18th Sep 2009 - 00:00
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Abstract
An award-winning pastry chef at a Cambridge College has used her skills to create a unique wedding cake for her own special day.
Clair Jeffery who works at Robinson College recently tied the knot with long-term partner Tom from Emmanuel College where the couple first met.
For the big day, Jeffery designed and decorated a three-tier cake decorated with intricate sugar paste flowers.
She said: "I first became interested in sugar craft through my mum and decided this was what I wanted for my own wedding cake. It is a very precise skill and creating and putting together the flowers for my own cake took many hours. I was delighted with the results."
Jeffery's talent has received official recognition; she has been twice silver medallist in the annual Cambridge Culinary Competition.
Her role at Robinson also includes devising new desserts for the conference menus. Recently the Catering Team launched its Autumn menus featuring seasonal ingredients, 70% of which are sourced in East Anglia.
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