Sunday, 3 July 2011

This Week In Cakes

This week I had two cakes to make, luckily they were in my favourite form - giant cupcakes! I could make these in my sleep now and you can do so much with them so I love them.



I hadn't done a really girly one in a while so I was really happy when I got an order for a 21st birthday one. Lots of Love Hearts, pink buttercream, stars and even a cute gingham ribbon. The cake itself is Victoria Sponge with jam on the bottom part and more pink buttercream in the middle. I used chocolate brown Sugarflair colouring paste to make the case part, and claret Sugarflair paste for the icing. These really do give off the nicest colours and a little goes a long way. Both the number and the buttercream were made from the claret one, this just shows how deep you can get it by simply adding a bit more.

The next cake here is for Swavesey Primary School Fete to go into the raffle to win it. It's nice to help out where you can and there is no better way than with cake. The theme was 'treasure island' so I thought this was a good representation of it. Because the surface are isn't that massive on top there is only so much you can put on it before it starts looking silly, so I went for of course a treasure chest, made from fondant coloured with melon yellow and chocolate brown, I added some yellow stars to look like the brass studs and make it look a bit more special, I then added some random pieces of decoration to look like treasure. I also added some fondant coconuts, an 'X marks the spot'  and even a palm tree. I discovered making a palm tree out of fondant was almost impossible, so I just made the trunk out of fondant supported with cake wire. And for the leaves I stripped green liqourice, flattened the green cut offs, cute them into palm leaf shapes and stuck them on top just slightly going through a piece of cake wire to keep them together. It was a bit of a mission but I love how it looked so it all worked out. Oh yes and the sand, I mashed together a bag of Malted Milks until they looked like fine sand and covered the top in them (which was subsequently covered in vanilla buttercream), this cake was also made of Victoria Sponge and the bottom was covered in baby blue Sugarflair paste with a few extra stars to give it a treasure feel. Pin It Now!

3 comments:

  1. how do you make your fondant so smooth on the base? Mine wasn't particularly fantastic

    ReplyDelete
  2. I turn the base upside down and smooth the icing down slowly so they go in all of the ridges, it takes a few goes and restructuring to get it all covered without folding

    ReplyDelete

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