This is absolutely lovely for something you’re saying you “threw” together at the last minute. If I’m reading between the lines correctly I think you’re saying you handpainted the illustration following a picture book. Now THAT is what I find impressive. I can’t paint or draw two cents worth. I am a little confused about something, it most likely is a cultural difference. If I’m understanding it you did this cake suddenly because you had a new little granddaughter born, is that correct? I’m not sure why you needed a cake or just did one on the day of her birth. That’s usually not a custom in the states. We have one obviously on their 1st birthday and then those of us who have their child christened, baptized or whatever the custom they follow usually have a cake but to have one the day they’re born doesn’t usually happen. There isn’t anything wrong with it, I just think it would be difficult for various reasons and because they often do arrive quickly and rarely at the time they’re expected, or so it seems most of the time. I also wanted to say I was VERY impressed when I read you did your first wedding cake two short months after beginning classes. I would have NEVER attempted such a thing. I’ve been baking for almost 50 years and was decorating for a couple of years (not full time though) before I attempted a wedding cake, and then I was a nervous wreck. It turned out well, and I am SO glad I have that first one behind me, but I find them it very stressful. Let’s face it, that’s usually THE most important cake in a woman’s life. People have lots of birthday cakes (hopefully), even sometimes multiples of other cakes, but most aren’t intending on having more than one wedding cake. Sadly though I have seen, first hand, a few lousy (one was hideous) wedding cakes. In closing I do have to say one thing though, we somehow MUST get those of you in the UK out of this habit of using fruit cakes for event cakes underneath the royal icing, buttercream, fondant, gumpaste, etc. If you want to enjoy them just as a holiday cake (as we do) or just to eat that’s fine. We here in American can’t think of anything more atrocious. I guess that’s why we find the tradition so shocking. We want a nice yellow (vanilla) or even white cake or perhaps chocolate, carrot cake (that’s a big one for weddings) and especially in the last 10 years, the red velvet cake. (Personally I think most people just get red velvet cake so they can have tons of the cream cheese frosting.) Fruit cakes have a notorious reputation in the US although I myself do make some really rather nice ones although I’m not very crazy about them. (doesn’t matter anyway as I now have to eat gluten free) Fruit cake lovers like my mother and a few other SENIORS (anyone under the age of 40 won’t go near one) I know are a VERY rare breed here. However, I do have a recipe for a “White Fruitcake” in which a great aunt (Evelyn) used to make every year for gifts. She spent weeks on them and bought absolutely NOTHING pre-prepared. She cut her own citron, glazed fruit, everything. I now follow in her footsteps and make them for gifts for the few I know who enjoy this type of cake. But, never in a MILLION years would I dream of putting any “frosting” on them of any type. I honestly believe the poor woman would turn in her grave if I did. They cakes are wrapped in cheesecloth,shot glass of whiskey sitting in the middle (made in a tube pan), and placed in a nice tin to “age” for several weeks. The cakes are made in a 10 to 12 inch pan, they’re a nice size cake. When needed, whiskey is replenished. Well, that’s all. Best of luck to you and keep baking up a storm.
