60th Birthday Cake

It’s been ahem a few months since my last post – what can I say, things got rather busy! Rest assured I’ve been busy baking and have plenty of recipes photos waiting to be shared. And how could I not share this wonderful excuse for a celebration. Last month was my mum’s 60th birthday (sorry mum, it’s public knowledge now!) and of course I was tasked with making the all-important birthday cake.

I used my number and letter pan to make the two number-shaped cakes. Both were madeira cake as it makes a great stable base for decorating onto. One was vanilla flavoured with a blueberry and raspberry buttercream, and one was lemon with a lemon buttercream. Even though the birthday party was only a few weeks ago I can’t actually remember which was which!

After the buttercream I covered the cakes entirely with a pale green fondant icing. Next up came the grass in a rich, fresh green. I rolled long strips before cutting the blades by hand and wrapping round the cakes. It took some doing but I was so pleased with the effect 🙂

Last but by certainly no means least, the cake was finished with fondant flowers and butterflies, in bright spring colours of orange, purple, and pink, edged with edible glitter. These took up most of my evenings in the week leading up to mum’s birthday, to ensure they were fully dry and set in time. In the absence of enough flower-forming cups, I made temporary ones out of a strong tin foil. This meant all the butterflies could set in a v-shape, and gave the flowers a rounded-3d effect. The centres of the flowers were filled with a tiny piped circle of white royal icing.

As ever that’s not the end of the story – just the small matter of 50 matching cupcakes for the birthday party! These were chocolate, half of them filled with caramel, and half with nutella. To top I cut matching circles of the pale green fondant, and curved pieces of the darker green grass, before finishing with butterfly and flower toppers.

Surprisingly enough we didn’t fit 60 candles on the birthday cake – in all honesty we didn’t really try! It was still quite an impressive inferno nonetheless 🙂

The party was great fun and the cakes went down an absolute treat – it was of course a pleasure to make them for my lovely mummy! ❤ Happy birthday again!

Chocolate Christmas Pudding Cupcakes

I can’t believe this is my first festive post of the year and we’re only just over a week away from the big day – where does the time go?

These little chocolate cupcakes were baked for a charity cake sale that my local Free Cakes for Kids rep sent over the details for. If there’s one thing guaranteed to get me in the kitchen, then a charity cake sale is just that!

The cupcakes were a rich chocolate base, with added white chocolate chunks and candied orange peel. You could easily vary the recipe and add more dried fruit, nuts, or more chocolate.

Ingredients (Makes 12 cupcakes)
150g butter
150g sugar
3 medium eggs
100g plain flour
50g cocoa powder
1 1/2 teaspoons baking powder
75g candied orange peel (make your own using the guide here)
100g white chocolate, broken into small chunks

To decorate
150-200g chocolate fondant
2 tablespoons marmalade or apricot jam
100g white fondant
Red, green and black food colouring

Method
– Beat together the butter and sugar until light and fluffy
– Add the eggs and a tablespoon of flour, and beat again
– Sieve in the remaining flour, baking powder and cocoa powder, and add the chocolate and candied peel pieces
– Fold the mixture together with a metal spoon, until all combined
– Spoon into cupcake cases, and bake at 180 degrees C for 14 – 20 minutes, until the cake springs back when pressed lightly with a finger
– Remove from the tin and allow to cool completely before decorating

To decorate
– Heat the marmalade / apricot jam until runny, and using a pastry brush lightly coat the top of each cake
– Cut circles of chocolate fondant (using a pastry cutter), and place over the top of the cupcake, pressing the sides down
– Cut a second circle, of white fondant, and either freehand (using a knife), or with a way shaped cutter, cut about a third off the circle with a wavy edge, to look like dripping icing. Stick this onto the chocolate fondant using a little dab of water.
– Stick or paint on small circles in a dark colour, to replicate the fruit in the Christmas pudding
– Finish with a green sprig leaf and holly berries – and a little edible glitter if you feel the need!

All packaged up and ready to go. I don’t like Christmas Pudding but could happily devour a big plate of these after dinner!

Ruby Wedding Cake

This weekend just gone, Rob’s parents, John and Claire, had a celebratory lunch for their upcoming ruby wedding anniversary. 40 years – what an achievement!

Claire had asked me months ago to make a cake, and specifically the Tropical Fruit Cake with coconut icing that I made for CCC last Christmas. Coincidentally it was exactly a year since I last made this cake!

I used 1 1/2 times the recipe to make a huge square cake, and a good thick layer of coconut icing, which set in the fridge before I started decorating.

Using red fondant throughout, I personalised the cake with a sparkly name plate, and ‘Ruby Wedding Anniversary’ lettering on the edge of the plate. To finish – some sparkly ruby-red flowers.

