About a year ago my lovely sister-in-law asked me if I would make a cake for her wedding. I also offered to make one for another dear friend who was to marry the weekend before my sister-in-law.
So in my two week uni holidays last september I spent over forty hours in our tiny little kitchen. I made 12 separate cake layers, used over three and half kilos of white chocolate and I am sure almost my own weight in butter.
But the truth is, I had so much fun.
...and now, a year later, I am going to get baking again for two lovely sisters who are both getting married this year.
On the weekend, I had the girls and their partners over for some cake tasting and afternoon tea, including some delicious, fancy tea sandwiches.
I was given the recipe by the lovely Amelia Ruby from The Tea Parlour in Sydney and believe me they are simply divine.
Six slices of soft white bread
One telegraph cucumber, thinly sliced
cream cheese spread
Salt & White Pepper
Spread the each slice of bread with with a generous amount of cream cheese spread.
Place cucumbers pieces on three of the slices of bread.
Sprinkle with oregano and a little salt and pepper.
Cut into triangles and serve with some hot tea
... and a slice of cake of course.