Pork Pie Wedding Cake: A Unique, Tasty Treat

A pork pie wedding cake is a unique alternative to a traditional wedding cake. It is a multi-tiered tower of pork, hand-finished pastry, and delicious cheese. The cake is made with the best quality meat, rich with juices, and a crispy crust. The process of making the pork pie wedding cake is not an overnight affair, as the pastry is made on the first day and rested, and the pie is cooked on the third day. The cake has a two-tier or three-tier option, serving 50-60 portions for a three-tier.

Choosing the pork

Choosing the right pork is essential for a delicious pork pie wedding cake. Here are some key considerations and tips to help you select the best pork for your special day:

Quality and Source:

Start by looking for high-quality, fresh pork from a reputable butcher or supplier. Opt for suppliers who specialise in pork pie wedding cakes, as they are more likely to provide you with the right type of pork for your cake. If possible, choose a supplier that uses locally sourced pork, ensuring the meat is fresh and of good quality.

Cut and Type of Pork:

Select the finest cuts of pork, preferably from the shoulder or leg, as these parts tend to be more tender and flavourful. You can also ask your butcher for specific cuts that will work best for a pork pie, ensuring a juicy and tasty filling.

Amount of Pork:

Consider the size of your wedding cake and the number of guests you plan to serve. Calculate the amount of pork needed accordingly, allowing for a generous portion per guest. A good rule of thumb is to estimate around 50-60 portions for a three-tier cake.

Seasoning and Flavours:

The right seasoning and flavour combinations can elevate your pork pie wedding cake. Traditional seasonings like salt, pepper, and nutmeg are classic choices. However, you can also experiment with other flavours such as black pudding and caramelised onion, chorizo with Spanish sausage, or even sweet chilli and apple. These unique flavour combinations can make your wedding cake truly memorable.

Preparation and Cooking:

Ask your butcher about the best way to prepare and cook the pork for your pie. Oliver Wright, the creator of the pork pie wedding cake, recommends resting the pastry on the first day and then filling it with mince and seasoning on the second day. The pie is then rested again in a chiller for 24 hours before final cooking, ensuring a well-rested and flavourful pie.

Remember to plan ahead and allow sufficient time for preparation, as creating a pork pie wedding cake is not a last-minute endeavour. With the right choice of pork and careful preparation, your pork pie wedding cake is sure to be a show-stopping centrepiece that your guests will rave about!

Making the pastry

The pastry is the key component of your pork pie wedding cake. It needs to be sturdy enough to support the weight of the pork and any additional tiers, but also delicious and flaky. Here's a step-by-step guide to making the perfect pastry for your wedding cake:

Ingredients

• Wheat flour (or a gluten-free alternative if needed)
• Lard
• Salt
• Water
• Egg
• Potato starch
• White pepper
• Mace
• Pimento
• Chilli
• Nutmeg
• Ginger
• Sage
• Black pepper

Method

• Start by measuring out your dry ingredients. Combine the flour, salt, potato starch, and any dried spices you are using. Mix well to ensure an even distribution of spices.
• Cut the lard into small cubes and add it to the flour mixture. Use a pastry cutter or fork to cut the lard into the flour until the mixture resembles coarse breadcrumbs.
• Make a well in the centre of the flour mixture and add the water gradually, mixing with a fork until the dough comes together. You may not need all the water, so add it slowly to avoid a sticky dough.
• Once the dough has come together, wrap it in plastic wrap and refrigerate for at least an hour to allow the flavours to meld and the dough to rest.
• After the dough has rested, roll it out on a floured surface. You want it to be about 1/4 inch thick. Cut the dough to fit into your cake tins, ensuring that you have enough to create multiple tiers if desired.
• Line the cake tins with the dough, pressing it firmly into the bottom and sides. Trim any excess dough from the edges.
• Refrigerate the lined tins for at least 30 minutes to allow the dough to chill and relax. This will help prevent shrinkage during baking.
• Preheat your oven to a temperature suitable for baking pastry (around 350-375°F).
• Prick the bottom of the pastry with a fork to prevent air bubbles from forming during baking.
• Bake the pastry shells until they are golden brown and fully cooked. This will take around 10-15 minutes, depending on your oven and the size of your tins.
• Allow the pastry shells to cool completely before filling them with your pork mixture and creating your wedding cake tiers.

