a collaboration + a wedding cake
There is something so incredibly exhilarating about collaborating with other like-minded creatives. The process is stretching and challenges us to see our talents in new ways and even pushes us further than we would normally go on our own. This past weekend, I headed home to the mountains again, this time for a styled bridal collaborative with some local artists. Joleen from Joleen Willis Photography was the mastermind behind the shoot, birthing the idea and then convincing all of us to come along for the ride. For me, it was a chance to step into some uncharted waters, and although the way was a little bumpy at times, I learned a lot and ultimately contributed something I am very proud of.
Our inspiration was Morocco, which is such a rich culture to draw from. The color and vibrant nature of the landscape was an easy example to follow when I was planning the food and tablescape. I chose to use some fairly traditional items for the table such as mint tea, olives and cous cous. For the main plated dish, I made a carrot salad with black rice, macrona almonds and mint, drizzled with a light harissa vinaigrette. The salad added just the right amount of color and texture to the table.
(image by Joleen Willis Photography)
(image by Joleen Willis Photography)
As with most weddings, dessert (most often in the form of cake) is one of the main attractions. Personally, I’ve only liked one wedding cake in all my life. I remember loving it so much that I was trying to figure out how to stuff some in my purse without being noticed. However, on every other occasion it has been something I might as well skip, which if you know me at all, skipping dessert is just something I don’t do. I figured it must be quite difficult to make a wedding cake worth it’s price tag, and ultimately, completely enjoyable, even to the point of wanting a doggy bag. So, when this project came up and I was able to explore what might make a great cake, (in taste AND appearance) I learned a few things. First of all, wedding cakes are difficult. They require a lot of work, hours and hours to be exact. Second, you don’t only have to use white or yellow cake. There are so many options out there, people! Thirdly, wedding cake CAN taste good. Like, I want a whole one to myself good.
Although this cake made me the most proud out of anything I’ve ever made to date, it still wasn’t perfect. If you can see, it leans a little because I was too lazy to get dowels to anchor it in place, not to mention I didn’t even out the cake layers like a real wedding cake baker would. However, even with all it’s faults and its Tower of Pisa qualities, it was still the best darn wedding cake I’ve ever had. Not the prettiest, but the tastiest. I feel a little weird writing this because it feels over the top conceited, but I’m telling you, this cake was really that good.
For the cake layers, I used a carrot cake recipe from Stella Parks, pastry chef at Table 310 in Lexington, Ky. It’s the best recipe for carrot cake out there. I’m in love with it and will continue to use it forever. The opposite layer is a nutmeg cornmeal cake. I used these two together because they have a tendency to stay moist, not to mention I thought they would compliment each other well, and they did. After all the layers were made, I smothered it all in an orange cinnamon cream cheese frosting. It was, in fact, the icing on the cake.
I garnished to top of the cake with candied kumquats and mint. Those sweet little citrus gems are something I’d like to have in my pantry at all times. They would be perfect on ice cream, a cream tart or simply fished out with gooey, sugary fingers.
from Simply Recipes
makes about 1 pint
- 4 cups roughly chopped kumquats (roughly 1-1½ lbs.)
- 1 cup water
- 2 cups granulated sugar
- With a pairing knife roughly chop the kumquats. Discard any seeds you can get to. Kumquats are fully edible so don’t worry if you miss some seeds. For the small ones, you can leave them whole.
- Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
- Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.
- Serve or jar and refrigerate. Can be stored for up to two weeks.