26/06/2022
Part 2: The penultimate day and day of travelling.
Each tier was decorated with swipes of three shades of burnt orange and then was stacked to check it was all level and could stand up.
and Alex had asked that I make gluten free brownies for all the guests and also some vegan ones.
I used my go-to recipe, , which I alter to make them more gooey. For the GF version I added a mixture of GF SR flour, almond flour and cornflour.
For the vegan brownies (after a trial of three different recipes, using work colleagues/friends and the lucky couple as guinea pigs), I found the best recipe. Karissa's vegan kitchen had an easy to use recipe, but I needed to increase the time a little and decrease the temperature I cooked them at.
I made sure the vegan brownies were made before the day I was due to travel as they can become dry. All 15 trays of brownies were wrapped in cellophane and boxed ready to travel, including the individual tiers.
Many thanks need to go to my mum for all of her help, support and making sure I wake up when the alarms go off whilst I nap. During this week, the kitchen was a no go zone for everyone, so I'm thankful to my family for baring with me.
Special thanks also to for transporting the cakes and me to and for his general support and help. When it comes to my cakes, holding or supporting them, I become a complete cake-zilla and drive everyone crazy. So I apologise for that!
Thanks to Kim Stewart of for being so hospitable and amazing when it came to hosting the wedding party, keeping my bakes safe until the following day and making sure the Sussex Event team ran the service and brownie prep without a hitch.