We get ridiculously excited about every single cake we make. Sometimes, though, a mix of pretty decorative techniques and an elegant colour palette means that we count the days until the big day! This white on white 5 tiered beauty is definitely one of those designs. Plus, just just look at that gorgeous muted grey and gold wall in the ballroom at Rise Hall!
With a heavily fondant frilled bottom tier, ornate damask design and shimmering lustre effects with an acanthus leaf frame, champagne gold piped monogram and a corsage of bright white florals this cake relies on a balance of decorative elements to make it’s statement. We love every single part of it.
Our ruffles are pretty popular and while they are ridiculously laborious they’re worth it in the end. They add the perfect feel of movement and softness too. The next tier mimics historic flocked wallpaper with a glimmering lustre base underneath the royal icing damask. Then the third had to show off a bit more lustre! Seriously, we would probably lustre every cake if we could.
Finally the top two tiers. A sleek white plain tier embellished with a white acanthus leaf frame surrounding champagne gold piped initials of the happy couple! We sketched out a few fonts before manipulating them to fit the space we needed. Then we added some flourish to the ends and tested placements. After that we piped everything free hand before painting in a soft glittering champagne gold edible paint.
Ruffles upon ruffles! Our frilly fondant detailing takes hours to do. We create them out of thinly rolled out fondant in 6-8″ strips and ruffled them by hand individually. We love adding texture to a cake and edible frills are definitely one of the best ways to do this.
The pretty florals were kept simple for this cake. Large billowing yet cupped white peonies with ruffled centres framed one side of the top tier. Then accents of white and champagne gold dotted orchids and tiny hydrangeas were added to the cake.
Congratulations to Natalie and James who celebrated at the stunning Rise Hall!
We’re huge fans of keeping up to date when it comes to the latest cake trends. We spotted this super cool idea a little while ago and couldn’t wait to give it try! When the fabulous folks over at Craftsy suggested it for a tutorial we jumped at the chance! How amazing are these edible brushstrokes made completely out of chocolate? They look hard to create and incredibly delicate, but they are in fact so easy to make! To find out how to re-create this look head on over to our brushstroke cake tutorial on the Craftsy blog!
Layered on top of each other these pretty chocolate brushstrokes resemble feathers! How amazing would these look in various shades of pink on a flamingo themed party cake? Wouldn’t chocolate brushstrokes also look cute on buttercream swirled cupcakes too? Arrange a few in varying sizes on top, add some super fun sprinkles and then gild the brushstroke pieces with edible gold leaf.
The cool thing about making these chocolate brushstrokes is that you can use different coloured candy melts for themed cakes instead of chocolate. Sometimes the idea of tempering chocolate is a little scary so candy melts are a pretty stress-free alternative.
For an incredibly dramatic cake how about covering three tiers with elegant chocolate or candy melt brushstroke pieces? They’d look pretty striking cascading all the way down one side of the cake! We also think a few painted with edible gold would add to the wow factor! For something modern in feel why not opt for black candy melt brushstrokes with white buttercream and a glam gold splatter?
OK, so April was our month of the unicorn and it is now May, but we’re not finished yet! This week we have one insanely adorable fondant unicorn cupcake topper tutorial for everyone to re-create at home. Perfect for on-trend cupcakes or fun birthday cakes this little cutie is going to be so popular! Plus… is it just us or is this unicorn channelling Jem / Jerrica from Jem & the Holograms?!? Check out our step-by-step tutorial below!
To begin you should create the body of your unicorn first. This is so that it can set a little before you make and attach the head onto it. You can help your figure set a little quicker by strengthening the fondant too. To do this first mix your fondant / sugar paste with a little CMC or Tylo powder (usually 1 teaspoon per 250g of fondant).
Our little fondant unicorn features a pastel marbled look (oh so fashionable right now). We simply twisted large ropes of white fondant together with skinnier ropes of blush pink and light turquoise before kneading lightly. Basically to get a marbled look with fondant / sugar paste you just need to not fully mix in the colours you’ve added!
Tip! We marbled the body and head of our unicorn individually to get the best look. You could pre-marble a larger amount of fondant if you like, but in our experience once you mould and work with it again after marbling this mixes in the colour more (leading to less of the marbled effect).
NOTE: Remember to leave some of your coloured fondant for the mane and muzzle of your unicorn!
