The final layer on the wedding cake and by far the most delicious.
I had a slice of a pistachio and rose cake with the bride over a year ago in a little cafe in Cornwall. She loved it and I said one day I’ll work out how to make it for you. What better day than her wedding day?
I bought that fancy red gel food colouring to dye the sugar paste for the wedding cake flowers so I figured I may as well use it for something else too.
I had never even considered making a red velvet cake before, I had never even tasted one! I’ve never been into using food colouring, let alone in the quantities that a red velvet cake requires. But I was curious about all the fuss people make about a red cake with what appears to be no defining flavour.
And I had all this fancy food colouring.
I can’t believe I just wrote this whole blog post and accidentally deleted it. How do yo regain all the enthusiasm after that? Thats a genuine question people!
And I’ve already finished the slice of cake.
It was delicious. Well, I already said that. Even after being frozen, ganache and all. This recipe was chosen for the bottom layer of the wedding cake and seeing as I made a cake for 150 guests, when there were only 34, there are lots of leftovers.
It’s taken a while, but as I promised, here is the cherry blossom tutorial!
Influenced by all the palmiers we have been eating in Belgium and Spain I decided to have a go at making them. Especially as in Portugal (where we are now, you can check out my travel blog here) they aren’t as crispy and caramelised.