SPRINGTIME...
Extended Two Tier Special Celebration Cake
Available in a selection of colours and styles to match you celebration theme.
Pictured here: Handmade roses with Cherry Blossoms.
For 150+ people.
POA
9 years ago
Thursday, February 28, 2013
Monday, February 25, 2013
Sammy-Lee, Grace & Ebony
Wow! Give kids some icing and a cake and an opportunity to create and see what happens...Sammy-Lee, Grace and Ebony (Ages 6 & 4) created beautiful flower and butterfly cupcakes at their Cupcake Decorating Party.
You did such a beautiful job girls! 
Well done.
Well done. Brigid & Sean's Wedding
Hi Brigid & Sean
Congratulations on your Wedding.
Take care, Dee (The Cupcake Fairy)
Take care, Dee (The Cupcake Fairy)
Kitchen Tea
KITCHEN TEA... anyone for a cup?
* Hand molded edible tea sets with mini sandwiches, cakes set on embossed saucers and plates.
Baby Shower / New Baby
Shhhhhhhhhh..... Baby Sleeping...
* Available in any colour
* All with Edible Glitter, buttercream or fondant & Baby
* All with Edible Glitter, buttercream or fondant & Baby
Christmas
Today was Christmas cupcakes galore! Every single one was Chriss-cringle fun! I loved making them! It's coming to the end of term at school, so many of the orders this week and next are as 'thank you's' for teachers. I do hope they like them and consider them a worthy thank you and treat.
They are vanilla cupcakes (made with real vanilla and vanilla sugar) topped with fluffy butter cream frosting and then a sugar paste disc with the Christmas themed toppers, hand made on top!
Then ... sprinkled with a little fairy glitter dust, just to add that Christmas sparkle.
So, here they are...
For Gems, with love x
They are vanilla cupcakes (made with real vanilla and vanilla sugar) topped with fluffy butter cream frosting and then a sugar paste disc with the Christmas themed toppers, hand made on top!
Then ... sprinkled with a little fairy glitter dust, just to add that Christmas sparkle.
So, here they are...
For Gems, with love x
Spring time cakes
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Knitting cake!
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| Happy Easter Chocolate topper cake |
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| Ice skating cake |
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| Chocolate overload cake! |
Sunday, February 24, 2013
Baked Alaska
I've been thinking about doing a Baked Alaska for a long time now. I just love how they look, with all that ice cream hidden underneath.
Have I told you how much I love ice cream? Well I do.
And of course, since this one is a stunner, I had to make a little video. Sparklers and all.
The song in the video is one of my favorite songs ever. It's called Spain and it's written and sung (and played of course) by my super talented fiancé Christian.
Baked Alaska
What you'll need
-A bowl or jelly mould with 1 quart capacity
-1 quart (about 1 liter) ice cream, whichever you prefer (I used 1/3 vanilla, 1/3 blueberry sorbet and 1/3 lemon)
-1 ready made cake layer -I had some left over cake in the freezer, measure the bowl/mould making sure the cake isn't too small
Meringue frosting
Creme brulee burner
Putting it together
If you want to be able to get the cake out of the mould easier, cover the inside with plastic wrap and let it hang over the edges!
Start by putting the vanilla ice cream in room temperature until soft serve consistency. Scoop into bowl or mould, smooth top with a spatula and put in freezer for about 30 minutes. Meanwhile, bring the blueberry sorbet to room temperature. Scoop sorbet on top of vanilla ice cream, smooth top with a spatula and put in freezer for another 30 minutes. Bring lemon ice cream to room temperature. Scoop lemon ice cream on top of blueberry sorbet and smooth top. Put in freezer for 15 minutes. Put a layer of cake (trim the edges if needed) on top, making sure it sticks to the ice cream. Cover with plastic wrap and freeze for about 6 hours.
Remove the ice cream cake from the mould by either pulling the plastic wrap (if you've covered the inside) or running hot water along the outside of the mould. If doing the latter, you need to re-freeze the cake for at least 4 hours or the meringue frosting won't stick. When the cake is completely frozen - go ahead and make the meringue frosting.
Meringue frosting
5 large egg whites
200 g sugar
1 tsp vanilla extract
Mix egg whites and sugar in a heat-proof bowl over a saucepan of simmering water. Whisk with a hand whisk continously until the mixture reaches 65°C (149F). Remove from heat. Start whipping the egg whites with a stand or hand mixer until the mixture becomes fluffy and white and the bowl is cool, this can take about 10 minutes.
Cover the entire cake with meringue frosting and then use a creme brûlée burner to brown the meringue. Put the cake back in the freezer if not serving right away.
Have I told you how much I love ice cream? Well I do.
And of course, since this one is a stunner, I had to make a little video. Sparklers and all.
The song in the video is one of my favorite songs ever. It's called Spain and it's written and sung (and played of course) by my super talented fiancé Christian.
Baked Alaska
What you'll need
-A bowl or jelly mould with 1 quart capacity
-1 quart (about 1 liter) ice cream, whichever you prefer (I used 1/3 vanilla, 1/3 blueberry sorbet and 1/3 lemon)
-1 ready made cake layer -I had some left over cake in the freezer, measure the bowl/mould making sure the cake isn't too small
Meringue frosting
Creme brulee burner
Putting it together
If you want to be able to get the cake out of the mould easier, cover the inside with plastic wrap and let it hang over the edges!
