Going big … really big

2015-03-07 00:00

GETTING one up on the British Royals is no mean feat. But now Vanessa Tedder and her crew at the Bread Ahead bakery in Morningside, Durban have sunk their teeth into a most delectable challenge.

They are creating a wedding cake standing 1,2 m tall, boasting 24 tiers — three times that of Prince William and Kate Middleton’s, Bread Ahead co-owner Vanessa Govender points out.

The cake is especially designed for the NWJ Bridal fair today and tomorrow at the Durban Exhibition Centre.

“I thought this year we must go big and over the top,” explained Tedder, who co-owns Bread Ahead with husband David.

“Bread Ahead Cowey Road is the oldest and original Bread Ahead and while we proudly maintain the decades-old traditions we also want to make a bold statement on the cake scene.

“We thought about the best way to show off what an incredible art form cake decorating is.”

And, Tedder admitted with a mischievous chuckle, it was a good way to show their talented team could easily match their overseas counterparts.

“So the idea for me was to go big … really big! Now I am the loud and over the top one in the team so I must accept responsibility for actually enforcing that idea. True to our reputation, we knew there could be no compromise on style and stature of this mammoth cake at all.”

The largest cake they have ever come across was that of the British royal couple, which “was opulent, classic and majestic”.

“So Thersha Govender, our chief cake designer and I thought well, let’s outshine the royals.”

To make it work though, there had to be a “marriage” of two very different personalities.

“Trust me, there was nothing easy about this idea because Thersha is more defined by the timeless classics and I am brazen, loving designs that are sexy and crazy. So this eventual design is truly a harmonious creation of both our personalities.”

With the design finalised though, it was up to Govender, a graduate of the International Hotel School, and her team to steer the project.

This is by far the most challenging cake they have taken on — a six-tier cake half the size was the closest.

It took them about a week to play around with the design. “There was a lot of brainstorming simply because we all have different ideas as to what’s hot and what’s not, what is doable and what would be a flop. We knew it was never going to be an easy thing, but when we eventually did reach consensus we knew it was going to be something pretty amazing for us.”

The cake will incorporate over 1 000 handmade edible flowers made from sugar paste, including roses and various blossoms.

“It’s taken close to 90 days to physically make each of these flowers. The cake also incorporates lots of bling, which we joke may be enough to be seen from outer space,” Tedder said.

To make the cake:

• 10 kg flour

• 24 kg fruit cake mix

• 6 kg of sugar

• 144 eggs (12 dozen)

• 6 kg butter

• 2 kg dates

• 3 kg nuts

• 3 kg cherries

• 30 kg of fondant (which is used to cover the cake). It took 60 hours to cover and decorate the cake.

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