Wedding Delicakes

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+ 9 out of 10 cats prefer.... (14/05/2013 - 10:48:58)

9 out of 10 cats prefer....

Does anyone remember the TV advert 9 out of 10 cats prefer Whiskas I've never had a pet cat but it must be perfect as an advertising slogan as I remember it from years ago. This weekend I was looking at the accounts and I realised it is very very rare for a couple to come to a cake tasting and not order a wedding cake from Delicakes so I did the sums and guess what 9 out of 10 couples who come for a cake tasting book my cake design for their wedding.

Macaron Silhouettte

For instance the couple who choose this cake were having a multicultural wedding. The bride was French and wanted Macarons. The groom loved the styling of the invitations and wanted that featured. They needed a large cake for all the relatives and as was his custom the bride and groom cut and served the cake in pudding size portions! In fact I designed the central tier to copy their invitation design and colour scheme and made extra macarons so every guest got a whole one. The cakes were triple decked red velvet or a luscious coconut and lime cake so everyone had a choice.

Helmet cake boxed ready for delivery

Last weekend at a friend's birthday party I met one of her neighbours who mentioned she had been to a wedding where the wedding cake was a life size motorbike helmet - I made one of these about 18 months ago and of course it had been my Bridge and Groom's wedding she had been to. Imagine that more than a year after your wedding the guests are still mentioning the wedding cake!

Bespoke will not be as economical as supermarket or home made but if you want a professionally made cake to feature at your wedding that is as individual as you are then book a cake consultation now.

Talk to Janet 01732843518 or email Janet@weddingdelicakes.co.uk to discuss your cake dreams now

Once bitten forever smitten - Its all in the detail!

One of my customers this week confessed she passed my cake off as her own! Shame on you Mrs M but as you told me about your brother - he spent 3 hours making two characters for his son's birthday cake - and the figures fell apart before the cake was eaten! - which inspired me to write this blog, so I will forgive you ;)

This is the cake that maybe was a little too perfect to really be 'homemade'

The biggest difference between a professionally made cake and a cake made for you by a friend is in the detail. When planning that BIG celebration such as a wedding or christening do you really want to make do or do you want the perfect centrepiece and photo-opportunity.

Take a look at this beautiful classic wedding cake - can you really imagine requesting that your favouite Aunt gets it this perfect. Is a friend really going to know how to make up to four different cake flavours and fillings that will stay fresh and hold their shape while the intricate icing is completed? Is your Mum going to have 30 -35 hours free in the 3 days before your wedding to make the cake?

A professional cake designer will work with you to create a cake that is totally right for you and your event. Consider it as important as having a wedding dress that fits - if it looks stunning and tastes fantastic what more could you ask.

As savy bride and grooms are watching their budgets Delicakes is offering easy payment terms for wedding cakes over £500 and a takeaway bespoke wedding cake (less service but same cake!) 2 tiers £250 3 tiers £330

All birthday cakes are made to order and to be sure their is space in the baking diary to make your cake you should order at least two weeks in advance by email janet@weddingdelicakes.co.uk or phone 01732843518

Once bitten forever smitten - Sweet Salt

Various tweets this week have inspired me to write a piece about the salty sweet combo that the Americans love so much - call it the positive Thanksgiving effect. We are more traditional but celebrity chefs are enjoying a full on love affair with salted caramel so be brave and give it a try.

To make the salted sweets combo work you need to make a a salty flavour a featured ingredient rather than a secret. It is virtually impossible to buy a commercially produced pudding that doesn’t have salt added to a sweet recipe and the reson for this is that salt enhances sweetness on the tongue.

Lets start with peanut butter – Nuts have a neutral flavour profile so they combine perfectly with savoury or sweet. The ingredients on a jar of peanut butter are peanuts 95%, sugar, salt so if you add peanut butter to any cake or cookie you immediately have the salty sweet combo. The reason why it works is that a little salt brings out the sweetness and you get two flavour profiles alternating and blending as you chew and this creates a more interesting taste.

Peanut Butter and Jelly Muffins

Here is a simple recipe for 10 large muffins I call PJ’s You can make and bake them in just over 30 minutes. Just mix the wet ingredients into the dry ones you cannot go wrong. Go on - put the jam in!

In a bowl beat with a wooden spoon: 1 egg, 150g crunchy peanut butter, stir in 60ml of vegetable oil, then 180ml milk. In another bowl sift together 200g self raising flour, 2 teaspoons baking powder, 1/4 teaspoon salt, stir in 130g sugar.

Make a well in dry ingredients and pour in wet ones, quickly mix together. If you want a jam surprise cooked into the muffin one third fill 12 large cake cases, spoon on 1 teaspoon of jam per muffin, (essential to keep the jam neatly in the centre of the muffin) cover with remainder of mixture and bake for 20-25 minutes at 160 fan oven = 180 degrees.

Covering up the secret surprise -a jelly centre

They will rise and might crack on top depending on how smoothly you fill the cases, whatever the finish they will smell and taste delicious. If jam’s not your thing fill after cooking and cooling with chocolate or caramel spread.

For the more adventurous I give you Chocolate Crisp. First discovered many years ago when small child decided that both chips and chocolate milkshake tasted better if combined. However a bit of research and trial and error in the kitchen means not only can you tantalize your taste buds with a salty sweet pairing but you can have smooth and crunchy too. In California www.chuaocholatier.com sells an amazing chocolate bar that is filled with crisps – yes CRISPS.

Crushed Sea Salted Crisps

Here is my recipe for this daringly different salty sweet snack which is perfect with a glass of red.

Gently Melt 100g dark chocolate and 50g white chocolate in a bowl (microwave for 1 minute then stir) Take your chosen crisps – my favourite are sea salted – and crush up so some are quite small and the rest are the size of cornflakes. Tip crisps into melted chocolate and pour out onto a baking tray lined with non stick baking paper. Smooth out till level with a spatula and leave to set. I prefer to make the chocolate very thin so I can cut it into diamond shaped crispy thins with my pizza cutter and arrange decoratively on a plate.

In most circumstances I don’t like dark chocolate but here a little darkness makes this the perfect nibble with a glass of red wine.

Chocolate Crisps

So if you have been inspired make something different this week. If you need a propper celebration cake just check out the Delicakes website or email janet@weddingdelicakes.co.uk

Once bitten, forever smitten - a photo says it all

Often people say to me - here's a photo - doesn't do the dress, cake, view etc justice - but you get the idea. So why do some people not get the best photographic memories possible of the big events in their life. I aways take a quick snap of a finished cake and the best ones end up on my website, the rest I keep as a record for myself anyway of how the cake turned out.

by SamanthaJonesPhotography

But look at the way these stylish cupcakes just pop when taken by a professional photographer with an artistic eye. You can smell almost smell the sweetness and the tastebuds start to tingle. Likewise this cute cake topper wouldn't have looked so impressive without the detail of good quality photography.


by SamanthaJonesPhotography

And even a simple bithday cake shaped to represent a Skateboard is shown as at its best when perfectly lit for the photograph - before it was eaten in 2 mnutes by a hoard of teenage boys.


by SamanathaJonesPhotography

Most of the time we have a special cake so we can share the moment of lighting the candles, singing happy birthday, watchng the Bride and Groom cut the cake and then share a special and delicious cake. So dont forget to get that unique photograph before you eat the cake.

To order cakes phone Janet 01732843518 or email.

Once bitten forever smitten - To Duck or not to Duck

This summer Jamie Oliver was extolling the virtues of Duck eggs in cakes rather than Hen's eggs. For those that have seen my foray into TV land (Cooks to Market on Sky Living) you will know I don't do what I'm told but if experiment and science gives me good reason to change tried and trusted recipes then I will.

