I jumped at the chance. I love baking, even if I do always get a little stressed by it all. I'm a perfectionist when it comes to my cakes!!
So today I'm trying out a Carrot cake recipe.
This may not make the final cut, as we are unsure whether it will taste ok once iced with sugarpaste. I've not had one iced this way before, but I'll give anything a try!
Carrot cake is usually filled and iced with cream cheese frosting, but due to me having to make the cake a few days ahead of the wedding and transport it to Oxford, I was a little hesitant to use it. I'd hate to make anyone ill because the cake filling hadn't been at the correct temperature!!
Instead I'm going to try a ginger buttercream. I think carrot and ginger go lovely together and can't wait to see what it tastes like. I'm going to take it to the local Toddler group that I attend, where I'm sure the parents won't mind testing it for me!
Some carrot cake recipes can be extremely moist, but for a wedding cake to be able to hold a covering of sugarpaste, I needed a slightly more firm recipe.
So I decided to use a recipe by Confection Perfection. They are an award-winning cake school in Kent, who apart from running amazing cake courses, produce fantastic recipe cards. I first came across them when I attended Cake International at the Birmingham NEC a few years ago and purchased their chocolate madeira cake, Madeira cake, giant cupcake and rich fruit cake cards. They are brilliant, as they provide a break down for all sizes of cake from 4"-13" round or square. The cards can be purchased online here https://confectionperfection.co.uk/products/recipe-cards.
I've made an 8" round cake as my tester and it's just come out of the oven and smells amazing. I'd love to cut a slice, but better leave it to cool!!
In my next post I'll let you know how I get on with the ginger buttercream and covering the cake with sugarpaste.
Until next time
Sarah xx
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