Gemma 
You didn’t think we were done with wedding cakes, did you?
Back in April, I made my first ever wedding cake for my brother & sister-in-law’s big day. Naturally, I documented the whole process here on the blog (in a series that I called Wedding Cake Week), so if you missed it, you can catch up with that here!
Now, though, it’s time for Wedding Cake Weekend (or Wedding Cake: The Sequel)! That’s right, another happy couple, another big day and, yep, another cake. This time, the cake was for a family friend and the wedding is much closer to home (which takes out a whole element of preparation/planning— phew!).
In today’s post, I’ll be sharing a general overview of the cake: a bit on the background and a bit on the logistics. I’ll also be sharing the schedule for Wedding Cake Weekend, so you know when to check back in if there’s something you’re particularly excited for (you can also sign up to my newsletter, which will send you an email whenever a new post goes live here on the blog! You can find the subscribe button to the right of the webpage on a desktop, or, if you’re on a mobile device, it’ll be towards the bottom of the page.).
With that, it’s time to kick off Wedding Cake Weekend!
Table of Contents
The Cake
Okay, let’s talk about the important stuff: the cake itself. This time around, the main cake is a simple, 8-inch round, single-tier number. However, it comes with backup (in the form of two rectangular traybakes (13×19 inches each)), to make sure there’s plenty of cake to go around!
All three cakes are the exact same flavour: orange & olive oil, with a honey-yoghurt icing, decorated with homemade candied orange peels and pressed edible flowers. Sound familiar? It should! It’s basically a scaled-up, extra-special version of my Mini Orange & Olive Oil Layer Cakes with Greek Yoghurt and Honey Icing from my Bridgerton Watch Party series!
This cake is actually pretty simple to make: the cake itself is inspired by a traditional Moroccan Meskouta, which is vaguely reminiscent of a (extremely citrus-ified) genoise sponge, so it’s super light & fluffy. The icing is, quite literally, a throw it all in a bowl and whisk situation, while the candied orange peels are so much easier to make than you might expect. Finally, the edible flowers add a pretty, summer-y vibe with minimal effort! As wedding cakes go, then, this one is pretty straightforward (but still super fun & delicious, of course!).
Wedding Cake Weekend: Schedule
Okay, so, technically, this Wedding Cake ‘Weekend’ is running from today (Friday) to Monday, so I guess it’s kind of a… long weekend? No matter though, that just means more cake content for us!
Here’s what you can look forward to over the next 3 days:
Day 1 (Saturday 30th August): Candied Orange Peels
Day 2 (Sunday 31st August): The Main Cake
Day 3 (Monday 1st September): The Traybakes
Annnnnddddd that’s Wedding Cake Weekend! I’ll come back and update this schedule with links to the posts as they go live.
I hope I’ll see you back here tomorrow for Day 1!
Gemma
xxx
