Friday, 4 October 2013

Mirror, mirror on the table...

I was trawling through a few pictures on the old t'internet this week and came across a table centre piece. The setting was of a lovely modern style wedding with a mirror underneath the floral display in the centre of the table. I've seen this done A LOT at weddings and yeah sure, if you have candles or t-lights, this can really reflect the light well.

But it got me thinking that I've never seen this done at a vintage style wedding before. I have had a mirror that I found on my travels months ago that I've been meaning to revive so I thought it was time that I pulled my finger out.

Normally it breaks my heart to see vintage furniture renovated or changed from its original format, but the mirror in question had a pretty rough looking cream frame that looked like it was pulled from a smokers home. After a quick clean and coat of white chalk paint, I'm pleased to say that I'm happy with the results. Do you agree?

Next time I style a vintage wedding, I'm certainly going to experiment with mirrors as centre pieces!

Tuesday, 1 October 2013

Autumn Vintage Tea

Is it Autumn yet? I kind of feel like it should be even if technically it's not...everyone seems to be migrating to boots rather than flip flops, so in my eyes, we're on the verge of a season change.

So, summer fruits, summer picnics and eton mess are officially out I'm now trying out a few new recipes for Autumn vintage tea parties.

First up is the Maple and Pecan Layer Cake. It is delicious, even if I do say so myself. The recipe is from the Hummingbird Recipe book. Details are below.


For the sponge:

120g unsalted butter, softened

400g white sugar

360g all purpose flour

1 ½ tbsp baking powder

¼ tsp salt

360ml whole milk

40ml maple syrup

3 large eggs

100g pecans, chopped

For the frosting:

240g unsalted butter

750g icing sugar

60ml whole milk

1tbsp maple syrup

Pecan halves to decorate


Preheat the oven to 170° and cover the baking pans (3 x 20 cm tins) with baking sheet.

Mix together the butter, sugar, flour, baking powder and salt with an electric mixer at low speed until the mixture reaches a crumb-like consistency.

In a bowl mix together the milk, maple syrup and eggs by hand. Pour this mixture into the dry ingredients and mix with an electric mixer until well combined. Stir in the chopped pecans by hand.

Divide the cake batter equally between the 3 baking tins and bake for 20-25 minutes until the cakes become light brown. Leave them in the pan for a few minutes, then turn out and allow to cool completely.

For the frosting, whisk with an electric mixer the butter and icing sugar until fluffy and sandy in texture, then add milk and maple syrup, mix well and then beat at high speed until it becomes soft and fluffy.

When the sponges are completely cold, place the first layer on a plate, top with 3-4 tablespoons of the frosting, and smooth it down using a palette knife and adding a little more if needed.

Put the second layer on top and cover with frosting in the same layer. Then put the third layer, frost the sides and top of the cake and decorate with pecan halves.

Contact Mrs Terrence for a bespoke quote for Autumn afternoon vintage teas! X