You’ll only be 30 once! So make sure you celebrate with a cake worthy of the occasion I say!
This cake hides some pretty epic flavour behind that oh-so-lovely, demure exterior.
The bottom tier is a fresh vanilla bean buttermilk cake; the top is a decadent, fudgey dark chocolate cake. Lush rosehip, rhubarb and raspberry filling sits between all the layers and she’s all wrapped up in vanilla swiss meringue buttercream.
I LOVE making big cakes for special celebrations, every step of the baking process builds my anticipation levels right up to peak excitement for the couple of hours I get to spend assembling and decorating. Nothing makes me happier than that giddy mix of nerves and jubilation that comes in those hours.
Using beautiful organic, local and seasonal ingredients makes the whole process even more special.
This was the first big cake I made using Woodstock Flour's stoneground, organic Spitfire Wheat Flour and you could really taste the difference, especially in the vanilla cake. Good flour shouldn’t be a bland, stale white powder of nothingness, it should have FLAVOUR! And the Spitfire Wheat added a fresh, very mild, earthy nuttiness that subtly enriched and complimented the glorious taste of the fresh vanilla bean seeds. I’ll be placing my next order ASAP!
A couple more photos of this pretty fellow will likely follow. I have said nothing yet of the flowers…!