Archive for the ‘Wedding Cakes’ Category

Fake wedding cake blunder?

Thursday, November 5th, 2009

Creative Cake

A NEWLY-WED couple were left cringing with embarrassment when their full wedding cake turned out to be made of POLYSTYRENE.  Now this is all over the papers today, but we’re convinced the bride and groom knew exactly what they were getting!

Extract from the newspaper:

The Bride Aimee West had paid £270 in advance for a three tier sponge decorated with white and dark chocolate icing and flowers.

But she was stunned when just as she cut into it with groom Tony, her mum declared: “The cake’s a fake.”

Horrified Aimee, 27, sliced through a layer of chocolate icing — then hit a block of white polystyrene underneath.

She said: “It was a terrible shock – I felt so embarrassed in front of all our family and friends.

“It was a lovely occasion and the ceremony was going to be the icing on the cake – only there was no cake.

Compensation

Bank worker Aimee and Tony, 26, had tied the knot in Cyprus a week earlier then flew home for their reception at a plush hotel.

They had pre-ordered the cake from confectioners Creative Cakes in their hometown of Llanelli, West Wales.

But just four hours before the evening reception was due to start Aimee discovered the cake company had forgotten to bake the cake.

Aimee said: “They admitted their mistake and said: ‘Don’t worry, we’ll get you a cake.’

“They turned up that evening and the cake was put on a table for all to see.

“We were just about to cut it when someone discovered the cake people had left four layers of sponge cake in the hotel reception.

“That set alarm bells ringing and when my mother checked the cake she found it was made of polystyrene.”

Aimee and apprentice plumber Tony said the cake cock-up ruined their reception at Ashburnham Hotel in Pembrey, Carmarthenshire.

The pair took Creative Cakes to the small claims court and were awarded £310 compensation.

District Judge Marjorie Taylor told them they could have made even more if they had filmed the cake cutting ceremony and sold it to TV’s You’ve Been Framed!

After the case Aimee said: “We are delighted to have been given our money back.

“We could have asked for compensation for cutting the cake in front of all our guests but we wouldn’t be able to put a figure on that.”

Karen Williams, who runs Creative Cakes from her home in Llanelli, blamed it all on a mix-up.

She said: “By the time Aimee contacted me it was too late to make the proper cake.

“I would never have the time to bake a cake and ice it in that time.

“I explained I would be delivering an artificial cake – they are quite common at weddings these days.

“I offered them a refund so there was no reason to take me to the Small Claims Court.”

She was given three months to repay the couple plus their costs.

Wedding Shop – Sneak Preview

Sunday, September 6th, 2009

RealWeddings.ie is just about to launch its new online shop.  We’ll be covering everything you need for the big day and plan to bring it all to you at low prices.

Chiffon Ribbon

Chiffon Ribbon

Scatter Pearls

Scatter Pearls

Decorative Feathers

Decorative Feathers

We’ll have everything you need to make your day perfect, and we’ll always keep our prices low for you.

The RealWeddings. ie new look Online Wedding Shop will launch in September 2009.

Wedding Cake DIY

Thursday, September 3rd, 2009

You’d have to be extremely brave to attempt making your own wedding cake.  There are two arts to it, first of all the baking of the cake, then you have the icing and decoration.

One RealWeddings.ie bride got very lucky, when her Nan offered to bake the cake, and her Auntie offered to ice and decorate it.   The Nan’s cakes are the talk of the town and the Auntie has an incredible skill of making things with her hands.

The bride sent us this picture of the trial cake.

DIY-Wedding-Cake

Each Rose was hand-made, and while it is only the trial version, we can’t wait to see the one from the actual wedding day!

Wedding Cake filling choices

Friday, August 21st, 2009

We had the ultimate pleasure in tasting a cake created by Sweet Jepsons.  It is one of those things you eat and cannot stop thinking about it.  So Karen if you ever have any spare cakes left hanging around, please send them on to the RealWeddings.ie offices and we’ll look after them no problem!

Delicious!

Delicious!

Here are samples of Cake types & flavour:

  • Rich fruitcake
  • Madeira (Lemon, vanilla or orange and contreau)
  • Moist and yummy coconut cake with Malibu and pineapple conserve
  • Darkly delicious chocolate
  • Deliciously different Chocolate Baileys cake

Here are the samples of fillings & icings:

  • Madeira and other sponge-type cakes can be filled with your choice of vanilla or flavoured buttercream, quality preserves or dreamy chocolate cream. These cakes are covered with sugarpaste icing over a layer of buttercream or marzipan.
  • Rich fruitcakes are covered with a layer of marzipan, and then coated with soft sugarpaste icing.
  • Totally chocolate cakes can be covered with plain, milk or white chocolate couverture, rich dark ganache, chocolate marzipan, sugarpaste icing, chocolate curls, fans, flakes, hand-made chocolate roses, and more.

