Wedding Cakes

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Pic 39 Whangaripo Buffalo Cheese Cake, styled by Natalie Keane

The new angle on cutting down on sugar is seeing the cheese cake becoming a popular option. The cheeses can be cut in the usual way, then doled out as cheeseboards with special fruits and crackers for each table, or portioned out as gifts after the wedding.

The cheeses used for this cake were St Augustine, a very creamy, brie-style cheese, and Saint Malo, a semi-hard, nutty, pecorino style. Whangaripo Buffalo Cheese’s Marin Blue would also be a delicious addition, and a little Mt Tamahunga cheese on top (it’s a pyramid shape) could be cute.

All the cheese mentioned have won medals at the NZ Cheese Awards.

www.whangaripobuffalo.co.nz Natalie Keane | www.luckyandkeane.com  |  027 290 5049

 

 

 

 

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Yes, you can have your cake and eat it too! This simple, elegant wedding cake is refined sugar-free and gluten-free, yet totally delicious and super-decadent. Amber came up with the recipe when her best friend in England, India Waters (the daughter of Roger Waters from Pink Floyd) asked Amber to make her wedding cake. The cake has three tiers of vanilla sponge made with either spelt or a gluten-free flour blend laced with a little rosewater. Each layer is filled with homemade raspberry and chia jam (also refined sugar-free) then covered with a vanilla and white chocolate butter-cream (which can be dairy-free if necessary). The cake is now a firm favourite with clients.

Amber Rose has been a personal chef to Sadie Frost and Gwyneth Paltrow among others. She now lives in Leigh – watch out for our profile on Amber in the next issue of Junction.

FB: Wild Delicious  |  T: 021 411 840  |  I: @wild_delicious

Amber Rose has been a personal chef to Sadie Frost and Gwyneth Paltrow among others. She now lives in Leigh – watch out for our profile on Amber in the August issue of Junction.

Find her on Facebook: Wild Delicious  |  Amber Rose T: 021 411 840  |  I: @wild_delicious

 

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Croquembouche by La Patisserie, Matakana

The croquembouche was supposed to have been invented by one-time personal chef to Napoleon, Antonin Carême. He included it in an 1815 cookbook. French baker Christian Herbulot at the new Matakana Patisserie has made it one of his specialities. Profiteroles can be filled with crème Anglaise or mousse and can be dipped in caramel or chocolate before binding with caramel filaments. Head pastry chef Amanda Casci says “We can theme them to order with decorations, and you can make them as big as you like!” Christian once made one nearly two metres tall for Peta Mathias’ birthday.

Find it on Facebook – La Patisserie, Matakana

 

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Chocolate Cake by Chocolate Brown Susan Vize at Chocolate Brown says, “Many of our cakes tend towards the rustic and casual – we don’t do fondant icing – but this cake has a vintage feel I think.” We agree – it has an elegant, art deco look to it. Inside all that luscious white chocolate ganache is a surprise – delectable dark chocolate mud cake. “We send these cakes out as ‘blank canvases’ and brides can decide to decorate them further or leave them simple,” says Susan. Sizing is not a problem – the experienced bakers at Chocolate Brown can add separate cakes to feed as many happy wedding guests as you have.

www.chocolatebrown.co.nz