Wedding Season 2018

Wedding Season

Meghan and Harry

We can be in no doubt that there is a Royal Wedding taking place tomorrow with every newspaper, magazine, radio station and social media channel covering every minute detail of Meghan and Harry’s wedding tomorrow!

Details of the wedding dress and the wedding cake are eagerly anticipated and whilst no-one has any idea of what the dress will look like, we do know that Meghan and Harry have chosen Claire Ptak of Violet Cakes to create a Lemon and Elderflower Cake for them, filled with Lemon Curd and decorated with Elderflower Swiss Meringue Buttercream and fresh flowers.

I am sure that it will be stunning and taste delicious and am looking forward to seeing the finished cake!

Wedding Cake trends

I had a chat with Howie Pressman on BBC Radio Sheffield on Tuesday about wedding cake trends and we spoke about the rise in popularity of the sponge cake with Buttercream. It is a modern alternative; they are easy to flavour, and Lemon is the favourite! Other popular choices are Cheese Wedding Cakes, which of course would need a Fruit Cake to accompany it, and a Pork Pie Wedding Cake. At my son and daughter-in-law, Marcus and Katie’s wedding last summer, we had both and a fruit cake!

Howie thought that the wedding cake should be a fruit cake, and according to recent research by Renshaw’s, cake decorating suppliers, 20% of people getting married still choose to have the traditional fruit cake.

Those of you who have eaten Tipple Tails fruit cakes will know that they are a contemporary twist on the traditional cake, with unusual flavour profiles and full of moist, plump fruit and nuts, and there is no reason why you shouldn’t add a modern twist to the Marzipan and Icing too.

Marzipan love

I use Nigel Slater’s Marzipan recipe as a base – homemade is without doubt the very best! I often replace the orange juice with Williams Seville Orange Gin or Orange Water but you could use Kirsch for a Cherry hit with the Cherry Orchard fruit cake, or another clear flavoured liqueur to complement the other cake flavours . You could even make the Marzipan from a different nut – a Pistachio Marzipan, flavoured with Chase English Elderflower liqueur, would work beautifully with the Coco Bazaar Fruit Cake.

The icing on the cake

My favourite icing is Royal Icing, but Fondant Icing is popular – you could add a modern twist to both by adding a little Rose Water to the icing covering the Coco Bazaar; or how about some Rhubarb liqueur or syrup to complement the Ginger Tingle!

There are some practical considerations for choosing a fruit cake for your wedding cake too – they keep exceptionally well so you would most definitely be able to keep the top tier for the first christening, and you wouldn’t have to worry about leaving the cake out on a hot afternoon!

Tipple Tails mini fruit cakes are also ideal to give as wedding favours for guests to take away with them.

And the Tipple Tails fruit cakes in their pretty tins would also make great gift tokens for special guests too.

This summer I am making a fruit cake, a lemon cake and a Red Velvet Cake for our lovely friends Laura and Ed’s wedding. Whatever you choose, it will be right for you and I am sure that it will be delightful!

Have a happy wedding day all you love birds x


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