Love is all you need…

Well that, a beautiful bride, a charming groom, a dress to die for, a three tier cake and a few snaps to remember the big day… but that’s not quite as catchy now is it?

Gemma and I have been friends since we were 4, an orchestrated friendship (so i am told) by plotting mothers at the school gates. It worked out well and we’ve been friends ever since. Yes, this is us, aged umm.. young, playing in my folk’s garden.

So when she asked me to make the cake for her wedding how could I refuse. When she then asked if I would take the photos at her wedding i started getting a bit nervous. I mean, that’s two out of three of the BIG DEALS when it comes to weddings! I’m just surprised she didn’t ask me to make the dress as well! (I’m kidding of course- i’m rubbish at sewing.)

Still, i’m not one for turning down a challenge and i knew deep down this was a real honour to be trusted as both cake maker and photographer, so after a few autumnal drinks last year I agreed.

The cake was to be a three tiered cake for 120 people, all white chocolate, (hubby-to-be doesn’t like REAL chocolate cake – i know, how very dare he) wrapped in cigarellos and filled with strawberries and raspberries. As fondant is my normal weapon of choice this cake was definitely going to be something a bit different for me!

Cigarellos. I needed my friend google for this one. HOW MUCH????! Who knew these tiny sticks of chocolate could cost so much? I suspect gold bars would have been cheaper yet as the brief was white chocolate cigarellos and not precious metals  i ordered 300!

I used a wonderful recipe, tried and tested by our soon to be newly-weds earlier in the year. It’s gorgeous, it’s definitely not an all-in-one, yet well worth the pile of washing up it creates.

White chocolate cake

And here is it, the final result.

I also found this wonderful topper on Etsy which really set the whole thing off.

Wedding cake on site, stacked and fruits added it was off with my cake hat (not an actual hat you understand,) and on with my photography hat and away to take on the rest of the day.

The bride looked more beautiful than you could imagine, the couple looked as starry-eyed as you’d expect and the whole day was totally magical. Magical – partly due to the sun-light through the church windows, the confetti caught in Gemma’s train, the little hand-made favours and all the other trimmings that make a wedding, yet mostly it was magical because I got to be a big part of the day my friend had been dreaming about since she was 4. You can’t really get any better than that can you?

Congratulations to Mr. & Mrs. Watkins. xx

 

 

 

Share on Facebook
Posted in chocolate, cigarellos, recipe, wedding | Tagged , , , , | Leave a comment

A cake for a nutty artist! Chocolate & Peanut Butter Recipe

A lovely friend of mine turns 30 in a couple of days and I knew I wanted to do a sneaky surprise cake for her.

Not knowing what cakes she liked i sent her a message saying I might be able to throw a few cupcakes together and what flavour did she like…

Her response was…

CHOCOLATE AND PEANUT BUTTER!

Come again?! What.. together?

Now i’m sure if you are Stateside reading this that seems perfectly normal, but as I am a Brit i thought she was slightly mad. It’s ok, she’s an artist so is allowed to be a bit loopy right?

Never the less, chocolate and peanut butter cake it was.

A quick search round the internet brought up several recipes and this one caught my eye. The original is by The Fabulous Baker Boy who can be found here.

This recipe is for cupcakes so I doubled the quantities as I wanted enough to make a deep cake.

Chocolate Peanut Butter Cupcakes Recipe

For the cakes:

100g plain flour

140g caster sugar

20g cocoa powder

1 1/2 tsps baking powder

Pinch salt

35g soft unsalted butter

12oml full fat milk

1 egg

Couple of drops vanilla extract

3 tbsps smooth peanut butter

For the icing:

250g icing sugar (sifted)

70g soft unsalted butter

50ml full fat milk

Couple of drops vanilla extract

3-5 tbsps smooth peanut butter

Method:

Preheat the oven to 170C/325F/Gas Mark 3

Beat the flour, cocoa powder, sugar, baking powder, salt and butter until well mixed.

