The Bank Holiday weekend at the end of May is always a very popular weekend to get married and 2013 was no exception. With 4 wedding orders booked in, and deliveries from South Gloucestershire to the SouthCoast, it was going to be busy!
The kitchen was well and truly taken over with 230 biscuit favours and 20 cakes to bake. In a few quieter moments the week before I had been able to make some of the place cards to be tied onto the iced biscuit favours and the orchids and germini’s for one of the cakes.
Usually, the sponge cakes are all baked on day one, torted and iced on day two, then stacked and decorated. However, with 3 cakes to be delivered over 3 days it was a bit of a logistical challenge to get everything completed at the right time!
The first of the deliveries on Friday saw me at the Groom’s family farm near Malmesbury, delivering a vintage style red and gold wedding cake. The marquee was vast and in the process of being decorated with huge flower arrangements that looked stunning. I had also made sugar figures of the Bride and Groom’s dogs, which took pride of place in front of the cake!
On the way home I delivered the order of pink heart iced biscuit favours to Winkworth Farm, that were also being used as place cards.
It was a very early start on Saturday, conscious that it was the Bank Holiday weekend, we left at 7.30am to drive down to Milford on Sea to deliver Donna and Peter’s cake and biscuit favours. I knew I was going to love this venue, just by the name – The Beach House – and we weren’t disappointed! The view from the dining room was amazing with views across the Solent to the Isle of Wight.
The bride and groom were there, having taken over the whole hotel and were spending the morning overseeing the arrangements and relaxing with friends and family. The beautifully panelled entrance hall of the hotel was doubling up as the ceremony room with the marriage taking place on the landing on the stairwell. As there were 2 dining rooms, the couple had a little table for two in each room, and were planning to spend half the meal at each one.
It’s quite unusual having the couple there while delivering the cake, and it was lovely to see the look on the bride’s face when we brought the cake in. It matched the flowers very nicely too!
I also made iced favours for the guests which had an edible image of the couple’s yacht on it with sugar sails, and again these were doubling up as place cards.
The journey home was a little arduous as the weather was glorious and it seemed everyone wanted to get to the south coast! But we made it back and I started work finishing off the decoration for the last cake of the weekend.
Emma and Matt were getting married at Bowood and wanted a hydrangea version of my Roses and Blossoms wedding cake, with a pale hydrangea blue as the colour scheme. Emma also loved the wooden bride and groom topper with the crochet hearts and bunting from my Buttercream Ruffles wedding cake. I made the fabric bunting and had the hearts crocheted for me. The cake looked very pretty and had a gluten free layer especially for Emma. There were also blue and ivory iced biscuits for the wedding favours.
It’s shaping up to be the busiest summer yet for JellyCake, making and baking wedding cakes in our Wiltshire kitchen, so keep an eye out for lots of weddings in the coming weeks!