Category: Cakes

Add a little glitz to your cakes with these stunning cake toppers

Add a little glitz to your cakes with these stunning cake toppers

Talking Tables cake Toppers 2

The moment I saw these cake toppers I knew I had to share them with you. I mean how cool are they? The font, the colours, the style! They’ll look great on any cake and what’s more when you’re in a rush a plain and simple cake can instantly become divine!
Talking Tables cake Toppers 5

I received the Talking Tables newsletter about them just last night when I was actually sitting down to write up a post on Rhubarb jam but I just couldn’t wait to share them.

I’ve been shooting for Talking Tables for a few years now so I’m no stranger to their fantastic and top end products (just head on over to their website  and loads of the shots you’ll see there are styled by me – the silver bath is one of my favourites. Actually this is my all time favorite styled shot which is happens to be a TT shot and is bouncing around Pinterest like mad at the mo) But this is the first time I’ve seen these cake toppers and I know that I’ll be putting an order in soon.

Talking Tables Cake Toppers post

Alice, the product developer has a really good eye for detail. I love it that this range has something for everyone whether you’re getting married, baking something special for your partner or just want to add a bit of ‘Sparkle‘ to your day. Talking Tables cake Toppers 3

You can choose the gold ‘Love’ heart and cover the cake in gold! How amazing does this cake look? I’ve been seeing gold cakes everywhere since I went to The Squires Cake Show back in March. Maybe Silver is catching up with the metallics cake trends too!

Talking Tables Toppers 1The toppers are really easy to insert. I’ve used many of Talking Tables’ other cake toppers on shoots in the past – just check out the ponies! These ones can be wiped clean ready for the next big celebration.

TT LEt's party topper

So which is your favorite? I think mine is the ‘Let’s Party’! It has so many uses.

EmmaMT x

Disclaimer: I did not receive any product for this post and these are not my styled shots or cakes so I can’t take the credit. All thoughts and opinions are my own. Talking Tables didn’t even know I was going to write this post so that will be a nice surprise for them won’t it? 

 

How to make a quick Ice cream splat cake

How to make a quick Ice cream splat cakeGenoise birthday cake

It’s that time of year again. That time when your daughter who has a summer holiday birthday get’s three birthday celebrations and three cakes! One on the actual day, one with family and one with her friends! I’m shattered just thinking about it now! This has to be the last year we do it like this!

This year I decided to keep it simple whilst trying out a new recipe for the friends party. I’ve heard genoise cake mentioned loads on The Great British Bake off (along with creme pat!) and thought this was the perfect opportunity to see what all the fuss was about.

Oh my goodness!

This has to be the lightest, fluffiest, most delicious cake I have ever made. It does take a bit of faffing – what with the heating up of the eggs and all that whisking but it is WELL worth the effort. The cake is so soft it literally crumbles in your hand when you pick it up so be warned – handle with care!

I teamed it with a chocolate ganache buttercream which I made with soya cream leftover from the family party. I have to say that soya cream is doubly creamy! Give it a go. You won’t regret it.

The ice cream splat

Decorating this cake literally took 10 minutes and if I made this kind of design again I would probably make a Madeira cake so I could cover the whole cake with sugar paste and make the dribbling ice cream a bit prettier from sugarpaste too. This cake would never have taken the weight of a sugar paste coating. It would have gone completely splat – more than the ice cream did!

The kids literally went “Wow’ when they saw it and that’s what it’s all about for me. The smiles on their faces – especially Darcey’s who helped me at each step of the way – mini photographer/baker/blogger in the making that one.