Roll your fondant into a medium sized ball (around 2/3 the size of a golf ball) before working it into a fat teardrop shape. Take a broken off piece of uncooked spaghetti and insert right down the middle of your fondant unicorn’s body.
For your unicorn’s head use more of the marbled fondant and roll up a ball around the size of a gold ball. The head should be a little larger than the body. With a little edible glue attach onto your unicorn’s body. Remember to fix the head onto the body centrally or else it could lean or fall over!
For the muzzle section roll out some turquoise fondant to a thickness of around 2-3mm. Cut out a 2cm diameter circle from this and attach to the lower part of the head with a small amount of edible glue.
Next you need to add the nostril detailing onto the muzzle of your unicorn. To do this use the smaller end of your veining tool to poke or indent them into the top middle part of the fondant muzzle.
While working on the muzzle section add in your unicorn’s sweet tiny smile! You can do this by using the curved part of the piping end of your tip. Just angle your tip and press so that only half of the piping tip indents into the fondant.
Indent two eye sockets with a small ball tool, add in a tiny amount of edible glue and then attach the black sugar pearls for the eyes.
To create the horn take two small (around the size of a medium sized pea) pieces of caramel tinted fondant. Roll each into equal size and length ropes that taper at one end. Twist both together gently and set aside to stiffen up before attaching.
When fully dry you can add this to your unicorn! With a little edible glue attach to the front centre part of your unicorn’s head.
To make the legs roll out and shape four small (around the size of small pea) balls of caramel coloured fondant. Attach in place with some edible glue.
Create the colourful mane and tail by rolling out lots of ropes of pink fondant! Attach them in place onto your unicorn’s head with edible glue. You can even pre-curl each strand before sticking in place.
We thought it’d such a cute idea of ‘accessorise’ our little fondant unicorn with tiny stars. You can use hearts or even edible glitter instead if you like. To add the stars you can either use sprinkles or roll out fondant / sugar paste and cut each by hand using a tiny star plunger cutter. Attach wherever you’d like them to be using a little dab of edible glue.
Paint the horn, hooves and stars gold!
We then added little rosy cheeks with a little blush of light pink edible petal dust!
Now you feel all magical because you should have one freaking cute little unicorn staring up at you! We created this fondant unicorn cupcake topper specifically for sweet and petite cupcakes, but it’d look amazing on cakes too. You can easily change the colours for it to fit in with specific themes or swap the little stars for other sweet shapes!
It’s still unicorn month (just about) on our blog! Yay! We’ve been busy for the past few weeks developing tutorials and recipes… all unicorn related of course. With that in mind we had a few requests for an easy and super quick to make unicorn cupcake tutorial. Well, here it is. As unicorn cupcakes go you really cannot get any easier or quicker than this fun little thing. Check out our tutorial on how to re-create this below!
To begin this easy unicorn cupcake tutorial you need to swirl those cupcakes! As you are going to be dipping the buttercream swirl into all those bright rainbow-unicorn-friendy sprinkles your swirl doesn’t have to be absolutely perfect. You can also use whatever large cupcake piping tip you have to hand. You’re not going to see the swirl once all those sprinkles are attached!
Pour your chosen sprinkles into a shallow dish. Then pick up your buttercream swirled cupcake and gently turn it upside-down. Dip into the bowl of sprinkles and gently angle the cake or the bowl a little to cover up the buttercream at the base.
Tip: If your buttercream seems a little too unstable or sloppy and you’re worried about it dropping off place it in a fridge for 5 minutes. Once a little firm you can dip!
Take two pieces of your caramel coloured fondant and with your icing smoother roll out into two medium length (approx 2″ / 5cm) ropes that taper at one end. To do this just roll the fondant back and forth with the smoother before then angling the smoother down a little and work on rolling one end of each fondant piece.
Now carefully twist both pieces together. It helps to twist in one direction at one end of the pieces and the opposite at the other!. Try not to be too heavy handed and squish or misshape the pieces.
Tidy and even up your fondant unicorn horn by using your icing smoother to simply roll the horn back and forth a little.
Reach for the metallic paint and finish your unicorn horn with a shimmering golden (or silver, copper, rose gold or even pearl) glow! Set aside to dry.
Finally, to finish up this easy unicorn cupcake tutorial you just need to add your unicorn horn! Once it’s fully dry insert your unicorn horn into the centre of your cupcake.