First of all Duck Eggs look very pretty, they are clean and whitish with delicate mottled shading as if they have been dipped in water colour paints. They are also the size of a Large hens egg or even bigger. When cracked open the white is not so much white as really clear - looked wholesome and delicious. Here is a comparison of a Duck egg on left and a Hen's egg on right. I bought all the eggs in my local Waitrose.

We made two Victoria sponges using the same all in one method and the same amount of butter, sugar and flour. The cakes looked the same when baked and when eaten without any additional frostings they tasted the same but the texture of the Duck egg cake was firmer. I suspect this was the extra protein in the larger eggs. But the thing is the Duck egg cake didn't have any advantages and they cost about double the price of Hen's eggs so my advice is keep the Duck eggs to boil for breakfast when you want an egg that looks cute and special still in its shell and use hen's eggs for baking.

This is the Victoria sponge filled with cream and strawberries made with Duck eggs. I can make your special cakes with or without any key ingredient - I call them Freefrom Delicakes and more information is available on the allergy and dietry page of the website. If you have any wedding or celebration cake enquiries email janet@weddingdelicakes.co.uk

Once bitten, forever smitten...as featured on Sky Living

Yes we have been featured on the new TV show Cooks to Market currently showing on Sky Living on Monday and Wednesday evenings at 8pm.

Picture by Samantha Jones

Janet (on the right) and Suzanne made 180 Delikones in Raspberry Fizz and Chocolate Nut flavours and sold them at One New Change by St Paul's Cathedral in London. This was all back in June before the Jubilee but the show was first screened on 12th September and is to be repeated tonght - Monday 17th September. Winning the challenge was a moment of particular embarrasment as we only made £21 profit but the other team made a masssive loss making and selling soup.

We got to pitch our product to the panel of experts whom we had not met before we stood trembling in front of them. In Dragon's Den style David Ishag summed us up quite well when he said how can I invest I don't know if you want one pound, one thousand or one million! The thing was we didn't know either as we had only had a weekend since we won and we didn't really know where to take our product as it was only invented for the show.

Still not having a plan did not stand in our way for long as Sharon Huetson from EasyJet quickly recognised the Delikone USP - a proper pudding you can eat without a spoon or bowl - just perfect for treating yourself on that plane journey to your holiday.So during October if you are flying out of Standsted Airport make sure you ask your EasyJet steward for a Delikone.

If you are having a catered function in the London area Suzanne's catering company Limoncello can provide all your needs including Delikones for pudding and if you are Kent based I provide Delikones from my Delicakes kitchen.

And just a final word about using freeze dried raspberries - Gizzi Erskine may not like them but they are the reason why our product works. I did a lot of research and development of the recipe to ensure the cone stays crisp. When we used fresh raspberry as suggested it soaked through and the cones fell apart!

To see the best bits from the TV show Cooks to Market click here.

For more info on Delikones email Delikones@gmail.com or like our facebook page or twitter @delikones

Birthday Bombe - A special cake for Adult tastes

Waiting on tenderhooks for a birthday surprise - what could be more delightful than receiving one of these Birthday Bombe's through the post.

They are perfect cakes to make a day extra special. Five flavours correspond to the 5 delicate icing colours - Rose Pink, Pistachio, Frothy Coffee, Lemon and Ivory (shown). The flavours are perfect for adult tastes and include Vanilla, Coffee, Lemon, Almond and Raspberry and of course Chocolate.

Each cake is £45 (sent to British Mainland) or they can be collected from Delicakes in Kings Hill Kent - 2 weeks notice is required and deliveries will can be booked for tuesday to friday. Phone 01732843518 to order a delicious surprise for your favouite person or email: janet@weddingdelicakes.co.uk

Great Taste Awards 2012

Its been a bit manic since returning from a holiday as I had two cakes to make for the Great Taste Awards and due to the venues in London being taken over for Olympic activities I had to hand deliver the cakes to Wincanton, Somerset where the Guild of Fine Food is based.

My first entry was a very special Birthday Cake - Its called the Birthday Bombe and it is made with the finest ingredients including a vanilla creme de beurre filling and a covering of almond marzipan under the fondant.

Priced at £40 they would be a perfect for an adult birthday or gift cake. The one illustrated is the Vanilla which is iced in Ivory fondant and the signature Bombe decoration. They are available in 4 other pastel shades to complement the other delicious flavours             Rose & Raspberry - Palest Pink,
                Tiramisu - White Coffee
                Coconut & Lime - Palest Green
                Lemon & Ginger - Pale Yellow

These beautiful cakes can even be posted by Special Delivery to arrive Tuesday-Saturday before 1pm. for more information and ordering 01732 843518 or email janet@weddingdelicakes.co.uk

The second entry into the Great Taste Awards are these Ultimate Coffee & Walnut Cakes - they are made with Walnuts from a farm in Sevenoaks, Douwe Egberts Coffee, butter, sugar, flour and vanilla. The light sponge has a creme au beurre vanilla topping with a coffee syrup and a walnut crunch. I havve never wanted to eat more than one cupcake but with these it was only because I had to submit 6 for judging that I didnt stop!

Reality TV show Cooks to Market

One door closes another door opens - so true of life around the big celebrations. Making wedding cakes means I see couples starting on new things all the time so when Splash Media asked me to apply to be on a thier new competitive cooking show I said YES PLEASE

The show is a brand new reality show called Cooks to Market and it’s got a great format and two sexy/charming presenters so I'm sure it will become a firm favouite like The Apprentice or Dragon's Den. We are very excited to be in the first series and it’s an experience unlike any other.

Strangely the only thing that worried me about the first day's filming was what to wear, so after maxing out the credit card at Bluewater I chose to wear an Aztec patterned dress and a white denim jacket. Suzanne looked great in a proper dress with a cardigan. Happy with this smart/casual combo and armed with a cool box of product off we went to a London hotel.

The British weather was doing its best impression of November in May so at the last minute I pulled on a very old raincoat (well those classic coats do literally last a lifetime). Then to my horror we were filmed arriving at the hotel with all our bags and half buttoned up coats to protect us from the wind and rain – more bag lady than capable cook. So after some calming and confidence boosting chat from the delightful assistant producer and it was on to the real thing to meet the presenters.

Now, I really know what that phrase ‘Rabbits in Headlights’ means. All common sense and normal reactions were impossible and I experienced a sort of out of body paralysis. Still we’re not professionals and that’s the whole point of reality TV – it’s not acted it’s real. There was only one retake when I mentioned a well know brand name and those few seconds had to be reshot. Other than that it was over in a jiffy and we were on our way home to devise some additional fillings for our new hands free pudding.

Suzanne seemed very composed and has assured me that being filmed will start to feel normal and we’ll forget the cameras are there – after all when you’re doing your thing in a kitchen you really haven’t got time to wonder what it looks like on screen.

The new hands free pudding is a Delikone - its a cheesecake in a cone and I'm looking for a couple who are having a laid back vibe for their wedding this summer - maybe with a BBQ or Hog Roast- maybe with a marquee so I can get some real life pictures of Delikones taking pride of place on the sweet table.

Mmmm that gives me an idea for a competition....

Delikones

What's this I thought this was a blog about wedding cakes I hear you mutter, what are Delikones and why aren't they spelt properly?

Do these look yummy?

Delikones are a totally new concept in puddings, not cakes and not ice creams - these are the most luxurious creamy cheesecakes- traditional lemon flavour with the added zing of freeze dried raspberries and a crunchy waffle cone - what's not to like? and the best bit is you can eat them without a spoon!

Currently only available to order in the ME19 and SE3 postcodes but soon to be featured on Sky TV's new friday night cookery show Cooks to Market and at food and music festivals throughout Kent this summer.

