Giant Ice Cream Cupcake

For my older brother's birthday I made a giant cupcake which I decorated as an icecream cone. I made the bottom of the cake as a chocolate cake and the top half was vanilla sponge. 

The bottom of the cake was covered in vanilla butter icing and then covered in chocolate fingers. 

Side view showing the chocolate fingers

The top has swirls all over the cake to imitate the swirl from an ice cream machine. I then decorated it with chocolate sprinkles, chocolate sauce and flake. 

Top view showing the "icecream"

I think overall the effect was good but there's still practice required on both making giant cupcakes and decorating them. I hope my brother liked the cake and enjoyed eating it. 

If you need a cake for any occasion please don't hesitate to get in touch.

Naked Wedding Cake

For my first wedding cake of the year I was asked to create a "naked" cake. This is a cake that isn't covered in sugarpaste so you can see the sponge layers underneath. It's typically decorated with fresh fruit and flowers. This style of cake produces a perfect rustic cake and in this case it was just perfect for the beautiful barn location. 

After the usual cake tasting the couple decided to go with vanilla, chocolate, lemon and red velvet, from the bottom up. As the cake isn't covered it's essential to have the sponge as fresh as possible to prevent them being dry. Usually the sugar paste will seal the cake in and you have a week, in this case I baked the sponge the day before. In some ways this is nice as the cake is done over a short time, however, I describe it as high stress over 2 days rather than medium stress over a week!! 

The day before I went out and purchased all the red fruit I could find, this was strawberries, raspberries, cherries, red grapes and blueberries. My first task was to wash all the fruit and leave it to dry. I didn't have much!! 

All my fruit drying

Once my sponge was made and cooled I sliced and filled each layer with butter icing. I also cut a small dip out the top so that each layer sat flush on each other, otherwise you'd see a silver board between each layer which I didn't want. I also dowelled each layer making sure that it would support the cake above.

Vanilla cake, sliced and filled with butter icing and jam. 

Remaining 3 cakes ready to go. 

Once I got to the venue my task was to assemble it all. I was relieved that the cakes all slotted on to each other beautifully and flat. I then set about putting all the fruit around the cake. I used cocktail sticks to support the larger fruits and balanced the smaller ones around. I had also previously made some sugar roses to put on the cake. So I slotted these around as well. 

Finished Cake at the venue

View of the top of the cake

I was really pleased with this cake and it turned out the best I could imagine. I drove away from the venue feeling great pride. I also got a lovely thank you card from the couple and some really lovely comments. I couldn't have asked for any more. 

If you're looking for a cake for any occasion please don't hesitate to get in touch. 

Half and Half Wedding Cake

For my first order as an official business I was asked to make a 4 tiered wedding cake in a half and half style. This is that one side of the cake is white and the other is chocolate. The common explanation of this is that the white side is for the bride and the chocolate side is for the groom so they are often called bride and groom cakes. However, my couple described the white side as the dress and the pleating come down from the dress .

Maybe the pleat is from the dress

I was asked to make 4 different flavours of cakes, the bottom layer was a 12" rich chocolate cake filled with chocolate ganache and crumb coated in ganache. The next layer was a 10" lemon cake which was filled and coated in lemon butter icing. The 8" layer was a vanilla madiera cake covered and filled with vanilla butter icing. Finally the 6" top layer was carrot cake covered and filled in vanilla icing.

I had to get the timing of the baking correct so the cakes tasted at their best at the wedding on Saturday, so I had to bake most of the cakes on Wednesday with the exception of the vanilla which I made on Tuesday. This put quite a lot of timing pressure on me because for wedding cakes I like to double ice to get a much better finish on the cake. This means that the cake needs to cook, cool then be covered in the first layer of sugar paste. Ideally this is left overnight and then coated in another layer of sugar paste. Again ideally this is left to dry and then the cake is decorated with the piped detail. However, as you can probably guess, there wasn't enough nights to do this so I tried to spread things out as much as possible by doing things early in the morning and as late as possible to make the days longer.

Each of the cakes, for the top layer of sugar paste, was covered half in white sugar paste and half in chocolate paste, to create the half and half look. The chocolate paste is more difficult to work with so I only did 1 layer of this rather than both, it's also more expensive and the cake would have a structural problem if the bottom layer wasn't one piece.

I hand piped, using royal icing, detailing on the white side of the cake, this is the first time I've done this and I haven't yet done the diploma on this but by the end of October I expect to much better at this particular skill.

On the chocolate side I carefully covered it in chocolate ganache and left a little drip over the sides. The problem with the ganache is that it never dried solid so it got everywhere, it was very difficult working with the dark chocolate on the pure white icing.

I then dowelled up the cakes, again the first time I've done this but it was very straightforward and the cake seemed to hold very well and stuck the bottom 2 layers together and the top 2. Finally I edged the cake with some white beading and created a pleat down the joins.

Top and bottom prepared

On the top layer of the cake I attached the bride and groom topper and carefully made the pleat come right out from the dress on the bride.

I dipped some strawberries in ganache and left these to set and then the car was loaded up.

Car packed and ready to go

I had to get the cake 2 hours across country, which was rather nerve racking and made us think about future car choices!! But it made it in one piece, I then put the cake together and stuck the strawberries on.

Fully assembled cake

Overall I was fairly pleased with the cake, as always there are many things that I'd like to improve on but for a first attempt I thought it came out really well. There are things I've learnt and things I'd change but all I can hope is that it was perfect for the bride and groom.

Chocolate Side

White Side