Rob had mentioned that his parents wanted to give some of the cake to friends who couldn’t be at the lunch – so | made some matching cupcakes to ensure there was plenty to go around. Sticking with the theme, they were a (ruby) red velvet chocolate cake base, topped with a swirl of vanilla butter cream, and coordinating red flowers.

It was a great lunch and lovely to be able to celebrate with them. Happy Anniversary John & Claire!

Halloween Pumpkin Cupcakes

Happy Halloween! This bake is another inspired by my baking calendar (as was my lemon & lavender cake back in the summer). Spiced pumpkin cake with ginger icing? Yes please!

I altered the recipe a little, to include more pumpkin, no sultanas, and added some cream cheese to the icing. Finished with a glittered pumpkin fondant topper – scary and sweet all at the same time! A slight confession – hopefully you’ll forgive – as these cakes are made with oil rather butter, and mixed rather than creamed and folded, they’re actually more muffins than cupcakes. But they still taste as good!

Ingredients (makes approx. 15 medium muffins)

350g mashed pumpkin
125ml olive oil
150 light muscovado sugar
2 eggs
1 teaspoon vanilla extract
300g plain flour
1 1/2 teaspoons bicarbonate of soda
2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg

Method

– In a large bowl, beat together the pumpkin, oil, sugar, eggs and vanilla
– Sieve in the dry ingredients, and mix until just combined
– Spoon into cupcake / muffin cases, filling to about 2/3
– Bake at 180 degrees for 15 – 20 minutes, until an inserted skewer comes out clean

Spiced cream cheese icing

50g butter
125g cream cheese
275g icing sugar
1 1/2 teaspoons ginger
Pinch of cinnamon
1/2 teaspoon vanilla essence

– Mix together the butter and cream cheese until smooth
– Add the remaining ingredients and mix well. Don’t beat too much or the cream cheese will start to melt.
– Refrigerate for 15 minutes before using to top the cooled cakes. Keep the cakes in the fridge until they’re ready to be eaten

The lovely My Cake Decorating Halloween special came with this great pumpkin plunger cutter, perfect for making scary-faced pumpkins every time!

I used a little black + red edible glitter to fill in the eyes, nose and mouth for extra spooky effect.

Trick or treat! What do you think?

GBBO Pièce Montée

Well it has come to the final week of #greatbloggersbakeoff2014 – and here is my final showstopper!

I wanted to challenge myself, as the bakers had done in the tent, so embarked on the very final challenge of the series. This was the pièce montée – a decorative celebration or centrepiece cake, featuring different baking elements, decorations, and techniques.

Well this certainly was a learning experience for me – planning shapes and sizes and doing things in the right order are just two points to note! Nevertheless, everything came together to create, kind of, my ferris wheel pièce montée (what do you mean you can’t see it!)

The different elements I used were as follows:

– Ombre chocolate cake base (adapted from Nigella’s recipe), filled and covered with raspberry butter cream
– Macarons, decorated with a light dusting of edible glitter
– Chocolate and ginger biscuits (adapted from a Christmas gingerbread house recipe)
– Profiteroles, filled with raspberry cream and decorate with white chocolate
– A golden and red sugar decoration, to represent the wheel (simply made by creating a sugar syrup in a heavy bottomed pan)

The individual elements I was very pleased with – the putting together a little less so! I had not filled and iced my cake early enough, so it was not set enough by the time I came to build everything up, and things started to slide a little…
I had also vastly over-estimated the size of the sugar wheel, it was too large for the cake and dwarfed the profiteroles and biscuit behind!

Nevertheless, everything tasted good, and pulling it to pieces and eating was definitely the most fun part 🙂

Thank you to Jenny for hosting the GreatBloggersBakeOff again this year – it was great fun and I definitely learnt some new techniques, watch out for some more choux pastry coming soon!

Hen Party Cupcakes

This weekend I was part of a great hen party and delighted to make cupcakes for our afternoon of fun and games (before descending into evening chaos!)

The wedding in 6 weeks time is to be safari themed, at the fantastic Chester Zoo. So anything animal went as a theme – and I bought these fantastic zebra and leopard print cupcake cases from Scrumptious last weekend at the Cake and Bake Show.

The cupcakes were a rich chocolate, topped with a salted caramel butter cream (thanks again Sugar and Crumbs!)

To top – I made 18 different toppers out of fondant, sprinkles, edible glitter and edible ink, time consuming but creatively great fun! Anything hen party themed went –

Moet and Veuve champagne bottles

Sparkly learner ‘L’ plates

Bingo balls & cards – as we were heading for a few inebriated games that evening

The bingo balls I made into the two dates – one for the hen party, and the other for the wedding:

Beautiful bridal bouquets (centred with edible gold soft pearls)

Sparkly, SPARKLY shoes

And one of my favourites to make – pretty underwear sets and sexy basques

Can someone please have an underwear and shoes party – I want to make more of these!!

