Saturday, 30 June 2012

Floral Cupcakes with Vintage Tea Cups

 I was asked to create some new cupcake design based on vintage teacups for a wedding this weekend. The bride had been collecting vintage teacups and wanted cupcakes top sit inside each cup. Each cupcake was individually designed to match the cup and the cupcakes were all baked in gold cupcake cases to match the gold rims of the teacups.

Here they are set up at the venue.

Congratulations Melissa and Miguel!

Tuesday, 26 June 2012

Floral Cascade Wedding Cake

Floral cascade of ivory roses, white and green hydrangea flowers and buds.

Roses and Hydrangea Wedding Cake

Wedding cake with dusky pink and aubergine roses, white hydrangea flowers and butterflies.

Monday, 25 June 2012

Comvita Superfood Cupcakes

Manuka honey cupcakes sprinkled with bee pollen and topped with a fondant bee.

Manuka Honey and Bee Pollen Superfood Cupcake Recipe

For the cupcakes:
  • 250g Butter unsalted, softened
  • 250g Golden caster sugar
  • 250g Self-raising flour sifted
  • 4 Eggs
  • 1tbsp Comvita UMF10+ Manuka Honey
  • 1tsp baking powder 
For the buttercream:
  • 150g Caster sugar
  • 3 Eggs (whites only)
  • 250g Butter unsalted, softened
  • 1tsp Natural vanilla extract
  • 1tsp Yellow food colour
  • 1tbsp Bee Pollen to sprinkle

For the cupcakes:
  1. Preheat the oven to 180oC/fan oven 160oC, 350oF, gas 4. Line a 12-hole muffin tray with paper cases
  2. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, then add the flour, baking powder and Comvita UMF10+ Manuka Honey and fold into the mixture. You can add a little milk if the mixture looks too dry.
  3. Divide the mixture between the cases and bake for 20 minutes.

For the buttercream:
  1. Pour 50ml water and 125g caster sugar into a saucepan. Heat on the hob and stir until sugar dissolves. Bring the mixture to the boil, without stirring it, until it reaches 121°C.
  2. In a separate mixing bowl whisk egg whites until stiff – gradually add in the remaining 25g of caster sugar.
  3. Remove the pan from the heat as soon as it reaches 121°C and sit the pan into a bowl of cold water for just a few seconds, to prevent the syrup from getting any hotter (if it's left too long, it will be too thick to pour).
  4. Gradually pour the syrup in with the whisked eggs. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly, for the heat to thin is slightly.
  5. Gradually whisk in the butter. Then add the salt, vanilla extract, food colouring and keep whisking it until it forms a smooth fluffy buttercream. and stir until an even colour.
  6. Add the buttercream to the top of the cupcakes and sprinkle on the bee pollen before it sets.

Sunday, 24 June 2012

Brooch Wedding Cake

A four tier wedding cake with lace detail and pink satin bows finished with sparkly diamante brooches.

Friday, 22 June 2012

Vegetable Garden Birthday Cake

Vegetable Garden Birthday Cake

Vanilla bean sponge with vanilla bean syrup layered with vanilla bean buttercream and raspberry conserve.

The vegetable garden is made with buttercream 'grass', dark chocolate ganache 'soil' and marzipan carrots, aubergines, pumpkins, tomatoes, strawberries, cucumbers and pea pods.

Thursday, 21 June 2012

Wednesday, 20 June 2012

Lace wedding cake with ruffles and roses

Ruffles and Roses

Lace wedding cake with ivory roses and a layer of sugar ruffles. 

Monday, 18 June 2012

Chocolate Rose Cake Pops

Dark chocolate roses with a rich chocolate cake truffle centre. Rose cake pops would make lovely wedding favours or would look beautiful displayed together as a cake pop bouquet centrepiece. 

Also available in milk and white chocolate and in a range of colours. 

Friday, 8 June 2012

Lemon Curd Cupcakes

Lemon sponge cupcakes brushed with zesty lemon syrup with swirls of lemon curd buttercream,  topped with yellow fondant roses.

Thursday, 7 June 2012

Blue Ombre Ruffles Cake

 A blue ombre ruffle cake topped with a white chocolate boat. 

A cake to congratulate Josh who took part in the Queens Diamond Jubilee 1,000-boat flotilla on the Thames.

Friday, 1 June 2012

Jubilee Baking

Viennese Whirls

Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious! 

Viennese Whirls (Adapted from a recipe by The Hairy Bikers )


  • 250g soft butter
  • 50g icing sugar
  • 250g flour
  • 50g cornflour
  • ½ tsp vanilla bean paste


  • 100g butter
  • 100g icing sugar plus ½ tsp for dusting
  • ½ tsp vanilla bean paste
  • 75g seedless raspberry or strawberry jam


    1. Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. Take a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom.
    2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth. 
    3. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the greaseproof paper using the circles as a guide.
    4. Bake in the centre of the oven for 13-15 minutes or until golden and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. 
    5. For the filling, put the butter in an electric mixer and sift the icing sugar on top. Add the vanilla bean paste and mix. Spoon into a piping bag fitted with a large star nozzle. 
    6. Spoon a little jam onto the flat side of half of the biscuits and pipe the buttercream icing onto the other half of the biscuits and sandwich together. 

      Serve with fresh berries and a dusting of icing sugar.


Pin It button on image hover