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 🙂
Two weekends ago we had the absolute pleasure of adding cake to an old friend’s wedding day. When Ceris got engaged, after saying congratulations, my next comment was naturally about cake. She sent me some pictures from Pinterest about some ideas of what she wanted and so we began.
We decided to go for three different flavours and order them so that when you cut the cake there was an ombré look inside. The bottom tier was chocolate, middle tier was coffee and walnut and the top tier was white chocolate. We covered each tier with white fondant icing and the music sheets were from sugar paper.
Soph and I were so pleased with the final result and so happy with the reaction it got. The comments from the bride and groom as well as some guests have been lovely. Thank you Ceris and Gareth for trusting us with a centre piece of your day, we wish you many more slices of cake together in your years to come.
Love Chloe and Sophie Xx
My boyfriend has managed to complain at regular intervals over the past year that I didn’t bake him a birthday cake last year (even though I did, it was just after his birthday), so for his birthday this year I needed something good. I decided to try out a new chocolate cake recipe from my friends Gü cookbook.
The mix was very similar to that of a brownie mixture and of the Mississippi mud cake recipe so I was expecting greatness. Unfortunately for me this wasn’t my favourite chocolate cake ever, I felt it was missing something and I couldn’t quite put my finger on what. Everyone else was happy with it though and just told me I was being a fuss pot. The cake was smothered in a dark chocolate ganache, the best way to cover a chocolate cake in my opinion! It was definitely more of a pudding with cream cake than an on its own cake though, if you know what I mean?
My boyfriend is very much a football fan so I decided that a football would be a great idea. As I wasn’t baking in my own kitchen (and also wasn’t very well at time of baking) I decided against attempting a spherical cake! So Jen and I made a stencil to have the football pattern in icing sugar on top. This didn’t quite tessalate as beautifully as I would have hoped for but it had a similar effect and I was pleased.
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.
My twinnie cousin (Fee) had her baby shower a few weeks ago, it was organised by her twin (Lel) of course and a cake request came in. Chocolate cake is always a favourite for Fee so that was definitely going to be the flavour.
We went for afternoon tea for her baby shower, which was lush! But of course was going to already involve cake and as there was a small group of us we decided to go for cupcakes instead of a big cake.
I wanted to make the cupcakes look different and pretty, they also had to be in mixed colours as we didn’t know the sex of the baby yet. So I went for pastel colours, really enjoyed mixing these up and was very pleased with the colours that came out!
We were rather full with cake post afternoon tea, but these were a great take home treat for later! Pleased to say that Fee has now had her baby and there is a beautiful new baby girl to add to the family. Welcome to the world Robyn May!
For the penultimate week of term it was our department’s turn on cake Wednesday. No pressure to finish on a well baked final week!
I wanted to go for something summery and something I’ve not baked before so I searched through my many baking books and found this. I loved that it was a tweak on the classic Victoria sponge, with a homemade lime curd. The lime curd had lots and lots of lime in it so it added a good zing to the cake. The cake had slices of fresh strawberries, whipped cream and lime curd between the layers, was covered with cream and topped with more strawberries.
I decided to double the cake mixture as it said it would only serve 8-10, this resulted in a rather large cake. There were a few comments about how I had made a wedding cake and a couple of people pointing it out with a comment of “have you seen the size of this cake?”.
The baking was so good from the department that there was a 3-way split with the win, this cake being one third of that!
I’ve written before about my love of tea when I made earl grey cupcakes, what I haven’t written about yet is my love of coffee!
My husband jokes that I might be somewhat fanatical about my love of coffee and all the different ways it can be brewed* and consumed; be it in chocolate coated coffee beans (a favourite crunchy treat), tiramisu, cappuccinos or cake.
I find it slightly crazy then that it has taken me until now to actually bake a coffee and walnut cake but it’s certainly going to be something I make again.
Both the cake and the icing were very light, and the addition of Kahlua gave it a subtle hit (on that note I hadn’t tried Kahlua before – oh my days it’s good!). As you might be able to tell, I really enjoyed both the baking and the eating of this cake!
Anyway, I’ll leave you with a photo.
*My husband counted recently and we discovered I have five different ways to prepare coffee… Whoops!
I had the girls over a few weeks ago for a catch up and also for Ella’s birthday celebrations. She demanded a cake (fair enough) I was going to make one anyway!
So girls coming over for cocktails, what better cake to make than one that sticks with the theme. I opted for Strawberry Daiquiri and Mojito cupcakes. The strawberry ones had rum and sugar soaked strawberries at the bottom which kept the cake lovely and moist. The Mojito ones were topped with lime zest and golden caster sugar for a bit of crunch.
Both flavours went down nicely, with Ella taking extras home!
Take a look 😊
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!