I've been a bit busy lately so I decided that after such a long wait it needed to be worth it. This is my first Wedding cake. Coated in rolled icing, piped with royal icing pearls and detail. Topped off with a W emblem. Hope you like it as much as I enjoyed decorating it.
Saturday, March 17, 2012
Happy St Patricks day!
All I knew in preparation for this cake was that I wanted to make it as Irish as possible. I scoured my books and a Guinness Cake was quite common with really good feedback so I had a go, using the Hummingbird Bakery recipe.
The sponge ended up being surprisingly light and moist, with a light cream cheese frosting it tasted delicious.
Sunday, March 11, 2012
This is a 3 layer vanilla sponge. The first is lemon curd and the second is lemon buttercream. I think that two layers of lemon curd would have been a little sickly. Then I coated it in rolled icing and added a huge rolled icing ribbon that I had shaped and allowed time to set before piping onto it in red.
Saturday, March 3, 2012
The recipe for these came from Fairy Cakes Hamlyn and since they are filled with dried fruit a mix of nuts they resemble a light christmas cake so I coated them in a thin coat of rolled royal icing.
Great way to used up all of the candied and dried fruit from christmas time!
I got the recipe for these cupcakes from Divine Cupcakes by Tamara Jane. I thought her recipe for caramel icing might be too rich paired with this sponge so I topped them off with a coffee buttercream icing instead.
Sunday, February 26, 2012
I tried this cake a couple of years ago for a friends birthday and failed horribly because of the rolled royal icing so this morning I woke up thinking: Today I shall conquer the giant cupcake. And I did! Just as easy as a normal victoria sponge, it just looks much more festive. Perfect for a kids party.
Saturday, February 25, 2012
This deliciously fruity tart was to use up some of the almond paste I had made for my previous post, Almond Windmills. I quickly whipped up some sweet pastry, replacing the caster sugar for icing sugar as per usual, blind baked it, then filled with almond paste and topped with a mix of red fruit then baked till I was so tempted and had to take it out! This made me very ready for summertime when I'll be able to use fresh fruit.
Sunday, February 5, 2012
I realise the title doesn't sound too appealing, who wants a lonely valentines day? But that's what they are, individual portions of scrumptious valentines cake.
Linked in with yesterdays recipe, today I used a Peggy Porschen victoria sponge recipe since the two companies are similar I wanted to see how much their cakes varied. I paired this sponge with a cinnamon buttercream and it was perfect. Maybe I just wasn't in the mood for chocolate yesterday but in any case, hats off to Peggy.
Saturday, February 4, 2012
I swear by the Little Venice Cake Company decoration-wise, but only today did I first attempt one of Mich Turners' cake recipes, her Chocolate Truffle Cake. Since her cakes are for celebrations so therefore layered, they seem to be quite sturdy. Sturdy but tasty. I've added vanilla buttercream frosting as well, it is surrounded by rolled and royal icing to resemble a flower filled plant-pot. Daisies of course.
Sunday, January 29, 2012
Gateau Basque aux cerises noires
This tart is a regional French desert that I saw being made at work this week but due to my clumsiness, the recipe didn't work out, therefore I plan to bring this one in as an apology... I'll let you know how it's received by the Chefs!
Wednesday, January 18, 2012
Lemon Meringue Tart is my Moms' favourite dessert although I'm not very keen, I personally find the candied lemon zests on top the best part!
It's a sweet pastry base (made with icing sugar not caster sugar as it makes it so much more delicious), a lemon curd centre (eggs, sugar and lemon juice whisked on water bath till thickened) and a meringue topping (I cheated by doing a French meringue but an Italian meringue -if you have the time- would be best) all finished off with candied lemon zest (twice brought to the boil then candied in a simple syrup).
Next week: Tarte Tatin x
Monday, January 9, 2012
It was our friends daughter's birthday, she was turning seven so wanted something a little bit more grown up but still girlie so I wanted to practice... What do you think?
The ribbon around the bottom is from a beautiful ribbon shop in the Jewish Quarter called "Entree des Fournisseurs"... But be warned, if you take photos you will be asked to leave the shop.
Next week: Lemon Meringue Tart!