April 30th, 2011
The best thing about being married to me is that you get to spend whole mornings up to your elbows in marzipan. Because I was determined that we would make a battenberg cake for our royal wedding tea party. And today we discovered that just how Queen Victoria got so fat– it’s because you have to trim top and sides off the cake before you ice it, and it takes inordinate willpower to not eat the scraps–they were delicious! The marzipan too, even though it was too sticky. I got Stuart to construct the cake once I’d baked it, because I’m terrible at things that require attention and patience. He did a bang-up job, and the cake was delicious (then devoured). We also served these strawberry jam tarts, which were incredible (and easy). And scones shaped like teapots, which is the best thing I have ever imagined. This photo was taken before we took the sausage rolls out of the oven, and they were delicious too, although store-bought. Tea was served in the big, beautiful teapot I received as a wedding gift and that spends most of its time getting dusty on the shelf because I fear breaking it. So it was nice to use it. I also liked an excuse to pull out my teapot table cloth from Honest Ed’s, and I think the Queen probably has one similar.
And then Nathalie Foy took the (battenberg) cake for hostess gifts, bringing me actual perfume scented like a Barbara Pym paperback: “sweet, and a bit musty, a lot like Pym’s world come to think of it.” I read in the papers that the Duchess of Cambridge was wearing an identical scent yesterday.