If you want some for a summer party or BBQ phone Janet on 01732 843518

Great Taste Awards 2012

For me the Ultimate cake is made with superior local ingredients, skillfully baked into a delicious cake and beautifully decorated. Sometimes that means less is more and therefore I am launching my Ultimate cake range - the Walnut & Coffee Cake featured below is the first in the collection.

These are simply beautiful cakes where the pleasure comes from the divine ingredients, intense flavours and mouthwatering texture and flavour combinations. For high days and holidays or a "because I'm worth it" treat - these are not just for weddings. Available from the West Malling shop soon but in the meantime just order from Janet.

Also in the range are the Red Velvet and Cream Cheese Cupcakes which need no explanation and the Ultimate Birthday Cake - One for adults I think with its perfect Vanilla sponge, layered with a rich creamy buttercream and enrobed in a fruity raspberry preserve. All protected by a delicious almond marzipan and fondant covering - then decorated to your specification.

You can order any of the Ultimate range cakes (£30 for 12 cupcakes and from £44 for the Birthday Cake) by text 07714286911 or or by email

Once butten forever smitten - 3 Dimensional Wedding Cake

Have you ever seen Ace of Cakes on TV? Doug and the team often carve a cake into a particular shape so that a 3Dimensional cake is the result. Last month for the first time I was asked for a 3D wedding cake! It was a replica of the grooms motorcycle helmet and it featured neon edible cake colours. This is the Helmet I copied.

This is the carved cake in the basic helmet shape with a buttercream covering. The cake was made of six layered victoria sponges with a central cake board and supports inside to keep it stable.

The cake was then covered in green and orange fondant. All the fondant and royal icing embellishments were added separately to get as much realistic detail as possible. The visor is balck fondant, the numbers and name are fondant rimmed with royal icing and edible neon lustre dust was added at the end. The cake was presented on a 'tarmac' cake board. Here is the finished cake - the bride collected this cake and was so excited that she had chosen such a special cake for her husband to be.

Do you have an idea for a different wedding cake? Well if you do just contact Janet 01732843518 or email janet@weddingdelicakes.co.uk

Cake Toppers

Whats the best way to top off your cake - well its easy if its your birthday just add candles - light and get singing! But if its your wedding cake or your baby's christening then maybe what you want is something special to mark the occasion.

Toppers fall into categories I will label as Edible, Perishable and Keepable.

Edible toppers are made of sugar paste and can be made by your cakemaker into any shape or form you desire. From delicate peony petals to baby shoes they adorn your cake, look lovely and if you have a sweet tooth are just right for getting an extra sugar buzz. These baby pink converse trainers are made of sugar paste so they are definately Edible but you could put them in an airtight box with a sachet of silica jel and they would long enough for your baby to admire them.

Edible sugar roses have been the bridal topper of choice for many decades - and these two examples of claret roses in a posy and a single green rose show you how differnt styles can be achieved.

Keepable Toppers are not made of edible products - they can be made of porceline like the ones made by Kate at Atopofthetier. The beauty of commissioning a keepable topper from a porcelin artist or model maker is that they will make the figure look like you and make it really personal. I love these two guys I used to decorate my Chocolate Cake at The Leeds Castle Weddding Show. This cake prompted a couple to order a cake for next summer with themselves on the top tier and their children represented on each of the ledges of the other tiers. This is a lovely gesture as sometime children can feel a bit sidelined when parents get married.

Another popular choice for a topper are Diamante Initials which look fantastic with diamante edged white cakes - perfect for winter weddings.

Perishable cake toppers are flowers or fruit - so think strawberrys dipped in chocolate and piled high or a delicate posy to match the bridal bouquet. You can't keep them as a memento but if they create the look you want - Go for it! This cake had flowers to match the table decorations and it was perfect.

All of the above designs can be made for you by Janet at Delicakes. Book a Design and Taste session by email today. Wedding cakes should be booked 6 months in advance to guarantee availability especially for Summer 2012 weddings as some dates have already gone in May and August.

Best wishes, Janet

Wedding Shows

In my last blog I discussed the decline in wedding numbers every year and so I have to ask, "why are there so many wedding fairs every Autumn?

I know we ladies like a good excuse to shop but I seriously believe the wedding fair market may now be offering so much choice it is just making things harder for couples to make decisions. Its a good principle to bring all wedding industry services together but now every venue holds at least one wedding fair throughout the winter plus there are the big shows like Leeds Castle and Detling.

Contemporary Cupcakes

Last weekend I exhibited at The Wedding Show at Leeds Castle, there were lots of Brides, Chief Bridesmaids and Mothers having a fun day out window shoopping all the fantastic services the wedding industry can now provide. I only met a handful of Grooms and all of them had a wedding date for the next six months. So it seems to me that guys don't get involved till it gets proper serious or do they just want to be involved in the fun stuff like tasting cake? Joking apart the Bride has a lot more to think about and needs a longer lead time to research the market and plan the details of the big day. However my advice is don't go to every one you see advertised and if your wedding is in the next 6 -9 months go to 2 or 3 shows then start booking your suppliers or you'll miss the chance with the one you really want.

Cake Toppers on The Chocolate Mountain

On the point of avalability last year several couples were turned down by Delicakes as there just wasn't the capacity to make any more cakes. So despite the downward trend in wedding numbers in the UK, Delicakes have doubled the Wedding Cake capacity for 2012 and either Linda or Janet will take sole responsibility for your cake design, creation and delivery. Mind you even with Linda and Janet working flat out July '12 is definately going to be a tricky month to get a bespoke wedding cake and some couples will have to have the takeaway service or find another less busy cakemaker.

Vintage Style Cupcake Tower

One of the really pleasurable parts of planning is going to your Design and Taste together. Would you buy your Wedding Dress or Tux without trying a few on? Of course not - so why would you order a cake that hasn't been designed and made just for you?

All Design and Taste sesssions in October are now booked but if you are free on November 19th or December 3rd you can book with Janet by email.

Just a quick note to any couples looking forward to a 2013 wedding - why not order a birthday cake or christmas cake so you can have an advance taster of your wedding cake. Best wishes, Janet

Marriage in Decline!

Marriage is now a choice rather than a norm. I have been browsing the Office of National Satistics reports on marriage rates in the UK and it is very clear there are fewer marriages now than 10 years ago. In fact the trend downwards as a percentage of adult population is even more evident as population is rising but marriage rates are falling. The chart below shows thousands of marriages from 1950 to 2009 (last year for ONS data).

Chart showing decline of marriages in the UK

So how come if actual numbers are in decline the wedding industry is growing in glamour, spectacle and pounds spent every year? Well it's really because getting married is now a real choice (rather than conforming to parental pressure or society) so as the chosen option we want to spend time effort and money making our weddings glamourous and spectacular.

There are also other ceremonies now that have helped the 'Wedding' industry blossom including Civil Partnerships, Renewal of Vows and a noticable trend towards Big Christenings for the first baby - particularly when the parents have not had a big wedding celebration for themselves.

If you are getting married in the next year you will be investing a lot of time and effort to make your wedding day extra special because it is literally the first day of your new life. Make sure you choose the right professionals to translate your wedding vision into a photobook, video, floral display or Cake!

Using a bespoke cake maker is easy if you are based in SE London or Kent. Phone Janet for Design & Taste consultations 01732 843518 or text 07714286911 (24/7)

check out this website for ideas www.weddingdelicakes.co.uk or email your questions to Janet

Who pays for the cake?

Are you a price savy bride or a spend thirft groom? The thing is no matter what your normal habits are, when spending on your wedding different rules apply. Who is paying? and are they just handing over a lump sum for you to spend or are they trying to give you something that's not quite perfect. Are the families paying for the reception and the happy couple footing the bill for everything else? Are you hoping to save money by makeing do?

During this wedding season I have had a Sister & Brother, a Step-Mum, a Grandad, and of course the Father of Bride pay for wedding cakes. Paying for the cake is a delightful way of contributing to the couple's big day so providing they still get to choose the cake filling and design its a gift that will be remembered by all of those attending. Savy brides have even been known to add the cake to their wedding list!

