Are Giant Cupcakes dying out?

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A few years ago it was all about the Giant Cupcakes! Everyone wanted one so it’s not surprising I also got a giant cupcake tin. Used it a few times and then then it seemed that the popularity of the Giants died down so I stashed it at the back of my tin cupboard, forgetting completely it exists.

Until a few weeks ago when a friend asked me to make one for a birthday party. I was about to say I can maybe make a cake or normal cupcakes when it hit me I still have the tin! A little dusty but still in great shape, so why not? I baked a chocolate cake, filled it with a layer of nutella and buttercream and decorated it with white chocolate fingers for the sides, and buttecream rosettes and rose pink butterflies on top. And I fell in love again. Anyone else want a Giant Cupcake?
giant_1 giant_2

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Winter is coming! [GoT cake inside]

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Last week we celebrated a dear friend’s 30th birthday. As it was quite the milestone, we went all out! Beach barbeque on the actual day, a weekend away in Tarifa with a Game of Thrones theme, all the works! This meant a few busy weeks – sorting out outfits, cakes, presents but in the end it all came up beautifully and we had one very happy birthday girl.

We put together a pretty presents display for her on the beach and were lucky to have a clear day so Africa acted as a natural backdrop. Magical!

displayFor the weekend celebrations, I had to make a themed cake. As it turns out, a Game of Thrones cake is not a easy thing. I initially wanted to make Joffrey’s crown out of chocolate and paint it gold for the cake topper. The weather was really not accomodating though – too hot for the chocolate to set, yet if you put in the fridge to set, it will sweat when it comes out so you cannot paint it. Then I tried royal icing, failed again. After 2 weeks of trying, I finally gave up on the crown idea and focused elsewhere. An iron throne should be easier to make, right? And easy enough it was, but little did I realise it will take so long!!! I used 2 YouTube tutorials combining making the actual throne from styrofoam and covering it in tiny swords made of sugar florist paste (I find the Squires Kitchen one the best). Note to self: do not use super glue for styrofoam. It somehow doesn’t agree and the glue eats through the styrofoam. Yikes!

Once I had the throne ready, I baked a simple chocolate cake and made a Nutella buttercream as per the request from the birthday girl. Then covered the cake in white fondant and blood made of red royal icing. On top I placed the throne and added 3 plastic dragon toys. I was pretty proud of the end result, what do you think?

DSCN1663

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MotoGP themed birthday cake

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When a friend asked me to make a MotoGP or Formula 1 themed cake for her dear boyfriend, I quickly did a Pinterest search to get ideas. I knew my time for this cake would be limited and almost had a heart attack when I saw all the extremely elaborate designs on the Internet. So I had to get really creative in order to fit the cake in my already very busy schedule but still be able to deliver a cool cake. Which is when the local supermarket came to the rescue. I was stocking up on the usual: flour, butter, sugar when I spotted a tiny red motorcycle toy with MotoGP written on it hang off a random food isle. SCORE!

The actual cake had this Guinness base (I simply doubled the recipe to be able to cut the cake in 2 layers) but I needed a slightly stiffer frosting than cream cheese in order to avoid covering the cake in fondant (I don’t like the taste of it) so I used another favorite – Kahlua mascarpone. I cut the MotoGP logo by hand (other than the letters) from fondant and drew the shape of a nearby MotoGP circuit (the one in Jerez de la Frontera) in black royal icing. The birthday boy loved it! And here’s a few pictures:

MotoGP cake 2 MotoGP cake

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It’s not simply edible lace, it’s magic! [+DISCOUNT CODE]

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Remember I moaned a while ago that I may have to convert to beauty blogging to get nice freebies? Well, it turns out I was wrong.

As luck would have it, the lovely people at Squires Kitchen Shop not only did read my blog, they also sent me an amazing package in the post (which was a nice change to the uninterrupted flow of various bills). You simply cannot imagine my excitement! I almost burst – not only does my favorite online shop for baking supplies read my blog, but they also want to collaborate with me!!! There is something in it for you too – keep reading.

So I received the following products to add to my ever growing collection:

The received goodies

The received goodies

Bridal Rose Sugarpaste
Baroque Pink Cupcake Cases
Silikomart Wondercakes Daisy Mat
Flexi-Ice Instant Mix

This meant I could now make edible lace! I was slightly skeptic at first – flexible icing? Which you can eat? But you bake it first? It sounded fishy. But behold: IT IS PURE MAGIC! Like unicorn magic, I’m telling you! Don’t be afraid to follow the instructions on the flexible icing. I was worried as the ratio icing to water is 1 to 1.5 – this didn’t sound right. But it is. These people really know what they’re doing – so trust them and simply follow what it says on the back of the package, and there’s no way you won’t succeed. I baked it for 25 minutes rather than 20 but this all depends on the oven. If you are operating a pre-war beast like mine, it is temperamental so times are always relative. And the lace doilies came out of the mold like a charm!

