WEDDING TASTING

LEMON VIOLET BLACKBERRY CAKE

THE CAKER BLACKBERRY CAKE OR OTTOLENGHIS LEMON STRIP CAKE

200g butter 8 large eggs

200g caster sugar 140g caster + 20g
4 eggs 1tbsp lemon juice
1 tsp vanilla 80g plain flour
100g plain flour 1/8 tsp salt
150g ground almonds 3/4 tsp zest 1 small lemon
200g blackberries

VIOLETS VIOLET FROSTING BLACKBERRY JAM

100g whole milk 300g blackberries + 40g

1 tbsp violet syrup sugar
190g unsalted butter
500g-750g icing sugar
1 tsp lemon juice

BLACKBERRY + LEMON CURD DECORATIVE MERINGUES

283g blackberries eggs whites

1/4 cup lemon juice sugar
zest 1 lemon cornflower
3/4cup sugar vinegar
4 tbsp butter
2 large eggs
MATCHA PISTACHIO CHERRY

CHERRY JAM THE CAKERS MATCHA CAKE

cherries 150g butter

sugar 150g caster sugar
lemon 1 tsp vanilla
3 eggs
MATCHA FROSTING 150g plain flour
50g ground almonds
100g whole milk 2 tsp baking powder
190g butter 2 tsp matcha powder
500-750g icing 1/2 cup whole milk
lemon juice whole cherries
matcha maybe pistachios

CHERRY FROSTING
CANDIED PISTACHIOS
100g whole milk
190g butter pistachios
500-750g icing sugar
lemon juice
cherries CANDIED MORELLO CHERRIES

DECOR MERINGUES morello cherries with stem

sugar
eggs whites
sugar
cornflower
vinegar
COCONUT LYCHEE CHOCOLATE
COCONUT LYCHEE CAKE
150g plain flour
75g ground almonds
2 tsp baking powder
85g desiccated coconut
100g coconut sugar (demerara?)
1/2 cup butter
1 cup milk
1tsp vanilla extract
120g tinned lychees
DECOR LYCHEES
CREAM CHEESE FROSTING
8oz cream cheese
1/2 cup unsalted butter soft
2 cups icing sugar
1 tsp vanilla extract
rose water?
GOLD CHOCOLATE GANACHE DECOR
300 g Caramelized white chocolate eg. Cal-
lebaut Gold chocolate
180 g Heavy Cream 36% fat
good pinch of salt