GCSE Cupcakes
>> 30.8.11
Ordered by Ormiston Victory Academy to celebrate their best GCSE results in years! And the cuppies are famous... appeared on Anglia News... for a split second, hehehe!
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Claret & Ivory
>> 22.7.11
This wedding cupcake tower consists of 75 large cupcakes, 75 mini cupcakes and a giant cupcake on the top tier... a mixture of Madagascan Vanilla and Limoncello with buttercream swirls, embossed fondant tops and poured fondant.
Read more...Claret & Ivory
>> 17.7.11
I quickly photographed the Giant Cupcake and some of the Rose topped cuppies before I left for the venue... Hunters Hall, Swanton Morley, is notoriously dark with no natural light at all in the marquee... resulting in pretty awful photographs of the Cupcake Tower once set up :0( ... Ivory cakes photograph so much better in natural light... usually, I take them outside under the gazebo and photograph them there as the gazebo eliminates any dark, harsh shadows resulting in a great photo... as you'll see when I post the pic of the tower (in the marquee) the quality is very different!
Anyhoo... this is a Madagascan vanilla top cake, baked in the Wilton tin, then popped in a white chocolate mould and frosted with rose swirls. All handmade roses... love this colour scheme!
Oat, Raisin & White Chocolate Cookies
>> 11.7.11
... with my favourite flavour... cinnamon!
Makes about 30 digestive biscuit size cookies...
Ingredients
270g butter
160g caster sugar
160g soft dark brown sugar
2 medium eggs
380g plain flour
1 tsp bicarb of soda
0.5 tsp ground cinnamon (YUM!)
110g rolled porridge oats
220g raisins
100g white chocolate chunks
What to do...
- Preheat oven to 170°C
- Cream together butter and sugars until light and fluffy
- Add eggs, one at a time, mixing and scraping bowl after each addition
- In a separate bowl sift together the flour, bicarb of soda and cinnamon... add the oats
- Add flour to butter mixture and beat until well mixed, stir in raisins and white chocolate chunks with a wooden spoon until evenly dispersed
- Dollop spoonfuls of cookie dough onto a baking sheet prepared with greaseproof paper, allow for spreading!
- Bake for about 10-12 minutes.
- Leave to cool slightly before removing from trays, then cool on rack.
Hello Kitty Stacked Cake
Ok... so this was the 2nd cake that I made for my little girl's birthday... she has a 'friends party' and a 'family party' so I have to make 2 cakes... more often than not along the Hello Kitty theme. I long for the day when it's something different, lol!
The bottom tier is an 8" Chocolate Mud cake, filled with Dairy Milk ganache. The top tier is a 6" Madagascan vanilla sponge, coloured pink, of course... filled with vanilla buttercream... both delicious!
I had to use a bit of dried spaghetti for the balloon string as I was lost for ideas... hugely worried it would snap... any other suggestions most gratefully received!
Oh well... I'm off to make 24 sugarpaste ponies! Sam x
Hello Kitty Birthday Cake
>> 3.7.11
The first Hello Kitty birthday cake of the weekend, ordered by my little girl for her 6th Birthday - this one was for her party with her school friends.
A 6" Madagascan vanilla sponge in 3 layers, sandwiched together with chocolate buttercream and a Dairy Milk ganache finish.
My first attempt at a bow and a candle... have wanted to do these for ages after seeing them pop up here on Flickr... not sure who started the trend... either Dot or Vanessa I think!
Anyway, Ella LOVED it... I put some sparklers in it too... fabulous ;D
White Chocolate Mud Cake Recipe
>> 15.6.11
I recently tried this recipe as I wanted something 'white' but not light and airy sponge! The smell whilst this was baking was the most divine, sweet chocolatey smell ever... worth it just for that ;D
Anyway, here it is... with this I made 1x 6" cake and 12 cupcakes... I'm not sure it works so well for cupcakes as the sponge is very firm, I always feel cupcakes should be light and airy and the top cakes and larger cakes should be a firmer sponge... but that's just me!
Ingredients
300g butter
300g white chocolate
300g plain flour
150g self raising flour
400g caster sugar
3 eggs
1.5 tsp vanilla extract
Method
- Heat oven to 180°C. Grease and line tin with collar that sits about 3cm above top of tin.
- Melt butter, 270ml of water in a saucepan, stir until butter has melted.
- Turn off heat and add the chopped up chocolate and stir until melted and well combined.
- Sift flours, add sugar and pinch of salt, make a well in the centre.
- Pour chocolate mix, lightly whisked egg and vanilla extract into the well then stir with wooden spoon until well combined, scraping from edges with a spatula.
- Pour into the cake tin.
- Now, the baking time is odd... the recipe I followed said 1 hour and 40 mins for a 9" tin, my cake did take about 1 hour 50 mins for a 6"... I'm guessing you're going to have to keep checking your cake after about 1 hour 30!!
- Cover with foil half way through to prevent over browning.
- Leave to cool completely in the tin on a wire rack.
I layered and covered my tester cake with some milk chocolate ganache (as I had some left over in the fridge)... this worked! Would definitely do that combination again.
Good luck!! And let me know what you think... Sam x Read more...
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