The silicone mould ready to go on the oven to dry

The silicone mould ready to go on the oven to dry

I put a thin layer of icing on the cakes, then rolled out the sugarpaste to cover them in it . For the cupcakes, I used CupcakeJemma’s vanilla cupcakes recipe, which I then topped with the Hummingbird bakery’s Kahlua mascarpone frosting. I recommend letting the frosting set in the fridge for 30 minutes or so before putting the sugar paste on. Especially if your kitchen, like mine, turns into a sauna in summer.

IMG_4569 IMG_4567Once this was done, I brushed a little edible glue so the lace sticks to the sugarpaste, and that was it. Et voila! I think I’m in love.

finished finished 2
I haven’t tried coloring the lace yet – this would be the next project, and I have some beautiful colors I had previously ordered from Squires. But I can definitely recommend the set to everyone. So simple yet chic, and super easy to make!

But the best part is yet to come. Squires Kitchen Shop is offering all my readers 10% OFF orders until 01.10.2014 if you also want to create lace magic or want to buy everything else they have in stock too (I know I would). Simply enter the code UNICORNS2015 at checkout to enjoy your 10% discount. Come on, off you go – the next order has your name on it. And they do classes as well – if you are based in the UK, get your butt over to Surrey! I promise I will only be jealous a little bit.

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Mountain bike birthday cake

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I have never been particularly good at drawing or sculpting but I do love the challenge of preparing novelty cakes (even if I don’t like the taste of fondant). So when a friend of mine asked me to make a mountain bike themed cake for her dad’s 70th birthday, I was both really excited and a little nervous. I started well in advance, working my way through little mountains of fondant, mixing colors and preparing all the little bits and bobs. I used chocolate cake, cream cheese frosting and black cherry filling – I find that the cream cheese frosting really compliments the rich chocolate cake and it doesn’t make it too sweet while it goes well with the cherries too. Advice: If using fondant, the dirty icing on the cake will need longer to set with the cream cheese frosting. I left mine the cake with the dirty icing in the fridge overnight and had no issues putting on the fondant the next day. I proudly present you the finished product:

DSCN1439It was so much fun to make – and I was extremely pleased to hear the birthday boy loved it. Seriously, if you have something to say, say it wth cake. Unless you’re breaking up with someone. Then talk to them – otherwise there may be a cake flying into your face!

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BAKING FOR A GOOD CAUSE! [+RECIPE]

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Last weekend was full of baking and experimenting! And it was great (until the moment when my lower back decided I have abused it enough and left me rather crippled for most of Sunday but that was OK as I did really need a break)!!!

Our Scout group was holding a fundraising cake stall on Saturday morning so I prepared around 3 dozen of individual cookie bags and another 3 dozen of vanilla cupcakes with rainbow frosting. Ok, rainbow frosting was the plan, at least. What I didn’t take into account is that a) temperatures have been rather high around here for early summer (we’re talking 28 degrees Celsius) and b) no air-con in the kitchen. So the buttercream melted from the time I mixed it till the moment I spooned it into the piping bags. So they looked more psychedelic than rainbow but… it happens! I am still pretty proud as we were able to collect plenty of money for the Scout group. And don’t they still look pretty?

bake sale cookies and cupcakes

That same evening we were holding another fundraising event in a local wine shop & tasting room and I had set my mind on making wine-spiked cupcakes seeing as it was going to be adult only. The guys from My Wines had been kind enough to provide me with a bottle of mocha coffee flavoured wine – yum!

The cupcakes came out beautifully moist and rich and I topped them up with my favorite Hummingbird Bakery cream cheese frosting and little wine bottles made of fondant. What a treat after drinking plenty of vino! Recipe below.

red wine cupcakes

Red Wine Cupcakes with Cream Cheese Frosting (makes approx. 24)

Recipe taken from: Butter me up, Brooklyn (aside from frosting)

For the cupcakes:

  • 260g plain flour
  • 100g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 170g softened butter
  • 300g brown sugar
  • 100g caster sugar
  • 3 eggs at room temperature
  • 355ml red wine (if you use a chocolate wine, reduce the sugar, otherwise you risk them being too sweet)
  • 2 tsp vanilla
  • red food coloring (optional)

 

For the frosting (by the Hummingbird Bakery):

  • 600g icing sugar, sifted (I normally put less as I don’t like the icing too sweet)
  • 100g unsalted butter, at room temperature
  • 250g cream cheese, cold

 

To make the cupcakes:
In a medium bowl whisk together flour, cocoa, baking powder, cinnamon, salt and baking soda. In a large bowl (I use my standing mixer’s one) beat butter and both sugars together until smooth (if using a standing mixer, use the paddle attachment). Add eggs and beat to combine, then add red wine and vanilla and beat until incorporated. At this stage, it will look weird but don’t worry, the dry ingredients will make it smooth again. Add these in several additions, being careful not to over mix. Divide the batter evenly among the prepared cupcake liners until they are 2/3 full.

