Fancy the idea of having a desserts table. This could be a great budget saving idea if £500 for a wedding cake is out of your price range. You could ask guests to help by bringing cakes with them or get your mum and friends over for a baking session.
You can find glass bowls and cakes stands at carboot sales and jumble sales pretty easily.
Here’s a few pictures to give you some inspiration.
And here’s a recipe and some pictures of a cake I’ve just baked. Yummy! It would be perfect for a kitsh style dessert table. You could add fresh cut flowers or how about edible glitter and sprinkles?
BLUEBERRY & LEMON DRIZZLE CAKE
225g softened butter (plus extra for greasing)
225g golden icing sugar
4 eggs, beaten
250g self-raising flour (sifted)
Finely grated rind of a lemon
25g ground almonds (optional)
Juice of 1-2 lemons
200g fresh blueberries
Juice of 2 lemons
115g golden caster sugar
55g icing sugar
Preheat the oven to 180c/350F/Gas Mark 4. Grease a 20cm/8inch cake tin and line with baking paper.
Put the softened butter and caster sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lemon rind, then fold in the remaining flour and the almonds with enough lemon juice to give a dropping consistency.
Fold in three quarters of the blueberries and spoon into the prepared tin. Smooth the surface, then scatter the remaining blueberries on top. Bake in the preheated oven for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean.
Meanwhile, make the topping. Put the lemon juice and caster sugar into a bowl and mix together. As soon as the cake comes out of the oven, prick it all over with a fine skewer and pour over the lemon mixture. Leave in the tin until completely cool. Mix icing sugar with a little water and then drizzle over the cake. Voila! x