An Evening with Fiona Cairns - Maker of the Royal Wedding Cake

On Thursday last week I attended an evening with Fiona Cairns who was chosen to make the royal wedding cake for Prince William and Kate. The evening was hosted by the Peggy Porschen Academy at the Lime Tree Hotel in Belgravia, just around the corner from the Peggy Porschen Parlour.

Upon arrival we were greeted by Fiona and settled down with a cup of tea and one of Peggy's cupcakes. I had the carrot cupcake which was lovely and moist and was decorated with a little carrot shaped cookie on top. We also received a copy of Fiona's first book 'Bake and Decorate' which she signed for us.

Fiona talked to us about her journey from home baker to the maker of the royal wedding cake and then answered any questions we had. She came across as a lovely genuine lady who encouraged us to follow our passion for baking and to take it forward into business if that's what we were aiming for but she also warned us that we'd have to work hard!

Fiona's second book 'The Birthday Cake Book' is one of my favourites and you can read my review here. It received five stars! She also has another book in the pipeline which is due to be published in the Autumn and is all about seasonal baking.

Fiona initially trained in graphic design and had no interest in food but she then undertook a cookery course when she got married and found that she was best at the decorative side of things and this soon led into cake decorating. From there she started making cakes on her kitchen table and her very first order came from the Conran Shop who ordered 72 small cakes. This quickly led to orders from other top names including Harrods. When Fiona outgrew her kitchen table she moved into a bakery in a set of stables in her garden. Here the business continued until 12 years ago when they moved into a new state of the art bakery with over 100 staff and they now supply many well known establishments as well as Waitrose! The business has been running for over 25 years.

Fiona also told us the story of how she came to make the royal wedding cake and we were lucky enough to look through a portfolio which documented the process through photos and sketches of the cake.

I asked why she thought that William and Kate had chosen her. This was evidently a question she'd been asked many times and the answer was that she didn't really know and we'd have to ask them. However, when pressed she said she thought it was because they weren't really a celebrity cake business, they're quite traditional and they also represent traditional British craftsmanship which Kate was keen to incorporate into the wedding.

Interestingly, the royal wedding was in April but the companies under consideration to make the cake only got the call in February which didn't give them long at all as the cake was still in drawing stage in March. Fiona went to Clarence House to meet Kate and was apparently so nervous that she walked straight past William!

After a lot of fruit cake samples and discussions, Fiona was chosen to create the cake. She was phoned just as they were wrapping up the photo shoot for 'The Birthday Cake Book' but they weren't allowed to tell anyone. Even when the team were working on the cake they couldn't tell anyone else at the bakery so they were locked away in a room and told everyone they were working on a top secret project for a supermarket.

Fiona was given a piece of lace but not told where it was from and also a list of 17 flowers which she had to include on the cake, these included Sweet Williams. The list of flowers also included the enblems of each of the home nations. On 27th March the news broke that Fiona was making the cake and there was a deluge of press interest from around the world. She was even invited to go on Piers Morgan's programme in New York.

Overall, there were about 960 flowers and leaves on the cake and the team also made spares of everything just in case. In addition to the cake, there were also 4000 mini cakes in tins which were sent out as gifts after the wedding. The cake was moved to the palace four days before the wedding but had to be finished by 1pm on the Thursday, with the wedding on Friday. Fiona said that she was keen to sleep next to the cake to make sure that it was ok but she wasn't allowed.

When the cake was just about finished the Queen visited to meet Fiona and the team and to see the finished product. However, Fiona's biggest concern was having sticky hands should the Queen wish to shake hands with her but luckily she didn't.

Fiona and her husband were also invited to the wedding but hadn't realised until quite late in proceedings that they were actually invited, so she panic bought an outfit which as it turned out, three other people were also wearing on the day!

When the cake was cut there was no time to slice it for all the guests at the reception, so 600 slices were pre-cut ready to serve. The cake was very well received and Kate and Wills described it as "beyond expectations". Kate also rang Fiona on the Monday after the wedding to thank her. Fiona did however mention that she had a piece of the lace from Kate's dress and then subsequently received a call to return it so that it didn't fall into the wrong hands.

There were 17 cakes in total and the top three tiers were kept for the future...and with the impending arrival of a future heir to the throne, at least one of those tiers will be needed soon. After the wedding, Fiona had to rebuild the cake as it went on display along with the wedding dress. The sword mark where the cake had been cut was however left for the display.

