I've just taken delivery of the rest of our wedding favors. Sadly I'm not at liberty to reveal what they are yet as we have been keeping them a surprise but they are really cool and I am SO SO excited. It's starting to get serious now. We felt like we had all the time in the world before but now there are a hundred tiny jobs to do. I spent a good hour this morning trying to work out how much PVC piping we would need from B&Q to construct our own photobooth backdrop. I've still got twenty more jars to coat in glitter and an obscene amount of crepe paper to order. Nick and I have spent most evenings perfecting the playlists and I have been honing my photoshop skills for various signs and posters.
Six months ago you could probably have accused me of not being excited enough about getting married, I definitely was, but I've always been somewhat of a last minute person. I love to plan but I might not put anything into action until the eleventh hour. I was like that with coursework at school. I work much better to tight deadlines. Now I have so many wedding ideas buzzing around in my head that I can't see how it will all come together. I have been assured that it will but it makes me a little anxious that I'll walk into the reception and it won't look how it did in my head. I'm determined not to become a bridezilla.
When I feel that I have too many ideas I find it easiest to just stop and do something else. So I'll move Matilda and myself into the kitchen and bake. It really helps and I feel much calmer after something has gone in the oven. This cake was the product of one kitchen escape earlier this week. I am so happy with this cake. I've been trying to create an easy ginger cake for some time and I think I've nailed it. The reason it works so well is definitely the frosting. The recipe below makes more than I have used, mainly because you might like more frosting on this cake than I put on. It doesn't need much but it tastes so good with the strong treacle flavour. Perfect for the crappy turn in weather we are having.
Spiced Treacle Cake
(frosting recipe from
250g unsalted butter, softened
150g black treacle
100g dark brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
zest of 1 lemon
4 medium eggs
250g self raising flour
for the frosting:
125g unsalted butter, softened
175g cream cheese
500g icing sugar, sifted
1 teaspoon cinnamon
- Grease and line two 18cm cake tins and preheat the oven to 180 C/350 F/Gas Mark 4.
- Melt the butter with the treacle, sugar, spices and lemon zest in a pan until it starts to boil. Remove from the heat and transfer to a large bowl.
- Whisk in the eggs one at a time.
- Finally, whisk in the flour until there are no lumps and the mixture is smooth. Divide between the two cake tins.
- Bake in the oven for 25 minutes. Leave to cool completely before turning out onto a wire rack.
- To make the frosting, beat the butter then add the cream cheese and beat for a few seconds.
- Sift in the icing sugar and cinnamon and mix until combined. Beat on a medium-high speed until the frosting becomes smooth and fluffy. If it looks a little runny just pop in the fridge for 20 minutes to firm up.
- To assemble, divide each cake into two. Place the bottom layer of one on a plate and spread a good blob of frosting on top. Place the top of that cake upside down on top of the bottom layer and press down slightly. Spread frosting on top of that.
- For the 3rd layer, take the top of the other cake and place upside down on top followed by more frosting. Finally, take the top layer and place that upside down so the base of that cake is facing upwards.
- Crumb coat the top and sides and place in the fridge for 20 minutes. Add more frosting if you like or just leave crumb coated.