A few weeks ago my friend asked if I would bake some cupcakes for her mum’s birthday. She requested lemon cupcakes with a lemon icing drizzle on the top instead of buttercream.
The recipe for these came from the new cookbook from GBBO winner Frances Quinn, the same as where Sophie got her recipe the other week. Sophie very excitedly introduced me to the book, which I of course bought immediately (and recommend!). It used a basic recipe and shows you several different ways to add to it to make it more exciting, the illustration is beautiful as well.
The feedback from the cupcakes was all very positive, they had a really nice strong lemon flavour to them. These were based on Frances’ fried egg cupcakes, simple but delicious.
At the end of the summer my cousin’s daughter turned 4, so of course a birthday cake was needed. She had a frozen themed birthday party, I was originally going to be making an Olaf cake but after a big pleeeeease it changed to Elsa.
The cake underneath was chocolate with a chocolate ganache between the layers. I used vanilla buttercream icing for the decoration, as you already know our thoughts on fondant. I used a variety of piping nozzles to get the different definitions, I think next time I would smooth out her skin and use buttercream icing instead of icing tubes for her eyes as they went a little dark.
I love making cakes like this, the effort that goes into them before the baking even starts in my favourite bit. I searched for a few weeks before for a good image of Elsa to draw that would be able to transfer to a cake. This was copied from a lunchbox I found in a shop. Kids cakes can be so creative and are exciting to plan.
On to the next birthday now, Peppa Pig take 3!
Here’s a picture 🙂
Jen, a fellow baker friend of mine, had a birthday in July, she asked (well told) me to bake her a cake. Of course I didn’t mind! Her favourite colour is blue, if you hadn’t guessed… And I’ve been wanting to do an ombré cake for a while so I took the opportunity. Decided on earl grey flavour because it’s a good flavour and something slightly different. This cake tastes so lovely and stays moist for a long time, if the cake manages to last that long.
I was going to make a fondant mini to go on the top as Jen is very much a mini fan and I had managed to find icing in the colour of her car, but unfortunately due to time constraint I couldn’t. Next time definitely!
I went to work one day with Jen while I was back in Pembrokeshire, bringing cake with us of course. We had to stop her boss from eating it all, which is my favourite cake response!
I was very pleased with the colour, loved the look on Jen’s face when she cut into it.
So this week’s mission was to bake a massive cake – fine, that looks like a princess castle – exciting! We had the order a few weeks ago and have been getting increasingly excited/nervous about making it. The request was made from a friend who has ordered with us before (go back to see the rainbow unicorn cake) and the idea came from a children’s cake design book I lovingly got for Christmas.
When we told people what we were making the first question was “ooo how old is she?” There was usually then a surprised reaction when we said 30! Personally I think this is an awesome 30th birthday cake, why should you stop wanting to be a princess?
Anyway down to the nitty gritty – our lovely creation took 13 long hours over two evenings. The cake was a two tier chocolate sponge (same recipe as the Minion cake) topped with mini marshmallows and surrounded by crispy pearls. Everything was covered in buttercream and all the windows/doors/flags and princess were from fondant. The four towers were constructed from 76 chocolate chip cookies, held together with melted white chocolate and topped with an icecream cone (very nice broken up with a cuppa so we were told today!).
All in all it was a definite proud moment when we finally stepped back and could say we had finished.
Check it out!
It was my mum’s birthday recently and I thought I would do a little extra research for her birthday cake. I asked her what her favourite type of cake would be and she said chocolate with chocolate and more chocolate. So operation super chocolate cake started!
I haven’t used this recipe before but when I came across it, knew it would be spot on. The recipe was supposed to make a three layers but was so wet that I decided to make it into four. The cake was really moist and quite dense in the end which was liked by everyone. I covered it with a chocolate cream cheese frosting and then my mum’s favourite malteasers (which are also mine if you ever need to know!).
As the cake was so large we were very surprised that we managed to consume half in a short space of time. Mum then cut up the rest, dished it out to family members and saved some for her freezer. She has been informing me of the different ways she’s had it since (warm with cream and another time with berries!) – little jealous I didn’t take a slice home!