Archive for the ‘Uncategorized’ Category


Mrs Cake has a new home

April 2, 2010

Hi! I know this has been pretty quiet for a long time – I’m not doing so much cake these days (though it’s still definitely a feature!) and thought it was time for a new home – and since I’ve recently moved city and am discovering a whole bunch of new places to get delicious food from and meeting a new group of people to ply with sugary baked goods I thought perhaps a new blog detailing my foodie adventures was in order – and so I’ve created The Culinary Explorations of Mrs Cake. Mrs Cake was a nickname my flatmates gave me because of the ridiculous quantities of cake I used to churn out – not that it was normally much of a problem for them to get through whatever I had to spare (although occasionally I could provide too much even for the stomachs of four male students!).

Anyway, it’d be great if you’d pay me a visit over at the new blog!


I am still alive – and a wedding cake with a difference

April 30, 2009

I know it has been a loooong time (four months!) since I’ve posted but these photos have been longing to be shared.


This couple wanted a three tier cake for their March wedding. They chose the decorations by combining a few ideas I threw their way, and gave me a fabric sample to match the ribbons to so the cake would fit their theme. And then there was the not insignificant matter of cake flavours. They chose mud cake, carrot cake, and… Lolly cake!

Lolly cake, for any non-Kiwi readers, is more like a slice, and is made from crushed malt biscuits, sweetened condensed milk, butter, and hard marshmallow candy, usually either fruit puffs or Eskimos (which have been in the news a bit lately). This mixture is usually rolled into a log, coated with coconut, and served in small slices. You can find a recipe here.

Initially the sweet-loving bride and groom requested the large tier be the lolly cake layer, but we decided that since the lolly cake is served in smaller slices having it as a smaller tier would make more sense. In the end, the bottom tier was chocolate mud cake with chocolate ganache icing, the middle tier lolly cake, and the top tier carrot cake with cream cheese icing.

Last but not least, if anyone else decides this is a good idea – ramp up the cake supports! Lolly cake is HEAVY and was threatening the bottom tier as we drove to the venue, as I usually transport stacked cakes already assembled. It was all okay in the end, but caused some amount of last-minute stress!