More Cakes and Cupcakes From Recent Projects

Since the last post I've had a few more requests for cakes and cupcakes so here are the projects I've been doing in the last couple of weeks.

This was for a friend's 30th birthday (obviously he's a huge Star Wars fan!)

This was for my cousin who is moving to London for a new job in Office shoe store.



Vintage themed cupcakes for a 21st birthday vintage tea party.  Vanilla and red velvet cupcakes with a few different frostings - vanilla, chocolate, mint, raspberry, mango and caramel.  All edible toppers made from a selection of fondant, candy clay and candy melts.

A Manowar cake, co-worker asked me to do this for his friend's 21st birthday.

Don't forget I have a Facebook page so you can stop by and 'Like' the page.

Here are a few more projects I have been getting up to in the last month or so...

Football jersey cake for an 18th birthday

Elmo cake for a 1st birthday

Race car cake for a 3rd birthday



I have a couple more cakes and cupcakes also planned for later this month so I'll post pictures when they are all done.

Thanks for stopping by!

Cake Projects Since the Last Post

I'm sorry I haven't posted an entry in so long, I did not abandon you!  I have been a busy lady doing cakes for birthdays and cupcakes and even my very first stall (and boy was that exhausting!!)

I'm just going to post the pictures of the projects I've done over the last month or so to give you an idea of what I've been up to (no pictures of the stall unfortunately, I was so tired on the day that I forgot to get some, so tired I even got the frosting on my testers mixed up, oops!!)

Anyways, first up was a JLS cake as designed by the birthday girl herself:

Then there was a Barcelona Football Club cake and I did themed cupcakes to go along with it:

I volunteer at a small movie theatre in Belfast as well and they recently had an event where the staff "hijacked" the screen and put on a movie of their choice.  The winner was the Joss Whedon film 'Serenity' so I whipped up some Serenity/ Firefly themed cupcakes for the staff who ended up having to work that night:

The most recent project I had was a One Direction birthday cake for a co-worker's granddaughter.  Instead of a fairly normal circle or square cake I was asked to make a One Direction t-shirt cake:

I hope you like the cakes, there are more to come this month like a Manchester United football shirt cake and an Elmo cake!  Next month is a race car and my friend's 30th birthday cake too.  Thanks for stopping by!

Very Hungry Caterpillar Cake

It was my godson's second birthday this week and I was asked to make his cake.  Last year he got a 3D teddy bear cake (he was named Henry and we felt very bad about cutting into him when the time came, sorry little guy!).  So this year I turned to my good friend, Google image search to find inspiration for his cake.  He is a big fan of the Very Hungry Caterpillar book so it was my first search, and after scrolling for pages and pages I finally found one that would fit the bill.

The actual cake is pretty straight forward: 2 tiers (any kind of cake you want, this one was red velvet and vanilla with green vanilla buttercream), white fondant covering.  It's the bits after that you get to have fun with and use your imagination for the finishing touches.

 

You can use fondant to make a caterpillar for the front of the cake (I use edible glue to stick all the decor on, but if you use a paintbrush to dab water onto the fondant it will stick too).  Around the back and sides I used fondant in a variety of colours to make fruits lollipops to decorate.  I invested in a collection of writing gels as well which is what I used for all the detail on the fruit and to draw on the lollipop stick, and the face on the butterfly.

For the topper, I bought sugar balloons on wires from a cake decorating store, as well as a number 2, which was white, but I used edible paint to colour it green to tie it in with the caterpillar.  Using my writing gels I also spelled the birthday boy's name out on individual balloons.

The tiers are finished off with Skittles candies which are glued in place with the edible glue.  You don't have to use Skittles though, Smarties, M&Ms, jelly beans would all do the trick too.

Tiffany's Box Birthday Cake

Who doesn't love the movie Breakfast at Tiffany's?  It's a classic, right?  Audrey Hepburn and George Peppard are totally cute in that movie.  My friend also loves this film so I was trying to find a way to incorporate that into her birthday cake.  At first I was looking into Audrey cake or cupcake toppers but decided to go with a simpler approach and have the cake look like a box from Tiffany's instead.

What you need for the cake:

Cake of your choice

Frosting of your choice

Duck egg blue fondant

White fondant

Pearl lustre spray

Once you have your cake(s) baked leave them to cool completely then trim them into the shape you want (I did square).  Frost the cake on the top and sides, and in between layers if applilcable.  My cake was four cakes high, I just really wanted some height to it.

Next, roll out your duck egg blue fondant, then cover your cake, trim and smooth.  Roll out more of the blue and add another layer to the top to form a lid for your box.  Use a scapel to get a good sharp edge on the lid.