Now I have wetted your appetite with pictures of some of this season's most beautiful wedding cakes there is some good and bad news. Bad news first........due to the ever increasing costs of ingredients, electricity and transport prices will be increasing prices for the 2012 wedding season and theGood News is you still have 4 weeks to book your Design & Taste session and get your 2012 wedding cake at 2011 prices.

Still more Good News.....in order to help you plan your costs I will be accepting the full payment in 3 installments rather than 2 so its easier to reserve the cake of your dreams and pay for it next year.

Book your Design and Taste session now for 2011 prices or come to The Wedding Show at Leeds Castle on October 15th and 16th to register for a discount voucher. Remember to visit the website for lots more ideas for Wedding Cakes or Birthday Cakes and to Order

Best Wishes, Janet

Ultimate Wedding Cake

The ultimate design in my opinion is a four tier cake displayed on a pedestal stand. Perfectly iced in an antique white smooth fondant and decorated with a side design.

This stunning cake has all the elements that I love and that I am sure in time it will become a classic. The fantasy flowers were made to match the flower on the bride's dress and the dusky pink and apple green tinting was used to tie in the bridesmaid's dress colours. The flowers were made in Flowerpaste which means that while technically edible they can be carefully detached from the cake, wrapped in tissue and kept in a keepsake box - perfect for using again on the 1st Wedding Anniversary Cake.

The Ultimate Birthday cake has to be a cake that is just person perfect. Are they simple or complicated? do they like a lot of bling or a sharp style statement? What's their favouite flavour? Do they want to share it with everyone in the office or just their nearest and dearest? That's the beauty of a custom made cake - like a custom made suit you can get a perfect fit.

to order any size cake just email or text me 07714286911and Delicakes will make you the perfect cake.

Delicakes cupcakes in TWO finals!

What an exciting week - just been notified that both my entries into National Cupcake Week Championships have been shortlisted for the final in London on 15th August. Not sure who my competitors are but the judges are an exceedingly well respected bunch in the baking and cake industry. I have a Chocolate Fudge cupcake in the free from category and a Courgette Cream Pie in the innovation category. Can't wait to see how we get on.

Other news this week is that I am still looking for a bijoux shop/studio in the West Malling/Sevenoaks area - just cannot find the right thing at the right price but I will continue undaunted to bake my cakes from home until the right premises turn up.

I have ordered the uniform's for the staff to wear at The Wedding Show at Leeds Castle in October - they are so retro I had to have them - who cares if they had to be imported from Venice - yes Venice Italy they are to die for.

I could not leave you without a cake picture, so here's wishing Katie and Rob a long and happy marriage which they started by cutting this cake

Cakes for every occasion can be ordered from Janet at Delicakes by email, or text 07714286911 or phone 01732 843518 office hours.

Raise the Cake

The cake should be the centrepiece of the celebration - either on a table on its own or presiding over the buffet table. Call me old fashioned but I like small cakes on stands, especially for afternoon tea receptions. Last week I found a beautiful pressed glass cake stand circa 1950's. It's so stunning I am designing a cake to do it justice which will be on display at The Wedding Show.

For elegance to raise a cake where the side design is the focus I love this ceramic stand - it gives the imression your cake is floating on air. If you are having an intimate wedding with a smaller cake then choose one of the pedestal stands available to hire from Delicakes or your cake may look a little lost on the venue's big silver platform.

A traditional stand can make even a very simple cake look stunning as seen here with one of Delicakes take away wedding cakes.

And finally I am looking for a supplier in the UK who can get me the sort of stands I've found on this site where they really do Raise-the-Cake

Contact me for all cake enquiries - you know I'm happy to help 01732 843518, text anytime 07714286911 Email direct or use the website contact form. Best wishes, Janet

Creative Cakes

If you are going to pay for a specialist to make you a cake then be inspired - if you can buy one like it at the supermarket what's the point? Bespoke cakes are for totally indulging your taste buds with sumptuous flavour combinations and for for going wild creatively. Now take this week - its my 5th Wedding Anniversary so wood is the traditional gift but I prefer cake. So this year we have a Dali inspired molten clock cake. This would also make a brilliant Groom's cake if you are going all American with your wedding plans.

I love to make my own interpretations in sugar of classic themes - so if you have an idea - just ask! Mollie's Daughter asked for her cake to be decorated with her favouite hobby (all these 80 year olds are so active, but maybe that's the secret) so I make a Boules cake, its also known as petanque but it doesn't matter. This was a sponge cake perfect for her friends and family to enjoy at a teatime party.

The sand is sugar so the boules rolled around when the cake was carried leaving very realistic trails in the 'sand'.

For more cake ideas seee the Birthday Delicakes website and don't forget if you are getting hitched in 2012 you should book your cake maker before Christmas.

Best wishes, Janet

Newsflash - Wedding Show

Newsflash - Delicakes has signed up to go to my first wedding show!

Put on your sexy M and S food ad voice - this is not a wedding fair but a two day exclusive wedding show featuring Delicakes for the very first time, inspiring designs, exquisitly decorated show cakes and some divine tasting samples.

Yes the show will be packed with Kent's finest: Venue's, Photographers, 4 Catwalk shows compared by Claire Sweeney, florists and every other thing you need to make your wedding perfect.

Its at Leeds Castle 15th and 16th October 2011 - make sure you put the date in your diaries especially if you are getting married next year.

I was so excited last night creating new and exclusive cake designs for 2012 to launch at the show I couldn't sleep. Its too soon to reveal the designs but as a little taster I'll tell you the themes include Snow White and Chandelier

For 2011 design ideas browse the wedding cake pages
Best wishes, Janet

How long does it take to make a cake?

I was at a garden party last weekend and the mother of a prospective groom asked me how long does it takes to make a wedding cake and my response - about three and a half days. This is true for a standard 3 tier cake and I thought no more about it. Then today I got a call asking if I could make an open bible cake for a christening in 10 days time - of course I can make it and I had loads of ideas to make it appropriate and pretty but I cannot make it as there isnt enough time...

So when ordering a special cake its not the time it takes to make the cake that's important for your order to be accepted its the time available in the 3-4 days before the delivery date. With the exception of fruit cakes which should always be ordered 10 weeks in advance most cakes shold be ordered 3-4 weeks before you need them. Then your bespoke cake maker can schedule the purchasing of special trimmings, ensure the cakes are baked, rested, 'dirty iced' so called because the crumbs show through, chilled, second coat buttercream, chilled, marzipan covered, rested overnight, fondant iced, stacked and decorated and finally boxed for delivery or collection.

If you have a wedding make sure you start the selection process for a cake maker 6 months before the big day - and for all other celebrations unless you want a 3 tier cake make sure you have chosen a cake maker a month in advance. Of course at a quiet time you may be lucky with a week or two's notice. And don't forget if you want something special for your own Birthday register for the wish-list. Orders can be placed by email or via the contact form.

Best wishes, Janet

Cake Pops - Perfect for Favours

I cannot believe it has taken me so long to actually make some cake pops - and yes I'm totally smitten - true these ones are rather plain and not perfect but they were just for family to try out as I was creating the recipe.

The thing is they are really like a cake truffle; rich, dense, creamy and moist and all hidden under a chocolate candy coating that makes a satisfying crack as you take the first bite. These have to be the all time best of both worlds - small and pretty like chocolates, tastes of cake and buttery vanilla, a moist mouthfull that is truely addictive. I didn't expect to like them but I am very keen to make some chocolate filled ones next. They would make great favours so I have featured them on the Wedding Favours page of the website

Next step is to create some designs to feature for Birthdays, keep a look out for these on flickr. All cakes can be ordered by phone 01732 843518, text 07714286911 or email me direct.

