Here’s a pretty peach, white and gold single tier that we created. This cake is actually from 2015… but we’ve found ourselves so busy that we haven’t had the change to work on a blog post for it until now! It’s wonderfully Summer-y and if you look close enough you’ll spot little 24k gold painted bees amongst the flowers and berries!
This sweet and petite design actually inspired this gorgeous peony wedding cake we created in July for Jenny and Harry. It’s one of those small cakes that can easily be re-designed into something grander.
The floral crown that sits underneath the cake was built around a shallow polystyrene separator so flowers could both burst outwards and sit slightly under. We created lots of sugar florals with a soft yellow, peach, white, green, gold and pink colour palette that sit elegantly around the pearl studded cake. The blooms and blossoms include… a David Autin-type rose, tulips, sweet peas, gardenias, sweet pea tendrils, berries, rose leaves and gardenia buds.
With so many gorgeous sugar flowers decorating the base of the cake it made sense to keep the rest of the design simple. After icing it in white Satin Ice fondant we decided to add little pearls gradually spacing out down the tier. We whipped up some royal icing and with a PME Supatube No. 2 piping tip we spent what seemed like a lifetime piping each pearl individually around the cake. It’s l-o-n-g work and our hands cramped multiple times, but the end result sure was worth it.
Though this cake hasn’t been blogged about until now we managed to put it up on our social media, received several enquires for it and created a bespoke version of it for a lovely wedding! Plus, it was one of the cakes featured alongside our interview in Wedding Cakes magazine (which you can get a copy of here).
Yay! We love all kinds of cakes, but we sure do love single tier cakes; especially when given the chance to make them stand out a bit more than normal. Single tier cakes can look a little underwhelming due to the size, but there’s always a way to up the glam and bespoke factor to them. We like to play with colour as well as texture and decorative features like our handmade sugar flowers. This pretty damask stencilled design was given a fresh and bright colour scheme plus a touch of luxury with a glimmering lustre effect.
For this petite beauty our brief was for something pretty with flowers (especially tulips). One tier cakes can be a little daunting because generally there’s not too much space to work with. We began with sketches of a bundle of sugar flowers incorporating bright yellow tulips, clean white freesias and hydrangeas and then a focal open peony. Designs for the sides of the cake included piped pearls, brush embroidery lace, and even Georgian architectural moulding around the base before we settled on lustreing the iced surface and applying a matt royal icing damask print.
Underneath all of that lovely edible decor of this damask cake is a soft and delicious classic Victoria sponge cake with creamy Madagascan vanilla bean infused buttercream and our homemade strawberry preserve packed with fresh British strawberries.
The open peony is pretty much our signature flower. It’s huge (usually around 5-6 inches in diameter), eye-catching and we absolutely love the rounded and cupped shape it creates once we’ve taped and dried them. If anyone is looking for a floral cake that they need to add a bit of drama to we almost instantly suggest this flower.
Surrounding the bright pink open peony are large golden yellow tulips with lightly ruffled edges, white hydrangea blossoms with pale green dusted centres, textured peony leaves and wonderfully carefree freesia blooms!
Yay! Here is one insanely cute birthday cake we created recently. Oh yes, a cake that is a cat in a party hat (because obviously no party would be complete with out one these days right?). Seriously, it’d be hard to ignore this little thing at the dessert table. Surrounded by edible confetti and streamers this cake / cat is ready to celebrate!
Cat in a party hat birthday cake!
As soon as New Year celebrations ended we started planning this little cutie especially for Krystle’s dad’s birthday. He sure is a sucker for cats and anything cat related (to be honest any animal will do, but cats seem to turn him to mush the most) so it was a no brainer, but then we were given the theme… ‘cats in party hats’. Well, that was it really. Our imaginations ran riot… confetti, streamers, gold (there should always be gold), a cat shaped cake, the obligatory party hat, bright colours etc! After a few ideas and sketches this adorable little feline was born!
