Wednesday, 20 April 2016

Family silhouette cutters.

These family silhouette cutter can be used on so many different cakes, look great and are very easy to use. 
Why not give them a try?

Perfect for decorating cakes for any occasion including engagement, anniversary, birthday, baby shower and much more. This set also works well with the other silhouette cutters sets from patchwork cutters.

Wednesday, 13 April 2016

Picket Fence!

Have you tried this new picket fence cutter yet?


Perfect for adding to the side of your garden or house themed cakes.
The cutter is specially designed so you can place them next to each other to make long sections of fence.
 Create a classic white picket fence or add some wood grain and create a rustic design perfect for allotment and gardening cakes.

Wednesday, 6 April 2016

Easy Rose!

Have you tried this new rose piping nozzle? This is what it does, it's fab and so easy to use!




This white iced cake has been embossed with a rose pattern and has a simple shell boarder.
The roses are piped from the nozzle show, with cerise pink royal icing, but it works just as well with butter cream.
Mint green leaves are added for contrast with a leaf tube. How simple is that?

http://www.almondart.com/piping-equipment-tubes-tips/5680-nifty-nozzles-10-petal-rose-tip.html

Wednesday, 30 March 2016

Built to perfection!

How's this for the bodger, I mean builder in you life?


This white iced cake has been surrounded by red bricks cut from orange/brown sugar paste/fondant.
The dents are made with a bone tool before leaving then to dry. When dry they can be assembled around the cake using ivory coloured royal icing as mortar.
You can't see the back view of our builder model but I can assure you he does have the obligatory "builder's bum" and mug of tea!
A few tools have been added to help him in his quest, such as trowel, spirit level and hammer!
If you have a DIY fanatic in your midst, why not give it a try?

Wednesday, 23 March 2016

The Beatles & West Ham?

Mad about "The Beatles" and support  "West Ham"! If so this cake fits the bill.






"The Beatles" logo was copied from the internet, printed to required size and cut out. The templates were then used on rolled out flower paste to cut all the required components before being left to dry.
The Electric guitar was from a cutter but this could have been done in the same way.
The scarf is blue and burgundy oblongs/rectangles the same height as the cake, cut from sugar paste/fondant. These are then attached close together, making sure there are no gaps and made to meet in the middle, front of the cake. Small cuts are made on the join to give a fringe effect.

Wednesday, 16 March 2016

What will it Bee!


Novelty baby shower cake, covered in yellow sugar paste / fondant, decorated with sugar daisies and bumble bees with the caption "What will it Bee?"


Saturday, 12 March 2016

Pearl Anniversary Cake!

 This two tier 30th anniversary cake is covered with ivory sugar paste / fondant, with a pearly finish and edible beads, oyster shell and pearl.



Wednesday, 24 February 2016

Ruffles, Pearls and Lace, three tier Wedding cake


Pretty in pink, this three tier cake has been decorated with rose effect ruffles, pearl beads with drops and embossed lace. Roses finish off the top tier which has a lustre shine.


Wednesday, 17 February 2016

Perfect For Breakfast On The Go!

Love this fruit and oat slice, perfect for breakfast on the go or as a lunch box addition!

Here's what I used:


  • 140g light brown sugar
  • 3 tbs golden syrup
  • 140g butter
  • 250g oats
  • 85g raisin/sultanas
  • 85g walnut pieces or any other nut you may fancy
  • 50g sesame or mixed seeds
  • 25g dried cranberries
  • 50g dried apricots, finely chopped

Here's how I made it:

Heat oven to 160C/fan140C/gas 3 and line a 23x23cm tin with greaseproof paper.
Now heat the butter, sugar and syrup in a large saucepan until melted before adding the oats, raisins, nuts, seeds, cranberries and apricot.
Mix well, before spooning into your prepared tin.
Make an even layer of the mixture by pressing down firmly with the back of a metal spoon before baking for approximately 35 minutes, or until golden brown.
Leave to cool completely before cutting into 16 slices. 




Mix it all together!

Golden brown!

Ready for a taste test!

Wednesday, 25 November 2015

What quantities of ingredients do I need for my cake tin?


How much mixture do I need for this tin, what recipe and quantities should I use?

These questions are regularly asked and it is very difficult to give a straight answer as there are so many variants, size, shape and height of tin for example, hopefully this chart will help?


As a general rule, measurement of ingredients for round tins are the same for petal, heart, hexagonal and octagonal. 
Square tins however need more mixture, so for a 6" square use the 7" measurements, 7" square tin the 8" and so on.

Madeira Cake Ingredients for different sized round cake tins all 3" deep

Here's what
to use;
6"
(1200ml)
7"
(1800ml)
8"
(2100ml)
9"
(3000ml)
10"
(4000ml)
12"
(4500ml)
Butter, softened
150g
226g
276g
376g
500g
560g
Caster Sugar
200g
300g
366g
500g
660g
750g
Vanilla Essence
1 tsp
1½ tsp
2 tsp
2½ tsp
3 tsp
3½ tsp
Medium Eggs (53g)
(159g)
(265g)
6
 (318g)
(424g)
10 
(530g)
11 
(583g)
Plain Flour, sieved
225g
338g
412g
566g
745g
845g
Baking Powder
1½ tsp
2½ tsp
3 tsp
4 tsp
5 tsp
6 tsp
Milk
3 tbsp
4 tbsp
5 tbsp
7 tbsp
9 tbsp
11 tbsp
Approx Baking
Times 
35-40
min
45-50
min
60-65
min
70-80
min
90-100
min
110-120
min

Approximate baking times are based on;
Pre heated oven 170°C/150°C fan/gas 3


Here's how to make it;

Line your tin with greaseproof paper and sieve the flour and baking powder ready for later.

Beat together the butter and sugar until light and creamy before adding the eggs gradually, continue beating until it is all incorporated. This is best done in a mixer or with a hand blender.
Now you can add the vanilla essence, flour and baking powder.
The milk is added at the end, add enough to make the batter loose, so it will fall off a spoon.

Tip the batter into the cake tin and make sure that the top is smooth before baking.

Test that your cake is ready with a cake tester or skewer, insert in to the middle of your cake, if it comes out clean it is ready.
Baking times are only a rough guide as all ovens are different, so always keep an eye on your cake so as not to over or under bake it.

Leave the cake to cool for a while before removing it from the tin, peel off the paper and leave on a wire rack until completely cool.

It will keep for a few days in an air tight container or alternatively, wrap it in plastic and freeze, for up to a couple of weeks, celebration cakes are much more easily decorated from frozen.

I hope you find this information useful and it helps you achieve the perfect cake!