Tuesday, 9 June 2009


A few weeks ago I wrote about Alex and Rowan's impending wedding and the inordinate number of lemon cupcakes I'll be baking for the occasion. I settled on an incredibly moist and light lemon yoghurt cake recipe by the Barefoot Contessa but struggled to find an adequately concentrated rose extract to create the rose-scented icing.

However, fear not, because I was pointed in the direction of Lakeland Plastics and a rose syrup by a brand called Atkins and Potts. Even while I was handing over my hard earned cash I remained unconvinced that it would be strong enough to cope with being diluted in tonnes of butter and sugar but you'll be thrilled and relieved to hear that it did the job admirably.

And so on Sunday I baked a proper trial batch, using the actual cases, and the actual decoration I'll be using on the actual day. This was mainly so that I could calculate the quantities of ingredients I'll require for the actual event, and partly because it was Sunday, there was a bottle of pink champagne chilled in the fridge and frankly why not? We ordered the cases from here, and the crystalised rose petals are from here. They're all the way from the Grasse countryside in France, where the flowers are gathered in the morning, gently dried and then coated in sugar syrup. They taste the way roses used to smell when you were little. Heavenly.

It's fair to say I'm not normally a pink girlie girl, but for a properly girlie occasion such as the civilisation of two lovely girls, I think we can make an exception.

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