As my first blog post said I’m now attempting to bake my way through the two Primrose Bakery recipe books within a year! So this means I’d better get cracking as I want to be finished by June 17th 2013! There’ll be another book and another challenge waiting for me!
But, as I’ve had the two Primrose Bakery Books a while now they have been dipped into for ideas for cake commissions and orders that customers have placed with me. I have always drooled over the pretty pictures in the book and loved the beautifully photographed cupcake towers created for weddings and other special occasions.
So, it was the Primrose Bakery recipe books I turned to for inspiration when I was asked to make a Yorkshire wedding cake and cupcakes a month ago. When my son was at Primary School he used to go to his school after school club a couple of times a week when I did supply teaching and ran an After School Cookery Club. The manager of the club had seen my cupcakes when I had brought some in for a party and admired them. I was thrilled to be asked to make her wedding cake and cupcakes for her wedding. I found the perfect example of what I was looking for, for the design brief when I looked through my Primrose Bakery books. I love the idea that each guest has an individual cupcake to eat, saves on the cutting up of the cake or they can be taken home easily if they don’t want to be eaten there and then. I also like the idea of a top tier that the bride and groom or birthday boy/ girl can cut if they want to.
The Yorkshire Wedding Cake was made at the end of an extremely busy week for me! In fact I had just celebrated my 40th birthday with a party the weekend before, gone through an OFSTED Inspection at the school where I work in my day job and then on the Friday I set to on the wedding cake order. I panicked when I looked and found I hadn’t got enough silver foil cases earlier on in the week and had had to order more over the internet. Thankfully they arrived in time!
Here are the matching cupcakes, based on the Primrose Bakery’s Vanilla Cupcake recipe and topped with a version of their Vanilla buttercream. The only difference is the Primrose Bakery tend to apply their icing with a pallette knife swirl, I prefer to use a star nozzle like on an ice cream!