I’ve done quite a bit of baking and decorating that I haven’t got round to blogging about (my 5month old is keeping me busy when I am not baking). So here is a little round up of what I have been up to…
My sister moved into a new house so I made her a cake, however, I never got round to decorating it so I took the cake and all my kit and we had a go at creating it together at her house.
I’ve been practicing with my royal icing piping on some decorated cookies;
I attempted to make macaroons for the first time. hmmmm, flat macaroons resulted. I think I folded out too much of the air and know I would need to stop sooner next time. There will be a next time I demand a rematch. but for now I turned them into a fruity gooey stack with some cream and had them for pudding. yum.
Then came some more decorated cookies to take with me to meet up with my mummy friends…….
along with some iced buns. Although I also filled them with raspberry jam and piped cream to make them really naughty.
so, I’ve decided to jump in and organise a local group of the Clandestine Cake Club. This is a social gathering of people who like to bake, eat and talk about cake. I would direct you to their website but as of tonight and a little appearance on The One Show they’ve been overloaded and crashed. Sadly there’s a few technical things to sort out but I hope theyre up and running in a few days so the cake love can spread and people can book to come to the Skipton event I’ve planned.
So in the meantime the Skipton and Yorkshire Dales Clandestine Cake Club will hold it’s first event “Adventurous Afternoon Tea” on 29th April 2pm and as with the clandestine part of the name the venue gets revealed at a later date. So keep an eye out for the website reopening and I’ll add my own little page for Skipton and Yorkshire Dales Clandestine Cake Club on this blog with contact details for booking.
It’s very exciting as bookings have already come in.
I sent my husband off to work the other morning with a little cupcake with instructions to “cut along the dotted line”.
I had baked a little heart into the centre and using chocolate sprinkles created a doted line right across the centre. However, my lovely 4 month old daughter distracted me at the crucial moment of taking them out of the baking tray and I forgot which way round the little heart was supposed to be.
So it was a game of pot luck;
Cupcake 1; (eaten by me)
Cupcake 2; (The one sent with my hubby…)
Cupcake no. 3 (eaten by me)
cupcake 4; (eaten by hubby) oh well, better luck next time 😦
The fact I got one to work made me happy, if only I had sent that one as my valentine gift.
If you want to know how to make these gems you will find links to the instructions via my pinterest account under tutorials.
I am really taking to this cake decorating lark. I hope to do many cakes, especially birthday cakes for my daughter, over the coming years. Therefore I decided to see what different colours of sugar paste I could achieve from starting with just the 3 primary colours in paste.
I chose Red extra (recommended because you need less in order to get a strong red colour), Melon and Baby Blue. I made my primary colour sugarpaste and then 1:1 mixes of these to get my Rainbow; red, orange, yellow,green,blue, indigo/violet
(the purple looked a bit yukky, but as I went on it wasn’t that bad after all).
I started out getting all scientific with it, rolling out my paste and cutting equal sized disks so I could work out exact ratios…
.. but I soon realised this was just stupid and I had better things to do with my time and just pulled bits off around the correct size.
So I did intermediate colours by mixing 1:1 between red and orange, orange and yellow, yellow and green and so on….
I then made lighter variants by mixing 1:1 with some white, then a random amount more white to get the pastel of each colour and voila…
So, I dont think that’s a bad range of colours to be able to achieve from 3 sugarpaste colour pots….
Next week I aim to try making some more obscure colours like flesh colour and gold which I have seen some instructions online as to how to achieve them by mixing up basic colours.
Last night I joined the NCT mums at a local cupcake emporium, Fanticy, on one of their cupcake decorating workshops (although we only did the 2 compared to 12 cupcakes usual on these workshops as it was a specially arranged social event for the NCT).
I learnt the different piping frosting effects from different piping nozzles and how to get a rose effect in piped buttercream which I really wanted to know how to do – actually quite simple when you know how!
I also got taught another slightly different way to make a sugar rose and I may have a go at putting a photo tutorial on the blog… there’s a challenge for me!
I got to bring them home all packaged up pretty – success!!
I have been to the last of my cake decorating classes this week.
The time had come to decorate our minature cakes.
I had made my sugar hand-pulled flowers and centre rose the night before, but there still was a lot to get done in 2 hours… especially as if we finished in time we would get to go onto ganache. So I got stuck in. I was a bit dissapointed as I rushed on forward to get finished with time to spare and probably did not take as much care as I should have on the piping…. only to discover no one else was finished and hence we didn’t get to do ganache and I got to twiddle my thumbs and do the washing up for the class 😦
I had a request for a good old jam-filled victoria sponge from Mr Wildaboutbaking. I also had a new 6inch cake tin to try out so I was happy to oblige. I based this on a sponge recipe in the Primrose Bakery cookbook. However, I adapted it to base it on 175g of flour to make a cake of the right size to fit my 6inch cake tin.
175g unsalted butter
175g caster sugar
165g self-raising flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
2.5 tbsp semi-skimmed millk
Cream butter and sugar in mixer. Add the eggs, one at a time and mix. Mix in 1/3 of flour followed by 1/3 of milk/vanilla and alternate until all added. Bake at 160C in Fan oven for around 40minutes or so until done.
I made some strawberry jam with some fresh strawberries. Sliced the cake in half to fill with jam and dusted the top with icing sugar. simple yet the best!
As I made the strawberry jam myself from scratch I have decided to link this into Made with love Mondays featured on Javelin Warrior’s blog.