Standing Minion

Probably my most successful cake to date, I am super proud of this one! 

Ruth: "Would you be interested in doing a minion cake for Kitty please?... it could be as simple as a plain yellow cake with one eye".
Me: Pfft, simple cake... ok google 'how to build cake structures'

I don't think they were expecting this and to be honest, neither was I. I was half expecting it to fail miserably.


Firstly, credit to Ann Reardon at How to Cook whose tutorial largely guided me through the process. 

 Whilst I was looking for materials to build my internal structure, I stumbled across something called CakeFrame. It's basically various plastic tubes and joints that click together to create any structure you like. It was ideal, and as an added bonus they sent me a free minion tutorial after I'd purchased the starter kit. I didn't actually follow their tutotiral as part of it involved rice crispie treats but that's the good thing about CakeFrame, you can put it together as you please.

 So for everyone dying to see the inside, or wondering how the hell those little legs are supporting that cake, keep reading :)

 I baked 3, 6 inch chocolate sandwich cakes, so 6 layers of sponge altogether. I levelled and stacked 5 of them, then placed the 6th on top and carved it in to a dome to shape the minions head. 

A plastic tube runs through the centre of the cake, and collars placed in-between those tubes support two cake boards and the weight of the cakes. The structure gets built as cake gets added, starting with a 4 inch cake board at the bottom.



 I cored the centre of 3 cakes and slid them on to the structure adding ganache between each layer. After the first three cakes, I added a collar (the little white ring you can see in the picture below) and more tubing. This collar supports the next board and cakes, and effectively makes two 3 layer cakes to give a normal sized portion when it all gets sliced.



 Next I added a 6 inch cake board and the remaining cakes. The top cake does not need to be cored as the tube only goes part way in to it. 

After all the cakes were on the structure, I carved the bottom cake to soften the edges and make it more rounded.

Once I was happy with the shape I iced it with ganache and was pleased when it just about fitted in to my fridge (next to tomorrows lunch). 

 I had covered my cake board days earlier so it had time to harden and I wouldn't have to worry about marking it. It was wrapped in cling film to keep it clean.

                         


I was planning to cover the cake in one go with one piece of fondant but thankfully Mr Chris talked me out of that - it would have been a nightmare trying to smooth all those pleats with a cake so skinny and tall. So similar to Ann's tutorial, I covered the top of the cake with one piece, then wrapped the rest of the cake with another. I ended up with a seam around the top, positioned where I could use the goggle strap to cover it, and a seam down the back that would be mostly covered by his dungarees. 


The yellow fondant is the last of my home made marshmallow fondant from Connie's Frozen cake. Using home made and store bought fondant side by side really highlighted their differences. The store bought is much much sweeter and doesn't taste as nice, and the home made is much easier to handle; it has plenty of stretch but doesn't tear easily. The marshmallow fondant can be stored for months. It was very hard when I unwrapped it but a quick 10 seconds in the microwave softened it enough so I could then kneed it.

My cake was roughly A4 size in height so I used an A4 picture for scale. 
As well as witnessing how messey my work area gets, you can see the small lolly pop sticks inserted in to his head that help to support his goggle, and cocktail sticks I used to support his arm until it had dried enough to stay in place on its own.


"How long did it take?".... 

Keep in mind I work full time (not making cakes), I usually get home from work around 6.30pm, and I would work on the cake from 7 till late... 10, 11, even 12 one night.. and don't forget I have to stop for dinner too! So this is how I broke it down:

                Monday - Covered cake board and made decorations (goggle and streamers)
               Tuesday- Baked 3 chocolate sandwich cakes and made chocolate ganache
               Wednesday - Carved and stacked cakes, then iced with ganache
               Thursday - Coloured fondant and covered the cake
               Friday - Added decorations and detail and completed cake
               Saturday Morning - added ribbon and name to cake board and boxed for delivery

Planning is key! If you plan it well, you give yourself time to enjoy the whole process or fix anything that doesn't go quite to plan. I'm getting better but there's even more I could have done earlier, like making the ganache and colouring my fondant the weekend before.
The delivery was terrifying as we had a 45 minute drive and although he was pretty solid, he had a good wobble going on. Mr Chris manufactured a box for me and we strategically placed bits of card to wedge him in place. One of the streamers was a little damaged but he made it in one piece.