Roll out your white fondant and cut out your ribbon for the box.  This is where I used the lustre spray to add a satin ribbon effect to the fondant.  Allow to dry before lifting the ribbon otherwise you'll get fingerprints in the lustre and also your fingers will look like you've manhandled Tinkerbell. 

You can leave the cake like this, it looks pretty.  Your can also go a step further and make a bow out of fondant (and lustre spray) to top the cake.  I had no clue how to do this so I took to Youtube to find a video to learn how.

And this was my finished product...

Chocolate Meringue Roulade

Every year I go back to my parents' house for Christmas and the last couple I have started baking something to bring with me for us to indulge in after our Christmas Eve dinner.  Last year it was cheesecake brownies with raspberry whipped cream, this year it was chocolate meringue roulade.  I just happened to be watching morning television while I was spending the weekend with a friend of mine in Birmingham and in between our geek out sessions this was on a cooking show.  It looked so good I just had to try it!

Ingredients:

5 eggs whites

150g caster sugar

2 tsp cornflour, sifted

1 tbsp cocoa powder

400ml double cream, whipped into soft peaks

1 tbsp icing sugar

1 vanilla pod, split with seeds scraped out

Preheat oven to 150°C

Line a 33x28cm swiss roll tin with greaseproof paper.

In a bowl, whisk the egg whites until soft peaks form.  Gradually add in the caster sugar and continue whisking until nearly stiff peaks form.  Use a spatula to fold in the cocoa powder and cornflour until everything is well combined.  Spoon the meringue into the swiss roll tin and spread evenly.  Bake in the preheated oven for 1 hour, or until crisp on the outside and soft on the inside and is still pliable.  Keep the meringue in the tin to cool.  In another bowl, mix the whipped cream, icing sugar and vanilla seeds together.  Spread another piece of greaseproof paper onto your counter and sieve icing sugar over it.  Turn the meringue out onto the new piece of greaseproof paper and then spread the cream over the top.  Use the greaseproof paper to help you lift the meringue and roll into the roulade. 

Don't worry if the meringue cracks, it is meringue after all and I have a suspicion that if you can indeed roll meringue without cracking it you are in possession of some strange and mystical power of kitchen prowess!

Using your greaseproof paper, lift the roulade onto a serving plate and dust with more icing sugar and cocoa powder to serve.

Cakes By James: Cupcake Masterclass

I have been hearing a lot about this place in Belfast, Cakes By James.  I follow the twitter feed and last week I saw that they did masterclasses in cupcakes and that there was one taking place in the next few days, so of course I immediately bought a place for the class.  The classes take place on Saturdays before they open and have limited places available.  All of the masterclass details (dates, times etc) are available on the Cakes By James website.

So I set my alarm for that Saturday morning to get up and hop on the bus into Belfast.  Now, when I say I set my alarm what I actually did was change the time, but forgot to actually turn it on...  Luckily I did wake up in time to find an outfit to throw on and make my bus.  The universe was definitely conspiring against me that day, the bus hit every red light and stopped at every single stop on the way into town.  When I finally arrived on Royal Avenue I realised I still wasn't 100% sure of where this place actually was.  Fast forward to me wandering aimlessly up and down Queen Street (which was the only part about the address I could actually remember).  By 10:15am I managed to find it (making me a good 15 minutes late, meaning I had apparently missed tea and coffee, boo!!!)

James and the others were very obliging to my tardiness and carried on after I had joined them at the kitchen table where James had just begun to go through the Italian Buttercream tutorial.  This was the first lesson of the day.  Next up was writing with chocolate.  Now, for me writing with frosting is an issue, I am never happy with how the writing looks on my cakes so this presented a good chance to be shown new techniques, practise the skill and ask some questions.

As you can see, I still have a lot of practising to do.  My writing is still a little shaky, but I do like writing with chocolate instead of frosting (if only because I was very messy and HAD TO lick all the chocolate off my hand, gosh darnit!)

Afterwards we were ushered to the large wooden table in the studio for a quick lesson in piping frosting onto cupcakes.  We each got to take 12 cupcakes (I went for an even split of 6 vanilla, 6 chocolate) and then piping nozzles (Wilton 1M) and piping bags were passed out.

James showed us two different ways to pipe the buttercream onto the cupcakes and then provided us with 3 different flavours of Italian Buttercream to play about with (vanilla, chocolate and raspberry).

Once we had all frosted our 12 cupcakes we were then presented with a vast array of sprinkles, glitters, lustre dusts, dragees, fondants, fondant cutters and flower paste.  After quick demonstrations on how to roll out fondant and flower paste, how to apply glitter and the best way to apply lustre dust we were once again given free reign on exactly how we wanted to finish off our cupcakes.

