Wedding cake practise 

I have been practising one of the tiers for a wedding cake I’ve been asked to make. I’ve been trying different chocolate cake recipes and have finally found one that is structurally stable enough to hold two other tiers, easy to carve and tastes fabulous. The recipe I went for uses plain flour only with no raising agents and LOTS of eggs. The cake has a brownie-like texture and took a long time to cook on a low heat.


The cake has to be 4 inches thick to match the other three tiers. On the day, the cake will have white regal icing on top but today I smothered it with a rich chocolate buttercream. I added several layers of buttercream by popping the cake in the fridge to solidify each buttercream layer to get an even finish. I grated some white chocolate on top and served it to my family for testing.

My sister is lurking in the background of the next picture. This is definitely the tallest cake I’ve ever made.


I have to say the cake went down well and everyone liked it. Mission completed. Next challenge construction ….


All the sugar flower preparations are underway as well….

Pumpkin Cake

So this pumpkin I hacked up several days ago is STILL finding it’s way into my bakes. But this is my last one (phew!) as I’m almost pumpkinned out! I smothered the pumpkins layers in a cinnamon spiced cream cheese buttercream and then practised my snail trail and cornelli piping on the top. I had so much fun but my hand feels like it’s going to fall off now! 

  

My pumpkin cake contained:

  • 2-3oz boiled pumpkin drained and blended
  • 8oz self raising flour
  • 8oz caster sugar
  • 8oz butter
  • 4 eggs
  • 1 tsp cinnamon
  • 1tsp mixed spice
  • 1tsp ginger

My buttercream contained:

  • One pack of full cream cheese
  • 2oz icing sugar
  • 2oz butter
  • Dash of cinnamon
  • Dash of vanilla essence
  • Touch of lemon zest

I usually combine my cake ingredients in the same way because it helps me not forget anything. No problem using the all in one method though as long as the pumpkin is added last. My order is always : butter, sugar, eggs, flour , flavours.

I used a No 1 nozzle for the thin cornelli and writing work and a No 43 for the snail trail trim. To get a good finish, a turntable is best and finding a good steady pressure to pipe with to get a consistent line.

  
Farewell pumpkin. It was fun while it lasted.

Moooooooo!

Today my sister and I went on an animal modelling course with Jan Galloway. It was SO much fun and we made all kinds of farm yard animals. From now on all my cakes will have a cow or a sheep on them.  Think of the baaaa—rthday cakes I could create…. I think the cow-riding chicken is the best, I shall name him Ralph. I accidentally drowned a few ducks whilst placing them in the pond, they don’t look that disturbed from their little accident. The horse looks just like Bullseye out of Toy Story!

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Moving around

I move around a lot, I recently moved to Liverpool and made my boyfriend a house warming cake. This was a lush, chocolate cake filled with a naughty chocolate butter cream. I remember eating a considerable amount of chocolate whilst I was making it. I made this cake to practise icing cakes, particularly rolling out Regal icing evenly and watering it down for Regal ice piping. I’m rather fond of animals that look grumpy which is probably why this cake ended up with a grumpy cat sat on it with a passive aggressive note. I grew up with a rather grumpy cat in my house which probably explains why I like them so much.

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