Moroccan Rose Cupcakes

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This is an extravagant name perhaps but these have a wonderful aromatic sweet scent conjuring the exotic, heat, spices…..

I have had a thing about Morocco for a number of years. I’m desperate to experience the souks, food, weather, countryside, camels, architecture, sunsets so in other words, every facet of Moroccan life. We nearly booked a holiday there a couple of years ago and then the Arab Spring sprang and we acquired cold feet. The closest I have come so far therefore is a holiday as a child to southern Spain where, for a couple of days, the warm Saharan winds blew across from Morocco via the Gibraltar straits. So near and yet so far.

IMG_9287In theory these should be called something Turkish as rose-water is the main flavouring in Turkish Delight, something I had a go at last summer, but the interior of the cupcakes is what makes them special and the swirly rose-sunset colours makes me think I can get away with the Moroccan connection.

I was actually experimenting with the idea of an ombre cupcake. This a fashionable idea where you make a cake in several layers where each layer is a slightly different shade of a particular colour starting with the deepest shade at the bottom and graduating to the palest shade at the top. Most cakes contain about 4 layers. This sounds like quite a faff and you need to be making quite a big cake. I thought I might try the theory in a single cup cake and this is the result. The rise in the batter creates an uneven pattern, but with a little bit of tweaking, such as greater variation in the colouring of the batter, I think one can achieve a more pronounced effect.

So the recipe I used was more or less the basic Hummingbird Bakery cupcake batter one as follows:

For 12 – 16 cupcakes: 80g softened Butter, 280g Caster Sugar, 240g Plain Flour, ¼ tsp Salt, 1 tbsp Baking Powder, 2 large Eggs, 240g Whole Milk, 2 tsp Rose Water.

Preheat the oven to 190°C/ Fan 170°C and fill a 12 hole muffin tin with paper muffin cases.

In a bowl combine the butter, sugar, flour, salt and baking powder and the beat together until to achieve fine breadcrumbs in consistency. In a jug combine the milk, eggs and rose-water and whisk together with a fork. Add ¾ of the liquid to the breadcrumb-like mixture a beat slowly until all combined. Add the rest of the liquid, beat again slowly until mixed in and then turn the speed up to medium and beat until you have a smooth batter. The day I tried this was freezing and the butter was not quite soft enough which left the batter a little grainy. This really doesn’t seem to make any difference to the cooked cake and as you can see it still rose plenty!

IMG_0641Anyway once you have the finished batter, divide the batter between 3 bowls by weighing the mixture as you go. Then add food colouring paste carefully with a cocktail stick and blend into the batter with a spoon until you achieve the desired shade of a particular colour, in this case pink.

Add equal quantities, using a single tablespoon measure, of the first shade to each muffin case, then add a tablespoon measure of the next shade and then repeat for the third shade. Humming Bird batter can be quite runny like golden syrup or honey so the second and third layers of batter can be poured over the previous layer, keeping the spoon moving as you go so that you have an evenish layer. If the mixture is thicker and won’t pour then tease out the batter to cover the previous layer with the tip of a knife or teaspoon. I appreciate this is a bit of a faff, but it is an attractive and unusual effect.

Bake for 19-20 minutes or so and leave in the tin for 5 – 10 minutes before turning out to cool on a wire rack.

To make the butter icing is the usual recipe, so for 12-16 cupcakes: 160g soften Butter, 450g Icing Sugar, sieved, 50ml of Milk and a few drops of Rose Water. As described before, beat the butter and the icing sugar over a low speed until there is a sandy consistency, then add the milk and turn up the speed to medium and beat for 5 minutes until you have a light fluffy icing. You can then stir in a few drops of rose-water and also streak through the icing a tiny amount of pink food colour to give a pale pink ripple-y effect. Spread or pipe the icing on as you wish and decorate with rose petal crystals, cut out rose petals if you have the cutters and paste, actual rose petals or best of all a sprinkling of chopped pistachios. Yummy.

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Pumpkin Cupcakes Every Witch Way

I’ve been promising the recipe for making pumpkin cupcakes for a couple of weeks, but of course, timing is everything so about now seems to be the optimum moment.

You can make the actual little pumpkin shaped cupcakes using either the following pumpkin flavoured recipe or a standard vanilla cupcake cake recipe which you can find here (make sure you use a large egg). The buttercream again can either be a standard recipe, such as given in the vanilla cupcake link substituting vanilla extract for orange essence for a nice twist, or again the recipe given below.

