Fruit and cream overload!


For the last couple of days I’ve been thinking where shall I start? What shall I post? There’s just so much to share…

In the end I decided I’d share the biggest cake order I have ever had!

A family friend asked me to bake a vanilla sponge cake with fresh cream and fruit on for his son’s 1st birthday, which I was happy to do! He then explained that it must be an egg-less cake that feeds up to 150 people! He also added that he would prefer a tiered cake.

I was grateful that he gave a months notice because I had never done a tiered cake or a cake to feed so many people!!! So yeah, I panicked a little…

First off, I had to find out what size the cake would have to be. I went to a few professional bakeries and asked what size cake would be sufficient to feed 150 people. I figured a square shaped cake would make it easier to get square slices out of it. So after all the research I decided I would do an 8 inch tier on a 12 inch tier on a 16 inch tier.Ā 

2 weeks before the cake was due I got a phone call asking for a separate rectangular cake with the little boys name on it as well as a tiered cake with a “Happy 1st Birthday!” on it. This made my life so much easier so I instantly said okay!

For my egg-less sponge I use a recipe I have always used which is melting the butter or margarine in hot water and adding 2 tablespoons of golden syrup for every 3 large eggs the recipe requires. So that’s a lot of golden syrup for my two 16 inch cakes and a 12 inch cake!

As the cakes were needed at 12 noon on a Sunday morning I decided to bake the sponges the night before and refrigerated them so all I needed to do the next morning was whisk the cream, cut the fruit and decorate.

This is what the 12 inch tier looked like once it came out the oven…

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So I was happy with the sponges and it was pretty straight forward from here on!

I cut each tier in half and filled them with cream and strawberry jam. With help from my mother I put two plastic rods through the lower tier and placed the smaller tier on top and started decorating šŸ™‚

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The platter cake was just a vanilla sponge topped with icing, fresh cream and lots of fruit šŸ™‚

ImageAnd that was it! It went down very well and there was still some left!

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Since then these fresh cream and fruit cakes have been very popular…

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“I guess this is just the start of bigger and better things to come.”

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