They were the perfect centrepiece to the afternoon and quickly devoured by some hungry hens.

And amid champagne, wine and presents – one very happy hen!

Pink (Fluffy) Unicorn Baby Cake

Today we finally got chance to visit friends of ours who had their second baby girl about a month ago. And she was absolutely worth the wait – spending the whole afternoon asleep on my arm! Ah!

I wanted to make them a cake to celebrate and was struggling for inspiration so asked Rob. After a few nonsensical responses he came onto a Fluffy Unicorn (from the much-loved Despicable Me films), fluffy perhaps not in cake form, but unicorn I could definitely do!

I printed a template out from the internet – just some clipart – trying to make sure it didn’t have too thin legs, else they would break when the cake was carved.

For the inside of the cake – keeping with a girlie theme – a strawberry and vanilla marble, using a madeira cake recipe as the base.

Once cut and carved, great not only to check the marbling but also plenty to taste test!

To decorate I basically used 3 ‘ingredients’ – 500g of white fondant, some pink food colouring, and an edible ink pen in silver (the one I have is a click-twist brush by Rainbow Dust).

After covering the whole cake in white fondant, I coloured the remainder into four progressive shades of pink. These were used both on the mane and the tail – graduated stripes tucked in together then outlined in silver.

For the face – simply some more silver pen to follow the outline, and a little of the lightest pink fondant for the eye and nose.

And of course no unicorn is complete without a horn, and this one was as sparkly as they come! After experimenting for a while trying to twist the fondant around itself, I caved and just rolled a cone, creating the markings with a sharp knife. For the extra sparkle I painted it silver before finishing with some holographic edible glitter.

And to finish – the baby’s name in matching pink fondant. I cut small pieces of each colour, lightly ‘stuck’ them to the board with water, pressed in the letter stencil then carefully peeled away the excess.

I’m really pleased with this cake – although have to say it seemed to take me much longer than imagined! The silver outlining was quite painstaking as it was so fine, but well worth it to emphasise the details and the cartoon-like effect.

 

Celebratory Baileys Cheesecake

I’d originally planned this cheesecake after Christmas, but this weekend a perfect occasion sprung up – Rob and I got engaged! In the middle of a snow field on a glacier in Iceland, with a big sparkly ring, of course we are very happy 🙂

 

Rob asked what he would get out of the engagement, I had a shiny new ring, could he have… a guitar? Not really seeing the romance in a guitar I offered to make us a celebratory cheesecake on our return home, one of his favourite desserts.

I looked online for quite a few recipes but was quite disappointed by the lack of alcohol in most of them! 25ml of Baileys? It would barely even touch the sides, let alone add a good flavour to the cheesecake! So this recipe is of my own making, it was perfect in an 8 inch square tin, you could easily use a round or slightly smaller square as long as it had high sides.

Ingredients250g digestive biscuits, crushed
100g butter, melted
300g cream cheese
200g creme fraiche
100ml Baileys irish cream
20g sugar
1/2 teaspoon vanilla essence
3 eggs

Chocolate and edible glitter to decorate, if required

Method– Mix together the crushed biscuits and melted butter, and press firmly and evenly into the bottom of a loose-bottomed or springform tin
– Beat together the cream cheese, creme fraiche, Baileys, vanilla and sugar until completely smooth
– Add the the eggs and stir in until just mixed – don’t over-mix at this stage.
– Pour the mixture over the top of the biscuit base
– Bake at 180 degrees for around half an hour, until the top is set, and not liquid. It should still have a slight wobble, like jelly
– Run a knife all the way round the edge, so the cheesecake can ease away as it sets. Leave to cool in the tin.
– When cool, top with grated chocolate and edible glitter, if required

And to taste…  I’m not sure if it was the use of creme fraiche instead of yoghurt, or the Baileys, or some special engagement magic, but this was one of the lightest, fluffiest cheesecakes I have ever tasted! Yum!

In answer to the many questions we’ve had since getting back… no we haven’t set a date yet, or found a venue, or even thought about a cake! For now we are happy to celebrate in our own sweet time 🙂

Festive Fairy Light Cupcakes

Happy New Year readers! The last of my Christmas posts, I promise. Now that we’re into January it’s nearly time for the tree to be packed away for another 11 months (well, 10 1/2, if I can get away with it!). But before the festivities finish completely I wanted to share these cupcakes that I made as a Christmas present at the start of last week.

My inspiration came from this brilliant silicon mould, that came as a free gift with the Christmas issue of My Cake Decorating Magazine.

As you can see it had 3 different sizes of fairy light, and I honestly wasn’t sure if they would pop out in one piece, my previous experience with silicon moulds and fondant icing has been somewhat mixed to say the least!

