Usually snowmen wear scarves but I thought this one looked a bit fannnncccy so I bobbed him in a bow tie. I love a good bow tie, I don’t know why we don’t all wear them more often! I rouged his cheeks to give the world inpression he’s had too much sherry. Well we’ll see how Jeremy goes down at lunch time (and yes I always name my snowmen … although most of time I make snow cats). Why hasn’t it snowed yet?!?!???
This week’s challenge was a baby shower cake with a Winnie the Pooh theme. I am a massive Winnie the Pooh fan and was delighted with the idea. Can’t think of a better way to celebrate a baby than good old Pooh bear. Peppa pig just isn’t as good in my humble option.
Spring has officially sprung! What could be more fabulous than a spring themed wedding cake? I have to say, for my second wedding cake I’m very proud of myself! Working from the top to the bottom, the tiers contained almond cake, lemon cake, chocolate cake and fruit cake. This cake can feed up to 134 people or 120 without the top tier. The flowers and butterflies were prepared by myself and the help of my sister in January out of modelling paste. I coloured the sweet peas to the colour of the bridesmaids dresses and kept the whole cake very dainty. Everything was cemented in place with Royal icing including the topper which was ordered from Weedots & Just Toppers based in Essex (link below). Such lovely bunting! All of the piping detail on the cake was also done with Royal icing with different sized piping nozzles. I lost a bit of sleep over delivering the cake to the venue as I thought the butterflies might flutter away during transit. Luckily, only one butterfly was sacrificed during the journey and was promptly replaced by a spare one I had made!
Many congratulations to Mr & Mrs Percy on their wedding and a big thank you to Pam Percy for asking me to make it!
I made a pearl wedding anniversary cake with a pair of flumpies on! The bottom tier is a lemon & poppy seed drizzle cake and the top tier is a vanilla sponge smothered in lots of chocolate ganache. I love making chocolate ganache, it’s an excellent medium to spatula onto a cake. The best part is licking out the bowl though, and later finding it all over your face after having had several long conversations with different people throughout the day. Hmmm… anyway, I always use dark chocolate with 70% cocoa solids for a good strong flavour. I let the cake cool before icing it to give a solid surface to work on so that the cake looks nice and smoooooooth.
I gave this cake to my boyfriend’s parents to enjoy as a surprise. This cake was also put together to celebrate a new engagement in the family, thus I popped a horse shoe on it as well! Maybe I should start putting horse shoes on all of my cakes… after all, everybody needs a little bit of good luck.
- 175g gluten free self raising flour (Tesco blend)
- 175g caster sugar
- 175g butter
- Zest of 3 lemons
- 75ml milk
- 3 eggs
- Drizzle syrup- juice of 3 lemons and 2 tbsp sugar
After my last gluten-free baking boob, an old school friend of mine sent me a recipe online. Good old Pete. I whisked up all of these ingredients together and baked for 40 minutes at fan 160 in a loaf tin.
I’m on the hunt for a scrummy gluten free lemon cake recipe at the moment. I followed a BBC good food recipe that substituted wheat flour for mashed potato and ground almonds. The mixture was quite sloppy compared to normal cake mixture and smelt a bit like dinner. The cake achieved a good rise from all the eggs in it which I was quite impressed with. After drizzling it with lemon syrup and cutting into it, it became quite apparent that I had actually made something of a lemon Spanish omelette…. This cake kind of represented the day I’ve had really as I found out that my boiler had broken and a CHILLED shower is not the best way to kick start the day. This recipe made me miss wheat dearly. My quest for gluten free cake continues …. I won’t be making this one again but I’m sure there will be someone free of gluten out there who really does enjoy lemon omelettes.
My cake went down incredibly well. Food is supposed to make you feel good when you eat it and sharing it with the people you love is what it’s all about. And if you ask me the ratio of cake to buttercream was bang on. I love it when the cake cuts well and doesn’t crumble into a thousand bits. No fork required! I have a lot of left over buttercream in the fridge which is very exciting because I have the excuse to rustle up another cake later this week.
I have busying away all weekend making a birthday cake. I can assure you that every surface is sticky and I had to repeat the washing up because I managed to cover everything in butter so thoroughly that it wouldn’t come off!
Here is a bit of an action sequence…
This is my icing station with the cake all buttered up with a lemon buttercream.