Now, everyone knows I am very fond of butter but I have to say I’m even MORE fond of my sister!! D’accord, I decided to give her the gift of beautiful butter colours shaped to perfection. What a lucky girl. I’m pretty proud of this one… you can probably pick up on the positive butter vibes surrounding this blog post.
I made 1.75 kg of vanilla buttercream for this cake. BY HAND. My electric whisk died during the first 30 seconds of making the buttercream. I developed several blisters on my hands from making this one – worth it though, but I am looking into another whisk. I coloured the icing and then plopped it into large piping bags. I put the cake onto my turn table and piped a layer of each colour round the edge of the cake and spun the table. I tried to get nice even layers with a good amount of buttercream present. I then took my cake spreader at a 45 degree angle to the cake and smoothed it all over whilst turning the table. I put the cake in the fridge to harden up and then put some dowelling in it to support the top layer. Bit of piping round the middle and bon, c’est fini mes amies..
Happy 24th birthday to my really FUN sister!!!! You deserve a fun cake. 🙂
I have to say the washing up for this was a BUGGER. But that is the price of butter love.
How cute are these wedding ‘I do’ muffins? I was having a good play on pinterest and this was one of many ideas I want to try out. These muffins were eaten so quickly, I didn’t get to try one! So I’m going to take that as a confirmation of their deliciousness.
To achieve the buttercream swirl, you need a good piping bag with a wide set star shaped nozzle inside. I sometimes find myself rushing when I pipe, but I remind myself that the buttercream only comes out as fast as you squeeze it, so I take my time to get it right! The roses are made from fondant icing, I made five flat circles out of pink icing and then curled them round each other whilst they were pliable to make a rose – no glue required! I made a lot of mess making the little brown ‘I do’ signs, there were tiny paper triangles all over the place. I think everything looks better on a doily. 🙂
My sister-in-law-to-be turned 30 this weekend and to celebrate I made a cake with a GIGANTIC version of her ‘godzillaing’ around her new house. I popped her MX5 on the drive, a BBQ in the garden and added an apple tree where I think they should plant one. Nothing quite like a friendly, iced suggestion 🙂
Happy 30th Birthday to Cleo! May you stomp around your proportionally sized house with grace and poise.
I was asked to make a Reese’s Pieces birthday cake for a dear friend. I made a chocolate cake and filled it with a layer of peanut buttercream inside and out. I topped it off with lots of dark chocolate ganache and cut up Reese’s Pieces. Sometimes it’s nice to play with chocolate and buttercream instead of icing for a change. Peanut buttercream is quite possibly one of the best substances on the planet. You have to use smooth peanut butter as I think crunchy peanut butter would be much less magical. No-one wants non-magical peanut buttercream. It’s a good thing I bought extra Reese’s Pieces as my nephew of 18 months was found eating the toppings whilst I was out of the kitchen!
This recipe is definitely worth checking out.
Whipped up a batch of cupcakes for a work colleague for charity. I had a few piping bag explosions which was unfortunate so I made do with the sculpted buttercream look. Looking forward to my piping course on Sunday, should iron out my explosions with any luck. I finished off my lemon buttercream which is good as other people get to review it but it does mean that I don’t get to finish it off. 😞
I was making a cake for work when I realised I had run out of icing sugar. I discovered a butter cream recipe that involves caster sugar instead. You mix caster sugar and butter into a strange gelatinous goop made from warm milk and flour. It worked out rather well in the end….