – Top 100 Best Cakes Worldwide (18th)

Might have a little something to celebrate – now where did Mr Kemp leave that champagne?!