With our wedding being quite non-traditional all the way round, ie:
- Surprise wedding
- We're driving to the ceremony together
- Not having a sit down meal, canape & soup station instead so people will mingle
it's probably not a huge shock to read our cake isn't the 'norm'.
We are going with a cake table, where we will have 5-6 of our favourite cakes (cheesecake, pavlova, lemon meringue, chocolate ripple, mango cake), made by our mums, sisters, on cake stands, then in the middle we will have a taller stand with a 2 tier 'wedding cake.
The style of cake we wanted isn't the norm so to speak either, we didn't want a really formal wedding cake, with royal icing etc, we wanted something more informal.
So this is the style we've decided on:
|Soft buttercream cake (photo source)|
Below is how we hope the table will look on the day, or there abouts!
|The cake table look we're going with (photo source)|
As I've probably mentioned a few times, we're paying for our wedding 100% ourselves, so budget is definitely high on our agenda. $500 (cake plus flowers) for a cake just seemed ludicrous.
However this is where I've been lucky, or resourceful perhaps, I met with the lady who is helping us decorate the hall (a retired lady who does it as a hobby), she lives in the town next to us, and mentioned that one of her friends does cakes on the side, and gave me her contact details.
We were a tad sceptical, thinking that maybe it would be a fruitcake making lady who would baulk at the thought of a buttercream cake filled with 'weird' flavours. So when I went to meet her last night I wasn't overly confident.
Well my lack of confidence was definitely misplaced, the lady bought out an album of cakes she has created, and there were some lovely ones, she's very talented.
She was a bit shocked with our surprise wedding concept (quote "I'd kill my daughter if she did that", oops!), but once I'd explained the relaxed style of wedding, she came round a bit, and was excited about our cake choice.
I was a bit nervous asking about using flavoured ganaches, but she said if I could get her the recipe she'd be fine. Yay!
So our choices:
Bottom Tier (Mr Mel) - Chocolate cake with jaffa ganache
Top Tier (Me) - Vanilla (or maybe coconut or lemon) cake with rosewater ganache
The recipe I found for the rosewater ganache looks simple enough, I'm sure our cake lady will be fine:
White Chocolate and Rosewater Ganache (recipe source)
- Heat cream in small saucepan over medium heat. When close to boiling, remove from heat and let rest for 30 seconds or so before pouring over white chocolate.
- Mix well, making sure the chocolate is melted. Add the rosewater and stir well.
- Place mixture in a piping bag, seal and leave in fridge for 10 minutes to thicken.
- Jaffa Ganache (recipe source)
200g Dark Chocolate Chips
- Pour about 1 1/2 cups of water into a small saucepan and place a heatproof bowl on top.
- Place the chocolate in the bowl and continue to mix until almost completley melted then add the cream and stir until combined.
- Take bowl off the heat and stir in the orange juice and rind and set aside to cool stirring every few minutes until ganache is thick and spreadable.
And the best thing of all, the cost, would you believe $120 including delivery, plus whatever flowers I buy she'll put on for me, for free!!!!!!!!!!
I sooooo love all the savings we've made through research and word of mouth, sure it would be so much easier to just order everything off the shelf so to speak, and be done with it. But so far I think we've saved about 1/3rd costs across the board, from hiring the venue, through to dress, catering, cake, flowers etc, all through being willing to put in some hard work and not take the easy route.
Yay! Although I may be speaking to soon, as this Sunday is 'DIY Bunting Day' cue the Jaws, scary, full of dread music!