Whisk the egg, vanilla and milk in a jug and add slowly to the beating dry mix and continue to beat until you have a smooth mixture.

Add in the peanut butter and continue beating until it’s completely mixed in.

Spoon into a 12-hole cake tray and bake for 20 mins or so – until the sponge bounces back and a skewer comes out clean. Once cooked, leave to cool completely.

(I did 2 8′ square tins and found the cake cooked quite quickly. I was oven watching after 30 minutes and removed the cakes shortly after.)

For the icing, mix the milk and vanilla in a cup.  Beat together the icing sugar and butter, then add the milk a little at a time until about half of it has gone. Then add the peanut butter and beat until incorporated. The mixture will go a bit dry and clumpy as the peanut butter is so sticky – continue adding milk a little bit at a time until you have a smooth, thick icing which is soft but NOT RUNNY (as it’ll slide right off the cakes).

Spoon or pipe the icing onto the cakes to decorate

…………………………………………………………………………………………………………………………………………….

I think it’s important to note here that I do not like peanut butter.

BUT

Oh my word, the batter tasted amazing. I did not even want to cook it. I just wanted to sit with the bowl and eat the lot. The empty bowl, beater and spoon got licked clean!

I did cook it.. eventually, and the finished cake was wonderful. It’s beautifully nutty, a little bit salty and full of chocolate flavour. It’s awesome.

Tip* If you are into cake carving then this cake will not take serious abuse, a gentle shape is fine but probably not a cake for a severe wonk or dramatic shape.

Here is the finished cake! A whimsical artist palette with cartoony paint and brushes!

 

She loved the cake and I am officially a peanut butter/chocolate convert.

Share on Facebook
Posted in airbrush, birthday, buttercream, Cake, chocolate, frosting, Icing, sugarpaste | Leave a comment

~Wild Rose~ Floral Wreath Cake

Since discovering you can create wonderful chocolate cake casings out of any of your popular silicone cake ‘tins’ and creating the floral wreath cake i decided it was time to have a second go and create another colour/style of the wreath cake.

Introducing the ‘Wild Rose’ wreath, this one is caramel cake with caramel buttercream, covered in a a white chocolate casing, airbrushed with red edible paint(more on this soon) and decorated with buttercream wild roses.

These wreath cakes look so polished with their perfect chocolate shells. Perfect for adding that professional look to your cake. If you have any silicone cake ‘tins’ at home, why not try making a chocolate shell?

Share on Facebook
Posted in airbrush, Cake | Leave a comment

I dream in buttercream – Part 2!

The internet is full of tutorials on how to create a buttercream swirl that looks like a rose. I even have a tutorial on here!

Well if you’ve been reading my blog you’ll know i’ve found a pair of girls who can really make buttercream look like roses, rather than a rose-like swirl. For that matter they can make buttercream look like any other flowers you care to imagine as well!

As part of my mini session with them they showed me how to create a rose using a 104 tip nozzle. However i have yet to give it a go myself, until now that is.

Being my first attempt there are elements i’d like to improve on such as thickening the buttercream so each petal is more stiff. As a starter for ten though i’m very happy with them.

I’ll leave it to the buttery experts at Queen of Hearts to show you how to make these floral yummies (they do classes if you are in London) and just show you my efforts using caramel buttercream and tip 104.

 If you want to see more of the buttercream flower work i learnt with Christina and Valeri from Queen of Hearts you can look here.

xx

Share on Facebook
Posted in buttercream, flowers, frosting, Icing, piping, rose piping, spring, valentines, wedding | Leave a comment

‘Gorgeous’ is a very glamorous bird!

Share on Facebook
Posted in animal | Leave a comment

Big-eyed bright bugs!

These were made for a lady who has 3 children, 2, 8 and 11. The older two are boys, the little one is her ‘princess.’

