Iron Chef Shellie

{Wedding Of The Year} Ms I-Hua & Zeboy Get Hitched!

“Two of my good friends from the blogging world get hitched, and I help make their wedding cake buffet!”

Haz Gaz Wedding Feature Image
{Wedding Of The Year} Ms I-Hua & Zeboy Get Hitched!

{Wedding Of The Year} Ms I-Hua & Zeboy Get Hitched!

Food blogging royalty, Ms. I-Hua and Zeboy recently said ‘I Do’ after being together for something like 11 years!

Not only was I invited to such a prestigious event, I was asked to help with the wedding cakes, along with fellow bake-a-holic Thanh. I immediately said yes, even though I had a feeling it wouldn’t work out as perfectly as I had envisioned in my head.

But first the wedding, and what a beautiful wedding it was! Ceremony and reception both held at the Middle Brighton Baths, over looking the ocean. It was lovely to step out onto the deck to witness the vows, then step back inside for the food, and no 3 hour gap in between!

The food of course was very good for wedding food. Luckily being foodies, they chose a good place! For food descriptions, check out the bride’s blog post.

Now to the cake buffet!

We had cake meetings, outlandish ideas (rainbow cake was not allowed :( ), pinterest boards, you name it. We were the #cakesqaud and weren’t going to let anything get in the way of helping to make Haz & Gaz’s day one to remember.

I took on the responsibility of making 3 cakes… which in the end of the turned out into 6 cakes… more on that later; whilst Thanh pumped out the melting moments and a red velvet cake.

The groom’s favourite cake is Black Forest, so I put my hand up for that. I have wanted to try a recipe by Martin Boetz that I saw on Food Safari years ago. It involves Heston’s recipe for chocolate mousse, 6 layers, cream, kirsch, and a LOT of chocolate ๐Ÿ˜‰

I baked the vanilla cake, only to realise I would struggle to get three layers cut out of it, so I made another one, and put extra baking powder in the chocolate layer to ensure I’d get the height for 3 layers.

I had hoped to find carbon footprint cherries available for decoration, but they were no where to be found. So in a moment of genius, I bought frozen ones and put green sugar flower wire in them to make them look realistic.

Assembly was a job itself. Then it was time to make the ganache look good, which took quite some time, but I was happy with the final result. Topped with “fake” cherries and more chocolate, this cake weighed a tonne. Luckily my fridge could accomodate such a beast of a cake, and I had help when transporting it, even if I drove like a grandma haha!

I also made a flourless chocolate hazelnut cake for those gluten intolerant at the wedding. It’s Bill Granger’s recipe I’ve made before, and topped with edible disco dust and some dried flower buds, this cake looked like a true party cake. For the record, I think more things should have disco dust.

The disaster story with this cake; I baked it in a silicone mould cos my other tins were in use. When I tried to remove it from the mould it broke and flopped and looked AWFUL. I wanted to cry. Seriously. This was the last cake I had baked and I had to redo it. No way was I taking a broken cake to the wedding. When at the supermarket, I picked up an extra springform tin to bake it in. Best investment I did. The crack on this cake was part of the baking process, and not be trying to get it out!

The other cake I made was one of my favourites, lime and yoghurt cake. I’ll be blogging this recipe soon. It’s tangy, zesty and never dry. I doubled the quantity here and it turned out at a good height.

I had issues with the icing, I should have used a royal icing instead of the one in the recipe. I ended up putting two coats on, and tried to hide the rest with ribbon and my hand made sugar flowers. That’s right, I made all those flowers. I’ve never made sugar flowers before either! Thanks to google, I did a brilliant job ๐Ÿ˜›

High praise all around from everyone about our cakes… THANK. GOD! I was stressing they weren’t gonna be great, but I always stress like that!! They ended up serving my Black Forest with either all 6 layers or only 3 …. and the worst part was I didn’t even get to taste it!!! :( Or was the worst part that I didn’t get to taste it, and there was still half the cake left in the kitchen? Ah well, I heard that it was amazing, and I let the bride and groom take home the remaining half to polish off.

It was great to be part of such an awesome wedding, and the way it centered around food, us food bloggers didn’t feel out of place at all.

To Ms. I-Hua and Zeboy,

Wishing you both a life time of happiness.

May you be the cheese to each other’s macaroni, the bacon to each other’s eggs, and dance Gangnam Style every year to celebrate ๐Ÿ˜›

Thank you for letting me be part of your special day <3


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{Wedding Of The Year} Ms I-Hua & Zeboy Get Hitched!