Best Wishes, Janet

Father's Day is 19th June

Is your Dad giving you away on your big day? well do something nice for him this Father's Day and get him a cake. This cake was made for a lady Bridge fanatic but its a theme suitable for many Dad's - especially if they like a game of cards

Or you could go for a garden cake as lots of Dad's like to potter in the garden and grow their own - I really think this cake should be carrot cake but you can actually order any flavour you like

For my own Father I will make his favourite cupcakes with Velvet Cream frosting on a vanilla cake (why do the American TV shows always say Vanilla Bean - is there another sort of Vanilla I dont know about?

If you have any cake requirements this summer I can cater for Wedding Cakes up to 500 portions or Dinner Party puddings for 8 - tel 01732 843518 text 07714286911 or you can email your order

To see lots more pictures and full details of cakes see the other pages on this site or check out BirthdayDelicakes

best wishes, Janet

Sight smell touch and taste

Enjoying a cake uses four of the five senses (all except hearing). When you see that cake you just want to taste it, when you smell that sweet mallowly scent of fondant icing you start to salivate, when it gets onto your tongue you feel the lightness of the sponge and the sweetness of the frosting on your teeth and then your tastebuds are all at once satisfied by the melting butteryness and sugar rush.

The whole concept of Delicakes is that the taste and mouthfeel is so mouthwateringly yummy you will always want more. If you dont like fondant your cake can be covered in butttercream frosting as above or creamcheese for a clean finish as below

Or you can go for a fondant decorated cake to reflect a favouite hobby such as this Snare Drum cake that had a chocolate and vanilla marble cake hiding inside.

All cakes can be ordered by email, and there are now separate websites for Birthday cakes and Wedding cakes so you can quickly find what you want, best wishes, Janet

Chelsea Flower Show

This week is Chelsea Flower Show and although I've left it too late to get tickets I am celebrating the Queen of English flowers with a fresh rose design in Lime Green. Yes I know its not typical - and it may not be real but this Rose Topper cake has been made specially for my sister and the cake is a lemon sponge with a zingy lime cream cheese filling and I wanted the decoration to complement the filling!

And just to show that Carnations are still a popular flower here is the Wedding Cake I made for a lovely couple who were so not 'My Big Fat Gypsy Wedding'

If you have a big celebration coming up why not have a bespoke cake made especially for you - email orders via the website contact form or text 07714286911
best wishes, Janet

Vintage Wedding Cakes

Fifties Wedding Cakes

The 1950’s was a decade of iconic weddings. Princess Elizabeth married in 1951, John F Kennedy married Jacqueline Bouvier in 1953, Grace Kelly married Prince Ranier III of Monaco in 1956 and Paul Newman married Joanne Woodward in 1958 so it was an iconic decade of royal and society weddings.
Princess Elizabeth's (the Queen's) 3 tier cake with pillars was copied by 1950's brides in UK

And my Mum and Dad married in 1956 so I have first hand knowledge of how a traditional wedding cake was made in the UK back then.

It was the norm was to have a three tier fruit cake as this was the current fashion and copied the Royal wedding in 1951. I’m told the cake was often made by the bride or a close female relative. My Mum made her own cake from the Good Housekeeping Cookery Book. Sadly no picture of this cake remains but even the marzipan was homemade. It was a tall round cake, separated with pillars for elegance and decoratively piped with swags and swirls of royal icing. Sugar roses and silver paper horseshoes were purchased from the bakers to add to the crisp white piping and a small vase with artificial flowers stood on the top.

Princess Grace of Monaco had a six tier wedding cake which they cut with Prince Ranier’s sword

It’s hard for us to comprehend now but after the Second World War food was rationed and it wasn’t until February 1953 that sugar rationing ended making the possibility of large lavish and highly decorated luxury cakes a reality. So the majority of fifties brides were lavish with the icing using thick marzipan to seal the rich fruit cake and covering it all with several layers of royal icing – sugar was now available and they were going to use it. All this sugar also had the effect of preserving the fruit cake so it could be used for the first child’s christening (that’s me – and it was).

Elvis Presley married in the early 60's and tall cakes with pillars were then popular in USA

However it was still an age of waste not want not and thrift was a much prized attribute. My Mum still has the baking tin for the 8 inch middle tier of her cake, and she tells me the 10 inch base tier was baked in a biscuit tin, double wrapped with brown paper to protect the cake during its long slow cooking as she thought it too extravagant to buy a 10 inch tin that wouldn’t be used again.

The Kennedy wedding cake was a stacked 4 tier cake

When looking for photos of 50’s wedding cakes I was surprised to find many for very large round cakes, 3 tiers but stacked so they were wide and low rather than tall and elegantly separated. Further searching has identified that many American cakes were larger and flatter but the film stars of the time went for very tall, many tiered, highly decorated confections. As now, the perfectly decorated cake provided the photo opportunity of the bride’s first duty as a married woman – cutting the cake.

I use my own recipes to ensure if you have a WeddingDelicakes cake its the most wonderful cake of your life. If you are planning your own wedding contact me soon to book a Design & Taste session for your cake, best wishes Janet

Puddings

There are few men who do not have a sweet tooth - Greg Wallace from Masterchef even uses @Puddingface as his twitter name so why do so many of us offer a shop bought sweet but virtually taste and texture free desert to end a meal we have spent masses of time and money on? Sometimes its not knowing how to make a pudding that will do justice to the other courses.

These are luscious lemon velvet cakes; juicy lemon sponge, lemon curd filled and topped with a swirl of the most seductive of frostings - Its based on an Italian Meringue and 4 / 5
tasters believe its whipped fresh cream with flavour!! You could serve these as individual portions or order the same recipe as a large pudding and serve with a jug of lemon sauce. £3 per portion from Delicakes including the lemon sauce. This is part of the "I made it myself" range you will see introduced this summer for the lucky hostesses of Kings Hill.

If you are serving a two course supper or lunch then make sure each course does you justice. There are so many good main course ideas I won't dwell on those but aahh the sweet bit we are allowed if we eat up all our veg.
Cold souffles are really impressive and a perfect taste of Summer - these chocolate and lemon souffles were served to guests at a recent Hever Castle Wedding where the bride wanted a non traditonal cake. Each souffle has a light sponge base and toasted chopped nuts for crunch - although I am working on a caramel souffle with cinder toffee for those with nut allergies.

I dont share my special recipes but if you have any questions about how to? ask me via email, best wishes, Janet

janet@weddingdelicakes.co.uk

Tea and Cake - Perfect for Vintage Weddings

I know that we can't move for coffee bars in every high street but what I long for mid afternoon is a nice cup of Earl Gey Tea - Actually I love a cup to start the day too, but that's beside the point as I really want to tell you what teas go best with cake.

Underneath this wedgewood blue and white rose teapot is a firm and fruity cherry genoa cake. Its a light fruit cake made with orange juice, glace cherries and sultanas and covered in marzipan it keeps very well. A thick slice of this cake goes perfectly with the aforementioned Earl Grey tea or maybe a glass of champagne to celebrate something special. I made this cake for Mothers Day but it would be a fantastic cutting cake for a tower of Rose topped Cupcakes especially if you are having a tea party or vintage theme for your wedding.

For those rich flavours like caramel, chocolate and even coffee walnut cake try Darjeeling as it has a strong clean flavour and quite a lot of tanin which works with the rich creaminess of buttercream. So it would be ideal to serve with this box of 18th Birthday Cupcakes

A cup of slightly floral Lapsang Souchong would be perfect with a raspberry macaroon, in fact any macaroon that lets the almond flavour through so probably not too good with chocolate or coffee or caramel.
All the above featured cakes can be found on the BirthdayDelicakes website or just email janet@weddingdelicakes.co.uk to place an order now.
Best wishes, Janet

launching the sister website Birthday Delicakes

I actually wanted to call my website Delicakes but it was taken by someone with a similar name so I launched lastyear as www.weddingdelicakes.co.uk -so far so good- but as all my cakes are featured its been confusing for wedding couples and those looking for Barbie or Dalek cakes.

