Deciding on a wedding cake was hard, especially as we had already chosen to go with a dessert station filled with our favourite cakes, think gooey chocolate cake, black forest gateau and a raspberry and white chocolate number that was to-die for, but I just felt without a cake that it wouldn’t feel like a wedding but just a regular party, and basically I like any excuse to eat cake!!!
I love Art Deco architecture and fashion, so when The Park Lane Hotel in London got in touch to ask me to review their exciting new collaboration with the V&A for their Wedding Dresses exhibition I couldn’t say no, especially when I heard it was a special afternoon tea inspired by wedding fashion.
Created by The Park Lane Hotel’s Pastry Chef, Sarah Hartnett, the Wedding Dresses Afternoon Tea is a real treat that starts with ‘Tuxedo’ strawberries, which look as gorgeous as they taste, and a glass of Moët & Chandon Champagne to get you into the wedding spirit, while sitting comfortably in the Palm Court lounge of the hotel, I think I could have sat on that sofa all-day long.
I love all the Met Gala excitement, I wish that one day I might witness it for myself, but for now I have to enjoy the wonders of Vogue and their special features. Not only have they teamed up with the cutest five-year old to showcase past great Met Gala dresses on their Instagram, you have to look they have been so cute, but they also asked cake makers to style cakes modelled after dresses by Charles James, who is being honoured this year at the Met, with the help of my favourite doll, Barbie.
How incredible do these cakes look, all of Barbie’s dresses are edible, I think my favourite has to be the classic red draped ballgown, not only is this very Charles James but so Barbie as well and the detailing in the drapes by Melissa Torres from Cake Hero is divine. I have to be honest if I lived in New York I would really want them to make my next birthday cake!!!
Another favourite has to be the Flour Shop’s Amirah Kassem’s masterpiece that features ice cream, wafer paper, white chocolate and painted in an edible metallic blue to finish the incredible off-the-shoulder ballgown. Also check out Michelle Doll-Olson from Michelle Doll Cakes who mimic Charles James’s emerald green silk satin gown from 1954 using fondant with a chocolate truffle filling and edible pearl paint – I really want a piece of that!!!
Now I love baking and I can pipe a little buttercream frosting – but these beauties are a whole other league and I adore them – but are they too pretty to eat? Nar, cake is cake right!!!
[Pics: via Vogue.com]
Since I started my healthy kick, cutting out sugar, chocolate and generally everything I love, I have found it hard to find anything to bake that doesn’t stray me too much from the new healthy me. But as I find baking a stress reliever and I love cake I just couldn’t stay away so I have been trying to figure out what is the healthiest cake option and I came up with Blueberry muffins – well they can’t be that bad as they are filled with yummy fruit.
OK, so I am not sure they are that healthy, just healthier than say double chocolate chip muffins, and they have to count as one of your five a day – right??? Well that is what I am telling myself with these delicious beauties that are so easy to make. Plus, if like me you are obsessed with juicing and smoothies you will probably already have lots of blueberries to get baking these for a little afternoon snack.
I promise these are so simple to make, around 10 minutes prep work, then all you have to do is sit back and let them bake for around 30 minutes – if it helps you could use the time wisely and do a mini-workout.
Are you a fan of blueberry muffins?
375g self-raising flour
1 tsp baking powder
200g golden caster sugar
125ml vegetable oil
1 tsp vanilla extract
300g blueberries – I prefer fresh but frozen works as well
Granulated sugar, for sprinkling
Pre-heat oven to 180°C/Gas Mark 4, and line the muffin tine with 12 paper cases.
Place the flour, baking powder and sugar in a bowl – gently mix. Then place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
Pour the liquid ingredients into the dry ingredients and mix until just combined – then add the blueberries and mix.
Spoon mixture evenly into the muffin cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer.
Remove from muffin tin and cool on a wire rack.