This week, in 32 degree heat, I delivered a 3 tier wedding cake covered in white chocolate ganache. It was a scary moment. Chocolate, especially white chocolate, isn’t happy in any kind of heat, and when it’s wrapped around a wedding cake it kind of turns your heart to fear.
However, the lovely staff at the London Wetland and Wildfowl Trust, let me drive my car as close to the wedding room as possible and I hurriedly carried 3 tiers of cake into the cool room with all the windows open. This weeks Wedding couple had designed their cake to not have the usual fondant covering, but wanted something a bit more natural. And as a result, the colours were amazing. Fresh fruit and fresh flowers were to adorn the cake, and the vivid summer produce did an outstanding job.
But what do you do when the cake is crammed full of fruit, and you still have a handful of berries left? Take them home and whizz them into breakfast of course!
This morning, I got my small bowl of fruit, which included Strawberries, Rasberries, Blackberries and Blueberries, and added a couple of frozen strawberries that I had in the freezer. I added a good glug of semi-skimmed milk and whizzed the whole lot together. You can use a liquidiser, hand blender or food processor to whizz it together, all work perfectly well. As there were a couple of frozen strawberries added it took a whilst to break it all down, however adding the frozen fruit gave it a nice cold slushy type texture to it.
Now, I know drinking fruit isn’t as good for you as eating fruit – something to do with your body not being given the chance to break down the fibres, but I figured that this was much better for me than a cup of tea and a doughnut, which was the alternative today.
Just look at the colour of that!!! Such a pretty breakfast – quick, easy, healthy and best of all, made with left overs!! What a great start to another beautiful sunny day!