After a day’s recovery after a rather busy week I thought I’d post about my 1400 cupcake marathon! Wolfson College’s choice of vanilla, chocolate, strawberry, mocha, ginger, banana, red velvet, chocolate & hazelnut, Oreo cookie, lemon, orange, coffee & walnut and carrot cake cupcakes went down a storm. It was a pleasure working with the committee, and President Tamara on the order and I got to use both of my acrylic stands and mini board signs for the first time.
Despite many, many, many hours of baking, frosting and decorating I thoroughly enjoyed the experience and am very grateful to the guests for all of the wonderful comments and cake compliments I received throughout the night of the ball 🙂
Sadly there wasn’t time to take many photos but I managed to quickly snap my cakes on their beautiful stands… if anybody reading this was at the ball and took photos of the stands/cakes, it would be great to see them – email me!
The design of these beer cans is wonderfully retro! So I was super-excited to get my hands on a few examples for this 40th birthday Stiegl beer can cake.
In a undercover mission (with the help of the birthday boy’s lovely wife who commissioned the cake), I abducted some cans to copy. Looking at other beer can cakes, I could see a cooler box was the perfect platform for a boy’s favourite tipple. The sponge was Malteaser sandwiched together with vanilla buttercream. I made the cans by cutting out approx. 5 round sponge shapes and sandwiching these together before rolling them with ivory Renshaw fondant.
The longest task was cutting out the lettering, but seeing it all come together made the delicate work all worth while. The ‘spilt beer’ is melted sugar which was poured onto a tray and left to cool. The ‘ice cubes’ are marshmallows sprayed with a little PME pearl spray.
On the big day, after delivering the cake, I got to sample some of the much studied Austrian Stiegl beer – it is very, very tasty!