So you will need: 12 cupcakes or however many you wish, enough buttercream for the number of cupcakes you wish to decorate, orange coloured sugarpaste (allow 80g per cupcake so 3 x 250g packets will comfortably decorate 12, probably more) a little brown sugarpaste or Matchmakers or a Cadbury’s flake for the pumpkin stalk. Orange, black and green coloured sugarpaste is currently available in supermarkets.

Equipment needs: small palette knife or flat knife, 10cm pastry cutter or similar, a paintbrush or something to make a small round indent.

1) peel the cake cases away from your cupcakes

2) coat the sides and top of the cupcake in soft buttercream with the palette or flat knife

3) roll out about 80g of orange sugarpaste so that it measures at least 20cm diameter

4) Flop the sugarpaste disc over the buttercreamed cupcake and using the pastry cutter trim the disc to 10cm diameter

5) Tuck all the edges round the bottom of the cupcake

6) Sit the cake upright and using the back of a knife, score the pumpkin ridges

7) Using the end of a paintbrush, make an indent on the top of the cake in the centre, and then insert either a little piece of Matchmaker or Cadbury’s Flake or if you have the ‘where with all’ a small piece of brown sugarpaste fashioned into a stalk.

8) Tah Dah!!! Made by 8, 12 and 42 year old bakers….

9) Alternatively you can buy stencils which can be used to create Halloween-y images, once you have iced your cupcakes in the conventional manner, with cinnamon or cocoa powder.

Pumpkin Flavoured Cupcakes

Tricky to get a good bake and a good flavour it seems. I’ve had trouble with the straight Hummingbird recipe (wouldn’t rise) and the flavour of others can be a bit too spicy. This recipe worked for us though, giving the right amount of spice and a rise on the cakes,

For 12 cupcakes: 140g Plain Flour, 1½ tsp Cinnamon, ¼ tsp Nutmeg, ¼ tsp Ginger, ¼ tsp Salt, 1 ½ tsp Baking Powder, ¼ tsp Bicarbonate of Soda, 55g Butter softened, 100g Caster Sugar, 2 ½ tbsp Soft Brown Sugar, 1 Egg, 80 ml Milk, 125g Pumpkin Puree (you can make it or buy it in Waitrose!)

Preheat the oven to 190°C/Fan 170°C and fill a 12 hole muffin tin with paper cases.

Into a bowl combine the flour, spices, salt, baking powder and bicarbonate or soda. Stir together and set aside. In another bowl combine the sugars and the butter and beat together ( I would say until light and fluffy but there is so much sugar here I don’t think you will achieve light and fluffy). Add the egg and beat into the butter sugar mixture until smooth, add the milk and the pumpkin puree and beat until combined. At this point it will truly look like a horrible mess, just press on. Stir in the flour mixture lightly until just incorporated and then dollop the batter into the paper cases.

Bake for 25 minutes or so until brown on top and springy to the touch. Allow to cool in the tin for 5 minutes before turning out.

Once cold coat with the buttercream.

Buttercream with Maple Syrup

90g Butter, softened, 270g Icing Sugar, 1 tbsp Milk, 3 tbsp Maple Syrup

Pop the butter and icing sugar in a bowl and beat together until combined. Add the milk and maple syrup and beat slowly until incorporated and then turn up the speed on the mixture and beat for 5 minutes or so until light and fluffy. It should be very soft to spread.

Alternatively you can use a classic cream cheese buttercream: 50g Butter, softened, 300g Icing Sugar, 125g Cream Cheese, cold. Beat together the butter and icing sugar until well combined and then add the cold cream cheese and beat on a medium speed until you have a soft fluffy icing, about 2 minutes. Do not beat as ferociously as the standard buttercream or for as long as the cheese cream will render the mixture runny and it won’t pipe or spread well.

Pumpkin Puree

Cut up the pumpkin flesh into chunks and pop in a roasting tin with some water in the bottom. Cover with foil and bake until tender on 180 – 200°C. Once cooked, drain any remaining water away and blend until smooth.

Happy Halloween

Chilled Thai Broccoli and Ginger Soup

This has got EVERYTHING going for it. Low-fat as I used low-fat coconut milk, non-dairy, no gluten, works well heated up or chilled so perfect for all seasons

and absolutely scrumptious.

Just before we get onto that I am going to just show you these in a fit of jingoistic, patriotic excitement. Good Luck Team GB we are rooting for you in this house!