See? Easy! This easy unicorn cupcake tutorial helps make perfect treats for last minute parties, weekend sweets or as fun thank you gifts too! You can easily make them fit any themed event by just changing the colours. Try pale pastel sprinkles for baby showers. For wedding or engagement treats with a twist dip your cupcakes into white pearlescent sprinkles and add gold, white pearl or silver painted horns and a small sugar flower!
Yep, it’s still unicorn month on our blog which means lots of rainbow and sparkle themed recipes and tutorials. This week we decided to a make something a little fancy for the unicorns who enjoy the finer things in life. Introducing our Strawberry Milkshake Cream Puffs recipe! Don’t worry though… it’s still fun and great for all ages.
Strawberry milkshake cream puffs recipe!
Makes approximately 18 cream puffs
Ingredients needed for the choux pastry:
100g diced butter
150g plain flour
4 medium eggs lightly beaten
Ingredients needed for the strawberry cream filling:
284ml double cream (aka heavy cream or whipping cream)
To start this Strawberry Milkshake Cream Puffs recipe pre-heat your oven to 200C/180C fan/400F/Gas mark 6. In a saucepan add your diced up butter along with the 300ml of water and heat until the butter has melted. Once melted turn the heat up so that the ingredients come to a boil.
As soon as the butter and water mix boils (you really don’t need to leave it too long) add in your plain flour and mix until a ball of somewhat shiny dough forms. Nothing should stick to the sides of your saucepan at this point.
This step takes a bit of energy and a lot of arm work! Slowly add in your beaten egg whilst mixing the dough vigorously. Your dough should get slightly stiffer and glossier as you add the eggs!
Note: You don’t want your eggs to cook separately and end up with lumps of scrambled egg in your pastry. To help stop this when you add and mix in the egg take your saucepan off the heat. Once the egg has incorporated into the mixture add the heat then repeat until all of the lightly beaten egg has been added in. Make sure that you are constantly and vigorously stirring too!
Lightly spritz your silpat / silicone baking mat with a little bit of water (an unused spray bottle really helps). You could just flick water on using your fingers or a clean pastry brush too.
Scoop the choux pastry into a piping bag fitted with a large plain round tip and pipe equal sized balls of dough onto your baking trays.
Now place in your pre-heated oven and bake for 30-40 minutes!
How do you know your cream puffs are ready? Well, you’re going to have to remove one from the oven and slice it open. They tend to weigh or feel a lot heavier than they look. The inside of your eclair should also feature a lovely hollow middle and should feel a little dried out – perfect for fillings!
Create your pink strawberry cream filling by adding your double (heavy or whipping) cream to the bowl of a stand-up mixer. Add in the vanilla bean paste and strawberry essence too! We also included a drop of pink food colouring before whipping as this helps minimise the risk of over whipping the cream.
Note: If you do over whip your cream and end up with a clumpy looking filling it’s easy to fix! Yay! Just add a tablespoon or two of unwhipped double cream (though you can also use full fat milk) and whisk for a few seconds before checking.
To fill your cream puffs add the whipped cream to a piping bag fitted with a bismark / filling piping tip (we used a 230 by Wilton). Insert the tip into the base and slowly pipe your strawberry whipped cream into the choux pastry puff! You should see the level base of the puff begin to fill a little. Remove the tip and bag and you should see a little cream poking out!
To coat melt some Belgian white chocolate and add in your food colouring. Remember that not all food colours can work with chocolate. This is the brand and colour we used, which worked really well with our melted down white chocolate. Some brands can separate, go a murky colour or even seize up. If you’re unsure of how your colour will work you can keep your chocolate coating plain and instead add instant colour with lots of sprinkles!
Take each cream puff and dip into the chocolate. Tap each whilst upside-down to help any excess chocolate from dripping down the sides. Leave to the side to set! If you want to add sprinkles, dried pieces of strawberry etc then you should add these whilst the chocolate coating is still melted. To add splattered effects wait until set!
Now you can enjoy your (grown-up unicorn inspired of course) Strawberry Milkshake Cream Puffs! We pilled ours into our new gold rimmed champagne coupes / saucers from Sainsbury’s! Why not try these cream puffs teamed with strawberry gelato, extract whipped cream and fresh berries.
We finished ours with a liberal splattering of edible gold paint for a touch of luxe, but you can party up yours with sprinkles! Try freeze dried chopped strawberries or white chocolate sprinkles for a little extra flavour. Or for an afternoon tea or a bridal shower get-together you can even add edible petals and flowers to decorate.