So now you can take a wander round www.birthdaydelicakes.co.uk if you are after a fabulous Birthday Cake like this Shoe on a Cushion. There are ideas for children, mainly for men and a whole section devoted to what women want. From football shirts to flowers you will find the perfectly decorated cake. Adult only cakes don't have pictures but you can guess what these are like.

You can feast your eyes on Christening cakes, classic cakes, cars, guitars, cupcakes and much much more. From allergen free cakes to triple chocolate truffle cake this new site has all your favouites plus brilliant pictures to inspire your choice. Oh and there is a special offer - £10 of any Birthday cake ordered before Easter via the new site email address.
Best Wishes,
Janet
mail@birthdaydelicakes.co.uk

Marvellous Marzipan

If you think you dont like it maybe you should try a quality homemade version? Marzipan is made using equal parts of caster to icing sugar then equal sugar to ground almonds and its brought to a paste with pasteurised egg white, so its the same as those yummy macaroons you can get from Delicakes.

In this sponge wedding cake marzipan was used to seal the sponge, add flavour and make a smooth finish so the fondant finish was perfect. Also the combination of raspberries and almonds is so mouthwatering that I always use a raspberry jam filling if marzipan is being used.

These flat topped cupcakes are filled with raspberry jam and 'iced' with coloured marzipan. The marzipan keeps the sponge soft and fresh and its got its own real flavour so its often ordered by customers who don't have a sweet tooth but who love cake. For total over the top luxury order a wedding cupcake tower with a swirl of buttercream on top of the marzipan - eat your heart out Heston - this is a deconstructed cake!
You can order your cupcakes custom topped with a choice of: Marzipan, Fondant, Buttercream, Creamcheese or Italian meringue.
Email janet@weddingdelicakes.co.uk or text 07714286911 for any cake questions or orders,
best wishes, Janet

Cake v Cupcakes

If I carried out a survey on what is the most popular type of cake for a Wedding I think a proper cake would win by a factor of 2 to 1 Why? because there is something wonderful about cutting into that special cake that has been made just for you - and no-one else has the right to cut it, or have any till you say so.

I dont know who made this amazing cake but I would be happy to copy it if anyone fancies this as a wedding cake - or if you made it let me know so I can credit you. How can a cupcake compete with this?

However, not everyone wants to have a cake cutting moment, or they want guests to feel relaxed and graze from a buffet and in these circumstances the cupcake reigns supreme. The flexibility of cupcakes is often the reason why they are chosen - catering for guests with special diets or allergies, or those who don't like icing (Delicakes offers all cake flavours topped with marzipan like these pink & purple cupcakes, so the're ideal if you haven't got a sweet tooth).

Mind you guests may come back for more than one cake if you have cupcakes so be prepared to round up the amount you order; having cupcakes is an alternative but not a cheaper option.

If you want advice on wedding cakes, how much cake to order or what will best suit the style of your wedding celebrations just email me janet@weddingdelicakes.co.uk or use the contact form.
Best wishes, Janet
text:07714286911 phone:01732843518

Chocolate!

Chocolate cake - more than just a flavour its a total experience - well it is if you have Delicakes dense truffle chocolate cake. And its the layers of flavour in the flourless triple choc birthday cake that keep you coming back for more.

Decorated with strawberries or figs (if you want to pretend this is healthy) or sugar flowers and a message of your choice its a birthday cake and a pudding all in one.

If you want to go totally over the top have chocolate cigarellos in plain, milk or white chocolate or have roses and white chocolate curls as seen on this white chocolate wedding cheesecake.
Just contact me with your order on 07714 286911
best wishes, Janet

Baking for One

Baking is good for the soul but if you follow most recipes they are for huge quantities that are far too much unless you are entertaining. It seems to me that the main problem is the egg! and its not easy using a divided quantity of egg - so I'm going to share with you my classic baking recipe's using ONE EGG.

Today its Classic Victoria Sponge

ONE EGG
55g unsalted buttter
55g caster sugar
55g self raising flour
Pre heat oven to 160/130 fan oven. Line 13-16cm cake tin with baking paper. Put all ingredients in bowl and beat with electric beater for 2 mins - you will have a creamy smooth mixture. Scrape every last bit into prepared tin - level top with back of spoon and bake in centre of oven for 25 minutes **Cooks Tip use a timer and do not leave the kitchen as it may smell cooked before the timer goes off so you should check. If a sponge cake smells cooked and looks cooked - it is cooked!

Cut cake in half so you have two semi circles and sandwich together with jam and frosting of your choice. this makes 3 impressive portions of cake - one for now- one for tea- and one tomorrow!
Variations on the theme
1) Take out 4 teaspoons of flour and replace with 4 teaspoons of Cocoa powder to make the chocolate cake illustrated. (You can buy cans of buttercream frosting that will keep for ages in the fridge so you can use some to sandwich this cake and save the rest for next time you bake)
2) Divide the mixture between 4 muffin cases and bake for 18-20 mins. When cool spread the top with Jam and buttercream as above for individual Victoria Cupcakes

3) Make it into a pudding by placing 3 tablespoons of marmalade or golden syrup into pyrex pudding bowl. Put sponge mixture on top - Microwave for 2 minutes - leave for one minute & serve hot with custard or cream ( this will be too much for one person's pudding but you can keep half in fridge)
I haven't suggested you freeze the leftovers - but of course you can. Baking is indulgent and feel good, so bake in small quantities and enjoy your cake soft and moist and fresh.
For special events Birthdays Anniversaries Wedding Cakes call me on 01732 843518 or email janet@weddingdelicakes.co.uk or use the contact form
Best Wishes, Janet

Accessorise!

Being so in tune with London Fashion Week it seemed the perfect moment to talk about cake accessories. We all know that a change of shoes and jewellry changes an outfit seamlessly from day to night but did you realise that you can accessorise your wedding cake too.

Vintage Brooch - Something Old Something Blue

Spanish Style - Hint of Flamenco

All I did with the two cakes above was change the ribbon and add 6 rosebuds - voila! A completely different effect. This 3 tier round sponge cake was made for a photoshoot at The Hadlow Manor Hotel but to suit the Garden Room it was to be displayed in I reaccessorised it with hand crafted fondant roses.

Pretty & Pure - Ring a Ring 0 Roses

And finally if you are having a black tie wedding party or even for a lavish engagement why not add some bling (these were acrylic diamonds but edible sugar ones are available too)

Diamonds are Forever

The takeaway cake service is availabel for all 2011 wedding dates and is perfect when Delicakes cannot set up at your venue.Just ring 01732 843518 or text 07714286911 or email

janet@weddingdelicakes.co.uk

best wishes, Janet

Let Me Eat Cake

Looking back over recent cake pictures there are very few cakes for women. Then I realised why, the majority of my customers are women and they are usually ordering a cake for their children's or partner's birthday. So I am wondering who makes them a beautiful birthday cake?

Yes I know Mums always say a half raw, finger poked, child's effort is priceless (I'm a Mum too) but surely those guys & gals that claim to love us could make an effort and order us a unique and special cake for our Birthday, Anniversary or Mothers day. The evidence is that you make a huge effort to order some exceptionally delicious and creative cakes that are so personal there is no doubt you put your children's and partner's happiness first. To solve this problem and in homage to Marie Antoinette Let Me Eat Cake is launched today.

