A lovely lady called me up and asked about having some birthday cupcakes made as a surprise for her friend who happens to live in my village (small world, as they say).
She’d seen my coffee and walnut cake covered in buttercream roses, so it was decided that these 60th birthday cupcakes would use rose piping and be chocolate and vanilla. Indulgent and pretty was the brief 🙂
The cupcakes were decorated with edible pearls and fondant discs with ’60’ on top.
So here they are… presented in a 12 hole card cupcake box, fastened with a ribbon. Happy 60th birthday Jan!
Backpackers cake paradise! This rucksack cake and travel-themed cupcakes were made for a young man embarking on a 7 month adventure around Asia. The backpack cake is modelled on the Osprey Farpoint 70, the exact bag the traveller would be using.
I baked 4 x 30cm square vanilla sponges which were then stacked and shaped, it was important to make sure all corners and edges were rounded like a real backpack. I then coloured the fondant to match the green Osprey bag by using Sugarflair’s Holly Green and ChestnutBrown with a little of Melon (yellow) to achieve the olive green. The most challenging task was covering the cake with the fondant – due to the height of the bulging pockets, the fondant had to be well rolled!
I added a bit of Wilton’s Jet Black colouring to a small portion of the olive green fondant for the strap and flap details. Buckles were shaped out of white and painted with edible silver paint. The map and passport
were handcut and decorated (passport coat of arms was hand-piped – don’t think I’ll be forging these any time soon!).
Accompanying red velvet cupcakes were decorated with fondant discs resembling globes, this was achieved by
rolling country shapes of green fondant onto blue (place cling film over the fondant when rolling to avoid it sticking the to pin). I cheated slightly by buying a mould for the aeroplane, fondant was pressed firmly into the mould, then placed in the freezer for approx. 30 minutes. These were sprayed with Dr Oetker silver spray to give them a metal-like sheen. The passports and maps were again hand cut and decorated freehand.
Very envious of such an exciting adventure! But I enjoyed the challenge of this cake and all of it’s little details.
Now the festivities are done, I’ve found some time to post the baking efforts over Christmas! For the first time I made chocolate truffles – using Nigel Slater’s recipe which is super-simple! I made white chocolate, vanilla and coconut truffles and rich chocolate orange truffles dusted in cocoa powder. Truffles make an ideal gift as they last up to 3 weeks so you can make them in advance for Christmas parties too.
I also made a few Christmas cupcake gifts for family and couldn’t resist using these adorable Christmas cupcake boxes bought from e-Bay! I made mixed spice and orange cupcakes and also Baileys coffee cupcakes. Coffee sponge with Baileys buttercream cupcakes were decorated using my new snowflake cutters, I dusted fondant snowflakes with edible glitter.
The orange and spice cupcakes (orange and spice sponge topped with orange buttercream) I used holly cutters and rolled some red fondant berries and dusted the berries in red edible glitter.
Simple but effective 🙂
Extra-big cake-filled thanks to those who bid to win our Movember cupcakes! Well done to our winner Kat who is the proud owner/eater of these beauties for £23 which has gone straight to uk.movember.com/donate/
Thanks also to Anne who has kindly donated £20 on top of this 🙂
xx until next year… xx
Visit our Facebook page and place your bid for these Movember cakes – all proceeds going to Prostate Cancer UK.
The cupcake auction starts at 9am!
Hi all! I’m running a Movember inspired charity cupcake auction tomorrow (Saturday 1st December) from 9am-12 noon (UK time) on Facebook. Proceeds from the cupcake auction will go to Prostate Cancer UK.
Visit http://www.facebook.com/getcakedin for more info and to bid!
My dear work colleague Emma tied the knot with her (now) husband Dave on Friday. She was very brave in taking on the task to make cupcakes for her evening guests herself, as well as actually getting herself ready to be a bride, but asked me to make some cupcakes for her daytime wedding guests.
Their wedding theme was tea party and the couple themselves had done a fantastic job of making a lot of things themselves, so between us we decided that Alice in Wonderland inspired tea party cupcakes would be the perfect compliment to their wedding meal. I made 3 cupcake flavours:
- Vanilla (made with goats milk and goats butter) for the bride’s mother
- Vanilla (made with cows milk and cows butter)
- Rose Water (also made with cows milk and cows butter)
Once the cupcakes were out of the oven and completely cool, I piped a small amount of buttercream onto each cake and topped with a circle of fondant to make a dome. The cupcake decorations were made a couple of days in advance to allow them to harden, making them easier to assemble on the cakes. Everything was made by hand and I used PME flower cutters for the small flowers on each cake (purple signifying Rose Water flavour and blue signifying Vanilla flavour).
The decorations were put onto the cupcakes using royal icing and I also used royal icing to attached the edible pearls and pipe the little white dots onto the mushrooms.
Congratulations to Emma and Dave, glad the cakes went down a storm 🙂
What a complete honour to be asked to make my friends Sally & Adam’s wedding cakes! Not only that, but I was a guest at the big day too – and what a wonderful day it was 🙂
Their wedding cake was 3 tiers of belgian chocolate Sachertorte cake, covered in vanilla butter cream roses. With the wedding theme being ‘secret garden’ I also added belgian chocolate ivy leaves around the bottom. There are many Sachertorte recipes out there, but I used the Mary Berry recipe (from the Great British Bake Off) which was practised a few times before the real thing!
After a bit of deliberation, we decided on 3 flavours of cupcake; vanilla, strawberry and Malteaser. For the strawberry cupcakes I popped a spoonful of strawberry jam (from France) into the centre of each baked cake and piped strawberry butter cream over the top.
The Groom (Adam) has been working hard restoring a beautiful early 70’s bay VW Campervan which was the couple’s wedding car, it is stunning! So what better groom’s cake than a celebration of this gorgeous camper. The cake was a light fruit cake, covered in Anton Berg marzipan (which is super difficult to roll out by the way!). I did my best to model their cute little pooch ‘Lily’ to sit beside the van.
Despite a bit of a turn in the British weather recently, I was determined to banish the rainy blues and bake summery strawberry cupcakes! This is also my first go at doing domed cupcakes (fondant topped cupcakes with buttercream underneath).
I whizzed a punnet of short-dated strawberries and pushed the liquid through a sieve to remove the pips. I made up my usual cupcake batter and added approximately 1tbsp of strawberry ‘juice’. Shared between 12 silver foil PME cases, and into the over for about 20 mins.
I made up my buttercream, again, adding enough strawberry ‘juice’ to achieve a super-strawberry flavour (it naturally adds a subtle pink to the buttercream too). I cut 6 rounds of white fondant and used a stencil lightly rolled over to create an embossed effect.
Once the cakes were completely cool, I piped 6 with buttercream swirls as normal and decorated with sprinkles. I then piped 6 with just a small amount of butter cream in the centre, laying a fondant disc over the top and patting the sides down until sealed. While the cakes were cooking I also handmade a few fondant strawberries which I placed on top of the cakes – cute and ideal for any party come rain or shine.
To intensify the strawberry flavour in the sponge, you could add a strawberry jam centre 😉