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21 comments on “{Wedding Of The Year} Ms I-Hua & Zeboy Get Hitched!
  1. msihua - November 4, 2012 at 3:20 pm

    FIRST!!! LOVE LOVE LOVE YOU SHELLIE!! Thank you again so much for all you did and all the trouble you went too! You and Taz were indeed our cakfe fairies for the wedding and it was made doubly special with your help :) xoxoxo Ms I-Hua and Zeboy *wink*

  2. Heidi - Apples Under My Bed - November 4, 2012 at 4:04 pm

    haha “May you be the cheese to each otherโ€™s macaroni, the bacon to each otherโ€™s eggs” so sweet. You did an AMAZING job lady, I am just amazed, truly amazed. Well done. Ahhhh love and cake :)
    Heidi xo

  3. leaf (the indolent cook) - November 4, 2012 at 6:52 pm

    You did so well! I mean those are some seriously challenging cakes and they look amazing. Awesome job making a special day extra-special. x

  4. Cynthia - November 4, 2012 at 9:03 pm

    Such a beautiful and heartfelt display! All the cakes looked lovely, you both deserve a good pat-on-back. XO

  5. Jessica Terry - November 4, 2012 at 10:00 pm

    Great post! I bookmarked your site so I can look around when I have more time. I’m looking forward to it!

  6. Hannah - November 5, 2012 at 4:07 am

    This is incredible. I’m in awe! What a glorious, glorious day for everyone involved and attending :)

  7. Cindy - November 5, 2012 at 7:48 am

    Wow, #cakesquad did an amazing job! And your sugar flowers are especially cute.

  8. Tina @ bitemeshowme - November 5, 2012 at 8:22 am

    Aww I love weddings. Congratulations to the bride and groom. And I know some of you melbourne food bloggers did so well on the “dessert” table for the happy couple. Great job, everyone!

  9. Leah - November 5, 2012 at 10:23 am

    you are welcome to come cater for me anytime!!!!!!

  10. Sammie - November 5, 2012 at 3:45 pm

    Those cakes look amazing. Will we see you on “Next Great Baker”?! I loved following you in photos on instagram. I would get married all over again, just to have a cake like that! Good job! :)

  11. Maureen | Orgasmic Chef - November 5, 2012 at 6:56 pm

    Amazing cakes and such a beautiful wedding. You’ve certainly been busy!

  12. Kelly - November 5, 2012 at 8:37 pm

    What kind of timeframe are we talking about when you did all these?! I think the lemon cake is the prettiest, how did you get it so nice and flat? I have serious cake envy here!

    • Iron Chef Shellie - November 5, 2012 at 9:39 pm

      2 days!!

      I got the lime cake so flat by cutting off the top, then flipping it, so essentially the base it at the top. The cake ended up rising too much so I had to think creatively ๐Ÿ˜‰

  13. Adrian (Food Rehab) - November 5, 2012 at 9:29 pm

    Wasn’t just amaaaaaaazing! Was so happy to see the cooking couple get hitched and all those bubbles on the terrace! LOL

    You and Thanh did a really good job with those massive cakes. Bummed I didn’t get to taste your black forest :( waaaah

  14. Daisy@Nevertoosweet - November 6, 2012 at 9:16 am

    You are a truly AMAZING friend and BAKER Shellie :) I don’t think I could have accepted the same assignment if my friends asked me to bake them a cake for their wedding ~ you totally ACED IT! Everything looks and I bet tastes PERFECT :)

    Even though there were a few hiccups you got through them! WELL DONE! Can you please post about how you made your own little sugar flowers? I’ve never made them before and would love too ~

    I totally agree with you it’s definitely the Wedding of the Year in the Melbourne Food Blogging Community ~ So happy for them both hehe!

  15. Thanh - November 7, 2012 at 7:02 am

    Blogging royalty indeed. Great wedding and thank goodness the cakes turned out ok.

  16. Agnes - November 13, 2012 at 7:01 pm

    AWWWW. Check out those epic cakes! You did good, m’dear. :)

  17. Emilia - December 9, 2013 at 9:12 pm

    Im thinking about making the black forest cake for christmas but Ive read alot of people say that the recipe for the Black Forrest Cake doesn’t work out, what are your thoughts?

  18. Kelly - November 5, 2012 at 8:51 pm

    Sorry lime and yoghurt… I’m a dork!

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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