Remember, the key to successful pastry is to keep your ingredients cold and to handle the dough as little as possible. This will ensure a flaky, tender, and delicious result.

Preparing the filling

The filling is the most important part of your pork pie wedding cake. It is what your guests will remember the most, so it's important to get it right. Here is a step-by-step guide to preparing the perfect filling:

Choosing the Meat

The type of meat you choose will depend on your personal preference and budget. Pork is the most popular choice for a wedding cake, as it is traditional and tends to be less expensive than other meats. However, you can also use other meats such as chicken, venison, or game. If you want to get creative, you can even add other ingredients such as black pudding, caramelised onion, or chorizo. These additional ingredients will give your pie a unique flavour that your guests will surely love.

Seasoning

Seasoning is key to enhancing the flavour of your filling. Start by adding a generous amount of salt and pepper to your meat. You can also experiment with other spices such as nutmeg, ginger, mace, and chilli. Be sure to taste the filling as you season it to ensure it is just right.

Mixing the Filling

In a large bowl, mix together your chosen meat and seasonings until well combined. You can also add a binding agent such as egg or flour to help hold the filling together. Once your filling is mixed, cover it and place it in the fridge until you are ready to assemble your pie.

Adding the Filling to the Pie

When you are ready to assemble your pie, remove the filling from the fridge and let it come to room temperature. Roll out your pastry and line your pie tins, then fill them with the prepared filling. Be sure to pack the filling in tightly to avoid air pockets.

Cooking the Pie

Follow your chosen recipe's instructions for cooking the pie. The cooking time will depend on the size and number of tiers in your wedding cake. However, it is generally recommended to cook the pie slowly at a low temperature to avoid burning the pastry.

By following these steps and choosing high-quality ingredients, you will create a delicious and memorable pork pie wedding cake that your guests will be talking about for years to come!

Cooking and assembly

The cooking and assembly of a pork pie wedding cake is a process that requires time and attention to detail. Here is a step-by-step guide to creating this unique and memorable centrepiece for your special day:

Planning and Preparation

Firstly, decide on the size and number of tiers you want for your cake. The number of tiers will depend on the number of guests you plan to serve. A three-tiered cake typically serves around 50-60 portions. You can also choose between different flavour options, such as black pudding and caramelised onion, huntsman (layers of pork and chicken with stuffing), chorizo with Spanish sausage, peppers and garlic, or sweet chilli and pork and apple.

Making the Pastry

On the first day, make the pastry and allow it to rest. This step is crucial, as resting the pastry helps to prevent shrinkage during baking and ensures a crisp and flaky texture.

Assembling the Pies

On the second day, roll out the pastry and line your cake tins or cases. Add the mince and carefully season each layer. The number of layers will depend on the number of tiers you are creating.

Chilling and Baking

Once assembled, chill the pie in a chiller for 24 hours. This helps the pastry retain its shape and prevents cracking during baking. On the third day, bake the pie, usually around 12 hours before it is due to be served. Ensure you bake the pie thoroughly, as undercooked pork can pose health risks.

Decoration

After baking, allow the pie to cool slightly before removing it from the tin. You can then decorate your pork pie cake. Flowers and pastry decorations are popular choices, adding a refined and elegant touch. You can also get creative with decorations that reflect your interests or hobbies, such as little Lego figures.

Serving

Finally, serve your pork pie wedding cake as a delicious and unique alternative to a traditional wedding cake. It is sure to impress your guests and create a lasting memory of your special day.

Decoration

The pork pie wedding cake is a unique alternative to a traditional wedding cake, and as such, it provides a great opportunity to get creative with decorations.

Flowers are a popular choice to dress up the cake, adding a refined and elegant touch. Oliver Wright, the creator of the pork pie wedding cake, also suggests using pastry decorations. For example, you could use pastry to create the initials of the happy couple or even the date of the wedding.

If you want to add a playful element, you can incorporate decorations that reflect the couple's hobbies or interests. For instance, if the groom is an avid climber, you could have little Lego men climbing up the tiers of the cake.

Another idea is to incorporate the colours or theme of the wedding into the decorations. For a rustic-themed wedding, you could use twine or burlap to wrap around each tier of the cake. Fresh herbs like rosemary or thyme could also be used as a decorative garnish, adding a touch of greenery.

Don't be afraid to think outside the box and personalise the cake to reflect the couple's personalities and interests.

Frequently asked questions