You say when you would like a cake, what your flavour preferences are and if you like cupcakes or a full on iced cake - fill in the relevant dates and this is the cunning bit - your partner's email address. We do the rest by sending design options and voila! you have the most amazzing cake for your big day. Email me now to register

janet@weddingdelicakes.co.uk

its time to put yourself first, best wishes, Janet

Wedding Cakeaway

The most sucessful businesses are driven by customer demand and the wedding range is proving to be very sucessfull. I cannot be at two wedding venues at the same time so rather than dissappoint I am launching the Wedding Cakeaway Service.

Simply Stylish Takeaway Wedding Cake

A stunning 3 tier round wedding cake, will be made just for you, decorated with satin ribbon, tucked into a very sturdy box ready for you to collect. Go on give that Usher a proper job and save yourself a few pennies too. You can hire a stand and knife too.

The Wedding Cakeaway service costs £295 for a 10" 8" 6" combination in vanilla sponge with vanilla buttercream and raspberry jam filling. Please note the marzipan under the icing is made from almonds so is not suitable for those with nut allergies. If we have one month's notice we aim to fill all orders for the Wedding Cakeaway serivce.

If you would prefer a bespoke service: Design & Taste consultation, limitless variety of cake flavours, various icings and hand made decorations, any size, shape and style of cake; then book now as 2010 dates are going fast, Best Wishes,
Janet 01732 843518 or text 07714 286911 or email janet@weddingdelicakes.co.uk

Viva Las Vegas

Getting married abroad and having a reception party back in the UK has to be the most fun (and potentially economical) way to have a fabulous wedding and honeymoon. The weather is usually more predictable, everyone is relaxed at the reception, the Bride and Groom get to their wedding outfits twice and they can go to town on a themed wedding cake. Last week a fabulous couple on Kings Hill wed in Las Vegas and then had a black tie wedding reception when they got back; and this was the cake

The bride chose a Chocolate truffle cutting cake shaped like a roulette wheel with hundreds of poker chip red velvet cupcakes for the guests as a surprise for her new husband. Want to bet if there was any cake left?
Such a change from feminine wedding cakes and a fantastic idea for a Birthday Cake.

For unusual wedding cakes or and fancy birthday cakes make sure you roam around the website or checkout the facebook page for Delicakes.
Best wishes, Janet

http://www.facebook.com/pages/DeliCakes/273992794183

Burns Night

Even if not from Scotland you will know of Rabbie Burns the famous Scottish poet or Bard who died at the tender age of 37 - but what a legacy: Auld Lang Syne and A Red, Red Rose not to mention lots of children! So to mark his birth and satisfy the Scottish sweet tooth here is a selection of Tartan Shortbread biscuits.

The heart shape is a subtle reminder that Valentines day is soon and you should be thinking, 'How can I woo my loved one?' There will be valentines specials available for my customers from next week, so if you would like a box of Valentine Biscuits delivered to any UK address on Monday 14th use the contact form to register your interest, email janet@weddingdelicakes.co.uk text 07714286911 or phone 01732843518
Best Wishes, Janet

Vintage Style

It's impossible to miss the Vintage revival in cake, particularly wedding cakes - however on a day to day basis what is more comforting than a cup of tea and a chat with some luscious tasting beatifull looking cakes.

These little cakes pack layer on layer of flavour and texture; bite through the soft fondant sugar rose topper, let the vanilla buttercream melt on your tongue, catch a dash of luscious raspberry jam before the mouth filling satisfaction of a perfect sponge cake. the only thing that can make these even more desirable is if they are personalissed for your event - so continuing with the vintage theme I have devised Silhouette toppers for cupcakes.

Just email me a suitable photo and I will add silhouette toppers to your chosen cupcakes - Perfect for a Valentine gift or Engagement cupcakes or a more sophisticated Teenager's birthday. Cakes can be ordered direct from me 01732 8435118 or text your enquiry to 07714286911 or email

janet@weddingdelicakes.co.uk

Check the celebration cake and cupcake pages for lots of cake pictures to inspire your choice of a special cake
Best Wishes, Janet

Personal Delivery

What's more exciting when working than the receptist calling to say "we have a delivery for you" Flowers are exciting and chocolates are tasty but a personalised cake is exciting and tasy - complete with a special message from the sender.

This cake was specially designed to make Jennifer's day as pink and perfect as possible. Her mum couldn't make her birthday cake this year so Delicakes baked it on wednesday and delivered it on thursday much to the delight of her friends in the marketing dept at Kings Hill.
Delivery to ME19 postcodes is free but dont worry if you need personal delivery outside the area we only charge £1 per mile.

For long distance gift cakes you can use the post-a-cake service which has excellent feedback
This pale version of the Union Jack (Ice blue and Rose pink) is only £36 including postage for the small size - its the perfect present to post.

For any other cake enquiries contact me directly, best wishes, Janet

New Year New Hat

New Year - New Hat... well hat shaped cakes. Hats really reflect the personality of the person that wears them so they are the perfect way to personalise a Birthday Cake. This cheeky Yankees Baseball Cap totally summed up the baseball mad 8 year old it was made for.

And these Witches Hat cupcakes were a wicked treat at the Kimberly Clark launch of Soothes tissues

So if you want a pretty present for your Mum what better than a Daisy decorated bonnet - this one would even be safe to send in the post!!

Visit the website for more inspiring ideas or contact me directly to order your special celebration cakes - phone 01732 843518
text 07714286911
janet@weddingdelicakes.co.uk
Best Wishes, Janet

Christmas & New Year

Its Chritmas time! So as you will all be super busy getting ready to go away, or cook big meals, or finish that work project, or do that essay, I thought I would just post some pictures of the cakes I've made for love.

And my parting thoughts till 2011 - I hope you have loved and been loved, had happy times to remember fondly, look back with a sense of achievement and satisfaction, enjoyed your birthdays and anniversaries and I wish you lots of joy filled celebrations next year. xx Janet

Christmas Cakes

As we dig ourselves out of the snow and move steadily towards Christmas week I know the only sensible topic for the blog is Christmas Cakes.
For adult prechristmas parties designer cupcakes are definitely the right choice: not too big or small, can be eaten without a fork and plate, look divine and can match your theme or colour scheme, and yes they can be laced with alcohol if ordered from a specialist baker.

These pretty things are actually a traditional vanilla cupcake- but the brief was for winter wonderland - so I used ice blue vanilla buttercream and a blue and white fondant topper with a royal icing snowlfake designs. The delight was in the 4 different textures - featherlight sponge, rich melting buttercream, soft and creamy fondant and a crack from the royal icing snowflake - beautiful

For children a smaller size fun cupcake is needed - these are the snowmen I made for the Kings Hill School Christmas Fete last weekend - Yes the snowman's head is all fondant -so they really pack a sugar hit- but kids need a bit of extra energy to sustain them till the end of term.
If you need any cakes for your Christmas Parties be sure to order by Friday 17th December - last cakes will be baked on Thursday 23rd for collection that day so phone 01732 843518 or text 07714 286911 or email
janet@weddingdelicakes.co.uk
best wishes, Janet

Let it Snow

This week has been a wonderful white out - ok I know very frustrating if you had to do something but we passed on our booze cruise to France and I iced our Christmas Cake instead.

So if you would like a special Cake for a Christmas Birthday let me know as soon as possible (I have several family birthdays to bake for so I need to get organised) text 07714286911 phone 01732843518 or

janet@weddingdelicakes.co.uk

Kings Hill School Christmas Fete has been postponed due to the snow and will now be on Saturday 11th December 11 - 2pm - come along for Christmas fun and cake,

best wishes, Janet

Thanksgiving

Today is the 4th Thursday in November so for Americans its Thanksgiving Day - Truely in previous years I haven't really got the hang of this holiday as it seemed to me just Christmas dinner come early. But due to being laid up and watching a lot of daytime t.v. thanks to Food Network the penny has dropped....the reason why you take a day to have a special dinner with those you love is becasue you are giving thanks for knowing them and what what they bring to your life (note no presents!) So as my one and only son came back from University for a flying visit (23 hours station pick up to drop off) I made him a Stars and Stripes flag to take back to share whith his friends...its not for nothing he is already known as Cake Boy.