                        

 





I think it's fair to say he made an impact. At one point I thought there might be tears when we had to cut him but thankfully Ruth held it together and we devoured his head in no time :)



Home-made Creme Eggs

What to do when you pop to the shops for an Easter egg and all that's left is one sorry looking smashed egg?

Go home... sulk for a bit... then make your own creme eggs :D

Ingredients:
170g Liquid Glucose or Golden Syrup
55g Butter (at room temperature)
1tsp Vanilla Extract
375g Icing Sugar
2tsp Water
Yellow food colouring
200g Chocolate



1. To make the filling mix together the glucose or syrup with the butter and vanilla extract until it's creamy, then add the icing sugar and water. The mixture should be quite thick.


2. Take about a third of the mixture and colour it yellow to make the yolks. Then place both mixtures in to the freezer until they're hard.


3. When solid, remove the yellow mixture and form lots of little balls. Place each yolk on to a tray lined with greaseproof paper. They get very sticky as they get warmer so once all the yolks are formed place them back in to the freezer to harden again.


4. Once the yolks are set cover them with the whites. Take some of the white mixture, flatten it in to a circle, place the yolk in to the middle, then wrap the white around and roll it in to an egg shape. Place the eggs in to the freezer to harden again.


5. Melt the chocolate and dip the eggs. I found it easier to keep the eggs in the freezer and take one out at a time so they don't get too sticky to handle. Skewer the egg, dip it in to the chocolate then place it in to the fridge to set (just like a cake pop). Alternatively you could use an egg mould to create the chocolate shell and place the filling inside.



And the verdict is....

Mr Chris says it tastes just like a creme egg but has eaten several to be sure. I think you can taste the golden syrup and they need a thicker layer of chocolate but they were good enough to satisfy my Easter chocolate binge :) 

Frozen

I've seen so many Frozen cakes and at last I get to make my own contribution.


This was the cake of many firsts for me.

The first time I've made my own fondant...

 I followed Artisan Cake Company's recipe for marshmallow fondant. The process is a little messy but it's really not difficult and it's worth trying. It tastes good and it's nice to work with. I probably have enough left over to cover two more cakes but you can half the recipe if you need less.
The first time I've made chocolate ganache and iced a cake with it....

And I'm converted! I think ganache will always be my preference over buttercream now. It's very easy to make, not as sweet as buttercream, and personally I found it easier to get a smooth finish and clean edges on my cake. If you're new to ganache, check out this three part tutorial from Inspired by Michelle. It's all you need to get going.




The first time I've airbrushed a cake...

My airbrush was a birthday gift from my Dad. I love it but I definitely need more practice. I learnt the hard way that an airbrushing booth is essential! I practised on some paper and had no idea how much everything around me was getting covered in a fine mist of blue. My oak table now has a blue tinge to the wood grain so a cardboard box became my makeshift booth. 

 I'd also wear a face mask next time. I know cake professionals don't but it freaked me out having blue snot the next day. Even Mr Chris had blue snot and he only passed by briefly while I was spraying. Call me paranoid but I don't reckon that's good for your lungs. 

Anyway, I think the key to airbrushing is to build up light layers and allow them to dry in between. I was a bit heavy handed. I was going for a patchy icy feel but it ended up mostly blue. Also it was still wet the next day and Steve got blue fingers cutting it.



My first time playing with isomalt...

 Another tutorial from Artisan Cake Company, this was lots of fun. It's not a free tutorial but it was a great introduction to isomalt for me. I used clear ready tempered isomalt then coloured it with a touch of teal. Silicon cupcake holders were perfect for melting and pouring. It took me a few attempts to create the castle pieces but if it goes wrong you can melt the isomalt again and again until you get it right. The only downside is the more times you melt the same piece, the cloudier it becomes so you lose a bit of that cold icey feel.