Start by putting the vanilla ice cream in room temperature until soft serve consistency. Scoop into bowl or mould, smooth top with a spatula and put in freezer for about 30 minutes. Meanwhile, bring the blueberry sorbet to room temperature. Scoop sorbet on top of vanilla ice cream, smooth top with a spatula and put in freezer for another 30 minutes. Bring lemon ice cream to room temperature. Scoop lemon ice cream on top of blueberry sorbet and smooth top. Put in freezer for 15 minutes. Put a layer of cake (trim the edges if needed) on top, making sure it sticks to the ice cream. Cover with plastic wrap and freeze for about 6 hours.
Remove the ice cream cake from the mould by either pulling the plastic wrap (if you've covered the inside) or running hot water along the outside of the mould. If doing the latter, you need to re-freeze the cake for at least 4 hours or the meringue frosting won't stick. When the cake is completely frozen - go ahead and make the meringue frosting.
Meringue frosting
5 large egg whites
200 g sugar
1 tsp vanilla extract
Mix egg whites and sugar in a heat-proof bowl over a saucepan of simmering water. Whisk with a hand whisk continously until the mixture reaches 65°C (149F). Remove from heat. Start whipping the egg whites with a stand or hand mixer until the mixture becomes fluffy and white and the bowl is cool, this can take about 10 minutes.
Cover the entire cake with meringue frosting and then use a creme brûlée burner to brown the meringue. Put the cake back in the freezer if not serving right away.
Monday, February 11, 2013
polymer Clay Canes.
My first try at polymer clay canes. Its not perfect, but managed to make a necklace Whoohoo!!!!!
Now you see it, now you don't ...
I love making cakes, I really do! I particularly like making chocolate ones, because then I can happily eat them after. Please don't ask me to make fruit cake - I don't like it, so won't make it! :-) x
Today I made chocolate cupcakes, with the softest whippy-est chocolate buttercream frosting on top! They were divine! ...and to finish them off ... I added a chocolate covered donut!
Enjoy ... I did!
(Happy Birthday Dom!)
Mojito Cupcakes!
Mojito cupcakes!
Excuse the measurements - I work in an old fashioned way - from my mums recipes! Therefore they stick in my head like they were originally written in the 1970's!
- 4oz slightly salted butter
- 4oz plain flour
- 4oz caster sugar
- 2tsp baking powder
- 2 large free range/ organic eggs
- zest of one lime
- Heat the oven to 180 degrees.
- Bung the whole lot into a mixer & mix for about 3-4 minutes (none of this creaming nonsense for me!)
- Line 12-16 muffin/cupcake tins with cupcake/muffin cases.
- Put 2 mini ice cream scoops of mix into each case.
- Pop them in the oven & bake for 15-18 minutes.
- Take out of the oven, once baked & place on to a wire rack to cool.
FOR THE BUTTERCREAM FROSTING:
- 500grammes of slightly salted butter
- 1lb of icing sugar
- 1 table spoon (or 2 ... to taste) Tequila
- 4 shredded & diced mint leaves
- 1 table spoon lime juice
- Put it all into the mixer & beat for a good 5 minutes until it's lovely & whippy & soft!
- When the cakes are cool, pipe the buttercream frosting onto the cupcakes.
- Finish with a wedge of lime, roll in granulated sugar & pop in a straw!
Cheers!
Lairy xx
An apple for the teacher!
It's nearing the end of term and as usual, some staff are off to pastures new! One Headteacher kindly asked me if I would bake a cake to celebrate the good times that a member of staff has contributed to the school and to say thank you and farewell to her, before she goes off to take on her first Headship.
It was tough thinking how to decorate this one, I didn't want to go too over the top or too obvious. The cake is to be presented in a big assembly and so too much tiny detail would be lost and no one would really be able to see it. So I had a think and came up with this ...
The cake is a quadrooooople (four layer!) vanilla sponge with strawberry jam & vanilla buttercream frosting in between. The cake was then covered in sugar paste & decorated.
The cupcakes are vanilla cupcakes with vanilla buttercream frosting on top.
Hope she likes it!
It was tough thinking how to decorate this one, I didn't want to go too over the top or too obvious. The cake is to be presented in a big assembly and so too much tiny detail would be lost and no one would really be able to see it. So I had a think and came up with this ...
The print that became a cake...
I have a wonderful friend, who is an amazing artist. Wonderful print maker & just fantastically gifted. Her prints are quirky, fun, humorous and very individual and different, I love them.
Check her out for yourself at: http://www.sarahjanehudson.co.uk
... it's her birthday this week and over the weekend she was having an open house party which I was invited to. Bring a bottle she said - shall I bring cake I asked? I decided that I would as it was her birthday coming up and then had a little 'light bulb' moment!
One of the prints of hers that I love is this:
To me, it's so calm and serene and just beautiful & if she hadn't sold the two editions I would have loved to own one!
So I took this wonderful print & turned it into my own variation of a piece of art ... cake art!!
Needless to say she recognised it as 'her own' and we promptly ate it admiring both our skills all the way!
Happy Birthday Sarah! x
Check her out for yourself at: http://www.sarahjanehudson.co.uk
... it's her birthday this week and over the weekend she was having an open house party which I was invited to. Bring a bottle she said - shall I bring cake I asked? I decided that I would as it was her birthday coming up and then had a little 'light bulb' moment!
One of the prints of hers that I love is this:
To me, it's so calm and serene and just beautiful & if she hadn't sold the two editions I would have loved to own one!
So I took this wonderful print & turned it into my own variation of a piece of art ... cake art!!
Needless to say she recognised it as 'her own' and we promptly ate it admiring both our skills all the way!
Happy Birthday Sarah! x
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