Karen who runs Sweet Jepsons is based in Skerries, Co Dublin can be contacted by:

Phone: 01 8492774
info@sweetjepsons.ie
Web Contact Form

Wedding Cake flavoured Martini

Friday, August 21st, 2009

Fancy something different from a champagne toast?  How about the Italian Wedding Cake Martini.  Apparently it tastes a lot like a wedding cookie (whatever that is).

Wedding Toast

Wedding Toast

There are many different versions of this recipe, but this one is supposed to be the best!

Serves 1

  • 60 ml vanilla vodka
  • 30 ml cranberry juice
  • 30 ml pineapple juice
  • 15 ml amaretto
  • 15 ml white creme de cacao

Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Using  water dip the rim of a martini glass then coat the rim again with powdered sugar.  Strain into a chilled martini glass to serve.

Wedding Cheese Cake

Monday, August 17th, 2009

Sheridans Cheesemongers create Wedding Cakes with a difference.

Wedding Cake made of cheese

Wedding Cake made of cheese

Celebration cakes made from cheese are becoming increasingly popular both here and in the UK. As we are receiving an increasing number of requests for information on these ‘wedding cheese cakes’ we thought we would provide a few pointers.

The basic idea is that, either as an alternative or in addition to the traditional cake, the host or hosts, present their guests with various cheeses which have been stacked and decorated to resemble a classic wedding cake. This ‘cheesecake’ is later disassembled and used as the cheeseboard, an after dinner option which most people prefer to wedding cake anyway.

When putting together a wedding ‘cheesecake’ there are two golden rules which must be obeyed.

Firstly, the cheeses you choose should be structurally suitable for stacking. Having said this, the necessity of having ‘stackable’ cheeses needn’t overly impinge on your selection. If you really want a particular cheese at your wedding you can always include it on the cheese board afterwards, regardless of structural integrity. Furthermore the actual ‘stackability’ of any cheese is as dependent on the ingenuity of the person putting the cake together as it is on the cheese itself. Wily use of cakeboards, pillars, empty cheese boxes and various other structural supports mean that all but the runniest cheeses can generally be included in a cheesecake somehow. One couple recently used a ripe brie, an eminently ‘unstackable’ cheese, as the base of their cake. They managed to include the it by placing a board underneath, cutting holes in the cheese at carefully marked points and placing wedding cake pillars in the holes. The board underneath therefore bore the overall weight of the cake whilst the pill ars carried the next layer. Equally many people include a boxed Camembert Rustique (illustrated) in the cake. The wooden packaging ensures that the cheese stays in one piece whilst the wood adds a rustic to the overall cake.

Secondly, once disassembled, your selection should make a balanced cheeseboard. A good cheeseboard generally includes a number of different types of cheese, classically a hard, a soft and a blue. Since the cheesecake is going to double as a cheeseboard you should bear this in mind when making your selection. As you will probably be catering for large numbers it is also a good idea to go for a relatively conservative selection of cheeses. You may love the farmyard aromas of a ripe Epoisses but Great-Aunt Millicent, and most other guests may be less keen.

Cheeses which work well in ‘cakes’ are either those cheeses which come in units suitable for stacking, or cheeses which come in cylindrical units from which it is possible to take a stackable slice.
The first category would include cheeses such as Gubbeen (large and small), Durrus (large and small), Tomme de Savoie, Knockanore Smoked, Lavistown, Ossau Iraty, Manchego, Clonmore, Cashel Blue etc.
The second category consists principally of cheddars, Stilton and Shropshire Blue, all of which can be cut into discs and stacked.

Savoury Wedding Cakes

Savoury Wedding Cakes

You really need at least three tiers to make the ‘cake’ appear sufficiently layered. However since the ‘cake’ tapers upwards with every layer it is possible to add extra height above three tiers using mini cheeses for a very little additional cost, say 5% of the three previous layers.

The base of the cake will be usually be the largest piece of cheese. The size of the base will therefore dictate the size of the rest of the cake. A disc of cheddar an inch or two thick makes a good base for a larger cake.

Below are a couple of examples of selections which we feel work well both as ‘cakes’ and as cheeseboards. All cakes are listed from the bottom layer upwards.

Montgomery Cheddar/ Camembert Rustique/ Stilton/ Tomme de Savoie/ Camembert de Normandie/ Chaource/ Crottin Pasdeloup.
(Large cake, 120-150 people)

Mont Callan Cheddar, Delice de Bourgogne, Fourme d’Ambert, Durrus mini, Langres.
(Medium cake. c100 people)

Stilton, Durrus, Camembert Rustique, Livarot, Crottin Chavignol.
(Smaller cake, c.80 people)

Once you have your cheeses selected you can assemble and decorate them anyway you like. Seasonal fruits are a great way to add the finishing touches to your cake. The pastry chef in the restaurant where the reception is being held will usually be only too delighted to decorate the cake for you.

If you have any further questions regarding wedding cheese cakes, or you would like to arrange a meeting to go through things in more detail, please write to Sarah at sarah@sheridanscheesemongers.com

Call us now to discuss your wedding cheese cake needs in Dublin at 01 679 3143 or Galway at 091 564 829