So all in all this was a very enjoyable evening and it was genuinely interesting to hear how Fiona has built up her business. And as previously mentioned she gave us the advice that you do genuinely have to have a passion for baking and you have to work hard...and whatever you imagine working hard to be, you have to double it. Around the year 2000 Fiona did consider giving up her business as she was no longer enjoying it but she has since been able to have more creative involvement again and is now really enjoying what she is doing. She also told us that she still likes to bake cakes in her kitchen on a Sunday afternoon. However, her son is turning 21 soon and has requested a cake from the bakery rather than one from her!

Apple & Cider Wigwam Cake

If you love camping but would like to try something different or alternatively if camping really isn't your thing and you prefer your home comforts then why not try 'Glamping'. Glamping is 'Glamorous Camping' and it's really taken off in the last few years!

Whether you want to stay in a tipi or cruise around Cornwall in a classic VW camper, glamping offers something for everyone. Kids will see it as a great adventure and for adults it's the ultimate in cool camping. If you're heading to a festival this year, you can also glamp it up with an array of festival accommodation on offer.

To celebrate the great British tradition of camping I made this Apple and Cider Wigwam Cake. It's so cute and perfect for summer. The cake is a lovely moist apple and sultana cake with some tasty cinnamon spice. The apples and cider are both British. The cider was incorporated into the buttercream between the cake layers inside and it was also used as a coating for the cake for the sugarpaste to adhere to. The cake even comes complete with a Matchmaker chocolate campfire and welly boots!



This is yet another bake from 'The Birthday Cake Book' by Fiona Cairns. It would appear I'm working my way through the book as I've already made Alice's Teapot, the Butterscotch Wisp Cake and the Lime and Vodka Russian Doll Cakes. 

Inside the tipi there are actually 3 x 15cm apple cakes stacked on top of each other and sandwiched with buttercream. These were then carved into a cone shape with a large serrated knife. A top tip to give the green sugarpaste on the board a grassy effect is to use a scourer. Once the paste is in place on the board use a scourer and press down on the soft paste and it gives it a great mottled effect which is reminiscent of grass! You can just about see the effect in the picture below.

So if all this talk of 'Glamping' has whet your appetite here are a few suggestions:

1. Vintage Vacations on the Isle of Wight - stay in a classic Airstream trailer/caravan
2. Jolly Days in the North Yorkshire Moors - Tented lodges with four-poster beds!
3. 4 Winds Lakeland Tipis - Hire a tipi in the Lake District
4. Yurt Village Holidays - Stay in a yurt in Dorset. I've stayed here and it was great fun! Why not try llama treking too! :-)
5. Devon Classic Camper Hire - Strap your surfboard to the roof and visit Devon in a VW camper
6. Free Spirit Spheres - For the more adventurous, sleep in the trees on Vancouver Island, Canada. I'm hoping to head here next year. If you go at the right time of year, you can even Kayak with Killer Whales!

As camping in the summertime is a British institution I am entering into this month's Calendar Cakes with the theme being 'British Summertime'. The challenge is alternately hosted by Rachel from Dolly Bakes, who is hosting this month, and myself. If you'd like to join us you can find more details here.

* Please note - I have not been asked to advertise any of the above 'Glamping' destinations they are simply places I have seen on the internet which I would like to visit. In addition, I cannot vouch for any of the companies or the quality of service they offer as I have only previously visited Yurt Village Holidays in Dorset.

Lime & Vodka Syrup Russian Doll Cakes

These lovely ladies are my inaugral entry into new baking challenge, Calendar Cakes. It's a monthly challenge hosted by yours truly and Rachel from Dolly Bakes. Each month we'll be giving you a theme based on an event or the season. This month it's Euro 2012, Rachel and I are hosting alternately, so if you want to find out more about this month's challenge then check it out over at Dolly Bakes. Rachel has already made a fab football stadium as her entry too!

So with the theme of Euro 2012 in mind I chose to make a set of Russian Doll cakes as Russia are competing at Euro 2012...in fact they're playing tonight!

This is yet another fabulous cake from the Birthday Cake Book by Fiona Cairns. I've already made Alice's Teapot Cake and a Butterscotch Whisp Cake and all have turned out beautifully...Fiona Cairns has some fabulously inventive ideas!

My favourite is definitely doll number two...she looks much more dainty and serene than the other two who look rather anxious...perhaps they know that they are soon to be eaten!

To make the cakes I made some doll templates out of card and then cut them out of cake. Using a sharp knife they were then carved into something like a Russian Doll. The cakes were then covered in vodka and lime buttercream before being covered in sugarpaste.

