Food + Me = Life

January 18th 2014

On this day one of my very good friends married the man of her dreams at Orokonui Ecosanctuary surrounded by friends and family. They both hold nature close to their hearts so I couldn’t have pictured a more meaningful setting and perfect location for these too to wed. This beautiful  part of New Zealand bush is the only part of mainland South island which  native birds, animals and insects are able to live a safe life away from predators.

I’ve known Rosie for 3 years now she is doing the same degree as me and is an amazing, talented person inside and out and when she asked me if I wanted to be apart of her special day of course I said YES!!

I have a hobby passion for baking and decorating cakes and cupcakes, one thing that always makes me happy. Prior to this wedding I have been apart of one other wedding where I made 125 cupcakes and top-tier of a wedding cake for my cousin Kate and her partner Ashley, please check my other page Wedding Bells.

When Rosie described where she was getting married and the bouquet I knew pretty much instantly a cake that would fit perfectly into the scene and fit Rosie and partner Morgan perfectly. She wanted to have to flavours of cake one being my signature cake; Espresso and Dark chocolate Velvet cake. She was also interested in a white chocolate velvet cake for the middle tier. All together we decided on 3 tiers and the cake to have a naked look about it sandwiched together with a light velvet white buttercream which melted in your mouth, a fruit coulis to cut through the sweetness and to be finished with fresh flowers and succulents that matched the bouquet of Rosie and her bridesmaids.

After some prototyping I developed a very moist and tasty white chocolate velvet cake that had a golden finish and would be used for the middle tier of the wedding cake.

Over the course of 3 days I set at work baking, icing , constructing and layering the cakes individual tiers together ready to be transported 30 minutes north of Dunedin to the Ecosanctuary. Once at the location I would then finish the assembly, stacking of the tiers and decorating the cake with the flowers, succulents and ferns and placing the cake topper of the two white doves that the bride had picked out to finish my second ever wedding cake.

Below is me Robyn with my finished creation; White and Espresso Dark chocolate cake , layered with Italian meringue white chocolate buttercream, drizzled with blueberry coulis and finished with fresh lemon zest.

It was a great honour and privilege to be apart of their special day, this cake shows how much love and soul I put into all my food and how much I enjoy sharing it with friends and family.