Print this recipe 

Chocolate Genoise cake

  • 60g butter
  • 8 medium eggs
  • 200g Caster Sugar
  • 140g Plain Flour
  • 60g cocoa powder

Chocolate ganache buttercream

  • (this quantity is enough to fill and cover the cake in ganache)
  • 150g unsalted butter- at room temperature
  • 150g icing sugar
  • 50g cream (double or single depending on how thick you want it)
  • 50-100g dark chocolate- broken into small pieces

To bake the cake

  1. Grease and line four 8” cake tins with silicon paper (I use sunflower oil to grease my tins as the edges of the cake stay soft and less crumbly). Preheat your oven to 170ºC (Fan oven150ºC)
  2. Sieve the flour and cocoa powder into a bowl and combine completely. Set yo one side.
  3. Place the butter in a saucepan and heat until it has melted. Keep stirring it until it becomes a deep brown colour. This adds to the flavour of the butter. Set aside to cool.
  4. Set a heatproof bowl over a saucepan of simmering water and add the egg and sugar. Whisk by hand until the mix warms up. You don’t want to cook the mixture – just warm it.
  5. Remove the bowl from the heat. You now need to whisk the egg and sugar mixture till it doubles or triples in size. By warming the eggs you are encouraging the air in them to expand. This will take around five minutes so it’s a good idea to use a stand mixer and let it do it’s stuff.
  6. Once it doesn’t look like it can expand anymore drizzle the melted butter into the bowl while the whisk is still going.
  7. Sieve the flour and cocoa onto the mixture – don’t be tempted to just tip all the dry ingredients in over the egg mix as it will be heavy and will burst all the air bubbles you’ve just created. Without the air bubbles the cake will be heavy. The air bubbles in the egg are the cake’s raising agent. Slowly and carefully fold the flour and cocoa powder into the mix till just combined. It’s important not to over mix.
  8. Spoon the cake mix evenly into the cake tins and smooth with the back of a spoon. I made one cake tin a smaller amount than the others as it was going to be made into a giant cake pop.
  9. Bake for 20-25 minutes or until the sides come away from the tin. The cake will instantly bounce back when pressed lightly in the centre with a finger.
  10. This cake is very delicate so leave it to cool completely in the tin before turning out.

To make the chocolate ganache buttercream

  1. Place the butter and icing sugar in a bowl and mix until light and fluffy.
  2. Place the cream in a saucepan and heat until just starting to bubble then remove from the heat.
  3. Immediately place the chocolate pieces into the cream and stir until completely melted. Set aside to cool.
  4. Once the chocolate has cooled add it to the buttercream and whisk.
  5. Try not to eat it on a spoon from the bowl!

Darcey's Ice cream splat birthday cake

How to make the Ice cream cake

  1. Layer up three layers of cake with chocolate ganache.
  2. Take the small layer of cake and crumble it into a bowl . Add a small dollop of ganache and mix it up until it forms a ball. Roll it up in your hands and pop it in the fridge for 10 minutes to harden.
  3. Make up some royal icing in your choice of colour and put it in a piping bag. Use a little royal icing to position the cake pop on the top centralarea of the cake.
  4. Pipe the icing over the top of the cake pop and let it dribble down over the cake.

Darcey birthday cake

5. Don’t go too mad as the icing will keep dripping once you stop. I let it just reach the sides of the cake.

6. Place a trimmed wooden skewer into the cake pop at an angle. Push it in far enough that the ice cream cone will sit at an angle and won’t slip down.

7. Place the cone over the stick and press into the cake pop. Leave to set.

Happy 9th Birthday Darcey Doodles. We love you so

Mamma x

Darcey's Ice cream splat birthday cake

Lindy Smith’s Mini Cakes Academy : Book review and giveaway

Lindy Smith’s Mini Cakes Academy

Lindy Smith Mini cakes Academy

I love doing book reviews – well, actually I love reading new cakey books and getting inspired and being desperate to share what I’ve found with you guys, but when it comes to the actual writing of these posts I always find myself waffling on and on and making them way too long. And that was the case with Lindy Smith’s Mini Cakes Academy, by David and Charles. There was just so much to share.

Lindy Smith Mini cakes Academy I’ve Interviewed and reviewed a Lindy Smith book in the past and there’s one thing you should know about her. She works REALLY hard and is really creative. She has a new book coming out in what feels like every five minutes and they are all so different and totally inspirational. How does she do it?