Now look at that face! How can anyone resist right? From the very beginning we decided that we wanted a cartoon-like, ‘tubby’ cat so we created its general shape out of a large domed cake (we used this cake pan / tin by Fat Daddio’s) with an extra 8″ round layer at the base for some added height. When it comes to creating fondant or sugar paste animal characters we have a set style we like to stick to so… heart shaped noses, sweet rosy cheeks and glistening eyes. It was filled with fruity Fortnum’s raspberry preserve and Madagascan vanilla buttercream, crumb coated with a vanilla and white chocolate truffle ganache and then iced with Satin Ice fondant (you can get a hold of some here).
Creating it was pretty fun. Firstly, we added the cute little white paws to the front of the cat, added on the pre-made party hat and sprinkles we made earlier, then concentrated on creating its face. The white fondant / sugar paste muzzle was attached next. We hand moulded a tiny pink heart shaped nose, added the whisker-like detail and gently brushed on some rosy cheeks. The ‘splodges’ or markings are simply caramel coloured fondant we painted with edible gold. Finally, the eyes and ears were made and attached in place. Those fun pink curled up streamers are totally edible too… as well as the fondant party hat and shimmering confetti strewn across the cake.
We did toy with the idea of adding a little collar and golden bell around it’s neck. However, because of the paws and details added to the board it may have looked a little too busy in the end. Adding a tag with a name or age would be a pretty cool addition though!
This cat themed cake was so cute that it actually didn’t get sliced up and eaten until over 24 hours later. No one wanted to cut it! It did get photographed a heck of a lot though!
February 14th is coming and you may be wondering what sweet treat you can whip up! Whether it’s for you and your Valentine, a room full of your best friends or just for yourself our recipe for mini strawberry and Chantilly Cream pavlovas is a must. Perfectly pink meringue rosettes layered with vanilla infused whipped cream and fresh strawberry filling!
Strawberry and Chantilly cream pavlovas recipe!
Ingredients and tools needed for the meringue rosettes… (makes approx. 10-12 meringue roses)
01: First let’s start by making the meringue roses for your strawberry and Chantilly cream pavlovas! Pre-heat your oven to 160 degrees C (fan) / 180 degrees C (non-fan) / 325 degrees F / gas mark 4.
02: Pour out your caster sugar onto a baking tray and place in your pre-heated oven for 5 minutes. This step really helps all that sugar dissolve better and quicker into the whipped egg whites which means wonderfully smooth meringues!
03: While your caster sugar is in the oven add egg whites to the metal bowl of a stand-up mixer. Mix on high with the whisk attachment until frothy (basically… a little like cappuccino foam). When the eggs are ready add in the cream of tartar and mix until combined.
Tip! Any grease left over from cake batter or buttercreams etc can ruin your egg whites. Make sure that you clean up any mixing bowls properly, give them a quick wipe down with lemon juice if you’re unsure, and try to always use metal bowls (plastic or wood can hold in fat and grease).
04: Slow down your mixer to a medium speed and spoon in your heated sugar mix a tablespoon at a time. Your meringue should begin to look glossy and it should begin to stiffen up too.
05: Now it’s time to add in your colour and flavour. When it comes to adding in any colouring or extracts you should always start small and build it up to the tint or flavour strength you like. It is so much easier to add than to remove! We wanted a pale pink for our meringue rosettes so we added approximately 1 drop of Rainbow Dust’s Strawberry colour from their Pro Gel range.
For extracts one of our favourite brands is Uncle Roy’s. We used up to 6-8 drops of their fruity strawberry essence. Try not to add too much as this can mess around with the consistency of your meringue.
Once you’ve added in your colouring and/or flavouring whip until lovely stiff peaks form. Your meringue should hold its shape well and any peaks should not droop or flop over.
06: Add your meringue mixture to a piping bag fitted with a closed star tip (we love the 855 by Ateco and 2D by Wilton for roses).
07: To pipe begin where the centre of your rose will be, pipe a little out and then pipe slightly overlapping the center and around it. Two or even 3 ’rounds’ encircling the centre is a good amount. When you’re finished simply stop applying pressure to your bag and flick the end of your rose and meringue mixture.
