You may remember a couple of weeks ago I put up a post titled ‘Turtle Power’ showcasing a two cute little fondant turtles I had made in anticipation of a 12th birthday cake I had been asked to make for twins Billie & Frankie.
The cake was inspired by a hint of vintage (of course!) combined with the girls love of pink and flowers so I decided to theme the cake as though the turtles had been caught in a gust of wind that had blown beautiful flowers cascading down all around them. This is to date my favourite cake to have made and I really hope that when the two girls in question see it for the first time they are as happy with it on their Birthday as I was to make it for them.
A good friend of mine turned 30 this week and of course an event like this cannot be allowed to pass without the addition of a birthday cake to remember! The birthday boy in question is an architectural photographer (you can check out his work here!) so naturally it seemed right to create a camera out of cake…overambitious? yes. Up for the challenge? erm yes. Camera Cake here we go…
It started with some different angled photographs taken of his very own Canon EOS 5D Mark II – If I was going to attempt a camera cake then it was going to be his camera for sure! I then baked a huge 14″ chocolate cake to carve all of the relevant pieces out of once baked and cooled using cardboard templates I had drawn out using the photographs. As I was carving the cake the word ‘overambitious’ sprung into my mind again and there was a definate moment of panic where I wondered what I could do with the now massacred, sorry I mean carved, cake.
I covered each of the relevant pieces in black fondant – and just so you know what a job that is in itself, I still have black fondant adorning my work area! I then proceeded to assemble the cake using chocolate buttercream as an edible glue. All that was remaining was to mix some edible white paint with clear alcohol and start adding all the details that stop the cake looking like just a big black blob!
As I finished the last bit of hand-painting a took a step back, a sigh of relief and a small but sure smile crept across my face as I realised that it did actually look like a camera, and not just any camera – his camera – happy days!
I thought I would share these adorable little sugar paste turtles that I spent yesterday afternoon making ready for a 12th birthday cake I will be making in a couple of weeks! (full cake post then) They just have that ‘awww’ factor that perfectly suits a cold winters afternoon snuggled up in doors!
There are two things in this world I love – 1. Anything Vintage 2. Cupcakes. So I was super excited to combine these two things together and create this collection of Vintage inspired Cupcakes. I was given a button mould for Christmas (lucky me!) and couldn’t wait to use it, there is something so satisfying about pushing a tiny piece of sugar paste into the mould and being given in return the cutest little perfectly formed buttons.
I decided to use a colour scheme of blue, pink and yellow adding a touch of Caramel/Ivory Sugarflair to each ball of sugar paste as I mixed the base colour as this adds a beautiful vintage hue.
As I would be using the button mould to create some of my decorations I decided to also include a simple yet delicate quilt like stitching on some of the cupcakes helping bring the theme perfectly together. Finally each and every single detail on each cupcake was lavishly covered in a shimmering edible pearl dust so that they sparkle elegantly as soon as the light catches them.
I think these cupcakes would suit many a different occasion; Wedding, Baby Shower, Birthday, or even just because you think you deserve a treat…am I right?
This weekend it was the wedding of my favourite Uncle…Stuart or ‘Stu’ as I prefer to call him! His daughter and one of my best friends (and cousins) gave me a shout to ask if I would make the wedding cake for this happy event and I couldn’t have been more honoured. The only restrictions I was given were that the wedding ‘theme’ colours would be glittering gold and a deep chocolate brown (both of which I love!). I decided to create a 3 Tiered Brooklyn Blackout Chocolate Cake covered in fondant icing and then finished with beautiful golden cascading flowers, ribbons and elegant piping detail. I hope you like this as much as I do and it offers you inspiration…
P.S I have taken pics in both natural and artificial light and have decided to showcase a few of each as the cake really takes on a different ‘persona’ as it were dependent on the light, see what you think!
It seems appropriate during this post that I also introduce to you my new God-Daughter Lacey-Rose, who was born on Saturday 14th of December to the aforementioned Best Friend and cousin Kelly and her husband Mikey. I am already dreaming up Christening Cake plans and only the best will do for my God Daughter!
I have always had a soft spot for my childhood favourite – Mr Whippy Ice-cream. I can remember waiting on a hot summer’s day for the van to noisely rumble down our street with its unmistakable completely out of tune nursery rhyme or ‘jitty’ playing as it tempts all the children out of their front doors like the Pied Piper…
I made these cupcakes with that in mind creating a vanilla cupcake with soft creamy swirls of buttercream and finishing them with a lavish drizzling of caramel sauce, the beauty of these is they can be enjoyed any day of the year whether the summer sunshine is out or not!
With January in full swing, I figured it was about time I put some of the beautiful cookery books to use that I was kindly bought for Christmas! I also received a Whoopie Pie baking tray…and combining that with The Hummingbird Bakery’s recipe for Milk Chocolate Chip Whoopie Pies away I went…
Having done a little research the first Whoopie Pie was made in the 1920’s and it seems a bit of a toss up between whether the Amish were responsible or the lovely residents of Pensylvania…either way I am grateful for this sweet little invention!
The Whoopie Pie is almost like a mixture between a cookie and a cake, and when making the batter this is also clear in its consistency then think Ben and Jerry’s Cookie Dough Ice-cream in taste (whilst raw) and you are there!
I chose to go for a chocolate and vanilla buttercream instead of the marshmellow fluff suggested in the recipe and here are the results…