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Takes the cake


It’s long been said you can’t have your cake and eat it too, but with our roundup of the latest cake trends for the Romeos and Juliets of 2020, you might just be able to! These are some of the sweetest staples of the big day.

 

CROCHET CAKE: You’ll find crochet and macramé winding its way around three, four or even five tier cakes this year, its intricate delicacy creating an elaborate lace-like feature.

I THINK OF YOU FRONDLY: With the modern wedding leaning towards a natural and clean colour palette, many brides and grooms are swapping their bright, colourful blooms for crisp, elegant ferns to decorate their cake.

FESTIVAL OF FLAVOUR: We’re quickly swapping out the traditional flavours of vanilla or fruit cake for those that are a little more exciting and unexpected, like pistachio, pink champagne and even lime.

SAY CHEESE! Well that was unexpected, right? Yes cakes made out of stacked cheese wheels are actually a thing! So too are stacked doughnuts, macaron towers and tiered cookie cakes, as today’s matrimonial matches are thinking outside the box for alternative ways to take the cake.


 

Never Fail Gluten-Free Vegan Vanilla Cake


This three-layered six-inch cake is sure to wow the most hard-to-impress guests!

 

By Sara Kidd

 

Prep time: 15 mins | Cook time: 27 mins

INGREDIENTS
Dry
1 ½ cup white rice flour
3/4 cup almond meal (almond flour is even better)
1/2 cup potato starch
3/4 cup white sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt

Wet
1 ½ cup soy milk
1 ½ tbsp white vinegar
1/2 cup vegetable oil
1 tbsp pure vanilla or 1 tsp vanilla bean paste
Egg Replacer
3 tbsp ground flaxseed meal
7 ½ tbsp hot water

METHOD
Preheat the oven to 160C/320F.

Grease and line three six-inch cake tins with vegetable oil and baking paper, and then dust the cake tin with a tiny amount of gluten-free flour to coat.

Make your flaxseed ‘egg’ by mixing flaxseed and water together and set aside to thicken.

In a large mixing bowl sieve flours, starch, baking powder, baking soda, salt and sugar together and give it a quick whisk to combine ingredients.

In a large jug, mix vinegar with soy milk until it becomes thick. Then add oil and vanilla and mix together. Add thickened flax ‘egg’ and stir.

Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.

Pour batter into each cake tin making sure they both have the same amount of batter and tap on the bench to release air bubbles.

Place tins into the middle of your oven and bake for 25 minutes or until a skewer poked into the middle comes out almost clean.

Allow to sit in the cake tin for 10 minutes before turning onto a cooling rack.

Run a knife around the outside of the cake before flipping it onto your cooling rack.

Let it completely cool down and ice with your favourite vegan buttercream.


Sallys

Spectacular show-stoppers: Sally Holt makes gasp worthy wedding cakes

No stranger to elaborate cakes, Sally Holt was a founding member of the Canterbury Cake Decorators Guild and the NZ Cake Decorators Guild.

Sallys
Sally Holt

Her most memorable was a 17kg, half metre-tall wedding cake, made for a world champion ballroom dancing couple. “Back in the day wedding cakes were three-tier fruit cakes with lacework and handmade flowers,” Sally says.
“These days we decorators have a great freedom of expression as every cake has a unique vision from the clients, giving freedom to create something spectacular.”
Sally also has a gourmet range of products that are creative interpretations of the traditional. Flavours such as Apricot, Riesling & Lemon Thyme Jam and Whiskey and Orange Marmalade demonstrate her fabulous flair.
“My product range is a completely different creative task than the wedding cakes I produce. I love the diversity I have in my work.”
Visit www.sallys.kiwi.

Wedding cake

Have your cake and eat it too: a non-traditional approach to wedding cakes

Once upon a time, wedding cakes were a one size fits all affair – that is to say, dried fruit and white fondant were the order of the day. That was – of course – pre-Instagram.

Wedding cake

As our cake creations have become increasingly elaborate, they are taking a bigger bite out of the bridal budget. But as we’re sure your inner sweet tooth will assert, it’s a worthy cause, with their painstaking design details an opportunity to stamp one’s personality on the big day, as much as the wedding dress itself.
If you’re looking to make a statement at your dessert table, it seems 2018 is living up to the culinary hype. We have hunted out the wedding cake trends 2018/2019 couples will totally adore.

Blooming beautiful

We’ve long been seduced by the culinary cool cred of the edible flower trend to add flavour to salads and soups. Now our clever cake makers are having a dalliance with decorating of the floral kind and it’s got our mouths watering.

Beautiful brushstrokes

Brushstroke cakes are currently trending in a big way. These art-inspired creations consist of melting chocolate onto wax paper and using a paintbrush to create ‘feathers’ which are placed on a cake once they harden.

Black beauty

The beauty is in the simplicity of this tasty trend. All dressed in black, she may appear dark and moody at face value, but like the LBD, is actually chic and understated, especially when brought to life with several textured tiers.

Floral fixation

This romantic trend is right at home with a spring wedding. A new take on the watercolour trend of recent years, hand-painted floral details are one of the prettiest wedding cake trends of the year.

Gilded garnishing

Gold leaf is being added to fondant or buttercream frosting to create a gilded finish. Strategic scattering gives a rustic shimmer or cover one or two tiers to truly dazzle your guests.

Fig-ment of your imagination

Many brides to be are going back to basics, with simple buttercream cakes featuring one fruity flavour – figs. Though fruit wedding cakes are not new by any stretch, figs are the fruit of the moment. Expect to see these dark purple fruits dotting wedding cakes throughout 2018.

Naked & famous

The so-called ‘naked cake’ – which boasts little to no frosting – is the shabby chic of the cake world; a little rustic but oh so glam and its popularity shows no sign of abating in 2018.

Glamorous glass

The most clever of our culinary creators have been taking clear isomalt – a sugar substitute – and colouring and shaping it to create a stained-glass effect.

Rainbow Cake

Coolest crafts: top ten craft projects to keep you occupied this Autumn

If you’re at a bit of a loss as to what to turn your talented hand to as summer comes to an end, there’s no shortage of clever crafts to keep you occupied.

Rainbow Cake

This month is National Craft Month and, according to Spotlight, traditional crafts such as knitting, macrame and crochet are anything but dead.
The top 10 in Spotlight’s latest Kiwi craft trends report:

  1. Knitting & crochet – New Zealand’s most popular crafts
  2. Slime – slime videos are sweeping the internet and the sticky supplies are flying off the shelves
  3. Cutting machines – the new kid on the scrapbooking block
  4. Cake decorating – there’s nothing sweeter than a craft you can eat
  5. Weaving – weaving looms and woven wall hangings have seen a recent resurgence
  6. Macramé – the biggest comeback of any craft form in recent memory
  7. Cake yarns – multi-colour, variegated yarns spun into balls that resemble a sweet confection
  8. Mermaids – from full crochet mermaid tails to embellished tiaras, mermaid crafts are making a huge splash in 2018
  9. Unicorns – capturing the heart of crafters nationwide, parties, costumes and bedroom makeovers are all drawing inspiration from the mythical beast
  10. Moss & faux greenery – the easiest way to bring greenery into the home, without the hassle of watering.