This evening in Kelsey’s stunning blooming apple orchard is over a year in the making…
I can’t believe a little over a year ago, was when Kelsey and I started dreaming up ideas for this orchard photoshoot. We were all excited to shoot while the orchard was in bloom and then the pandemic hit home, and suddenly along with the world around us we were in a lockdown. Gatherings with friends and family would have to wait…
I won’t lie, the idea of not being able to see my friend had me more than a little crushed at the time. But a year later here we are… finally in a place where we were able to visit safely and bring this beautiful evening to fruition. Funnily enough, it was even more special I think than both of us could have imagined. It felt like a little bit of a turning point, and we both felt incredibly grateful to be in each others presence, brought together by baking and the joy of each others company.
The evening could not have been more perfect. After we were done, we shared Kelsey’s homemade sourdough and cake, and chatted for hours until it was dark. It felt a little bit like normalcy and I truly didn’t want to leave.
I hope you are all safe and well, and that you get to share a slice of this cake with a dear friend when the time is right, because this cake is what dreams are made of. Fluffy orange blossom cake with luscious lemon curd in between each layer and swiss meringue buttercream to top it all off. Oh my goodness yes.
To find the recipe for Kelsey’s Orange Blossom Cake with Lemon Curd Filling follow the link here.
We served our slices with a sprinkle of homemade honeycomb, and if you would like to do the same, scroll down for the recipe.
And to see a little more from our evening in the orchard, scroll through for the story in pictures.
Homemade Honeycomb
Things you need…
1/2 cup honey
2 tbsp water
3 tbsp corn syrup
1 1/2 cups granulated sugar
pinch of salt
1 tbsp baking powder, sifted
1 tsp vanilla
How to make…
Line a baking sheet with parchment paper, and set aside. Have a spatula and your baking powder ready with the baking sheet, as you will need to work quickly.
In a large sauce pan, whisk together honey, water, granulated sugar, corn syrup and salt. Bring to a rolling boil over medium heat, and allow the mixture to bubble until it is a golden colour.
Once your mixture has turned colour, immediately remove it from the heat and whisk in baking powder until just incorporated. Your mixture with start to bubble up fast, so work quickly to use a spatula to scoop mixture out onto your prepared parchment paper lined baking sheet. Do not spread or flatten your mixture so as not to deflate any of the amazing bubbles. Just allow it to set on its own on the baking sheet.
Allow mixture to set for 30 minutes before breaking it apart into smaller chunks.
Enjoy!
To find Kelsey’s Orange Blossom Cake with Lemon Curd Filling hap here
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