TNWC Real Brides: Lisa’s pretty floral bridesmaid gifts and edible Welsh cake wedding favours
We’re back with 2014 TNWC Real Bride Lisa with her final pre-wedding post on the gifts she made for her bridesmaid and their yummy edible wedding favours.
Over to Lisa to tell you more…
This idea was unashamedly stolen from another lovely wedding blog called Lucy Says I Do – handmade floral dressing gowns. This looked so perfect that I really wanted it for myself and so set about copying it.
I felt this was the perfect bridesmaid gift and so choose each fabric to suite each of the bridesmaid’s personalities. With the help of my mother we spent one Sunday at our sewing machines stitching the dress gowns up.
Following a simple pattern I cut out the pieces and stitched them together using what I think they call a zig-zag stitch (it looked like a zig-zag once I’d finished). I then used some of the cut offs to make a tie to go around the waist and to stitch on to some slippers. (The slippers were freebies I’d collected from spas and hotels).
To make the dressing gowns very personal, I printed onto iron transfers each bridesmaids name saying ‘Made by the Bride for …’
To present them to the bridesmaids the night before, I wrapped them in tissue paper and put them in silver boxes, the tags like the labels were iron transfers and I just wrote each name onto them. They may not have had the finesse of those you can buy but I think the special little touches made them very unique.
I think I have already stressed the Welsh theme that ran through our wedding and what could be more Welsh than Welsh Cakes. This I cannot take any credit for, Tom is a good baker and baked three mini welsh cakes per each guest.
He used a basic Welsh cake recipe, there are hundreds although I would always recommend one with plenty of spices in. After that you are free to manipulate that recipe adding whatever you like. Tom made a traditional Welsh cake, a dark chocolate and orange, and a coconut and lime flavoured Welsh cakes. We present them in little paper bags sealed with a little red heart pegs.
Recipe: (Tom used a Delia Smith recipe)
Makes 20 normal sized Welsh cakes so we tripled the quantities
225g self-raising flour
1 level teaspoon mixed spice
75g caster sugar
110g spreadable butter
110g mixed dried fruits
1 large egg
a little milk
For the lime & coconut
Change the mixed dried fruits for dried coconut and the level teaspoon with freshly grated lime zest and lime juice. You won’t need to add the milk because of the juice.
For the dark chocolate and orange
Same again, change the mixed dried fruits for dark chocolate chips and the level teaspoon with freshly grated orange zest and orange juice. You won’t need to add the milk because of the juice.
Combine the dry ingredients with the butter well, and then add the fruit, zest, choc chips or whatever else you are mixing in. Beat in the egg and bring it all together, it will have a dough like consistency, if it’s too dry add the milk. You shouldn’t need to do this for the non-traditional Welsh cakes.
Roll the mixture out on to a lightly floured surface; you ideally want them to be roughly 5mm thick. The trick to making the best Welsh cakes is an even heat, we used a traditional Welsh cake cooking stone but you can do them in a shallow frying pan.
Lightly grease the pan and cook the Welsh cakes for about 3 minutes on each side, they should look golden but not too dark. Bear in mind, that like pancakes, your first one or two might not work perfectly, just keep going until you get into the groove.
Images: (1 – 3) Rhian-Mai Hubbard Photography; (4 + 5) Brides own pictures