 Lindy Smith’s Mini Cakes Academy

The latest book is just the same. Jam packed with clever hints and tips on how to get different effects, some of them basic for the beginner and some of them more challenging but all inspirational. Sometimes you just need to be shown a new tool or colour combination to give you a whole new idea for a cake. One piece of inspiration and the book’s a winner – don’t you think?

What I love about this book are the simple ideas executed to perfection. Whether it’s the stunning colour combinations of the Rosette cake or the cute washboard sides on the beach hut cakes. The way some simple plunger cutters have been used to make an elegant Christmas tree cake look fabulous or the clever use of a flower and some piping to make the cutest diddy wedding cake. Also, there’s buttons. I love a sugarpaste button on a cake!

Lindy Smith Mini cakes Academy Why I think Lindy’s books are so great is that no matter what level you’re at there are plenty of photos to describe the techniques so you can understand the way to make every element of decorating. Some books only have one step shot and explain the rest with words and you just can’t get a handle on what they’re on about. Here Lindy explains everything in clear detail and shows you too. You can’t go wrong.Lindy Smith Mini cakes Academy

What else is in the book?

As well as seeing where the inspiration for each cake comes from there are templates and recipes (for the main size cake tins when making small cakes) and the sticky toffee cake sounds really deelish. There’s even a vegan chocolate cake in there. There are recipes to make your own sugarpaste, pastillage, flowerpaste and of course buttercreams and ganaches.

If you aren’t sure where to start when covering a fiddly mini cake there are steps to show you how with buttercream, marzipan and sugarpaste.Lindy Smith Mini cakes Academy

Whether you want to paint your cake design, create beautiful flowers, go for modern or vintage there’s something for everyone. With 30 fabulous designs you’ll be spoilt for choice.

And what’s more you can win a copy right here on CakesBakesAndCookies.com. I bet you want to don’t you?

The Mini Cakes Academy Giveaway

The lovely Lindy herself emailed me offering this book giveaway to you lovely people. How honoured and excited am I by that! All you have to do is leave a comment below answering the question AND enter via the rafflecopter site (just click below to be taken straight through to the competition) A winner will be randomly selected on 12th August.

” What cake decorating question would you ask Lindy” leave a comment below and enter the rafflecopter widget.

a Rafflecopter giveaway

Good luck!

EmmaMT 

Disclaimer: The book in this post was sent to me by Lindy Smith and David and Charles publishers  (Thanks you guys- it’s fantastic).  All thoughts and opinions and entirely my own.

CakesBakesAndCookies.com Giveaway Terms & Conditions

This giveaway will close at 12:00am on 12th August 2015. Leaving a blog post comment is a mandatory entry option. This prize is offered by Lindy Smith. I am hosting it on behalf of Lindy Smith. Please note, I am not responsible for posting the prize out or providing it. Lindy Smith or her representative will send out the prize, the winner must provide their name, address once contacted. The winner will be selected at random from all correct entries received by the Rafflecopter widget. The winner will be notified within 3 days of the closing date. The prize is one copy of the ‘Lindy Smith’s Mini Cakes Academy’ book, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.

Evie and Lois’ Go Ape birthday cake

Evie and Lois’ Go Ape birthday cakeGo Ape birthday cake

Have you ever had an idea in your head for a birthday cake and then it all went horribly wrong? Well that’s kind of what happened with this cake.

The Go Ape Birthday cake.

I’ve made cakes for Evie and Lois before. They’re at school with Darcey and Evie is the reason I have such a keen interest in gluten free baking. I wanted her to have a cake that was every bit as delish as any gluten filled one. As the girls were having a shared Go Ape birthday I wanted their cake to be fitting for a load of kids swinging from ropes in trees.

Beau came up with the original design. I was trying to work out how to have monkeys, trees and models of the girls as well as the cakes needing to be completely separate when she said “Just make two cakes and two trees” and there the idea was born.

The plan

Originally, I wanted to make ball like trees and bushes and have Evie hanging down from a branch on her cake and Lois doing a zip wire from a tree on hers. I dilly dallied as to how to actually do this. I made the trees first and left them to dry then a few days later I made the models of the girls. Then delivery day came.