Then the decoration is painted on with the paint being made out of a mix of paste food colouring and alcohol. Outline the design in the black first and then fill in with the other colours. Just a note here, the Squires Kitchen colours didn't work at all for this, if you're going to try then I'd recommend using Sugarflair. Alternatively, the book also suggests that you can use edible pens to create the designs.

If you'd like to make a lime and vodka syrup cake you could use a regular sponge or madeira and then add the finely grated zest and juice of 1 lime to the cake mixture. The cake was then brushed with the syrup which was a heated mixture of 30g golden caster sugar, 1/2 tablespoon of vodka and the zest and juice from half a lime. This was heated until the sugar dissolved and then it was brought to the boil before being set aside to cool. Finally, to make the buttercream it is just a regular buttercream recipe with the addition of 1 tablespoon of vodka (or more if you like!) and the zest of half a lime.

I do hope you can join us for some fun with our Calendar Cakes challenge. This month is all about Euro 2012 but your bake could be inspired by any European country taking part...such as Russia or it could be a football bake...or even an anti-football bake or a cake fit for a WAG...you can interpret it however you like! :-)

This is also my second entry into this month's AlphaBakes hosted by Ros at the More Than Occasional Baker and Caroline at Caroline Makes...do check them out as there's always loads of fabulous entries! :-) The challenge this month is to come up with a bake beginning with 'V' or containing a 'V' ingredient...so these Vodka and lime cakes should do the trick.

These dolls don't acutally look much like cakes...and they may be too cute to eat...so perhaps dolls one and three can look a little less anxious...they may have just been granted a reprieve!

Regal Jubilee Crown Cake

Well it's only two weeks until the Queen's Jubilee and I for one can't wait for a right royal knees up! Even if you're not a Royalist, it's a good opportunity for a get together. So to celebrate Her Majesty's 60 years on the throne I thought it would be appropriate to celebrate with a Jubilee themed cake.

The cake design is by Fiona Cairns, who made the Royal wedding cake no less. I just happened to see it online a couple of weeks ago and decided that I'd like to give it a go...possibly a bit gungho at that point!

So how is was it made? Well firstly the cake inside is made up of four 8" Victoria sponge layers, sandwiched together with buttercream and raspberry jam. The stack was then chilled to make it a bit firmer for carving. The top edges were carved to give a smooth curve and then the cake was tapered down to a 6" cake drum.

I love the colour of the sugarpaste for this cake,  Renshaw's amethyst paste...and it's the perfect colour to add a regal touch to the crown. To create the gold strips, it is just sugarpaste painted with a mixture of edible gold dust and dipping solution (alcohol). However, to make the ball and cross, I mixed the sugarpaste with some CMC the night before to make it really firm, otherwise the cross wouldn't stay up there on it's own.

To add the finishing touches, a 'fur' trim was created around the base...this is made out of priceless Fox's glacier mints, which were given an almight bash with a rolling pin...it's actually harder than you think to break a Fox's glacier mint! Then the little pearls were stuck on with royal icing, as were the jelly diamonds...I may have been a little cross-eyed after all that sticking! But the result...a crown fit for the Queen!

This month Homemade by Fleur is hosting a Blogging Jubilee Baking Competition so I think this is the perfect entry, what says Jubilee better than a Coronation crown. The competition is sponsored by Appliances Online.

Today is also World Baking Day and I couldn't resist joining in with a little 'Caking'. Check out the World Baking Day website if you want to find out more but it involved me taking my cake for a little walk and taking a picture of it in an unusual place! Here is the result, it drew more than a couple of strange looks from passersbys but the Royal Mail postbox goes perfectly with the Royal cake!

I hope you enjoy your Jubilee celebrations...God Save the Queen!

Butterscotch Cake with Caramel Hazelnut Wisps

This cake is somewhat weird and wonderful and looks a little like something out of the Alien movies...however, it certainly has the wow factor and is just a little bit different. The addition of light muscovado to the sponge mixture gives it the butterscotch flavour and the mascarpone frosting is a nice alternative to buttercream...although it's probably not for everyone!

This is the second outing from The Birthday Cake Book by Fiona Cairns, following on from Alice's Teapot Cake last week. It was fun to make and tasted good...although I'd say for my taste the sponge was a little bit dry...or maybe it was just my baking!! :-)

I wanted to give this one a go as I was keen to try making caramel again, following the Weekly Bake-Off Hokey Pokey Coffee Cake...wow that's a mouthful to say. I think I was a bit too keen when making my caramel for the hokey pokey cake as I didn't wait for it to turn a really deep amber, so this time I didn't make the same mistake and the caramel wisps are a lovely deep colour.

