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Cake Showcase (4 Viewers)

A range of tiered and carved cakes that I have made.
This is literally hot off the press so much so; I haven't even finished cleaning the kitchen yet! Anyway, I need to get a picture posted as I've just put it on Twitter and tagged my lovelies over at Dawn Foods UK who provided me with the delicious Dobla Candy Canes. I will write up more when I get a second, but at least we have the picture for now. ...To be quite honest I wasn't going to make a Christmas themed cake this year, but when Dawn Foods sent me out the Candy Canes, I literally had to do something with them. My original idea was to do Green Buttercream Christmas Tree Cupcakes and place the Candy canes in the top, but then after a discussion with my daughter, we decided that the Gingerbread Men and Canes were the way to go...
Here is a Beauty, and the Beast themed birthday cake that I recently made for our friends' granddaughters 2nd birthday celebrations. The cake was romantic in nature and inspired by their love story, and the swags and drapes found on Belle's dress. Cake: I chose to use a Vanilla Madeira Sponge Cake due to its sturdy nature and filled it with lashings of jam and buttercream. The cake comprises of a 7-inch top tier and a 9-inch base tier. Fondant/Icing: I wanted the cake to be bold and bright, so I opted for Renshaw/Renshaw Extra Icing and used the colours: Poppy Red Yellow/Yellow Extra Icing Atlantic Blue Characters: The Beauty and the Beast Characters used as cake toppers were from Bullyland via Amazon. Problems...
In light of the recent campaign to storm Area 51 and free all the aliens I thought it might be quite fitting to make a cake to celebrate the event. As you can see, Aliens do exist and look extremely happy to be escaping! #Area51 Please note that no aliens or soldiers were harmed in the making of this cake! On a more informative note, the breakdown of this cake is as follows. Cakes The cakes are 6 and 8-inch square Madeira sponges that were filled and covered with Chocolate fudge icing. The two tiers are covered with black and white Renshaw fondant icing that I mixed to make the marble grey colour. Non-edible decorations The plastic soldiers are Tobar Army Troopers from Amazon; they were washed in hot soapy water and dried before...
Here is a last-minute Emoji Cake that I made at my husband's request for his birthday. This 8-inch Victoria sponge was filled with jam and buttercream and then covered in icing fondant. I used Renshaw Ready to Roll yellow, black, white and Fuschia icing to cover and decorate it. I made the tongue freestyle with my hands, forming the shape with my fingers then scoring it with a knife to create the line. The left eye was made by rolling a sausage and then tapering the edges; the right eye was made using circle cutters, slotting them inside each other, and smoothing the black rim to the white eye. It isn't as perfectly circular as I wanted due to rushing to get it finished, but overall, for us, it was fine. The mouth was made by...
Here is my latest cake creation that I made for a dear friend of mine for her 50th birthday. If I'm entirely honest, I struggled a little bit coming up with a design for this one as my friend had given me free rein with it and I wasn't quite sure what kind of cake I was going to make. So after a few sleepless nights, a hunt through every colour known to man I decided that blue and white would be my colour of choice. Even though I had an idea, I still didn't have a vision, and this didn't come about until a discussion with our community members and a trip to my friend Jules' house with cake tins, some flowers and a few ideas to boot. After chatting with everyone and listening/bouncing ideas, we finally came up with a 3 tier flower...
I've seen a few of these Naked Rustic Cakes, and with the weather changing over from the summer period to autumnal I thought it would be nice to try and make one. They are relatively easy to do, and even though they're not decorated in the typical sense, they look very stylish even though they are a little rough around the edges. These are great for a novice baker to try their hand at as it helps with their stacking/tiering skills. To make one do the following: For the top tier make a 5 Inch Madeira Cake And for the base bake a 7 Inch x 3 Inch Round Madeira for Approx 1hr 15 on 150°C - The recipe is... 175 Grams Margarine 175 Grams Caster Sugar 1 Teaspoon Baking Powder 225 Grams Plain Flour 3 Medium Eggs 2 Tablespoons of Milk Tip...
I recently made the following Peppa Pig Cake for our friends Granddaughter and thought I would guide you on making your own. Please note that I made the cake the day before to allow it to cool and settle for 24hrs before decoration. Day 1 Firstly I made an 8 inch Madeira cake using this method: Madeira Cake All in one method. The quantities I used were: 450 Grams Plain Flour (All-purpose for the US) 2 Teaspoons Baking Powder 400 Grams Caster Sugar (Superfine for the US) 400 Grams Margarine 7 Medium/Large Eggs 3 Tablespoons Semi Skimmed Milk I baked it at 150°C/300F for 1 hour 50 mins. Once baked, I placed the tin on a wet tea towel on top of a wire rack to cool and allow for easy release. I left it for 10 minutes, then turned...
The good thing about cake is that you can have pretty much any design you want! No matter what your brief, you can create one of the wackiest cakes that you can think of and something that is unique to only you. This year my daughter had a mixed bag of ideas and finally came up with this design for her 13th birthday! The making of the toppers can be found in Baking Adventures section. Now to the cake part! Firstly we rolled out Renshaw's Poppy Red Icing. I then covered the cake in chocolate fudge icing, ready for it to be covered in the red icing. Once the icing had been put onto the cake, I cut the excess off with a pizza cutter. I then smoothed the cake over with a regular cake smoother and then used the Flexi smoothers...
Hi guys, I hope you are having an eggcellent day and have been on many an Easter egg hunt to find your scrumptious treasure. I, on the other hand, have made this delightful Sailing bunny on his wonderful Easter Egg boat. The cake is a chocolate sponge filled and covered with Chocolate Fudge Icing. The original icing idea was to do a marble effect of both the pink and yellow icing, however when I mixed them together with the yellow fully absorbed the pink, and I was left with the golden colour that you can see on the cake. Once I covered the cake, I then set about microwaving the mirror glaze. I have wanted to try this for a while now and thought it might look good as a dripped glaze on my cake. I followed the instructions which is...

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