Last week Vanilla Pod created a beautiful wedding cake tower for a lovely couple from Swindon. The brief was to create a tower of mini shaped cakes and a top cake for cutting.
I first met the couple at a wedding fayre at the venue, Manor By The Lake, in 2013 and shortly after we arranged a complimentary tasting consultation in Cheltenham. Their theme was to be cadbury purple and bright pink, using these colours we worked to together to design their wedding cake tower. With flavours decided and design finalised the couple made the booking. Hooray.
The tower was made up of a delicious 8" round carrot, walnut and orange top cake sandwiched with cream cheese frosting and decorated with ivory fondant icing and colourful sugarpaste bunting.
Working your way down the tower there were a mixture of different shaped mini cakes including, Rum, Raisin and Coconut pink square cakes with bunting and Lemon, Blackberry and Apple purple square cakes with bunting. They also had cute little white fondant heart cakes, which were made of Belgian Chocolate sponge and Belgian Chocolate ganache and decorated with their initials. As well as little bite size vanilla cupcakes decorated with the initials of the 6 children who were guests at the wedding too.
You may have guessed that I love vanilla - but it has to be real vanilla (I am fussy like that), and anyone who has ever met me me knows how much I like to use vanilla bean paste. But it has to be a particular brand of vanilla bean paste, one that produces a delicious product and helps support the farmers on the equatorial belt that grow it. That brand is Little Pod.
I first came across Little Pod way back in 2010 when they approached me on twitter, sharing a similar name and a love of vanilla we bonded and it has been a match made in heaven ever since.
So as you can imagine I was delighted to help spread the world about their National Real Vanilla Day event. Did you know that 97% of Vanilla flouring in the west is artificial!
Little Pod are hosting a unique and exclusive two days of demos, classes and talks at beautiful Bickleigh Castle in Tiverton, Devon.
The event will be opened by the 'Vanilla Queen', sustainability expert, Patricia Rain, who's flying over from California, followed by cookery demos (featuring head chef at Rick Steins Seafood Restaurant, Stephane Delourme; chef & author Manju Malhi and more, cooking a whole host of sweet and savoury dishes), workshops, cookery classes for children, a 'keep it real' bake-off competition, plus two 3 course dinners with after dinner talks, including a Q&A session with vanilla farmer, Made Setiawan.
You can see the full line-up for the event here in their online brochure and the evening dinner details & menu, here. People can call them to buy tickets or buy in their online store.
Well it is here! The Great British Bake Off final!
Who will win! Richard, Luis or Nancy!
I have just settled down with a bowl of bread and butter pudding (I can't watch it without eating a dessert of some type!) to watch it. I am backing Luis, I like him, and think he is really lovely - though Richard is a close second for me!
I have to admit though, I am actually 3 weeks behind with watching the show. Life and business has taken over, September has been really busy with lots of lovely weddings so I am even more behind on the challenges too.
However, I did make some doughnuts the other day with my brand new shinny Kenwood mixer. I believe they made these in week 7 and I thought I would share my doughnut recipe with you below. They were so yummy and not too hard to make either.
Ingredients:
450g strong plain white flour
1 tsp salt
50g butter
50g caster sugar
7g sachet fast action dried yeast
1 egg
140ml lukewarm milk
Oil for deep fat frying
caster sugar for sprinkling
45ml jam
Method:
Put flour, salt and butter in bowl and mix until incorporated, then add in the sugar and yeast.
Add the egg, lukewarm milk and about 90ml lukewarm water until it forms a soft dough.
Knead until the dough is smooth and elastic.
Put it in a bowl and cover with lightly oiled cling film. Then leave in a warm place to rise until doubled in size.
Then knock the air out briefly on a lightly floured surface.
Tear off pieces of dough and shape little round balls, then place on a lightly oiled baking sheet (you may need two for this) and cover with lightly oiled cling film.
Leave to rise in a warm place until doubled in size.
Heat the oil to 180C/35F
Cook the dough in batches of 3 or 4 for about 4-5 minutes, or until golden. Remove, place on kitchen towel and then roll in a bowl of sugar until covered. Then leave to cool.
Once cool, heat the jam with 1 tsp of water until warm. Then place in a piping bag and squeeze a little jam into each doughnut.
*Recipe from Making Great Food Simple by Kenwood.
Social media is amazing for weddings. Pinterest is brilliant for planning the look, from beautiful dress ideas to table settings to everything in between plus the boards can be shared with all manor of suppliers. During and after the wedding Instagram, Twitter and Facebook are brilliant ways to share your special day with friends and family.
I have noticed lots of VPB brides and grooms are now using instagram and encouraging guests to tag their photos with personalised hashtags such a #Mr&MrsSWedding, which I think is a great idea. The hashtag can also be transferred to Twitter posts as well. Facebook is still extremely popular for wedding pictures and now there are lots of fabulous wedding apps available to download. I recently went to a wedding where they encouraged guests to download their chosen wedding app and upload photos to their special day using a specific login.
