We got married! in small circle of family and friends, we had our wedding at the registry office and celebrated after at our local pub.
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We got married yesterday in front of Nza and her godparents ♥️ And then celebrated after @thehonoroakpub, who put on an amazing vegan spread for our family and friends 🙌🏼 Nza did really well trying to stay awake but you can see how tired she is in this pic trying to rub her ears and eyes. It’s so lovely to see her personality form more each day and she seems to like being social… Thank you all for your well wishes, we had a brilliant day and more pictures to follow ☺️ 📷 by @yanabinaev • • • #veganwedding #veganweddinguk #wedding #family #postpartum #motherhood #plantbased #sustainable #vegan #veganpregnancy #veganmum #veganbaby #love #lowimpact #newmum #London
I like a challenge. Making our own wedding cake, the day before my wedding, might have been a bit of a big challenge 🙂
Here’s the recipe for the cake, if you are attempting it yourself before your big day… I have a few tips for you!
- You can freeze cake once cooled, just make sure you defrost it completely before frosting.
- I used a small mixer to mix 1kg of butter. Make sure you use room temperature butter or you will break your mixer, just like I did…
- Make the buttercream in advance, if it starts turning yellow, remix for a bit until white.
- If you are using non edible flowers to decorate your cake, make sure you use florist tape and a straw to stop any potential pesticides from touching the cake!
Lemon and Elderflower Vegan Wedding CakePrint This
- 6Inch (Makes 3 sponges)
- 480g self-raising flour
- 1.5tsp baking powder
- 270g caster sugar
- 395ml almond milk (use unsweetened if you want your cake less sweet)
- The juice of 1.5 lemons
- Zest of 1 lemons
- 4tbsp elderflower cordial
- 170ml rapeseed oil
- 8Inch (Makes 3 sponges)
- 960g self-raising flour
- 3tsp baking powder
- 540g caster sugar
- 790ml almond milk (use unsweetened if you want your cake less sweet)
- The juice of 3 lemons
- Zest of 2 lemons
- 7tbsp elderflower cordial
- 340ml rapeseed oil
- 10Inch (Makes 3 sponges)
- 1.25kg self-raising flour
- 5 1/4tsp baking powder
- 700g caster sugar
- 1030ml almond milk (use unsweetened if you want your cake less sweet)
- 440ml rapeseed oil
- The juice of 4 lemons
- Zest of 3 lemons
- 9 tbsp elderflower cordial
- 1kg vegan butter
- 1.6kg icing sugar
- The juice and zest of 1 lemon
Start with the 6Inch sponges. Preheat the oven to 160Cfan/190C/300F.
Sift the flour and baking powder into a large bowl. Add the sugar and gently mix together with a wooden spoon.
In a separate bowl, pour the milk, lemon juice, lemon zest, oil and elderflower cordial.
Pour this slowly into the bowl with the flour and sugar and mix until combined, but do not over mix.
Grease and line three 6Inch tins, I used a spring form. To make sure the mixture is evenly distributed you can weigh each tin. Tap the pans gently on the work surface to release air bubbles.
Place in the oven for 30 minutes. To check the cakes are done, place a clean fork in the middle and if it comes out clean, it’s done. The sponges will be lightly browned and beginning to pull away from the sides.
Leave to cool on the cooling rack for 10 minutes before taking out of the tins.
Repeat for the 8 and 10Inch sponges and bake for 40/50 minutes.
Make the buttercream frosting by mixing all the ingredients in a bowl, if it is quite soft leave it in the fridge for an hour before using.
Stack the cakes once frosted by using straws or wooden dowels. Top with your choice, I used fresh flowers.
Click here if you want to read more about breastfeeding while getting married.