Where would we be without our Mamas? Nurses of scratched knees, bedtime storytellers, teenage disco taxi drivers, counselors of broken hearts and everything in between. So this Mother’s Day we’ve decided to celebrate the main ladies in our lives by creating a beautiful brunch for Mother’s Day.
To make it all that little bit more special, we styled it all with the most gorgeous fresh flowers, complete with bubbles, a three tiered burnt blood orange & pomegranate naked cake complete with watercolour invitations. Impressive? Yes. Difficult? Not even slightly! That said, we did have creative genius Jette Virdi on board. We have collaborated with Jette in the past with our Whiskey & Wings feature, and as always she brings a type of creative flair that’s not something you see every day. Ballymaloe trained chef and the person behind The Creatives, we’d absolutely recommend checking out one of her upcoming Longtable Suppers or Creative Workshops (we’ll see you there!!). Also if food ogling is your thing, pop over to Jette’s Instagram and prepare to drool.
So with some pink ranunculus and other wild blooms giving us a beautiful untamed backdrop, the food prep began. The menu consisted of lots of beautiful Irish produce with sweet and savoury options perfect for a casual get-together like this. A platter of open face sourdough sandwiches included Gubeen chorizo diced and dry fried with baby vine tomato and parsley, St. Tola’s goats cheese with runny honey and micro beet sprouts alongside some Goatbridge smoked trout with lemon zest and dill . Beautiful to look at and even better to eat.
We’ve a notorious sweet tooth that was satisfied with the most delicious three tiered burnt blood orange & pomegranate naked cake with cream cheese icing. It is also possibly the prettiest cake we’ve ever laid eyes on when sitting on a brushed gold cake stand surrounded by wild buds. This cake is the simplest recipe and perfect for beginners or non-bakers. The trick is all in the styling and the tiers, which create a really impressive finish.
200g softened butter
200g caster sugar
200g self-raising flour
1 large tub of cream cheese
300g icing sugar
1 blood orange sliced and grilled on both sides till crispy and sugary
Preheat oven to 190C fan and butter a cake tin (we used a little one but this will make 2x 20cm cakes too)
Beat butter and sugar together until light and fluffy, adding one egg at a time. Make sure to incorporate properly. If it looks clumpy after you’ve added an egg you haven’t beaten it enough! Once all four eggs are in add the flour and mix in.
Fill tin to 2/3rds full and bake for roughly 20mins/ until a skewer comes out clean. Repeat until you have three layers.
Once cooked remove from tin and leave to cool completely.
To make the icing simply beat the cream cheese and sifted icing sugar together. That’s it. Two ingredients and one step to delicious creamy icing!
Spread a generous helping of icing between your cake layers, tasting a sizable amount as you work ;) .. Add some pomegranate seeds into each layer of icing and then add grilled blood orange slices to the top of the cake. Now stand back and admire!
There’s something beautiful about the vibrant pomegranate and burnt blood orange surrounded by wild flowers and the loveliest part is the how effortless everything is here, but when pulled together the effect is something special. We’ll have a How-To guide on the watercolour invites / cards for you in a couple of days!
A & B. xx