Homemade dark chocolate dipped peanut butter and raspberry jam wedding favours from Clean Cakes by Henrietta Inman
One of my other loves in life is food and cooking, and wherever possible using wholefood ingredients rather than that processed nonsense, so you can imagine my delight when I was given the opportunity to share a new cake and patisserie book with you (and give a copy away – more details on that below).
Clean Cakes by Henrietta Inman is full of delicious sounding recipes using whole, natural and nourishing ingredients, and is totally free from gluten, dairy and refined sugar for those who are avoiding those foods. Not only is this a great recipe book for home baking, but it is also full of recipes that I think would be great for weddings – which is why I felt I wanted to share it with you.
Having a lovely flip through the book, I ear-marked a number of recipes that I thought would be idea for a wedding, so if you are planning to DIY some of your wedding, here are my thoughts on some edible homemade projects.
DIY sweet treats for your wedding
There are two pages of recipes for truffles, including the scrummy sounding Blackcurrant truffles and Camomile and honey ‘white chocolate’ truffles – all of which I thought would make thoughtful homemade wedding favours.
What about making your own Fresh mint thins (think fresh mint leaves covered in dark chocolate) to decorate your wedding cake?
Wreaths throughout the seasons: learn how to make a seasonal heart-shaped wreath for Valentine’s Day
Today it’s all about creating seasonal Valentine’s wreaths – I particularly love Alice’s wild and twiggy heart with its bright red berries. These could be used to decorate your door this weekend or the smaller heart wreath would make a great DIY project for a wedding.
In case you missed it, on Monday we shared how to create a hellebore moss winter wreath as part of a new blog series called Wreaths Throughout The Seasons with our friend Alice from Lock Cottage Flowers. We’re hoping to inspire you to start putting up seasonal wreaths on your front door or in your home at times other than just Christmas.
Over to Alice…
How to make a seasonal Valentine’s wreath
This first Valentine’s wreath is made from British parvifolia (small leafed eucalyptus – smells divine) and dried lavender which isn’t too visible here, but is very fragrant. These smaller wreaths are terrific for hanging on a small space in the kitchen, or hanging on a doorknob. For weddings they make terrific chairbacks.
I used heavy duty garden wire – the kind used for wall training roses – a coat hanger could be taken apart and used as well. Don’t worry if the heart is slightly wonky – this is preferable.
A stunning jewel toned wedding cake with edible flowers, petals and berries for a rustic autumn wedding
Today we have a mouth-watering guest post from P-J Parker of Emily Harmston Cakes, with a gorgeous autumn inspired wedding cake that features such beautiful rich purple colours. When we first saw these cakes we fell in-love with the use of edible flowers and petals – why not take a look for yourself?
Don’t forget we have a regular feature on wedding cakes called Cake Love, so do check out the link if you are after more wedding cake inspiration.
Over to P-J to tell us more about these stunning creations…
We have just seen the end of a glorious English summer but it brings an abundance of our beautiful berries that rival any array of the fruits that are imported. The colours and choice are breath-taking; it’s almost as if all summer long the sun has become concentrated to give the sumptuous jewel colours inside our blackberries, blueberries, redcurrants, blackcurrants and damsons.
I really wanted to capture the beauty of this season. The three tiered cake I made here incorporates two white chocolate and raspberry cake tiers at the top and bottom with a double layer of blackberry and raspberry cheesecake in the middle. All topped off with fresh edible Dahlias and handcrafted blackcurrants lollipops.
Well what a week it’s been! Another two lovely TNWC Real Bride posts, some pretty floral inspiration, and a personal blog post to share the news that I’m having a baby. Plus we’ve finally had some warm weather in the UK making us all cross our fingers that spring is finally making an appearance.
With that in mind I wanted to share this spectacular tiered chocolate wedding cake covered in summer berries. It seems almost more unusual to come across a fruit cake wedding cake these days online, with more and more couples being adventurous in their cake flavours and going for something they actually love to eat.
If you are planning to decorate your wedding cake with summer berries, there’s no excuse not to use seasonal, locally grown fruit. There are also so many fabulous local farm shops and outlets stocking excellent seasonal produce that you should search the area around your wedding venue and source them direct. They will be much fresher and, I bet, tastier.
I’m attempting to stick with the wintry theme just a bit longer with regards to the wedding cake – oh how I long to start showing you all the pretty flower covered cakes I’ve got saved up, but I don’t want to overlook the winter. Besides this cake is a beauty with its crown of fragrant rosemary sprigs and piles of frosted cranberries at its centre.
It would look equally at home for a winter party as a winter wedding, so perhaps it might be an idea for next year’s Christmas cake decoration? I love how the cranberries in the middle look like they are sprinkled with snow. The idea could also be transferred to different seasons, simply by changing the cranberries to some summer fruit berries for a summery cake.
Continuing with inspiration for a winter wedding cake, I thought this rather elegant cake would be fitting for a winter wedding. Now usually I love the rough, not-too-perfect icing, but here I really like the smooth sides of this two tier cake. I like that the gold tier is taller than the smaller white top tier, and finished off with a sprig of black berries tied with a gold ribbon it is just so sophisticated in a natural kind of way.
My autumnal styled stall at the Eco Wedding Fair with seasonal flowers and ideas for wedding table centrepieces
On Saturday I shared Jennie Hill’s lovely photos from the Eco Wedding Fair (you can see it all here), and today I’ve got my pictures of my stall and a few more details about how I decorated it. Perhaps you’ll find some inspiration for your wedding or just an autumn or winter celebration you might be planning.
We arrived at Riverstation in Bristol at about 9am and first we had to: unpack a number of boxes of what at first glance probably looked like a pile of junk, carry two heavy buckets of sand up a flight of stairs, and manoeuvre a bundle of 7ft long bamboo canes. I was so pleased that the other exhibitors had equally quirky bootfuls for their stalls!
My mom and I had two hours to set up before visitors started arriving, so here’s what I did with the mottley collection of items. I used a pair of curtains to cover my table – they are a rather fun botanical print style curtain with what looks like horse chestnut leaves on them, and they ended up working in perfectly with that autumn feel I was going for.
The two metal buckets of sand went either side of the table and they held some of my bamboo canes – apologies this is the best picture I have which shows the bamboo canes and bunting…
Seasonal wedding ideas:
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