I thoroughly enjoyed the masterclass and am seriously considering the cake masterclass in which you decorate an 8 inch cake, with more on how to apply fondant to a cake and creating sugar flowers to decorate them.

Banana Cream Whoopie Pies

These are the first whoopie pies I've tried out so far.  I got a whoopie pie tin on Amazon to keep all my whoopie pies at least similar in size.  The recipe is sort of a whoopie pie version of a banana cream pie.  It's topped with salty caramel which was to die for, I literally could've just sat and eaten it with a spoon. Deelish!  The mixture makes 9 large or 24 mini whoopie pies.

Ingredients:

280g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large banana
150ml crème fraîche
125g unsalted butter (room temperature)
100g caster sugar
100g light brown sugar
1 egg

Preheat oven 180°C (350°F) Gas Mark 4
If you're going to be using baking trays, line them with greaseproof paper, for whoopie pie tins, make sure you grease them.
Sift together the flour, baking powder and baking soda.  Stir in the salt and set the dry ingredients aside.  In a separate bowl, mash up your banana and then mix in the crème fraîche and set it aside too.  In a third bowl, cream the butter and both sugars together until they are light and fluffy.  Add the egg and mix well.  Add the banana mixture and continue to beat until everything is combined.  Add the dry ingredients until everything is just mixed.  Chill the batter in the fridge for 30 minutes.

While the batter is chilling you can make your vanilla custard cream for the filling, for this you will need:

Pinch of salt
50g caster sugar
15g cornflour
1 egg
225ml whole milk
1/2 vanilla pod, seeds scraped
25g unsalted butter, cut into pieces
50ml double cream (optional if you just want to make vanilla custard)

In a bowl, mix together your sugar, salt and cornflour.  Whisk in the egg to form a paste.  Heat the milk, vanilla pod and seeds in a saucepan until it begins to froth, but before it starts to boil.  Remove the pan from the heat.  Slowly pour half of the hot milk mixture into the bowl, whisking as you add it.  Pour the conents of your bowl back into the saucepan and whisk.  Return the pan to the heat and whisk until the custard thickens.  Strain the custard into a heatproof bowl.  As it begins to cool gradually stir in the butter.  Cover the custard with clingfilm, pressing the clingfilm right onto the surface so as to prevent a skin forming.  Leave the custard to cool for 20 minutes, then chill for a further 2 hours.  (Custard will keep in an airtight container in the fridge for up to 5 days, so this can be made in advance).  Before using the custard, whip the cream and fold into the custard.

Remove your chilled batter from the fridge and using a teaspoon drop your batter onto the baking tray/ whoopie pie tin.  Bake on the middle shelf of the oven for 10-12 minutes for large whoopie pies, or 8-10 minutes for mini whoopie pies.  Remove the whoopies from your tray/ tin and place on a wire cooling rack to cool completely.

While your whoopie pies cool you can make the salty caramel topping.  For this you need:

2 tbsp cold water
100g caster sugar
120ml double cream
25g unsalted butter
Pinch of sea salt

Put the water in a heavy bottom saucepan.  Add the caster suagr and heat gently to dissolve, swirling the pot around without mixing the contents.  Once the sugar has dissolved, turn the heat up to high and bring it to the boil.  Continue to heat until the caramel is darkening (keep an eye on your pot, the caramel quickly darkens and can get very bitter if left for too long).  Whisk in the cream, be sure not to splash the mixture!  Add the butter and sea salt next and continue to whisk until smooth.  Let the caramel sauce cool before using it.  (Can be kept in a sealed container in the fridge for up to a week).

To assemble your whoopie pies:
Take one whoopie half, add some of the custard cream, then another whoopie half.  Top with a drizzle of salty caramel and chocolate shavings (optional).

Yum yum yum!!

Basic Recipes Section

I have finally gotten around to posting a few items on the Basic Recipes page.  On it you will find ingredients lists and instructions for Vanilla Buttercream and Chocolate Buttercream frostings and Vanilla Cupcakes and Chocolate Cupcakes.

Cupcakes For The Office

My office is one of those places that when it's your birthday you have to bring in buns/ cakes/ traybakes for everybody.  The guy who sits beside me drives a motorbike, making the task of bringing in treats for 20 people a little tricky, so he paid me to make cupcakes for him.  I planned to make 12 chocolate and 12 vanilla and per his request made the vanilla buttercream green.  To make them look a little more interesting I split the vanilla frosting in two and coloured one half electric green and the other leaf green and piped them on together, this gives the frosting a really good look. I also used lime green cupcake cases I had purchased on eBay to tie it all in and since he is an avid death metal fan I made the chocolate cupcakes in black cases (also bought from the same seller).  The vanilla cupcakes were topped with rainbow sprinkles and the chocolate with chocolate flakes.