 The first time I didn't make the figures...

Ok, so that's not really a good first as I was looking forward to making them. This cake was actually very well planned but I sacrificed the models to make some birthday treats for my sister - I can't have her feeling neglected! I knew Connie would be kind enough to lend me her figures and she placed them perfectly on the cake :)












The lights are called balloon lights. They're just resting on the cake behind the castle. In hindsight I should have added a bit of icing to hold them in place as Steve had to walk very slowly to ensure they didn't roll off the top.


My first Dutch chocolate butter cake....

I used a recipe from Artisan Cake Company's book. It was tasty and gooey like a chocolate brownie but it cut cleanly and held together well. The ganache might be a bit thick on the sides but I'm chuffed with those straight edges and that thin layer of fondant. Mr Chris liked the marshmallow fondant so much he actually wanted a thicker layer on the cake!



It might be a bit risky trying so many firsts on one cake but that's what families are for :) I'm happy with how it turned out and loved seeing Connie and her friends so impressed with it :)

Give the gift of biscuits

Ever short of gift ideas? How about some home made treats? People appreciate the effort and everyone likes a good biscuit - if they don't there's probably something wrong with them.

These were for my sister. I got my hands on a pretty tin, squeezed in as many biscuits as I good (ate the rest :D ), tied around a little ribbon and hey presto. 

 She was disappointed I didn't make her a birthday cake so these got me back in to the good books - just about!


 Inside are chocolate truffle cookies (my favs), peanut butter and jam pinwheels, and chocolate tipped fingers. I separated them with some grease proof paper but if you have a strong flavour, like my peanut butter pinwheels, make sure it goes well with the others.

Greenfingers

Cake fit for a landscape gardener. The first cake I've timed perfectly! I wasn't rushed for any part of it, I didn't stay up late to finish it, and I didn't have to sacrifice any of the detail I wanted to finish on time. Perhaps I'm getting the hang of this? - or maybe I've come to terms with how slow I am!

This is my second attempt at a standing figure. Still room for improvement but I keep watching Artisan Cake Company's tutorial in the hope mine will look just as good one day.

                
              

My first wheelbarrow! My own creation as I couldn't find a tutorial for a wheelbarrow. I moulded it around a matchstick box wrapped in cling film, and inserted wire for the handles - the only non-edible part of the cake.


The reaction from Kirsty and Matt when they came to collect it was brilliant and a real confidence boost. They had sent me a picture of a cake they liked, which I kinda followed, but I don't think they were expecting all of the added little details.


 I really enjoyed making this one and it was nice to catch up with old friends/colleagues again.

Chocolate Cake with Vanilla Meringue Frosting


If you enjoy baking and you don't already own one of the Hummingbird Bakery books, I seriously recommend you get one. I've tried many of their recipes and they never fail to satisfy my taste buds.

 This one is a dressed up chocolate cake. It's filled and covered with vanilla meringue frosting and topped with a marbled chocolate disc. It's not your usual chocolate sponge as the ingredients include melted dark chocolate and sour cream. It's a little bit on the heavy side so a small slice goes a long way.

I should have used more frosting in-between the layers, and if I'd left it in the fridge maybe the inside wouldn't look so sloppy - still, who cares if it tastes good!


Yum!

Carousel Christening Cake

Given free reign on my nieces Christening cake and this was the result. It's a little sloppy in places but I won't highlight where ;)


I took a short cut with the middle tier and removed some of the stress by using a dummy cake. It didn't need to be cake anyway as the top and bottom would give enough servings.

               












The horses are made using a silicon mould from The Cake Decorating Company. It's an expensive mould (it's even gone up quite a bit since I bought it) but the detail is brilliant. Also it's for my niece so no expense spared!

I probably made around 15 horses but only managed to release 6 successfully. It's quite easy to mangle legs or ears while you're concentrating on releasing another part. I guess patience is a virtue.