The stars needed to be firmer royal icing but in order to get that train I had to make do...still its a representation given and taken with thanks.
Flag cakes are always a great gift idea - particularly for men, patriotic, their team colours or logo, the racing chequered flag, their favouite country, the list is endless, but also in this size 8 x 5 inches they are very postable in a protective box and will stay fresh for 3 days after receipt! To order phone 01732 843518 email
janet@weddingdelicakes.co.uk or check the website
www.weddingdelicakes.co.uk Now you can text me too 07714286911
Best Wishes, Janet

Small Biz Saturday

I have just discovered #SmallBizSat on twitter - like most great ideas it's really simple. On Saturday 27th November you buy products or services from small businesses -Brilliant - it will keep high streets vibrant and its fun to shop local. I am supporting this in a big way by offerring something new - Family Size sponge cakes for one day only including the tasting day favouite Courgette Cake plus favouites: Vanilla Victoria, Lemon Ice and Chocolate Caramel

All cakes will be baked on Friday 26th and will be perfect for eating at Sunday tea - if you can wait that long. Family sponge cakes serve 8 and for #SmallBizSat only will be £5

Or if you are feeling especially decadant why not treat yourself to a 6 box of Red Velvets (Cream cheese frosted and decorated with a fondant rose) #SmallBizSat - special price £10. To reserve your cakes text 07714286911 with your order by Friday noon on 26th or email janet@weddingdelicakes.co.uk

Best Wishes, Janet

Remembrance Sunday

Next Sunday is Remembrance Sunday and Tuesday its the 11th of the 11th. So this week I just want to show you a picture of some poppies - in Remembrance - and if you haven't yet donated money to the poppy appeal shame on you. Instead of buying that cake or bottle of wine hand over your money to the poppy appeal - all those young people being maimed or killed in our forces are somebody's son, boyfriend, husband or father - so remember them.
I will be updating the blog again on Monday 15th

National Cupcake Week 13-19 Sept

What better way to celebrate NATIONAL CUPCAKE WEEK than with a couple of fantastic photographs of beautiful cupcakes.

So if the Tiffany Blue Butterfly doesn't make your mouth water then maybe you'd prefer the Fondant Rosebud as enjoyed by actress Ruby Bentall.

Contact me on 07714286911 for cake orders

A hug in a mouthfull

It's that time of year when brave mothers wave goodbye to their babies - they may be 6'2" and utterly gorgeous but its time for Uni the big wide world to claim them and your role is reduced to sending them off with a trunk of clean clothes and a credit bank balance. Resist texting every day or a friendly poke on facebook but send them off with a treat to remind them of home. Chocolate Brownies.

Every teenager loves them, rich and satisfying - ideal to share with new friends, fills them up when freshers week is a mostly liquid diet and most of all a big hug in a mouthfull.

If you're not the baking type I can make you personalised brownies or why not send them off with a selection box of individually wrapped brownies in 3 flavours - Classic with walnuts, fruit and nut with juicy raisins or cherry treats. Order using the contact form or phone 07714286911 - suitable for posting direct as an arrival gift.

Cake Accessories

Not sure if that's really the right heading but what I mean is things that can make your cakes even better becasue of the way they are presented. Here is the latest addition to the range of display ideas - a matching cake stand

When you order cupcakes (and top cutting cake) you commission a stand iced in a complementing colour and trimmed in ribbon to match your cakes. How could this not add the WOW factor to your display of cakes - ideal for Informal Weddings, Naming Celebrations or those Special Birthdays. Can be ordered on 07714286911 or fill in the web contact form.

What do you think of very personalised cards - not factory produced but lovingly created and painted by a local artist with the colours design and message of your choice. Such a great idea for giving on their own - when you aren't giving a present - could even be framed as a memento! From this week these cards are available -either use the contact for or contact the artist direct sara@littlebiz.co.uk

Macaroon Madness

These are all the rage in Paris and its great to take a trend from the home of the best patisserie instead of the States. Almond Macaroons come in so many flavours each colour coded so they look as delicious they taste.

Made only with the finest fresh ingredients including double cream and chocolate ganache fillings a gift box makes a delightful present and can be ordered direct by phone 07714286911 or by using the contact form. There are four flavours available Double Chocolate, Fresh Mint, Raspberry and Chocolate Almond. However if you would like a large order for a wedding pyramid others flavours of your choice can be made - and of course colours can match your wedding theme.

Once bitten forever smitten - Perfect Buttercream

I am often asked how do I make perfect buttercream - well its partly about ingredients and its partly technique - before I give you a few professional tips here are some really mouthwatering pictures of Buttercream Cupcakes

You can see more cakes in each section of the site but cupcakes is a must visit and so is Weddings if you like buttercream on your cake.

Why not email me using the contact form with any cake queries you have or ring for a personal chat 07714286911

Perfect Butteream needs soft unsalted butter- I like Lurpak as it has a finer flavour but President is also good - beat until it is aerated and whiter than when you started, its best to use an electric mixer for this. When you add the icing sugar make sure it is very dry and you have sifted out any lumps - I like to stir mine in first- as it saves covering the kitchen in icing sugar - then beat it for a good 3 minutes with an electric mixer. Beat in vanilla to taste and hey presto you will have perfect buttercream ready for filling or icing a cake.

In the winter months when its colder you can add a tablespoon of milk per 100g of butter to loosen the mixture so it spreads or pipes more easily.

Once bitten forever smitten..Results of Cake Tasting Day

The ladies of West Kent left the Cake Tasting Day last Friday feeling a little fuller and a lot more loved. I was delighted that 17 potential customers came along and ate their way through 6 cake types, four toppings and 3 varieties of English Garden Chocolates.

Overall Favourite was the Courgette Cake with Lemon Buttercream Frosting. This was tried by 13 of the tasters, was loved by them all and some of the comments included: "Divine" "Perfect" "My Favourite" "Delicious" "Georgeous" "Moist & Light" "Went really well together" One taster said they were a bit too spicey - but that's the joy of Delicakes - I can adjust things like spice levels when I make your special cake.

Favourite Chocolate was the Lavender Cream. Tried by 8 of the tasters it was liked for its instant lavender hit, sweet and distinctive flavour, and smooth texture. However, even though loved there were requests to make this chocolate smaller - I think that was so more could be eaten at a sitting. I am tempted to make another batch of these and ask Downderry Lavender (where I source the culinary lavender) if they would be interested in selling them in their shop.

Gluten Free cakes proved to be a mixed success with non GF tasters. Comments on the GF Red Velvet ranged from "Love it!" to bit heavy (4 non GF tasters).However, the GF taster said it was "Wonderfull" . So I definitely will include a standard Red Velvet in the next tasting session. The GF Lemon Cake was the River Cafe Polenta & Almond Lemon Cake which is a personal favourite of mine. I have made it in an Orange version and covered it in white chocolate icing for a special birthday cake as its close texture cuts and keeps well. All 12 tasters loved this cake and some were very surprised it was GF. Maybe one to try for a layer of your wedding cake?

No Surprises the Carrot & Coconut was a definite contender for top spot with every one of the 10 tasters raving about the "Moist" "Perfect texture" "Beautiful" cake that had a sweet carrot flavour with a fresh coconut after-taste. This cake was topped with my new Vanilla Frosting that uses about 50% less butter per portion (a custard sauce replaces the missing fat content) so it was lighter in taste and texture than conventional buttercream.

More Research & Development for the Raspberry Buttercream which has a split vote on its delicate sweetness, so more raspberry needs to be crammed in for next time.