I love Weddings. It has been 2 years since our wedding and one of the many, many traditions is the Bouquet Toss. Since most of my guests were already already married or older or simply not interested in catching a bouquet (too close to sport) I didn't think do a Bouquet toss. This beautiful citrus scented cake is an alternative to a Bouquet toss to be served at a Kitchen Tea.
The idea is simple, attach 1 piece of ribbon to the centre bouquet with the rest of the lengths of ribbon unattached. Whoever picks the ribbon attached to the bouquet "Catches the Bouquet"! No clawing or scratching at others or people falling over to catch the elusive bouquet and no boobs falling out of dresses (I've seen pics where women jump up to catch the bouquet and their dress doesn't follow). You can also attach "wishes" or a prize to the ends of the ribbon or even names depending on the age and interest of your guests.
I'm one of those odd people that don't like fresh oranges cut up (I always bypass the orange pieces served for dessert at Chinese restaurants) but I do love orange in things, especially orange rind. I could've, or should have, dusted it with icing sugar but I only thought of that once it was served and cut. You could certainly match the central bouquet with the brides bouquet and ribbon according to the colour theme of the wedding. Yes lads, that's right, there probably was a colour theme to your wedding, you just didn't know it ;)
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"Catch The Bouquet!" Bridesmaids Bundt cake
- Butter (not melted), to grease
- 125g butter, at room temperature
- 215g (1 cup) caster sugar
- 2 eggs
- 1 x 300g ctn sour cream
- 1 tablespoon finely grated lemon rind
- 1 tablespoon finely grated orange rind
- 1/2 tablespoon finely grated lime rind
- 150g (1 cup) self-raising flour
- 150g (1 cup) plain flour
- 30ml (1/8 cup) fresh lemon juice
- 30ml (1/8 cup) fresh orange juice
- Bundt cake tin
- Several lengths of ribbon 15cms long (number depending on number of guests)
- Small Bunch of real or faux flowers to fill the centre.
Step 1 - Preheat oven to 180°C. Brush a Bundt cake pan with butter (not melted) to grease and then sift flour over the butter to ensure that it doesn't stick.
Step 2 - Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the sour cream and rinds and beat until well combined.
Step 3 - Use a large metal spoon to fold the combined flours and juices into the egg mixture until just combined. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Recipe adapted from _Amanda Kelly _from Australian Good Taste
This Citrus Bridesmaid's cake is my entry into Tartlette's Sugar High Friday Citrus Event. Wish me luck! :)