If it ain’t broke, don’t fix it – or so the saying goes! And that’s what happened with this cake. This was my mum’s birthday cake – her third lemon flavoured cake in as many years. But it’s one of her favourites so why stray away? That didn’t mean I couldn’t mix things up a little – this time with added poppy seeds, lemon curd, cream cheese frosting, and some pretty coloured piping on top. I did a similar icing technique with my Rio inspired tropical cake a couple of months ago, but this time I went with some softer colours, and an ombre effect up the sides of the cake. Luckily mum liked it – read on if you’d like to give it a try.
I was asked to create this cake for a friend of a friend. All I knew was that it had to be fruity, bright, and the person was from Brazil. So I quickly settled on a lime sponge, sandwiched with mango and passionfruit curd, but needed to come up with a decorating plan. That’s when I thought of the colours of the Rio Olympics, which were popping up on my tv on repeat. I wasn’t sure how to incorporate them all at first, until I had a little flash of inspiration to pipe the different colours in a sort of wreath round the top. It’s a really simple but effective technique, so if you’d like to give it a try then read on.
I am obsessed by anything tropical. I’ve got flamingo wallpaper in my flat, pineapple ornaments, and clothes covered in both. So obviously it made sense to me to put my favourite things into biscuit form. I was lucky enough to be given a pineapple shaped cookie cutter and found a flamingo one in a baking shop, but if you don’t have any then Amazon will sort you out so you can also experience some edible tropical joy!
First up, an apology. It’s been a LONG time since I shared any recipes. But I’m back with some delicious cupcakes just in time for summer – cherry cheesecake flavour. Cheesecake definitely works in cupcake form. You’ve got the buttery biscuit base, tangy creamy cheese, and to top it off, some fruit! All with the added bonus of a sponge cake too.
I’m not one for mushy Valentine’s Day celebrations, but I do like a holiday as an excuse to bake! These little whoopie pies make a lovely treat for someone special ( I shared my batch with my lovely pals at work) or if you feel like having a bunch of them to yourself that’s fine too – you’ll definitely be feeling the love!
If you’re never had a whoopie pie before then you are really missing out! It consists of two circles of dough which are baked freeform in the oven. The texture is sort of halfway between a cookie and a cake, and both halves are sandwiched together with marshmallow frosting. The great thing about whoopie pies is that they are really versatile. I made mine almost bite size, but you could make them cookie size, or even giant. The flavours can be switched up too – I used strawberry marshmallow fluff to make the frosting instead of regular vanilla, but you can add peppermint essence or other fruit flavours to the frosting if you like.
You can’t go wrong with a bit of stardust, can you? I love things with a cosmic pattern, from clothes to bags. But I wondered how it would translate to cakes, and I’m pleased to say I’m happy with the results!
Look at them, all sparkly and dark. This can be done with buttercream or cream cheese frosting, all you need is a piping bag and some gel colours and you’re good to go.
UPDATE: I’ve now created a cosmic galaxy effect full size cake too! If you’d like to give it try then click here, and for the cupcakes, read on.
Recently I was lucky enough to be asked to make some desserts for a family wedding. All I had to go on was that the theme was black and white. I love cupcakes and thought they’d be pretty popular but I thought full size ones would be too similar to wedding cake, so I decided mini ones would be perfect! I went for Oreo cupcakes (recipe here), black velvet (a variation on red velvet), and black rose.