Last Friday saw the culmination of months of cakey preparation - a very special wedding cake finally came to fruition. Well this is perhaps a misnomer because the happy couple were insistent that this should not be a traditional fruit cake. Keen to have something somewhat ironic, highly personal and rather northern, they dismissed early thoughts of a cake flavoured with Henderson's relish in favour of one infused with Yorkshire tea. Settled with this key ingredient, I suggested classic, slightly kitsch, biscuits as the perfect decorative partner and the 'Tea and Biscuits' wedding cake was born.
Fast forward to the tasting session a few weeks ago, where the bride, her sister and their mother popped in for a baking brew buffet. With a selection of eight tea cake flavours and three buttercreams I presented the choices like a nervous Mrs Overall and awaited their verdicts. First up was a lemon tea flavoured cake. The bride to be's mother, Bev, tasted and was forthright with her opinion. "I'm not thrilled with that." Encouraged to try it again with a little of the lemon buttercream, she reevaluated - "Oh, now I'm thrilled." And thus the success of the cakes was measured by the degree of thrill they could achieve.
So on Friday, five cakes were delivered and assembled - four different tea flavours, two butter creams, five tiers and over 150 hand made biscuits. We all held our breath for Bev's verdict.
"My thrillometer went off the scale," she said. Success!