08: Place your meringue rosettes in the oven to bake for around 25 – 35 minutes. We use a convection oven (which is basically a fan assisted oven) so it took only 25 minutes for our kisses to be done.
09: Remove from the oven once they’re ready and set them aside to cool down.
How to make Chantilly cream!
01: Whilst waiting for your meringues to cool create your tasty Chantilly cream! Add your double (also called heavy or even whipping) cream to a clean stand-up mixer bowl along with a tablespoon of good quality vanilla bean paste. Whip until soft silky clouds of whipped cream forms.
Tip! If you’ve over whipped your cream and it begins to look grainy or lumpy you can save it so don’t worry! If you have any unwhipped cream left over add around 1-2 tablespoons into your whipped cream and very quickly mix it together with your stand-up mixer. No left over cream? Just add the same amount of full fat milk and whip!
How to assemble your mini strawberry and Chantilly cream pavlovas!
01: Start by laying one of your pretty meringue rosettes down. It’s best to build up your pavlovas onto whatever you’re going to be serving them on… plates, mini cake stands or even small cake boards!
02: With a tablespoon scoop a dollop of your Chantilly cream and drop it onto your first meringue rosette.
03: Slice up slim slivers of strawberries and layer on top of the cream.
04: Add a smaller dollop of cream on top of the strawberries. This will help your next meringue rosette stay in place.
05: Take your next meringue rosette and gently place this on top sandwiching the strawberry filling and cream between both meringues.
06: Repeat steps 02-04 for the final layers. We stacked out pavlovas with three layers of pink meringue roses, but you can have them as tall or short as you like!
07: Now for the super fun part… decorating them! Add a dollop of Chantilly cream on top and get creative!
To decorate ours we kept it simple and opted for large bloom pink roses. You can use whatever you like. Some sweet ideas include… edible petals, candy, mini donuts or fancy chocolate truffles!
You can easily swap the flavours over to something else if you like. Instead of strawberries try sugared raspberries, or even brandy laced cherries with roughly chopped pistachios!
We’re always insanely honoured to have our work featured in Wedding Cakes magazine. The standard of all the creations chosen are always so high and it’s amazing to see our designs within it’s pages. We kick started 2017 with four of our wedding cakes dotted throughout the spring issue. To grab a copy you can head over to the Squires Kitchen shop, find it on the magazine shelves of most good supermarkets or book stores in the UK, or purchase a digital copy via iTunes!
This three tiered beauty can be found in their spring appropriate ‘Pastel Hues’ editorial over on page 70. We loved creating this cake. It was built on a sturdy polystyrene base so that all those gorgeous sugar flowers (handmade by us) could be nestled in and look as though they were bursting from underneath the cake. Florals include… blush open peonies, large white roses (to represent the Bride’s Yorkshire roots), eucalyptus leaves, hydrangeas, glittering Brunia berries, white ranunculus blooms, pale green rose leaves and silver ferns (to represent the Groom’s New Zealand roots).
This design incorporates such a great balance of nature and glamour for us. Each tier is edged with Rococo architecture inspired leaf mouldings with delicate stylised ferns along the bottom tier and top tier. The middle tier is surrounded by curved acanthus leaves that sit above a separator filled with gilded Dogwood blossoms. Extra height and drama comes in the form of our large white sugar roses perched onto the top tier. Nestled in amongst the florals are hunter green leaves, gold berries, and more golden acanthus leaves!
Created for an opulent wedding reception this grande 4 tier centrepiece featured lots of golden elements such as wisteria inspired lace and architectural mouldings, gilded blossoms and our popular gold painted sequin effect! For an extra touch of drama deep red roses were arranged around the cake’s base with our signature open peonies perched on the top and middle tiers. Other handmade sugar florals include… gilded Dogwood blossoms, white wisteria, gold berries and shimmering peony leaves.
We loved this regal cake with it’s stylish and romantic colour palette, flurry of sugar flowers (roses, golden leaves, large bloom blush pink roses, pale green rose leaves and stephanotis blossoms)! Each tier also features ornate gold painted mouldings from the large cartouches used to create the legs on the faux cake stand base to the rose festooned swags on the middle and top tiers.