Social media is also great for getting your suppliers involved too, most of us wedding folk have at least one social media platform we use.
Recently I received these fab tweets from one of my lovely couples who commissioned a Mary Berry Cake for their wonderful wedding day on 6th September 2014.
I have noticed lots of VPB brides and grooms are now using instagram and encouraging guests to tag their photos with personalised hashtags such a #Mr&MrsSWedding, which I think is a great idea. The hashtag can also be transferred to Twitter posts as well. Facebook is still extremely popular for wedding pictures and now there are lots of fabulous wedding apps available to download. I recently went to a wedding where they encouraged guests to download their chosen wedding app and upload photos to their special day using a specific login.
Social media is also great for getting your suppliers involved too, most of us wedding folk have at least one social media platform we use.
Recently I received these fab tweets from one of my lovely couples who commissioned a Mary Berry Cake for their wonderful wedding day on 6th September 2014.
Thank you @VanillaPodChelt for our beautiful cake. You're the best Pia 🎉🎉🎉🎉 pic.twitter.com/5ANvkpVe4Q
— Marcia Toman (@marcia_coles) September 7, 2014
@VanillaPodChelt Best wedding cake ever pic.twitter.com/cbZCS3hhgA
— Marcia Toman (@marcia_coles) September 8, 2014
Week 6! I can't believe it is week 6 already! I am seriously behind on my own personal VPB #GBBO challenge! I still have to bake: week 4's bakes (8x self sourcing puddings, Tiramisu Cake and Baked Alaska) and week 5's bakes (Custard Tart, Spiral Pear Pie and Three Tier Pie Structure) plus biscuit scene! I will bake all of these delicious sounding bakes but just might not be able to complete them in the Great British Bake Off time frame!
I am actually on holiday in Menorca at the moment but I have just rushed back to my hotel room so I can watch this week's programme! - I think I am official a #GBBO nut! I even tweeted about it!
I am actually on holiday in Menorca at the moment but I have just rushed back to my hotel room so I can watch this week's programme! - I think I am official a #GBBO nut! I even tweeted about it!
I am an offical #GBBO14 nut! I am currently on holiday and I have just rushed back to hotel watch week 6!!
— Vanilla Pod Bakery (@VanillaPodChelt) September 10, 2014
European Cakes
Technical Challenge: Princess Cake (which looks amazing) or in other words a Prinsesstårta cake. This looks so complicated! I am not very good with cakes like this, really have to be in the mood! Unless I am making up my own recipes, I tend look at all the ingredients and think oh goodness! But of course I will try this. I have made lots of the elements before just never put them all together! It will be very interesting to see how mine turns out! - Nancy's was perfect, it looked so yummy.
Technical Challenge: Princess Cake (which looks amazing) or in other words a Prinsesstårta cake. This looks so complicated! I am not very good with cakes like this, really have to be in the mood! Unless I am making up my own recipes, I tend look at all the ingredients and think oh goodness! But of course I will try this. I have made lots of the elements before just never put them all together! It will be very interesting to see how mine turns out! - Nancy's was perfect, it looked so yummy.
So the cakes for this week are:
Signature challenge: A traditional European cake made with yeast
I have to get my thinking cap on for this, I don't think I have ever made a yeast cake. Looking forward to it though with my new bundt tin (bought at the beginning of #GBBO).
We’ve found someone who likes the look of Nancy’s bake… #GBBO pic.twitter.com/J6zKMhCYq2
— BBC One (@BBCOne) September 10, 2014
This Princess cake is the mother of all tech challenges on #GBBO Looks well worth the effort though pic.twitter.com/yoTMvfAOWR
— Great British Chefs (@gbchefs) September 10, 2014
Show Stopper Challenge: Dobos Torte
I have never heard of this cake, again it looks amazing and very complicated! But the caramel! Every time I have made caramel I have always managed to burn myself! Fingers crossed I won't this time!
All the bakers cakes look fantastic. Though have they put dowels in them to the support the structures?
Nancy's looked and tasted amazing - according to Paul and Mary. Luis looked brilliant but apparently lacked in flavour. Chetna's amazing as well.
Look at the concentration going into @luistroyano decoration on this stately Dobos torte pic.twitter.com/x3le7QLCuA
— Great British Chefs (@gbchefs) September 10, 2014
Another shock of the series! I can't believe nobody left! But well done to Richard and Kate :)
Lovely ending in #GBBO this week after what must have been the show's toughest week! pic.twitter.com/sp8HUfK65O
— Great British Chefs (@gbchefs) September 10, 2014
I think Nancy, Luis and Chetna will make it into the final. Who do you think will more forward?
Bread week, I am actually quite terrified of this week! Out of my comfort zone!