So on with the recipe; you will need for 4-6 servings:

2 tbsp Thai Green Curry Paste, 1 can of Coconut Milk, 600ml of vegetable stock, 3 cm piece of peeled Ginger, grated, 2 freeze-dried Lime Leaves, 2 heads of Broccoli, washed and broken up into smallish florets, 2 tbsp of fresh Coriander, chopped, 1 ½ tsp of sugar, the juice of a Lime, plus a little zest to garnish.

If you have a recipe to make Green Curry Paste, then I strongly recommend preparing the paste from scratch. It is far superior to the bought stuff. I use Nigel Slater’s recipe which can be found here. Half the quantities stated gives 2 tbsp.

Once you have made the paste it is easy peasy. Pour the coconut milk and the stock into a heavy bottom saucepan over a moderate heat and add to that the curry paste, grated ginger, broccoli florets, kaffir lime leaves, sugar and half the lime juice. If you have not made your paste you may wish to add a tsp of fish sauce to supply a bit of saltiness. Bring to the boil and then turn the heat down and simmer, with a lid on, until the broccoli is tender. Blend. Add the remaining lime juice and stir in most of the chopped coriander and check the seasoning.

That’s it.

Ladle hot or cooled into bowls and sprinkle with a little more coriander and the lime zest. I started off with it hot as I couldn’t wait and then moved onto chilled with a couple of ice cubes in the bowl. It delivers that sharp heat that inflames the back of your throat. Yummy.

70-odd Years in the Waiting: Finally Something to Bake About

This really is just a show of support for the first Brit in a Wimbledon final for 76 years.

I’m sure the yellow was closer to tennis ball colour in real life, I don’t seem to be able to tweak the colour adjustment appropriately, but maybe we dislike luminous food even more than blue so perhaps that is just as well.

Anyway, Good Luck Andy, we’re rooting for you in this house.

Vanilla cupcakes with strawberry flavoured butttercream.

Chocolate Ganache Icing for 4th of July Fun

So just a quick post today as I promised a chocolate icing recipe on The Cutest Cakes Facebook page about a week ago and the cupcakes above rather aptly seem to cover that base.

Dark chocolate buttercream is a curious thing, often becoming dry and difficult to pipe or spread; Ganache icing, on the other hand, is easier to work with if you bear in mind a few simple points.

The basic recipe is very simple: For 12 cupcakes, for the sake of argument, and using either dark or white chocolate you need anywhere between equal to twice as much chocolate to double cream. So 100g-200g of chocolate and 100ml of double cream. This will give enough ganache to spread onto the cakes. If you want to pipe on: 250-500g of chocolate to 250ml double cream.

The dark chocolate ganache will definitely hold it’s shape with equal quantities of both, the white chocolate ganache I would use more chocolate than cream to be on the safe side.

Break the chocolate into a bowl and add the cream. Place the bowl over a saucepan of simmering water and heat gently until all the chocolate is thoroughly melted and combined with the cream to give a thick, glossy mixture. Remove from the heat and allow to cool, whisking from time to time with a balloon whisk.

As with the chocolate fudge icing given here, you want a spreading consistency and depending on the amount you have made this can take anywhere between 1 and 3 hours to achieve. I know this seems like a long time but it is worth the wait!

Once the ganache is at that point, i.e. it more or less holds it’s shape and when you swirl it with a balloon whisk the mixture sticks to the whisk rather than trickles back into the bowl and requires you to tap the whisk on the side of the bowl in order to dislodge it, it is ready to use. Spread thickly onto cupcakes or pipe extravagantly and add toppings of your choice. It goes without saying that this icing can be used to coat a large cake too…..

Fridge any left overs and bear in mind this icing is heavily laced with cream so try to ice your cake/cakes fairly last minute.

Rubbing Shoulders with Mary Berry

So I have had clearance to use some images of my exciting meeting with Mary Berry recently, and therefore whilst everyone is really distracted with all things Jubilee, I will pop up a few pictures.

The event: Age UK (formerly Age Concern) rebranding launch.

The Place: Brasserie Blanc, Bath (very lovely and very very lovely staff)

The Photographer: kerrywho, fellow blogger (thanks for the gorgeous pics)

The Supplier: Waitrose who kindly donated all the ingredients I needed. Many thanks to them.