I was trying to think of a cookie design they’d all enjoy, and eventually settled on insects! What boy doesn’t like creepy-crawlies, especially the thought of eating them (better they eat these than that long slimey worm from the garden right,) and what princess isn’t enchanted by red and black spotty ladybugs.

With that in mind I set out making a set of big-eyed, bright coloured bugs complete with spots and stripes and patterns. I really hope they arrive safely (I’m posting these out) and the children love eating them as much as I loved making them.

I might just have to call them my ‘love bugs.’  I think the bugs would like that…

 

Share on Facebook
Posted in animal, cookie, cookies, flood icing technique, gifts, Icing, pattern, piping, present ideas, spring | Leave a comment

Murder Mystery Cupcakes!

I loved this brief so much as i got to go all dark and channel my inner DEXTER!

Sadly there was no time to take any fancy pictures of these so shamefully I have to rely on a phone-picture to show you what I made.

 

Shocking I know! (Standards are definitely slipping!!)

 

 

Share on Facebook
Posted in airbrush, Cake, chocolate, halloween, Icing, sugarpaste | Tagged , , , | Leave a comment

Chocolate floral wreath cake

Having discovered you can make chocolate casings for giant cupcakes using silicone moulds  I wanted to have a go at the same technique using a different silicone cake mould I had kicking about.

I used this mould and this technique.

Once I had created the moulded chocolate case (using blue candymelts as it is what I had in the cupboard) I threw together my favourite chocolate cake and fitted the casing over the cooled cake.

It was then it occurred to me that it looked like a floral wreath, i was thinking about a Christmas wreath decorated with sugarpaste holly, ivy and berries, or how about wreath decorated with poppies for November?

As it is neither Christmas or November I decided to practice my buttercream flowers and decorated my wreath with pansy style flowers, just to give you an idea of how this design could look.

I know i will be using this technique later in the year and think it’s a really different, stylized way to present a ring cake, what do you all think?

I have a new toy, a cake airbrush- so i had a play at spraying one side of each ‘groove’ purple to create a two-tone effect. I’ll be using my airbrush a lot more from now on, I love it! <3

Share on Facebook
Posted in birthday, buttercream, Cake, chocolate, christmas, easter, flowers, frosting, garden, halloween, HOW TO:, moulds, piping, spring, valentines | 2 Comments

Dino cookie project!

As any of you who regularly check out this blog know i’m loving flooding giant cookie slabs right now.

I wanted to work on getting these sharing* cookie slabs more realistic and 3D looking. *At 30cm each you’d possibly consider sharing one right? Maybe..

I found a design on a kid’s game and decided i’d have a go at flooding it. Here is the result! It’s a pretty cool design for a cookie I think, and in a world of pink and pretty cakes, this is definitely one for the boys in your life! <3 x

Share on Facebook
Posted in cookie, flood icing technique, Icing | 2 Comments

Wonderful white chocolate cake! ~Recipe~

I was given this recipe after I asked on my facebook page for inspiration.

I have to say it is TO DIE FOR. I was seriously impressed and so were the couple I was making it for.

This recipe is now a firm favourite. Enjoy!

Here it is:

Ingredients

1/4 pound White Chocolate melted
1 cup butter
1 cup sugar
4 egg yolks
1 tablespoon vanilla extract
2 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 cup pecans, chopped
1 cup flaked coconut (optional)
4 egg whites
1 cup sugar

Directions:

Melt chocolate over hot, not boiling water. Cool slightly and add vanilla. Cream butter and sugar until light and fluffy. Add chocolate. Add egg yolks, one at a time, mixing after each addition. Sift dry ingredients together and add alternately with buttermilk. Stir in pecans and coconut (optional). Mix only enough to blend.

Whip egg whites and sugar to a soft peak. Gently fold whipped egg whites into chocolate mixture.

Pour into a 9×13 pan or 2 8″ round pans. Bake at 350F for 40-45 minutes or until done.

Share on Facebook
Posted in Cake, chocolate, christmas, recipe, wedding | 2 Comments