I watched this weeks show with friends while eating a Vanilla Pod Bakery triple chocolate brownie (warmed up of course and with cream).
As my friends and I watched the show, we all agreed that Richard's creations were super, Luis's didn't half look bad either. But I still love Norman! #GoNorman
But onto the challenge! I haven't made bread for years and I am a bit scared it might all go a bit Pete Tong! I have also realised, as the weeks have passed, what a challenge I have taken on! I really love the baking and I love testing my skill set but it is just find the time to create these yummy treats!
Update: 27th August 2014 - As you can see their are no pictures! Yes I have been a busy bee with Vanilla Pod Bakery Wedding Cakes and Cupcakes and ran out of time before week 4's show. I am aiming to complete the bread week challenges over the weekend...along with week 4's challenges and making a couple of VPB orders! Wish me luck!
I watched this weeks show with friends while eating a Vanilla Pod Bakery triple chocolate brownie (warmed up of course and with cream).
As my friends and I watched the show, we all agreed that Richard's creations were super, Luis's didn't half look bad either. But I still love Norman! #GoNorman
But onto the challenge! I haven't made bread for years and I am a bit scared it might all go a bit Pete Tong! I have also realised, as the weeks have passed, what a challenge I have taken on! I really love the baking and I love testing my skill set but it is just find the time to create these yummy treats!
Update: 27th August 2014 - As you can see their are no pictures! Yes I have been a busy bee with Vanilla Pod Bakery Wedding Cakes and Cupcakes and ran out of time before week 4's show. I am aiming to complete the bread week challenges over the weekend...along with week 4's challenges and making a couple of VPB orders! Wish me luck!
Update: 31st August 2014 - I have spent all day today baking bread and now I have lots of delicious loaves.
I started with Rye Bread
Then moved onto Ciabatta
And finally finished with a filled loaf
On my website I have a nifty little wedding cake survey and the latest survey has looked at what brides favourite type of cakes are, what their budget is and what their favourite wedding cake flavour is. Check out this infographic for the latest low down on Wedding Cakes 2014.
Do you agree with what my visitors answered?
Great British Bake Off Play Along Challenge
Week 2 - #VanillaPod #GreatBritishBakeOff Challenge
13:25
Biscuits! I love biscuits and I can safely say I think I like them even more than cakes to eat! (A shock I know!). But baking them, well I haven't had much practice and I am looking forward to it already.
So this week they started with savoury biscuits and Norman's were super, he is still my current favourite, he seems such a lovely man #TeamNorman. Then the bakers moved onto florentines. I have never made these, always wanted to try but thought they looked a bit too fiddly! And of course, Mary chose them for exactly that reason! Must say a big well done to Richard for his.
The show stopper this week was amazing, a 3D biscuit scene! All their ideas were fabulous, particularly Luis's George and Dragon scene and Richard's Secret Peanut Island scene, well very deserved star baker there.
So now it is my turn!
This weeks bakes to create:
So now it is my turn!
This weeks bakes to create:
36x identical savoury biscuits
These were a joy to make, and tastes yummy too. It was lovely to bake a savoury snack. I used a Nigella Lawerson recipe and make about 70 little Garlic, Lime & Cumin Savoury Biscuits - and ate about 20 of them with a salsa dip! Crisp and light, I would certainly make these again.
18x Florentines
I made these little treats last Friday in perpetration for my friends visiting. I have never eaten a florentine as to be honest, I am not the biggest fan of chopped nuts! But I was pleasantly surprised! They were yummy. Though I made a few mistakes, I was terrified to burning them sntheso they were slightly undercooked (still tasted nice though) and I put a bit to much chocolate on as they started to seep through - I know for next time.
A scene made out of biscuits
Again time ran away with me but I am determined to create a scene out of biscuits so watch this
space!
Update: 27th August - I still haven't found the time to create this but I will!
space!
Update: 27th August - I still haven't found the time to create this but I will!
Cheltenham is getting into the baking spirit as as extra special Oxjam take over and hosts its own fabulous bake off at Manor by the Lake this Saturday, 17th August in aid of raising funds for the worthy cause Oxjam.
The Vanilla Pod Bakery are very excited to be sponsoring the event along with Kitchen Garden Preserves and will be encouraging all budding bakers to enter their masterpieces to be judged by a panel of experts including
Xavier Pelloux, former Harrods wedding cake designer.
Categories for entries are ‘cakes’, ‘cupcakes’,
‘cookies’, ‘tray bakes’ ‘scones’ and ‘iced cakes’. Prizes will be awarded for first, second and
third place in each category. First
placed entrants will also go on to battle it out for the award of ‘best in
show’, with the winner receiving a day’s baking at a local artisan bakery.