Bake for 20 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Let the cupcakes cool for five minutes or so in the tin, then turn them out onto a wire rack to cool completely.

 

To make the frosting:
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed (it will look like crumbs).

Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Careful not to overbeat as it can turn runny quite quickly.

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GARDEN-THEMED BIRTHDAY CAKE

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So I had all those posts planned in my head… Mother’s day (in March where I am based), Easter, etc. But now it’s been way after each of these events so I decided to forget about the plan and post everything backwards. Starting with my latest baking creation: a birthday cake for a keen gardener!

Me and my friend who ordered it didn’t want fondant so this made it a little more complicated but I am still happy with the result. Red velvet cake with cream cheese all the way (albeit painted green on the outside) and all edible decorations:

red velvet birthday cake

I loved making all the decorations but my favorite is the watering can. Too much cute, I think!

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BATTLE OF THE YEAR: BUTTERCREAM VS. CREAM CHEESE FROSTING

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Ever since I took that cupcake decorating course I wrote about a few weeks ago, one thought does not give me peace.Luckily I haven’t lost much sleep over it but it has kept me occupied during many times. And here it is…

Should you sacrifice flavor for looks and vice versa?

Let me explain: I personally do not like the taste of buttercream – I find it too sweet and too heavy. But it pipes so prettily! My absolute favorite (which comes down a treat with friends and family too) is cream cheese frosting. But I have so far not found a recipe which gives me the proper piping consistency for a (professional) nice finish. I am constantly on the lookout and keep experimenting but the fails prevail until now.

I honestly hope it is not just me who ends up with an extremely runny cream cheese frosting more times than willing to admit. Just last night I was trying out a new recipe I came across which promised nicely piped frosting. But I failed again – or my basic hand mixer which only has slow and fast let me down (I like to believe it is the latter otherwise I end up doubting if I am any good in the kitchen at all). As I write this, an emergency (recycled) cheesecake is in the oven – I didn’t have the heart to throw yet another bowl of runny icing, after my ridiculous cream cheese quest from the previous post, let alone all the nice ingredients which went is, as well as me spending plenty of time trying to make/fix it.

So I need my dear readers’ advice – pretty please, share it in the comments or write me an email. What would you do? Try out new cream cheese frosting recipes until you find a fool-proof one or settle for buttercream which isn’t tasty but looks good? Help!

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FINALLY A DECORATING COURSE

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So this week I finally did a celebration cake and a cupcake decorating class. While I am not 100% happy with the way the celebration cake came out (fondant can be tricky), my cupcakes turned out absolutely adorable, if I may say so. Without further explanations, here they are:

cupcakes decoration

My only concern is that the newly learned techniques might put a stop to my cream cheese frosting obsession, at least for a while. Buttercream is unfortunately the best for piping this way so this weekend I have had to switch already to buttercream.

Stay tuned for pictures of the 24 courgette and chocolate cupcakes I need to decorate tonight. Yes. On a Friday night. No. I am not crazy. K?

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CHOCOLATE COURGETTE CAKE [+ RECIPE]

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Courgettes have recently become my favorite vegetable to add to cake. Sorry, carrots! But since I’ve made mine award-wining cake way too many times since December, I wanted to try something new. Here I present a recipe for a lush chocolate courgette cake – this time the courgettes are rather unnoticeable taste-wise but they give the chocolate cake the extra bit of moisture any cake needs. Yum! Here we go…

Chocolate courgette cake with cream cheese filling

Ingredients:

  • 4 eggs
  • 250g plain flour
  • 375g caster sugar
  • 350ml vegetable oil
  • 350g grated courgette
  • 65g cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2tsp. cinnamon
  • 1/2 tsp. salt
  • 100g mixed chopped nuts (or almonds or hazelnuts – according to preference)

Method:
In a deep bowl, mix the flour, sugar, baking soda & powder, salt, cocoa and cinnamon. Mix well until it is all blended.

In a separate bowl, whisk the eggs lightly. Add to dry mix together with the oil and whisk everything together. If the dough is too thick, you can add a little hot water but I left it thick as the courgettes add plenty of moisture afterwards. Grate the courgette and add it to the chocolate mix. Stir in the chopped nuts. Butter and flour the sides of a 9-inch cake tin, butter and line the bottom of it. If you like, you can bake the 2 layers of the cake in 2 tins: just split mix in 2 but I like to bake one and cut it into 2 slices.

Bake in a preheated oven to 180 degrees Celsius for about an hour or until a skewer comes out clean.

To decorate:
Split cake in two. Prepare THIS cream cheese frosting. Spread plenty between layers and ice the cake with the rest. Decorate as desired.

Behold the finished product:

chocolate courgette cake

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