This is the final test for Ellie and Ruadhan’s wedding
cake. I made it for a barbecue at our friend’s Emma and Geraint’s house – I had
been waiting for a party to test it, as it is 12 inches in diameter and so I
needed lots of willing testers! 8 eggs
was the right amount to get a lovely tall cake which I can split in half. For the wedding, I’ll double this and make two
cakes, to slice to become either three or four layers (depending on how tall
the tiered cake stand will allow it to be!)
Originally, I tried an Earl Grey sugar syrup to glaze the
cakes, but not everyone liked it, so for the final recipe, I’ve decided to use
Chambord, an amazing black raspberry liqueur.
I’m not going to turn it into a syrup but use it neat, to keep the cake
as moist as possible given that I’ll be making it a day or two before the
wedding.
The idea of the Earl Grey dust was to make my own edible
gold dust that tasted good rather than was just pretty, and it worked really
well. Despite deciding not to do an Earl
Grey glaze, I still think that the Earl Grey taste of bergamot goes beautifully
with dark chocolate, and everyone loved this, so it is staying in the final
wedding cake! I’ll definitely do this tea
gold dust again for other cakes, but you could try all sorts of flavours –
Camomile tea would be lovely I think, and work well with lemon cake.
