Regular readers will know that I love cooking and baking, and I’m always looking for opportunities to challenge myself in these aspects, whether it be new and/or different cuisines, or techniques and so on.
It was a huge pleasure when one of my best friends RT (oops, now RS) asked me if I’d have time (and want to) cater her wedding desserts! Needless to say, I jumped on the opportunity like there was no tomorrow. I’ve always wanted to do a catering job, and a small-scale one was a perfect place ot start. Plus, it was for a friend so how could you say no?
Unfortunately, it was an quite an inopportune time as I was still in the midst of preparing my thesis, but looking back now, it’s not something I would’ve said no to.
After some careful planning in terms of time and logistics, and checking in with RS, I decided on the following small desserts:
Carrot cake slice
Raspberry chocolate brownies (GF, vegan)
Citrus Cheesecake (GF)
Vodka marshmallows (GF)
I also baked a red velvet wedding cake after RS said she hadn’t ordered one. A birthday isn’t a birthday without cake, and a wedding is no different!
It was such a good experience! Although I had to test-bake and eat so so many carrot cakes, brownies and marshmallows to see how many batches I’d have to make. Plus, the brownies had to be GF AND vegan =.=’ All these new food trends complete wreaked havoc, but it was amazing and interesting to accommodate for them!
The cheesecake and carrot cakes were my favourite to make, and most guests commented they were the tastiest too.
It was definitely a time-intensive and stressful task, but it was a different kind of stress compared to the PhD…one that was definitely more enjoyable!
Baking and cooking never fails to brighten my day, especially when it’s for loved ones!
Thanks for reading! ^^ Enjoy the rest of the weekend!