The event starts
at 2pm and the afternoon will be filled with lots of activities for families
including a magician, juggler, a bouncy castle and face painting, plus a fully
stocked bar for all the dads who are attending. There will also be the tea room, where cakes can be purchased to enjoy
with a pot of tea in the beautiful grounds of Manor by the Lake.
Fiona Stephens,
Event Manager for Oxjam says ‘This is the second fundraising event for the
Cheltenham team and we hope to add more money to the £10,500 raised at the
Auction of Promises. We have one more
fundraising event in September, the Oxfeast at Cheltenham Ladies College, with
the final takeover on Saturday 18 October at various venues across Cheltenham.’
To enter your
creation to the Chelt’n’Jam Bake Off, visit the website www.oxjamcheltenham.com and fill in the entry form.
There is a judging fee of £5 for adults and
£3 for children, you can enter as many items and categories for this fee. Payment can be completed online or cash
brought along on the day.
For more
information on the event visit the website www.oxjamcheltenham.com or follow us on Twitter @oxjamchelts or www.facebook.com/oxjam.cheltenham.takeover
Oxjam Cheltenham Takeover
is running a series of fundraising events before the main takeover in October
in order to raise awareness and vital funds for Oxfam. All Oxjam events are organised by people who
know and love their music scene
I have known about chocolate ganache for a long time but I have only discovered it's awesomeness for wedding cakes this year. Really popular in Australia as tried and tested method for decorating cakes, it is not only delicious but also creates the most perfect finish, making covering cakes with fondant/sugarpaste icing a dream.
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| Chocolate Ganache Covered Cakes |
I now use a chocolate ganache layer under every Vanilla Pod Bakery cake, mostly white and milk chocolate - as I tend to find dark chocolate a bit too rich, but that is a personal preference, my clients can choose whatever they want.
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| Wedding Cake with Chocolate Ganache Underneath |
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| Wedding Cake with Chocolate Ganache Underneath |
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| Chocolate Ganache Covered Cakes |
Covering a cake which chocolate ganache does take a lot of practise but it is worth it in the long run. It can also take a fair amount of time, as you have to make sure each layer is set before the next one is smoothed on. I put between 5-6 layers of ganache on my cakes, taking approx. 1-1/2 hours.
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| Milk Chocolate Ganache Covered Cake with Layer of Very Fresh Drizzly White Chocolate Ganache |
Chocolate ganache cakes looks amazing uncovered just as much as being covered which a layer of fondant/sugarpaste icing.
Recipe Time!
For all you keen cake decorators out there here are the ratios I use for my chocolate ganache - make sure you heat it slowly so the chocolate doesn't burn, one made cover bowl with cling firm and leave until a peanut like consistency.
White Chocolate = 3 parts chocolate : 1 part double cream
Milk Chocolate = 3 parts chocolate : 1 part double cream
Dark Chocolate = 2 parts chocolate : 1 part double cream
If planning on covering your cake with ganache - good luck you will be great - don't forget to share you cakes with me on twitter @vanillapodchelt.
Challenge One: Technical - Cherry and Almond Cake
I found the recipe online after a quick google search, Mary Berry of course, and then set to work, weighing, mixing and baking. I have slightly change the recipe as my tin was larger than the recipe states.
But 45mins later when I turned the cake out, it looked good. Just how it should! Thank goodness :)
A lovely drizzle of lemon glacé icing and it was done, so time to taste.
I think I could have made the icing prettier!
I didn't know what to expect with the taste really, apart from I thought it would be slighter drier than it was! But it really was yummy, light, very moist with a lemoney kick and added sweetest with the glacé cherries.
I ended eating a couple of slices! One on its own and one after dinner drizzled with homemade custard - that was delicious.
Challenge Two: Signature - Swiss Roll
This bake I made on Sunday morning in time for afternoon tea with my parents. Of course another Mary Berry recipe. But I don't think this went as well as it could have done as I don't have a sieve! (Yes I know a baker without a sieve!!). Swiss rolls are so light that they really do need a sieve as well…though thinking about it now I should have whizzed the flour up in a food processor.
I hadn't made a swiss roll in years and it surprised me with how quick it was to make. A great cake to make in rush.
I made a lemon, raspberry and mascarpone swiss roll and then fed it to my parents and boyfriend. It was actually a very large cake but by the time I took the photograph below - most of it had gone! They seemed to like it but I did notice a few blobs of unsifted flour!
Challenge Three: Show stopper - 36x identical mini cakes
The bake off is back tonight and as of yet I haven't completed my challenge! So later today I am going to make 36x identical mini cakes to munch while I was the Bake Off. I will let you know how I get on!
Update 23rd August : I made the 36x mini cakes but due to lack of time I didn't make them quite as I have hoped. But they still tasted yummy. I bake mini Victoria sponge cakes.
Just realised all my bakes this week have a colour theme! White, yellow and red!
Who else has attempted these recipes?