Go Ape birthday cake Delivery day was a busy one. Not only did I need to finish the cake but it was also the girls school summer fayre – which I was helping at,  and my brother who lives in Oz was coming home for a holiday that night with his wife and three daughters and I was going to help pick them up from the airport. This is where my regrets of not following my normal cake rule of ‘don’t go to bed till the cake is completely finished even if that means staying up till 2am to do so’ kicked in.

Go Ape birthday cake I went to the school fayre and headed home with two hours left to assemble the girls in the trees and put the trees in the cake- then I could do the writing just before dropping the cake off on the way to the airport. As I walked through the front door my dad phoned. “Their plane is getting in early. We’re leaving in half an hour!” OMG! I just lost 90 minutes! And that’s when Lois legs fell off and Evie’s hands weren’t staying in the right position! Panic. Well nearly. I had to change tact. I decided to remake the models and have them literally in the trees – pulling a few ball leaves off the bigger trees to fit them in. I tried to position the arms so they looked really chilled out.

I delivered the cake just in time and then headed straight to the airport where I met my niece for the first time and got to hug my brother and his family for the first time in three years. With the cake delivered without anything else falling off I’d say it ended up a successful day after all!

5 lessons learnt making this Go Ape Birthday cake

  1. ALWAYS finish the cake the night before delivery even if that means staying up till stupid O’clock! Always!!!
  2. Make models a week before delivery date so they have plenty of time to dry and legs don’t fall off. When will I learn this lesson????
  3. You can be a bit brave with design. I loved the ball leaves and bold topiary style tree. They look really cartoony.
  4. Gluten free chocolate cake made with almonds is amazing and doesn’t have that grainy texture most GF cakes have.
  5. Planes will always land early when you’re not expecting it!

EmmaMT

xGo Ape birthday cake

Book Review: How baking works … and what to do when it doesn’t by James Morton…and a giveaway!

Book Review: How baking works by James MortonBook Review: How to bake by James Morton

If I said “I have a book to review by James Morton” you might think who? But if I said “the sciency guy from the Great British Bake Off 2012”  you’d know instantly who I was talking about.

How Baking Works: …and what to do if it doesn’t  (Ebury press), is James’ second book (the first was Brilliant Bread) and it does exactly what it says on the tin – to the extent that I have been slowly reading “How baking works” cover to cover. I don’t think I’ve ever read a baking book like that before. I even wanted to take it on the train to read last week- but it’s a bit heavy and not to mention obsessive for that!

Book Review: How to bake by James Morton

The book starts off like most with a description of ingredients and techniques but the point of difference here is that James goes into the nitty gritty sciency background of what happens during baking, like when sugar and butter are combined (the sharp edges of the sugar cut through the molecules of the butter to create air pockets- in case you were wondering? That’s what gives your cake it’s rise). I find it all so interesting. I can’t remember all the tips so I’ve started writing myself a cheat sheet on my folded paper bookmark.

Book Review: How to bake by James Morton

Some of the facts are a bit too sciency for me and go straight over my head but what I really like about this book is that before every recipe James explains what you should and shouldn’t do for that type of baking. There are step by step pictures with explanations on what to look for and what to avoid in some tricky sections and let’s face it we can all do with a bit of that kind of help from time to time.

Book Review: How to bake by James Morton There are plenty of recipes in each section of the book including – Cake, Sponge, Brownie, Muffin, Torte, Biscuit, Short, Sweet, Choux pastry Merringue and Macarons. It makes me all hungry just thinking about it. Book Review: How to bake by James Morton As I read through the pages I want to bake everything! Crème Pt anyone? They talk about it on TGBBO all the time but I’ve never made it and I only now know how to and what the ingredients are?  I think it’s the way he talks when he writes. You feel like he’s sharing his best kept secrets with just you!

Book Review: How to bake by James Morton

How Baking Works: is available through this affiliate link on Amazon

So, how would you like to win a copy of How Baking Works: …and what to do if it doesn’t?

