This post is short and sweet, well, everything here at RosyCheeks Bakery is sweet but you get the drift…
More Personalised Birthday Cupcakes to brighten your start to the weekend!
You may remember me mentioning I was working on a very special cake that remained top secret to ensure the Birthday Girl did not find out – well that cake has now been revealed (and devoured) so I can finally showcase the Secret Garden Cake. The cake was for a 60th birthday celebration and I wanted to make it extra special as Caroline deserves only the best!
Caroline has an absolutely beautiful garden which blossoms with lots of bright colours and really lets you know when Spring has arrived and Summer is on its way. With it being an April birthday a Spring Garden themed cake seemed entirely appropriate but I wanted the cake to have that overgrown, enchanted feel about it. The birdhouse was suspended on the cake using a wooden skewer and then the edible vines entwined their way up on to it finished with beautiful little pink flowers and a carefully piped number 60. The characters; A Snail, Caterpillar and happy little ladybirds are happily sitting amongst the green buttercream grass and the terracotta plant pots are overspilling with bright spring blooms.
The cake itself was a very rich dark chocolate cake (by rich I mean 12 eggs and over 600g of dark chocolate!) filled with a gooey chocolate fudge buttercream.
There are a lot of photographs of this cake because there are so many details I want you all to see! Enjoy…
Easter is a time of indulgence with lots of foods involving the word chocolate, in fact, who am I kidding? not so much lots of foods but more lots of chocolate!
These Easter cupcakes are a little something different – a simple vanilla sponge that is light and delicious with a vanilla buttercream coloured and piped to look like grass, then finished with chocolate mini eggs (tradition is tradition) and beautiful little spring flowers.
Happy Easter Everyone enjoy the long weekend Claire x
It’s been a while since I have had a chance to post – what with my day job and the numerous cake orders its been crazy hectic busy! Now it is the Easter Hols and I have time to breath I am going to catch up with a bit of blogging.
This blog post is dedictated to some personalised birthday cupcakes for a young lady called Bronte who loves making cakes almost as much as she does eating them! Her lovely mum ordered a dozen cakes with me and asked for them to be girlie and pink…and we all know that is a Rosy Cheeks speciality!
The cakes are a mixture of chocolate and vanilla all filled with a gooey rich toffee caramel centre which oozes out as you bite in…
No sooner had this order come in – another two popped up as well so I am afraid my blog is going to be a little cupcake orientated for the next couple of posts! However there is a very special birthday cake I have been working on over the past couple of weeks I will be posting up soon…I just have to wait as the recipient reads the blog so its all a little hush hush!
So what do you do when not only do you have an allergy to peanuts but you also stupidly gave up chocolate for Lent? yes that’s right…silly me.
My answer to this problem…bake something that I most definately cannot eat regardless of how much I would like to, there, problem solved!
These Peanut Butter Rice Krispie Brownies are not for the feint of heart. The first layer is a gooey, dense, dark chocolate brownie. Just as the brownie was nearly cooked I added a layer of thinly sliced Snickers bar and a generous helping of Salted Roasted Peanuts and popped it back into the oven. While the brownies were cooking to perfection I mixed up milk chocolate, Rice Krispies and a whole jar of crunchy peanut butter into one big sticky beautiful mess! This was poured over the brownies and Voila…
Judging by how quickly these disappeared (people you know who you are!) these are going to become a firm favourite at Rosy Cheeks one day!
The weekend was a little wet and miserable and the winter blues were setting in so I decided to cheer up the troops with a moreish batch of Millionnaires Shortbread. For anybody who hasn’t tried this before its a combination of rich butter shortbread, gooey caramel and a final layer of chunky milk chocolate, I think its the combination of textures that makes these so popular. I decided to top them with some tinsy tiny golden edible stars to stay in the spirit of the upcoming Christmas events! Next post will be Almond Frangipane topped Mince Pies – for those of you who like traditional with a modern twist!
Saturday was RosyCheeks Bakery’s first ever Christmas Fair! It seemed only right to include some special limited edition Christmas flavours that are only brought out at this time of year these were:
Christmas Cupcakes – A cupcake filled with Christmas Spices such as warming cinnamon and all spice, as well as sticky raisins, sultanas and dried apricots, topped with a vanilla brandy buttercream and for that extra special festive touch – edible holly berries.
Gingerbread & Caramel Cupcakes – A vanilla and ginger sponge decorated with vanilla buttercream, mini gingerbread men and a swirl of rich toffee caramel sauce.
Simply Snowflake – For the purists! A light moist vanilla sponge topped with a vanilla buttercream and finished with a sparkling edible snowflake.
Chocolate Twinkle Cupcakes – A moist chocolate sponge topped with a gooey chocolate custard and a swirl of chocolate buttercream sprinkled with edible gold stars for that final lavish touch!
As well as the limited edition cupcakes I also served up a choice of double stuffed Oreo Brownies and Chocolate Gooey Brownies. Doggy treats were also on offer as there should always be a choice for the best friend in our families!
If you didnt get chance to come and taste any of the delicious treats on offer – don’t worry!
RosyCheeks Bakery will be in St Austell this coming Saturday – 26th November 2011 as part of the MAKE Craft Fair from 10am until 4pm. This is a one day get together at St Austell’s fabulous Market House celebrating all things handmade and local. Come and take a look around, eat some delicious Cornish food, listen to local live music, try something new, tell your friends and why not showcase your own crafty skills! The event is the first of many, to celebrate the stunning 19th century building that has soooo much to offer!
You can also order cakey goodness directly from firstname.lastname@example.org and free local delivery is provided right up until Christmas Eve in Newquay and the surrounding areas, why not treat yourself and your family and friends for Christmas!
Usually when I make a cupcake its that final flourish of Buttercream or Chocolate Ganache that really turn it into a thing of beauty (combined with glitter and sprinkles of course!), there is one exception to the rule and that is Double Baked Chocolate Cheesecake Cupcakes! The cupcakes are a combination of dark chocolate sponge and vanilla chocolate chocolate chip cheesecake (yes complete indulgence but entirely worth it!) I sometimes like to add a little crushed oreo biscuits just to add a slight crunch.
They have such a unique finish that is almost like marble and a complete shame to even contemplate covering in any form of icing, that said if you just cant utter the word ‘Cupcake’ without sugar filled buttery lovelyness then a cream-cheese based frosting works really well.
Keeping up with the theme of National Baking Week (see earlier posts) I decided to bake a batch of cupcakes my friends and family love. I know it is a favourite because they rarely stay on the cake stand for more than an hour after serving!
The Cupcakes are a cocoa based sponge that is dark and delicious topped with a Vanilla Buttercream that is blended with crumbled Oreo cookies. For that final lavish touch half an Oreo cookie is simply pressed gently into the buttercream.
As it was Chocolate Week last week and I had a big bowl of left over chocolate custard/ganache sat in the fridge it seemed only right to get it used up! So I decided to combine this with the beginning of National Baking Week 17th-23rd October 2011.
I chose to make Chocolate Caramel Cupcakes topped with a caramel and nougat enrobbed in milk chocolate slice cut from a well known branded bar…rhymes with ‘Cars’…here are the results…