Yay! Who wouldn’t want to celebrate when they’ve got this beauty? Back in February we created this gorgeous pink buttercream smothered cake for a fun birthday. Adorned with large bloom white roses, our popular Strawberry Milkshake macarons, pink meringue kisses, a cute personalised gold pick and a glamorous gold sequin drip this cake sure is fabulous!
Gold sequin drip cake heaven!
We honestly can’t stop looking at or even photographing golden drips once we’ve finished a pretty cake like this. They’re gorgeous and oh so glam! To create our golden drips we pipe melted white chocolate along the edge of a chilled cake (though one heck of a steady hand is needed to make sure the drips don’t end up wonky or bumpy) then add confetti style sprinkles and hand paint the entire thing with an edible gold paint. The key bit to this look is making sure the cake is cold! The chilly feel of the cake helps set the chocolate drip as it works its way down the cake meaning no out of control puddles all along the base.
The cake itself was our classic and popular Madagascan vanilla flavour. Three lovely and moist layers of vanilla cake filled with our silky smooth vanilla bean infused buttercream then covered with pretty pastel pink tinted buttercream! Vanilla is definitely one of the best flavours to opt for when a party is involved… it keeps everyone happy!
Each of the Strawberry Milkshake macarons were whipped up, baked, filled and finished by us. It’s one of our most popular flavours for macarons (along with Raspberry Chambord and Salted Caramel). These were carefully arranged around the cake before any gaps were then filled in with pink vanilla meringue kisses, touches of 24k gold leaf, white confetti sprinkles a personalised cake pick and those beautiful large white roses!
We thought we’d whip (pun intended) up a delicious and easy recipe for St. Patrick’s Day. This sweet is strictly adults only as we’ve added a boozy twist to the classic Cookies & Cream flavour. Say hello to our Cookies and Irish Cream marshmallows recipe!
Lightly coat your square cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking!
Prep your cookies by cutting each up into rough quarters and set aside. Also, try not to eat any!
Our cookies and irish cream marshmallows recipe uses gelatine sheets instead of powder so bear this in mind. Add 9 sheets of gelatine to 140ml of warm water and leave to soak. These should turn into jellied sheets in around 7 minutes. When ready pour the gelatine and water into the clean bowl of a stand-up mixer. Also, make sure you have a whisk attachment fitted!
Add the sugar, corn syrup and water together in a medium sized saucepan. Turn your heat up to high and leave the mixture to boil until 115 degrees Celsius (or 238 degrees Fahrenheit). You’re going to need a candy or jam thermometer for this step so you can keep an eye on the heat!
When the sugar syrup is at the perfect temperature switch on your mixer to a slow setting (around 2 on a KitchenAid). Slowly pour the syrup into the bowl to mix with the gelatine while whisking. After a minute or two switch up the speed to medium then after a another minute or two turn it up to high (10 on a trusty KitchenAid), add in your vanilla paste (or extract if you like) and leave to mix until you’re left with soft clouds of marshmallow! Yay!
Now you’ll need to work fairly quick to colour and flavour a little bit of your marshmallow mix for the swirl! Scoop around 4 tablespoons out and dollop into a clean bowl. Then change the speed of your mixer to a medium setting to keep the marshmallow moving. If you keep the mixer switched off then that marshmallow mixture is going to start setting!
Add a little food colour and the 3 tablespoons of Irish cream to your separated mix and quickly mix together. Don’t worry if everything looks curdled and weird. Just keep stirring everything and it will begin to come back together.
Now turn your mixer off and scoop some of your plain marshmallow into your cake pan. Use a spatula or palette knife to smooth it out to the sides and corners.
Sprinkle in your crumbled cookies and dollop small teaspoon amounts of your Irish cream swirl on top before marbling it into the white with your palette knife!
Repeat step 07 until you’re happy with the size or amount of layers you have! Leave to set for approximately 3 hours.
When your marshmallow is ready to cut up coat a large sharp knife with your sugar and cornflour mix and simply slice through. Your marshmallows can be whatever size you want, however, for these going big is a good option just so you can get a good amount of broken cookies and that Irish cream swirl!
Roll every side of your homemade cookies and Irish cream marshmallows with some more of the icing sugar and cornflour mix to stop them from sticking to everything else (hands, plates, boxes… each other).
Now enjoy! Drop these babies into some Irish coffee or even a creamy Bailey’s hot chocolate for one insanely indulgent treat! You can even tweak the recipe slightly and swap the cookies for chunks of chocolate or try a dash of whisky instead? To turn this recipe into something kid friendly (and still celebrate St. Patrick’s Day) use peppermint flavouring with a touch of green colouring in place of the Irish cream.
If you’ve been searching everywhere for the perfect treat you can surprise mum with this Mother’s Day then look no further. Our Raspberry and Lemon Meringue Eclairs recipe is pretty much irresistible. Seriously… light airy choux pastry? Check. Zesty lemon? Check. Fruity raspberry? Check. Whipped chantilly cream? Check. Plus, get extra points for piping pretty meringue rosettes on top and torching them for a slight caramelised crunch!
Raspberry and Lemon Meringue Eclairs recipe!
