It was a tough call but I’ve picked my three favourite cakes on 2017 to share with you.
When I wrote this post last year, it was a Top 10 and even then I really had to narrow it down to reach just 10 but this year I really wanted to work on diversifying the blog and covering things other than cake, so I’ve been baking other things and cooking more. Aside from that when I scrolled through my camera roll I realised I spent most of this year in the office or on holiday! Neither of which I’m complaining about because 2017 was awesome!
It made rounding up this years cakes a lot easier(!) and I really hope you like the cakes I’ve picked.
I think the cake I probably enjoyed making the most was the cake I made for my friend Lucy’s baby shower, which you can read about here.
I was really honoured to arrange Lucy’s baby shower. We’ve been friends for a number of years now and as soon as she told me she was pregnant I couldn’t wait to be involved in all of the planning! But as we know, even the best laid plans are subject to change and when beautiful little Alfie arrived two weeks prior to the shower I had to redesign the cake. A quick test on my colleagues and I came up with a winner.
I went for four layers of vanilla bean sponge using my favourite Juliet Sear recipe with a few adaptations, filled it with lemon curd buttercream which I piped between each layer and dotted with halved fresh raspberries and beautiful passion fruit curd from The Cherry Tree which actually inspired the whole cake.
I then covered the cake with a vanilla buttercream and added fresh raspberries and more passion fruit curd to the top and then some rose gold covered mini strawberries and raspberries to the base for added decoration.
Next is is my perfectly wintery blackberry cake.
I really like making the most of seasonal ingredients and I absolutely love blackberries so I wanted to celebrate them in this really lovely wintery cake.
Again I used my favourite Juliet Sear recipe to make a vanilla bean sponge cake which I split into four layers and filled with whipped vanilla mascarpone cream and fresh blackberries. I then covered the cake in a blackberry Swiss meringue buttercream and decorated with fresh blackberries, sprinkles, freeze dried raspberries and some dried rose petals.
I took this cake into work and it was a real crowd pleaser, definitely one of the best I’ve made.
Another cake, another delicious berry – this time, blueberries.
I made this lovely lemon and blueberry cake by Sally’s Baking Addiction and decorated it with blueberry buttercream, lemon curd buttercream and fresh blueberries with some ribbons of lemon zest.
I really enjoyed making this cake and loved the sponges with the bursting blueberries. I’d definitely recommend giving it a go if you like blueberries. It was such a beautiful fresh spring cake, so full of flavour.
And there we have it, my three favourite cakes of 2017. Which one is your favourite?