I dusted the mould with pearl lustre dust to help release the fondant and give the horses a little shimmer. I used a plastic dowel to make a hole through the centre of the body and once they were dry I painted their features with food colouring. The plastic dowels were wrapped in fondant and used as the horse's pole. 


 Originally I had an entirely different design in mind for the carousel but some of the moulds I ordered didn't arrive on time, hence the top looks a little unfinished.... better planning required on my part :/

 Finally, for Aunty Elaine who complimented my piping skills with regards to the lettering... tappits! My handwriting is bad in pen let alone icing. There are lots of fonts available and I use them the Krazy Kool Cakes way. Secret shared ;)

Grasshopper Pie


This dessert takes me back to my days as a waitress, maybe one of the best jobs I've ever had though I didn't realise it at the time.

I worked as a waitress after I finished uni. I had no desires to stay a waitress but I can really appreciate that job now; no stress, work didn't come home with me, everyone pitched in and we had a good laugh. I suppose it helped that I had no mortgage and no responsibilities too :)




Anyway, Grasshopper pie was my favourite dessert and I always hoped to find a damaged slice in the box. We couldn't serve it to customers if it wasn't presentable and we'd have to "dispose" of it ;) At least that's what I was told and I had no reason to question it.

Grasshopper pie has a sweet biscuit base (this one was made with double chocolate chip cookies) and a minty mousse filling. I'm not sure why it's called grasshopper pie, I think it's named after a cocktail or maybe it's just because the filling is coloured green. Mine may be a little too green. It should be mint green but I only had electric green to hand.

This is actually half the size of the one I used to serve and its topped with cream instead of chocolate. It's a very naughty dessert but very easy to make as it only needs chilling, no baking.

 Despite all its naughty ingredients it's a light, refreshing pie and you know it's good when it gets the Conster's approval!

Chocolate Truffle Cookies

Those of you that know me know I have no self control when it comes to biscuits. The only way I can manage my addiction is to simply not buy them, however some days biscuits are a necessity. The good thing about our kitchen is it's always well stocked with baking ingredients to make my own.

 So flicking through my recipe books looking for a quick fix, these Chocolate Truffle Cookies were the obvious choice, a. they're chocolate, b. they have a splash of Amaretto in them (also always well stocked in our house).

I had to be patient while the dough chilled but while I was waiting I could run up and down the stairs a few times to make me feel better about my imminent biscuit binge. 

 I said could... I didn't, but I did snap a picture of Mr Prickles who couldn't wait until nightfall for his fix of meal worms.

 My patience ran out as soon as they were baked and I could smell them. I ate them while they were still warm and they were gone in record time, Chris was lucky to get a couple! I have no regrets.

 I've made a few more batches since then, to accompany a cuppa with friends and as a small birthday treat for my Nan who shares my sweet tooth.

 I think they make a nice gift in a pretty jar with a little ribbon tied round.

A Vintage Christening

Most of my cakes are for friends and family but when a friend volunteered my services I decided to have more confidence in my skills and say yes. I get super nervous making cakes for people outside of friends and family but I figure it's good to step outside your comfort zone every once in a while.

The request was for cupcakes to fit in with a vintage tea party theme for a little girls Christening day. The theme was right up my alley and perfect for all my stencils and lace mats... and an excuse to buy more :)

To accompany the cupcakes was an understated but beautiful cake. 
With all of the cupcakes, the cake only needed a little decoration but I still wanted it to stand out. I decided to keep it plain and add one extravagant sugar flower to the top.

 As luck would have it, a tutorial to create an open peony from  'Happy Cakes by Renee' popped up on my facebook feed that week. A brilliant tutorial; I was expecting to need a few attempts at it but I was so happy with how my first one turned out, that is the one you see on the cake.


It's always tricky fitting cakes in around work but nevertheless, I really enjoyed making these and I was so glad they were pleased with them. 

Thank you Melissa for your kind words and thank you to my friends and family also. Your compliments and support encourage me to take on new baking challenges and give me that little confidence boost I need.
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