Those lovely people over at Ebury Press have given me a copy to giveaway. All you have to do is leave a comment below answering the following question AND enter via the rafflecopter site (just click below to be taken straight through to the competition) A winner will be randomly selected on 21st July. Good luck!

EmmaMT 

What baking question would you have asked James to answer?

 

Click on the link below to enter

a Rafflecopter giveaway

CakesBakesAndCookies.com Terms & Conditions

This giveaway will close at 12:00 on 21 July 2015. Leaving a blog post comment is a mandatory entry option. This prize is offered by Ebury Press. I am hosting it on behalf of Ebury press. Please note, I am not responsible for posting the prize out or providing it. Ebury or their representative will send out the prize, the winner must provide their name, address once contacted. The winner will be selected at random from all correct entries received by the Rafflecopter widget. The winner will be notified within 3 days of the closing date. The prize is one copy of the ‘How Baking works’ book, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.

Disclaimer: The book in this post was sent to me by Ebury Press  (Thanks you guys I can’t get enough of it) All thoughts and opinions and entirely my own.

Sprinkle cookies recipe

Sprinkle cookies recipeSprinkle cookies recipe

Hello there fellow bakers. How are you all today?

I’m having a great day and that is mainly because I have a tin of these Sprinkle cookies just waiting to be eaten. They’re in the kitchen. Can you hear them “Emma!” “Emma come and eat us!!!”

The inspiration for these biscuits came when Darcey found a kids recipe in a magazine where you dip crackers into icing and cover them in sprinkles. They were amazing so we made some from scratch ourselves with biscuits and they’re pretty amazing too! We can’t leave them alone. I put a few in the girls packed lunches yesterday and they both shared them with their buddies. I had a glowing report from Beau’s friend Jack “Tell your mum these are AMAZING” was the message he sent home.  High praise indeed!

For the biscuit I decided to do a version of shortbread as it has a simple texture and crumbles in the right way. With all that icing and sprinkle action you really don’t need a ton of sugar in the biscuit as well- the sprinkles are all you need.

Sprinkle biscuit recipe

Makes around 20

  • 60g icing sugar
  • 100g butter – at room temperature
  • 1 large egg
  • 1 egg yolk (from large egg)
  • 2 tsp vanilla essence
  • 170g plain flour + more for rolling out
  • 30g cornflour
  • 80g icing sugar with water to make up
  • Sprinkles of your choice
  1. To make the dough combine the sugar and butter then add all the rest of the ingredients. Sieve all the dry ingredients so you have a lovely light textured biscuit.
  2. Once combined and a dough is formed cover in cling film and chill in the fridge for 30 minutes.
  3. Pre-heat your oven to 180ºC (Fan oven160ºC) and line a baking tray with silicon paper. 
  4. Roll out the dough so it is around the thickness of a £1 coin. This is a really soft and squidgy dough so you will need plenty of flour when rolling out to stop it sticking. I rolled out between two sheets of silicon paper to prevent sticking. That helped a ton.
  5. Cut out small circles and place on the baking sheet. Bake in the middle of the oven for 5-7 minutes. These biscuits burn within a minute of you turning your back so keep a beady eye on them! They should be turning golden brown around the edges when they are done. You can lift one up and see if it’s browning underneath. It’s also a good idea to turn the tray around half way through the bake. Sprinkle cookies recipe
  6. Remove from the oven and place on a rack to cool completely.
  7. Make up the icing sugar. Don’t let it get too runny. Place it in a deep bowl then fill a ramekin with the sprinkles.Sprinkle cookies recipe
  8. Dip the cookies into the runny icing and let it drip off for a minute. If you dip the cookies too quickly the icing goes lumpy and you end up with clumps of sprinkles. Let the excess run off for a minute. Sprinkle cookies
  9. Finally dip your biscuits in the sprinkles. If there are too many just wipe them off. Sprinkle cookies recipe
  10. Leave them to set for a while then devour!

Sprinkle cookies recipe

Enjoy!

EmmaMT x

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