Nevertheless I was very pleasantly surprised when they all came out really well. The key I found was to start with quite a dry fondant, fill up the mould, use a knife to scrape off any excess, and leave to air-dry for about 5 minutes (I found this worked quite well in between making the cupcakes themselves, and clearing up afterward!). The flexibility of the silicon meant it could be completely bent around itself to pop each little light out. I made all the lights from bright colours of fondant, and left them to air dry for about an hour before using, so the colours wouldn’t run into the buttercream.

During one of my many rounds of Christmas shopping, I accidentally stumbled across this lovely little present for me – a metallic silver edible ink pen from Rainbow Dust. It’s called a Click-Twist Brush, I’d not heard of these before but was obviously eager to try. I found it really easy to use as you can click out as much or as little ink as you need to get the desired effect.

It took a couple of layers to build up the brilliant silver on the fairy light ‘sockets’, but I’m sure you’ll agree the effect was absolutely fantastic:

Using a plain white buttercream I stuck the fairy lights onto the cupcakes in my planned patterns, and again used the silver pen to dot on a silver ‘wire’, connecting the lights up.

A final spritz of silver shimmer and light dusting of edible glitter later (if you can’t at Christmas, when can you…?) …

The finished festive fairy lights! A Christmas cupcake treat 🙂

All-in-One Rainbow Birthday Cake

Last weekend I had the great pleasure of being invited to Clandestine Cake Club‘s Third Birthday. As co-organiser of the Nottingham group, this was my opportunity to meet with other cake-clubbers from around the country, pick up some tips (and wonderful free gifts) from the sponsors, Renshaw, and of course, eat cake!

Although we had to travel to Liverpool, about a 2 hour drive, I still wanted to contribute some cake to the afternoon club. This seemed like a great time to crack open my Lakeland Giant Silicone Cupcake Case, which I bought in the sale about a month ago.

Now, don’t get me wrong, I love this case (the lovely pink colour is always a plus), but it’s not what I’d describe as giant. The box notes that you should use a 2 egg recipe, which is very much on the medium side to me, and comparing it to the size of a medium egg… yes, it’s not huge. But perfect for what I needed!

For a third birthday I wanted to do something a bit special. And what is more special than rainbow cake! However 6-7 layers (depending on your variations of purple/indigo/violet) all individually filled and stacked… this was neither easy nor going to travel well. However as per my previously made rainbow cupcakes, I was sure this would work all in one big cupcake. As the mould was a relatively deep, I opted for a madeira cake recipe, that would remain moist and light, without the fragility of victoria sponge.

Recipe

100g butter
135g sugar
1 teaspoon of vanilla essence (or lemon juice, if you prefer)
2 eggs
150g plain flour
1 teaspoon of baking powder
2 tablespoons of milk or water

– Beat together the butter and sugar until light and fluffy
– Add the eggs, milk and vanilla essence, and beat again
– Sieve in the flour and baking powder, and fold until just mixed (don’t over do it)- Divide the mixture into 6 (or 7!), and colour with gel food colours only (don’t use liquid colours, it won’t work)
– Layer carefully and smoothly, don’t be tempted to spread the layers with a spoon or you’ll end up mixing the colours
– Bake at 180 degrees for 35 – 45 minutes, until an inserted skewer comes out clean. If the top is looking done before the inside is cooked, cover it with tin foil to prevent it browning.

I use a mix of Wilton and Home2Bake gel colours, all come out with lovely vibrant colours. First up, purple then blue… (the observant among you will notice a major baking error in this photo – not greasing the tin! Thankfully I realised quite quickly, scooped out the mix, greased, flour, and continue!)

And layering a colour at a time, finishing with orange and then red. In order not to mix the colours, I found a combination of pouring and spooning the mix was best to get it spread out evenly.

And the full cupcake ready to bake. In hindsight it was a little over-full, next time I’d take a couple of tablespoons out of the mix before colouring.

Unfortunately this was definitely too much mix – on checking the oven part-way through baking I found a big rainbow ooze coming from the side!

With no time to make another cake, I crossed my fingers and carried on baking until it was done. Thankfully when it turned out of the case the damage wasn’t obvious from the outside, and the extra oozed bit of cake actually came in useful as a platform for the topping!

Due partly to a lack of time, and partly as the cake looked so great on it’s own, I kept the topping quite simple. Firstly cutting fondant stars out of matching rainbow colours:

… and lining them round the top of the buttercream-topped cupcake. Edible glitter mandatory of course!

And of course no birthday cake is complete without candles!

I was so relieved to see the layers when it was cut open. Heaven knows where the oozy-mix had come from, but the colours lined up beautifully.

Of course we had an amazing time at the birthday party. Much tea was drunk, cake was eaten, and lots of excited chatter. Happy Birthday Clandestine Cake Club, and a big thank you to Renshaw for making the party possible!