I’ve been long time friends with Reshmi from Anges de Sucre through our wedding work some years ago, but since shifting my focus fully to food and lifestyle photography it wasn’t going to be long for our paths to align so that we could work together in a more fun, less pressured way.
As Reshmi is basking in the glow of becoming a new mum (go see little X-Ray over on her blog) I’m taking on the huge task of creating (and of course photographing) some of Reshmi’s beautiful ideas and recipes whilst she gets to know her new little person.
We made this birthday cake together, Reshmi had just 9 days to go before her due date (this lady is amazing) and following the recipe exactly it geniunely turned out this well. I indeed impressed myself. And whilst I’ll be honest, the masking and cake crumbing takes practise, the butter cream is so forgiving that you can spend quite some time taking it off, adding, messing it up and trying again until you perfect the art of turntable spinning and palate knife holding.
For the full recipe and details head over the the Anges De Sucre Blog. I hope you enjoy it and if you try it please tag me over on Instagram (@catherine_frawley) or leave a link in the comments below.