This is my first post in something like nine months, so in case you’re wondering if I’m still alive the answer is yes! And if you’re a little less melodramatic and simply wondering if I’m still baking, the answer is also yes albeit less regularly.
The very short and sweet update is I am super busy with a great job and also surrounded by people who – for their sins – like dieting and are less keen on being force fed cake every week. Fools!
This means I’m making less frequently and not having the time to write about it, although if you follow me on Instagram (@natblachford) you will have seen some of the bits and pieces I have been knocking up in the kitchen.
One of the most significant things I’ve failed to mention on here is my biggest challenge to date – I made a wedding cake!
A friend contacted me to say he was getting married and he wondered if I’d be interested in making the cake. There’s a cute backstory, as it turns out he proposed on his now wife’s birthday when he’d commissioned me to make her birthday cake and so they wanted the same cake re-made for their wedding.
You can see the original cake here – it’s a chocolate and raspberry extravaganza and, dare I say it, quite a lot tastier and more indulgent than your average wedding cake.
To turn it into a wedding cake that would serve 150 people, some tweaks were made to the recipe and I decided to go a bit more traditional in appearance with white chocolate collars rather than the dark chocolate used previously.
I used my new go-to chocolate cake recipe without any whole raspberries in and refined the raspberry sauce to remove the seeds – the verdict from my taste testers at work was that it was better without. I used a white chocolate buttercream (also a go-to recipe) to cover the cakes, before finishing with the chocolate collars and fresh raspberries on top.
My life was made a lot easier by the fact the couple already had a cake stand to suit their countryside wedding theme so I didn’t have to worry about tiering. They also had their own lego wedding topper ready to pop on top – the perfect finishing touch.
It’s been so long since the wedding that I don’t even have the original photos any more, which is why I’ve had to salvage a few from Instagram to use here.
The most important thing was that the bride and groom were thrilled with the cake and it got eaten, which is good because in my mind nothing is sadder than a neglected cake left sat in the corner!
So thank you Charlie and Sarah for letting me be a part of your big day and hopefully this blog post won’t be the last of this year – I’ve got some exciting recipes to share with you all and it feels like time to write again so the resurrection is here…