A few weekends ago we ventured with Mister B’s mother to the wonderful The Cheese Shop in Chester to order some cheeses for an alternative to the wedding cake. We realised after we invited Mrs B that she actually dislikes uncooked cheese and this was possibly her idea of hell. Oh dear!
As Mister B and I are huge cheese lovers we thought it would be nice to have some at the wedding for everyone to nibble on.Walking into the shop was like heaven, the smell was amazing. The Cheese shop has so many different types of cheese it is difficult to know where to start. We tried a few cheeses hard and soft which were all lovely. Some nutty, some sweet, some salty, some garlicky. The first layer will be a lovely Garlic Yarg, which is quite subtle and is wrapped in wild garlic leaves. Next will be a Barkham Blue, a lovely creamy blue, followed by a Wigmore Brie for the top. As I am a vegetarian, I have made sure that they are all suitable for us veggies.
When Mister B cut up the tree trunk we had an extra board so this will be perfect for the cheese. We will look to cut this as the wedding breakfast finishes and the evening guests arrive. Mister B’s Aunty Ruth has kindly agreed to make some of her award winning chutneys to go with the cheese which is jolly nice! I have visions of the cheese not making the reception…. we MUST not eat the cheese before then.
After all the trauma of the cheese shop for Mrs B, we headed to get coffee and cake and then strolled around Chester walls. It has been ages since I walked the walls and the city centre. I must admit it was nice to get back and see it all again.
Is that a muffin Mister B?
From one cheese to another. We would like everyone to say cheese on the day for the rather talented photographer Naomi Bullivant. I know, I know that was a shocking link. Honestly I have never worked in local radio and have no ambition to. Anyway back to saying cheese.
Naomi will be capturing the preparations the night before and mingling with everyone on the day/evening. Mister B and I will miss out on a lot as we will be too busy messing up our vows, making our faces ache with smiling and trying to negotiate using the toilet with a wedding dress on (that is only me I am hoping). So photographs will give us something to look back on and smile. So if you see a lady with a lens then smile, gurn or give a wave-Mister B and I will love you all forever if you do.
So the wedding cake base is sorted. Now I am wondering what flavours the sponge tiers of the cake should be. I have some ideas but now would like some reader participation. So please fill in the poll below and give us some hinters on what flavours make you drool:
Well the cake has now been coated with a layer of boiled and sieved apricot jam. It is incredibly sticky and glossy looking. At this stage the cake could be turned into a rather attractive Dundee cake with nuts and glace fruits on top, but I must press on with the Marzipan and Regal icing. Now to wait 24 hours…..
The apricot jam has been applied
So 24 hours have passed and now I am rolling out the marzipan. I did debate whether to use it at all, as I know a lot of people are not that keen on it. I think there is nothing worse then cutting a cake and seeing a massive layer of marzipan. I see so many people picking it off before eating the cake. After a lot of research I have realised that if I am to prevent the alcohol from the cake discolouring the Regal icing, I will need to use it. I rolled out the marzipan very thin. This was a risk but I thought I would give it a go even though there was a chance that the marzipan might tear on placing it on the cake. The risk paid off and the marzipan sat neatly on top of the cake. I smoothed the marzipan all over the cake and then trimmed the excess off and I left it another 24 hours.
Next step….the Regal icing. I rolled out the icing a little too thinly and then discovered on trying to place it on the cake that this wouldn’t be easy. After two attempts I got it sorted. I brushed the marzipan with boiled water to provide something for the icing to stick to. I smoothed the icing all over with the palm of my hand and it turned out quite well. Next time I do this, I will make sure that any holes in the cake are filled with marzipan to avoid any lumps and dips appearing in the icing. I made some very quick snowmen for the top of the cake (it was Christmas after all) and added some ribbon. To add some further decoration to the side of the cake I used an embossing folder from my Sizzix machine and pressed this into the side of the icing. Seemed to work quite well.
Voila, one cake to go for tasting. Not too bad is it?
The snowmen..bit rushed so they are a bit rough and ready!
So the cake was taken out of the oven, it was left to cool and the layers of grease proof paper were removed. Thankfully the cake came out of the tin like a dream. It hadn’t burn’t and seemed to smell good too. The cake was transferred to the new cake caddy I purchased from Homesense and fitted perfectly. One snag, it won’t fit once it is iced. So not sure what I am going to do about that one! Oops. So now it is sitting in the kitchen and is being fed Brandy now and again to keep it moist. It is just begging me to eat it. Smells so good, just hope it tastes ok.