I’m loving the beautiful colours of Spring. Wherever I look flowers seem to be springing up and there’s blossom everywhere. Gorgeous.
It’s also the start of the festival season. I popped along to Eat and Drink at Olympia recently and I’ve been filling my diary with other dates too. Visiting foodie events is a great source of inspiration, as well as a chance to enjoy some tasty treats – all in the name of research and part of a day’s work of course!
I’m taking part in a couple of foodie events too this month and preparations are in full swing here at VelvetFig HQ.
Our first event is the Brigitte Trust Launch Garden Party which is being hosted at De Vere Wotton House between 2-5pm on Sunday 7th May 2017. Check out the link to the poster on facebook if you are interested in coming along. It will be lovely to see you there!
I’ll also be at the Festival Of Wonder at the University of Surrey in Guildford. The Festival will celebrate 50 years of the University and one of its main objectives is to showcase the relationship between the University and the local community. Visit Surrey is partnering with the University and its School of Hospitality and Tourism to bring “A Taste of Surrey” to the event, so local food and drink producers will have stalls selling snacks and lunch to the guests. I was really pleased to be asked to take part in the event.
I’ve been wondering what to showcase at the Festival of Wonder and have decided to demonstrate a new technique for creating beautiful buttercream flowers using Nifty Nozzles. Here’s a clip of me getting some practice in!
It’s been a busy time at VelvetFig for cake orders and, in keeping with the beautiful blooms of Spring, I’ve been using some fresh floral flavours in my baking. Here are a few of my favourite flavour combinations…
Vanilla sponge with raspberry jam filling and rosewater buttercream.
Violet cream, using a violet syrup to flavour both the cupcakes and the buttercream.
Lavender cake with lemon buttercream, where you can infuse some milk with lavender and stir into the sponge.
Raspberry ripple sponge (you can use frozen raspberries baked in the sponge) with rosewater buttercream.
Carrot cake with orange blossom buttercream.
There are lots of other combinations you can try out – let me know what floral flavours you are using in your baking too.
I’m sure they are all blooming delicious!