So if you have a friend who likes butterscotch and something a bit wacky, this could be the cake for them!

Ingredients

175g unsalted butter

175g self-raising flour

1tsp baking powder

3 eggs

100g golden caster sugar

75g light muscovado sugar

1tsp vanilla extract

 

Frosting

500g mascarpone

1 tbsp black treacle

1 tbsp golden syrup

2 tbsp light muscovado

 

Caramel Whisps

30 blanched hazelnuts

Wooden skewers

110g caster sugar

 

Heat your oven to 180c/170c fan/gas 4 and prepare two 20cm sandwich tins by buttering the sides and lining the bottom. The cake is then easy to make, just sift the flour and baking powder together before adding the remaining ingredients. Mix well but don't over-mix and then divide between the sandwich tins and cook for 20-25 minutes before cooling on a wire rack.

 

To make the frosting you just literally just need to beat all the ingredients together. This frosting might not be for everyone, so you could also use toffee buttercream.

 

For the wisps, put the sugar and water into a heavy based saucepan and then put over a low heat, stir with a metal spoon until all the sugar crystals have dissolved and then turn up the heat so the sugar mixture is boiling, at this stage who should not stir it at all. Leave to boil until the caramel turns a deep amber colour. During this process just pop your hazelnuts onto a baking tray and put them in the oven for 5 minutes on 170c.

When cooled, insert a skewer into each hazelnut. When the caramel is ready you can then dip each one in and ensure it is liberally covered. Place the end of the skewer under a heavy board and a long whisp should form which will take about 5 minutes to harden. One tip though...make sure you place some newspaper on the floor!

* Adapted from The Birthday Cake Book by Fiona Cairns

Alice's Teapot Cake

This post is a double whammy...not only is it my entry for this month's Random Recipes hosted by Dom over at Belleau Kitchen, but the cake was also my contribution to the inaugral Wandsworth Clandestine Cake Club.

To choose a random recipe for the month of March, we were instructed to count along our bookshelf to cookbook number 17, then flick through with our eyes closed and whichever recipe you land on you should make. Well, it seems Random Recipes is here to challenge me, as after making a flaky pastry fruit slice in January, this month I randomly selected 'The Birthday Cake Book' by Fiona Cairns, who made the Royal wedding cake no less.

Having flicked to the page with Alice's Teapot Cake, I hummed and harred over whether to join in. Then a couple of days later I saw a new Clandestine Cake Club advertised in Wandsworth...and the theme...Mad as a March Hare, cakes inspired by Alice in Wonderland. Obviously, Alice's Teapot would be perfect for this. A very fortunate coincidence...and I promise there was no cheating involved in choosing my Random Recipe!

As the cake is round in shape, I used an Alan Silverwood spherical pudding mould. However, I did have to make the cakes twice...the first time they stuck to the mould, despite the instructions saying that a liberal covering of butter would result in them turning out perfectly...it didn't! It did however, taste lovely and light. The second time I didn't take any chances, I used Wilton Cake release and lined the tins a little.

The cake itself is a lemon madeira which was really tasty. There was lemon juice and zest in the sponge and then the cake was brushed with lemon sugar syrup, and finally there was also zest and juice in the buttercream...it was certainly zingy! To decorate the cake it was covered in sugarpaste which was decorated with blossoms and then finished off with piped royal icing. The spout and handle were made in advance out of Mexican modelling paste as they needed sufficient time to harden. The final product is a lovely little teapot, perfect for Alice!

So, now to the Clandestine Cake Club. If you haven't heard of it before then check out their website. Every month in locations around the UK, CCC groups meet up. There's always a theme for your baking and the idea is you take your offering along and sample all of the other delights on offer. Since, appearing on the One Show last month, more and more CCCs have sprung up, including a number in London.

The theme for the first Wandsworth meeting, as already mentioned was cakes inspired by Alice in Wonderland...and I have to say there was an amazing array...the Queen of Hearts, a drink me bottle, a clock face, the white rabbit, roses painted red, a catepillar and many more. You can check some of them out below.I thoroughly enjoyed my first cake club experience, everyone who attended was lovely and the cakes were divine as there was also an array of flavours. I'm looking forward to next month already!

* I've just found a new decorating challenge too, the theme is 'Anything Goes' so my teapot has been entered into the Decorating Challenge