Christmas at Wildflour Bakery

Christmas is nearly upon us and this year I have designed a bespoke range of festive cakes to add a touch of glamour to the Christmas dinner table, all of which are available to order and the full brochure is at the end of this post.

Winter Citrus & Pomegranate Martini Cake

Four layers of gloriously refreshing lemon cake, studded with poppyseeds and layered with Italian meringue buttercream, lemon and yuzu curd and pomegranate martini syrup.

Finished in semi-naked style and festooned with pipettes of pomegranate martini, this cake is a showstopper that will bedazzle any Christmas table with glamour and festive playfulness.

 

Gingerbread Cake with Whiskey, Dates & Pecans & topped with Cinder Toffee

Dark, spiced gingerbread cake, layered with whipped mascarpone and Italian meringue buttercream.

This cake is deliciously festive. The winter spices in the cake and the whiskey-soaked dates are juxtaposed by the cool, luscious Italian meringue buttercream & mascarpone, & the crunch of the toasted nuts & cinder toffee. This cake is perfect for serving on Christmas eve night, snuggled up warm in front of the fire with friends & family & hot tea. It beckons all the promise of the festive season.

Spiced Clementine, Whipped Ricotta & Chestnut Honey Cake

Earl Grey cake, imbued with Christmas spices & layered with Italian meringue buttercream, clementine marmalade & whipped ricotta sweetened with chestnut honey.

Frosted in textured Italian meringue buttercream & topped with segments of clementine, sprigs of rosemary & drizzled with chestnut honey.

 

Preserved Plum, Cognac, Ancient Grain, Star Anise & Long Pepper Cake

Preserved plums, golden raisins and plump, dried cranberries soaked in cognac, play against the nuttiness of ancient grain and the warm, sweet spiciness of long pepper & star anise.

Dressed with copper streaks of caramelised white chocolate, sultry dark chocolate and bedecked with long pepper spiced star cookies, pistachio truffles and crimson redcurrants.

 

Dark Chocolate & Sea Salt Caramel with Tonka Bean Ganache & Freeze-Dried Raspberries

This is the ultimate Christmas treat. A full cake of decadent 70% dark chocolate brownie with a seam of sea salted caramel, and enrobed in a tonka bean ganache. The tonka brings notes of sweet almond & vanilla, with a heady base note that makes dark chocolate even sexier.

It is topped with freeze-dried raspberries, bringing a sherberty counterpoint to the rich & decadent dessert that is at once sumptuous and elegant.

 

Any of these cakes can be ordered before December 16th, for collection on or before Christmas Eve. It would be my pleasure to make your Christmas dessert, so please get in contact if you have any questions. Here is our brochure with everything you need to know to place an order: http://issuu.com/katepackwood/docs/a4_christmas_brochure_wildflour

 

Words, Photography & Styling by Kate Packwood