The Logo cake was a 12″ vanilla sponge, split and filled with jam and buttercream. The Logo was achieved using run outs. The cupcakes were the old favourite Hummingbird Bakery vanilla recipe and the toppings were vanilla buttercream with sugarpaste details and a small amount of royal icing piping. The colour scheme was carried through from the Age UK Logo. The designs were designed to show a range of skills.

Mary was very intriguing to meet and it was hard to resist pumping her for endless advice (the new Great British Bake Off series begins in July). She appeared to approve of the work however. A very memorable morning and as Kerry (the photographer) pointed out, possibly the pinicle of one’s career. This could be very true.

 The Bath Chronicle picked up the story and also the social events magazine, Bath Life. Excellent publicity. Thank you to Age UK for arranging that.

Finally, these lovely ladies from the local Waitrose Branch allowed me to take a picture for the blog and asked me to pass on a message: the store is currently undergoing a major refit and they ask all the customers to bear with, the pain will be worth the gain. Can’t wait.

Jubilee Cupcakes for the Late Bakers

The Diamond Jubilee celebrations kick off this weekend and Union Jacks are literally bedecked across every available surface, lamp-post, flag pole, strip of bunting, cake tin, apron, cupcake case etc etc.

There also seems to be much ‘googling’ for jubilee cupcake ideas. The stats pages on this website alone is testament to this. However, if you are anything like me then the fact that some sort of festive treat will be needed is only just appearing on the radar of ‘things to do’ and  of course all the Union Jack cupcake cases and assorted jubilee themed cake toppers are sold out.

How is all that going to work out then!

Do not despair, I have some suggestions requiring cake ingredients for sure, but only of the general type which means there is a solution to the problem.

  • First off choose a basic vanilla cupcake recipe and then replace the butter with Stork Margarine. It keeps the cupcakes fresher for longer and, in my view, makes lighter, fluffier cakes.
  • If you have the time try to order on-line or go to Lakeland Limited or a specialist cake shop and buy red and blue cupcake cases and some regular white ones from the supermarket. If short on time just buy the white ones.
  • Supermarkets are selling red and blue ready to roll icing (sugarpaste). Get a packet of each colour and some white as well (always available). We are going to make our own toppers, don’t worry it won’t take long.
  • Alternatively, you might still find you can get red, white and blue Hundreds and Thousands. If you can find some then get some and a box of Quality Street Matchmakers (any flavour) or chocolate scrolls (expensive and usually come in large quantities).
  • Make sure you have some cocoa powder, butter and icing sugar in the house alongside the cupcake ingredients.

Right then, having assembled all or some of that lot, we can proceed.

Making cake toppers:

  • You need to allow some drying time so try to make these the day before the cakes.
  • If you have kids you probably have a small rolling-pin somewhere. Go and root around or ask around, if not, as this will make life easier. Also have a search around for a flat knife or palette knife, again just to make things easier. Roll out a golf-ball sized piece of sugarpaste into a strip onto an icing sugar sprinkled surface, and then trim to form a rectangle. Check this strip is not stuck to the work surface by sliding the palette knife under it to loosen it if necessary. Cut a couple of 1-1.5 cm wide strips and then cut square shapes from the strips:

  • Repeat this for the other colours to ensure you have the full complement of red, white and blue squares which can be rotated to provide diamond shapes.
  • Repeat again, this time cutting out triangles as in the second image to give bunting.
  • Keep going until you have plenty, you can try different sizes.
  • If you have number cutters you could make ’60’ instead out of red,white and blue!
  • Before they dry out completely, lightly squeeze the sizes of all the shapes to smooth and give you a more pointed diamond shape or more form to your bunting as shown here:
  • Leave to dry overnight on some greaseproof paper on a tray or plate.
  • Wrap any unused paste in cling film and then in pop in an airtight tub, it will keep until the Olympics at least, or donate to the next ‘too late off the mark cupcake maker’.

Making up the Cupcakes:

Make the vanilla cupcakes according to your recipe whatever that might be. I usually use the Hummingbird Bakery vanilla cupcake recipe (make sure the egg is a large one), but each to their own.

Right I am going to give a recipe here for a chocolate icing to coat the vanilla cupcakes. Chocolate is the tried and tested favourite as a topping for cakes however chocolate buttercream is usually too pale and sickly for my liking and chocolate ganache has cream in it which is no good for a warm afternoon. This is a chocolate fudge icing and is fantastic. It won’t go off at all. It also allows all the colours to contrast against it.

