If Music Be the Food of Love…

Why isn’t it easier to choose wedding music? I’m not talking about hymns for a church-ceremony. I’m talking about the processional and recessional pieces. You know, the grand entrance and happy exit. I’ve been tune-hopping on YouTube all week.

I love Wagner, so his Bridal Chorus from Lohengrin is the obvious choice. Except that the vulgar lyrics have the bride being “all fat and wide”. That may not describe me, but seriously? What bride in her right mind wants to walk down the aisle to people humming that? So that’s out.

Searching for Marches and processionals offers up suggestions. The Grand Marches from Verdi’s Aida and Wagner’s Tannhauser. There’s a fun one by Grieg. It’s quirky. Troldtog, or the March of the Dwarfs (or Trolls, depending on the translation you find). Marcello’s Psalm XIX. Strauss Snr’s Radetzky March (which I’m tempted by for the recessional). Various trumpet voluntaries. Meyerbeer’s Coronation March from La Prophète. Mozart’s Marriage of Figaro.

Then there’s Pachelbel’s increasingly popular Canon in D. Or his Fantasia in C. Holst’s Jupiter. Mendelssohn’s Wedding March from A Midsummer Night’s Dream. Handel’s Royal Fireworks or Water Suite.

So many choices. While I ruminate and think about all these nice tunes, how about some tea and cake?


This week’s test-recipe is a chocolate malt cupcake, mostly because it uses up the buttermilk left over from last week’s Red Velvet Cake.

So. Ingredients.

150 ml sunflower oil

75ml whole milk

75ml buttermilk

1 large egg

1 ½ tsp vanilla essence

240g plain flour

25g cocoa powder

2 tsp baking powder

330g caster sugar

150ml boiling water

I’m not entirely sure about the measurements that I used, because apparently I managed to buy measuring jugs which start at 200ml. So I had to guess a little about the liquid measurements. The cakes turned out all right, though. Quite tasty.


Put the liquids (minus the boiling water) and egg into a bowl and mix thoroughly.

Stir together the dry ingredients in a separate bowl. Add a third to the liquids, followed by a third of the water. Alternate until all is thoroughly mixed and you have a nice, chocolatey cake-batter.

Spoon it into cake-cases and pop it in the oven for about 20 minutes at 190C/375F/Gas Mark 5.


Decorate as desired. Really tasty with a lemon and lime marmalade and maltesers. Although the marmalade is a bit slimy to keep the maltesers on, or indeed for generally staying on the cake. I tried to make them into butterfly cakes, but it was quite slippery marmalade.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s