12/07/2026
What a week. How I held it together is a miracle in itself. And as if the heat wasn't challenging enough for making cakes, my daughter had to go and lose her passport 36 hours before she was due to get on a plane π What ensued was panic, tears, more panic, and then the saviour that is my amazing husband stepping forward and taking her all the way to Dublin to get a same day passport because I couldn't let my customers down. That man is a saint and I count my blessings every day that he's OUR saint. She made that flight, it was tight, but she's now partying it up in Mallorca and making memories that'll last a lifetime. My own memories of this week I'd actually rather forget thank you very much π€£
My profession is not an easy one in these temperatures. Butter and chocolate are not designed to hold up at 25/26/27 degrees, and the fridge isn't the answer either. Taking a cold cake out of a fridge into a warm room is not a pretty sight. Condensation happens within minutes, fondant gets wet and sticky and colours can run. Not using a fridge is no better. Buttercream between cake layers gets soft and creates visible bulges underneath the fondant, stacked cakes can start to sag. So what's the answer? If you find it let me know. I settled for short bursts in the fridge, just long enough to firm things up, but not too long that they became too cold. It's a juggling act. So I was very glad to see the back of this working week. As for next week, it'll be more of the same ππππ