You will need, to coat 12 cupcakes: 100g Icing Sugar, 35g Cocoa Powder, 55g Butter, 65g Caster Sugar, 40ml (2 tbsp and 2 tsp) water.

Sift together the icing sugar and cocoa powder into a bowl. In a non-stick saucepan add the caster sugar, water and butter and heat gently until the butter is melted and sugar dissolved. Stir to combine and then pour into the dry ingredients and mix well to give a thick, rich glossy mixture. A balloon whisk works well here to combine. Unfortunately, you will need to wait for the icing to thicken up at this point, whisking from time to time with the balloon whisk, until it reaches a spreading consistency, this is a variable feast but you really do need to be able to spread like buttercream not pour and hope for the best like Glace icing. It is likely to take 30-40 mins.

So once that consistency is achieved, spread on the icing and decorate as illustrated with the diamonds. Or roll out by hand very thin sausages of white sugarpaste as shown to wind over the cakes and hang the triangles of bunting from. Cover 5 or so cakes and then decorate before covering the next batch of 5. The icing, be it this one or buttercream, has a tendency to dry out and your decorations won’t stick properly. Nestle the shapes into the icing.

Plan B is the Hundreds and Thousands and the Matchmatchers which can be arranged as shown or if you have multi-coloured cases, just go chocolate all the way!

How much red, white and blue do we really need.

N.B. Trex (white vegetable fat) can be used to lubricate the work surface and rolling-pin instead of icing sugar when rolling out sugarpaste to achieve a perfect finish on the cake toppers. See the Baking and What not page for a little more detail.

The Cutest Cakes bake for Age UK and Mary Berry judges

Reblogging this whilst I check the copyright, The Cutest Cakes provided 100 cupcakes and the Logo cake for Age UK rebranding launch in Bath yesterday. The cake guru Mary Berry came, can you spot the familiar face? And well done Kerry, fabulous photos including the gorgeous one here.

Click on the ‘reblogged from’ link above for the pictures.

Age UK previously Age Concern, launched their new branding today at the Francis Hotel Bath. I was asked to come along to photograph the event. This is the first editorial event that I have covered so it was a learning curve. All went well but I think I need to be a bit more assertive with the human beings. I found myself holding back as I didn’t want to come across as a stalker.

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Chocolate Salted Caramel Cupcakes in British Measure

No messing with this post. These are awesome.

If you are fully ‘alerted’ up to what is ‘hot’ in baking it would appear that Chocolate Salted Caramel Cupcakes are sizzling. One or two hip London Bakeries offer these glorious delights but if you ‘live in the sticks’ like I do then they are hard to come by. Just to add to the frustration I couldn’t find a recipe in metric prompting a translation process from cups and sticks and ‘what is heavy cream’  and about a months worth of testing to finally provide a sample.

The following recipe makes quite a few, but the chocolate sponge cake freezes beautifully, so if you don’t need them all go freezer rather than go fewer. The reason I say this is that I have devised a recipe which more or less uses up the pots of yoghurt and cream which I find very satisfactory when baking. However if you are unaffected by these things you can halve all the ingredients.

There are three stages to this: making the salted caramel ideally a good 3 hours before the cakes, making the chocolate cakes and making the buttercream.

Stage 1 – Salted Caramel 

125g Caster Sugar, 2 tbsp water, 80ml Double Cream, 25g Salted Butter, ¼ tsp Coarse Sea Salt.

If you haven’t made caramel before it is a bit of a scary process but you’ll be fine.

Put the sugar and water in a small saucepan and heat gently over a moderate to low heat to dissolve the sugar. Do not stir at all at any stage. Swirl the mixture around from time to time off the heat, but once dissolved allow the sugar syrup to come up to the boil and boil for around 5 minutes. During this time the syrup will become a dark ‘caramel’ colour and thicken. Swirl occasionally but that’s all. Once the desired colour has been reached, remove from the heat and very gently and slowly pour in the cream. At this point it will look like it has all gone wrong, don’t panic, add the butter and sea salt too, find a whisk appropriate for your saucepan, and whisk gently until a smooth sauce-like consistency is reached and all the butter has melted. A crusty shelf of sugar will have formed about 2cms above the bottom of the pan, just work round that, don’t try to dislodge it as you pour the sauce into a jug. Leave to cool. The odd stir as it cools might help to stop a crust forming.

After about 2-3 hours the caramel will have arrived at the consistency of Golden Syrup which is the end point. (Even if you fridge it it still doesn’t set completely and can be stored in the fridge for a few days which is worth bearing in mind. Allow it to warm up to room temperature before using.)

Stage 2 – Chocolate Cupcakes

If you bought a ¼ pint of Double Cream for the Caramel some of the rest is used here.

2 large Eggs, 150ml pot Plain Yoghurt, 15ml Double Cream, 85ml flavourless Oil, ½ tsp Vanilla Extract, 175g Plain Flour, 250g Caster Sugar, 65g Cocoa Powder, 1 tsp Baking Powder, 1 tsp Bicarbonate of Soda, ½ tsp Sea Salt, 85ml decaffeinated Coffee, warm.

Preheat the oven to 170°C/Fan 155°C. Line a 12 and a 6 hole muffin tin with muffin cases. Put the eggs, yoghurt, cream, oil and vanilla extract in a bowl and beat to combine, use a hand-held or free-standing mixer. In another bowl combine the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and sea salt and stir round to mix, then with the mixer on a low-speed start to add spoonfuls of the dry ingredients to the wet. Once all combined turn up the mixer to medium and beat for a minute to form a smooth batter. By hand fold in the warm coffee. Dollop the mixture into the paper cases and bake in the oven for 20 minutes. (I tend to use 3 tbsps per muffin case which will give you around 16 cakes. You can put a little more mixture into each case which will obviously make fewer overall.) Once cooked the sponge should spring back slightly when pressed, leave in the tins for a few minutes and then cool on a wire rack.

Stage Three – The Buttercream

100g Salted Butter, softened,  300g Icing Sugar, 2 tbsp Milk, ½ the Caramel Sauce

So making Buttercream is described on the ‘Baking: Cake Recipes and What-not’ page, but essentially, place the butter in a bowl and beat for a minute or so, add the icing sugar and slowly beat with the butter to combine, add 2 tbsps of milk and continue beating slowly until incorporated then turn up the speed and beat quickly for 2 minutes. Turn off the mixer add the caramel sauce and continue to beat quickly for another 3-5 minutes until light and fluffy.

Assembly

As you can see from one of the photos above, you are not quite there yet. Remove a plug of cake from the centre of each one with a small sharp knife and drop a small amount of caramel into the hole, then coat with the buttercream however you wish. If you spread it on these quantities will be sufficient, if you want to swirl it on with a nozzle you will need to make more. Piping with buttercream is quite a decadent business and requires anything up to double the quantity needed for spreading!

If you are not completely exhausted by all this and can make a greaseproof paper piping bag, add a couple of teaspoons of caramel to the bag and drizzle it across the top of the buttercream or pipe a puddle of caramel into a small well scooped out of it.

Alternatively chocolate sprinkles or mini fudge chunks, that sort of thing, can be used to decorate.

Emergency Children’s Cupcake Decorating Party

Due to an accident which prevented a little friend of mine enjoying his planned birthday treat, he agreed to a less energetic and more sugar-fueled way to celebrate his birthday:

Well some of us had lots of fun this afternoon decorating cupcakes and making sugarcraft creatures, some real talents emerged. Watch out Debbie Brown!

We started off by decorating our boxes and included our names.

We moved on to icing and sprinkling. A Jubilee theme today, much care and creativity was applied.

The finished cupcakes. Some were iced with buttercream and others with discs of sugarpaste, we tried to keep the colour theme red, white and blue!

The final task was to make a sugarpaste bear once we had been fortified with pizza and icecream. The box of cupcakes and our bears made great take home treats.

I have been experimenting with workshops in cake decorating for a couple of months and had previously thought I would stick with teaching adults, however it was hugely enjoyable spending time with the children and they picked up the techniques very quickly. I’m trialing this again in a couple of weeks with slightly older girls (this one was a mixture of 7-year-old boys and girls) and will be attempting to teach them to make fondant roses, an excellent staple for decorating cupcakes and traditional celebration cakes alike. Food for thought…..

By the way ‘didn’t they do well!’

The Cutest Cakes: Classic Cakes

Lilies and Pearls

The Cutest Cakes: Cupcakes

Rosebud Vanilla Cupcake

The Cutest Cakes: Individual Iced Cakes

Miniature Fruit Cake

Details for The Cutest Cakes can be found at www.cutestcakes.co.uk or if you click the image on the side bar you will be transported there.