Makes approx… 10 large eclairs
Ingredients and tools needed for the choux pastry…
Let’s start by making the fluffy choux pastry! Pre-heat your oven to 200C/180C fan/400F/Gas mark 6. In a saucepan add your diced salted butter and 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 add in your plain flour and mix well until a ball of somewhat shiny dough forms. Nothing should stick the sides of your saucepan at this point.
This step takes a bit of energy and strength so keep that in mind. Gradually add in your beaten egg whilst stirring the dough vigorously. Your dough should get slightly stiffer and glossier as you add the eggs!
Lightly spritz your silpat / silicone baking mat(s) with a little water.
Now add the choux pastry mix to a piping bag fitted with a large plain round tip and pipe equal sized lines of dough along your baking trays. For our eclairs we were feeling pretty generous so we made sure to pipe out fat lines of the choux mixture. Generally, your eclairs can double and even triple in size in the oven so keep this in mind!
Now place in your pre-heated oven and bake for 30-40 minutes!
To test if your eclairs are ready 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!
While you wait for your choux pastry eclairs to cool down you can begin making and prepping your fillings and raspberry glaze.
To make your pink raspberry glaze add 100g of icing sugar to a bowl along with a few drops (remember to taste test) of raspberry essence, pink food colouring and 2 tablespoons of water. Consistency-wise you want it to be a cross between slow runny honey and toothpaste. Too thin and it will be almost translucent and run everywhere. To thick and it won’t spread across the top of your eclairs very well at all.
When ready cover with cling film and set aside.
Making Chantilly cream is ridiculously easy. We added 300ml of double whipping cream to the bowl of a stand-up mixer along with some vanilla bean paste (put in as much or as little as you like, but always remember to taste test) and with the whisk attachment whip until soft peaks form.
If you begin to over whip your cream (it will look clumpy and grainy) you can save it by just adding in around 3 tablespoons of non-whipped double cream (full fat milk will help too if you’ve used up all your cream).
When ready scoop it into a disposable piping bag fitted with a plain round tip and set aside.
Yay! Now your eclairs should be cool and ready to begin filling. Take each eclair and with a small sharp knife cut in half before smothering lemon curd onto the inside of both halves.
Once you’ve added your lemon curd pipe a dollops of Chantilly cream alternating between fresh raspberries onto the bottom half of your eclair! When done gently sandwich together the top and bottom pieces.
Now it’s time to add that cool bright pink raspberry glaze! We wanted a bit of messy / carefree look so we simply spooned ours on top. You can easily spread the glaze around just using the back of a teaspoon or a palette knife. When done add freeze dried raspberry pieces or even fun sprinkles!
For the insanely light and silky Italian meringue add the egg whites from 4 medium sized eggs and whip until stiff peaks form. Whilst these are whipping add the granulated sugar to a saucepan along with the 6 tablespoons of water and turn the heat on to high. Use a candy thermometer to keep a check on the temperature. You want your sugar syrup mixture to reach 118C / 356F. When it does slowly pour it down the inside of your mixing bowl whilst your whipped eggs are on a low speed.
If you’re still waiting for your sugar mixture to heat up and your eggs are all whipped keep those egg whites moving and switch your mixer to a low setting!
Now add your Italian meringue to a disposable piping bag fitted with a closed star piping tip. Pipe little rosettes along top top of each eclair. Start piping from the centre of where you want each individual rose and swirl around to finish on the outside.
For the final finishing touch lightly toast the tops of your italian meringue rosettes with a cooks’ blow torch! Yay!!!
One of the best things about choux pastry is that it is insanely versitile. You can change fillings and toppings for different flavour combos… we love the idea of a Snickers inspired dessert with salted caramel, chopped peanuts and belgian chocolate whipped cream! Plus, there’s no sugar in the bake itself so if you were feeling particularly adventurous you could play with savoury ideas like crème fraîche, sautéed mushrooms, chives, poached eggs and cream cheese!
Did you spot two of our cakes in an utterly gorgeous spread for Bridal Guide magazine in the USA? We’ve been insanely busy so far this year that we’re a little bit late on the blog-wagon about this, but here it is! Not one, but two of our cakes were featured by the fabulous Bridal Guide magazine! One is perfectly pretty in pink with a carefree naked cake look adorned with fresh roses whist the other design takes on the chalkboard trend and pairs it with a romantic countryside feel!
Our cakes in Bridal Guide magazine!
This petite single tier naked cake is perfect for intimate weddings, fun bridal showers or an impromptu engagement party. We whipped this design up in our popular Strawberry Milkshake flavour… Madagascan vanilla cake filled and lightly smothered with Belgian white chocolate and strawberry buttercream.
Adorned with blush Strawberry Milkshake macarons, soft pink large bloom roses, white freesias, oversized shimmering edible pearls and fluffy gypsophelia this cake is dainty and romantic.
Naked cakes are getting to be one of our most requested style. They’re perfect for birthdays, big events or even just to say a huge thank you! Plus, a lot of people these days aren’t too keen on the taste or texture of fondant / sugar paste icing. For weddings or grown-up get togethers it’s easy to opt for patisserie sweets and macarons, fresh roses, gold sequin drips or meringue kisses. For more of a party feel bright candy, chopped up chocolate bars, vibrant macarons, chocolate drips and lollipops would make a statement cake!
This gorgeously rustic-inspired design is easily one of our all-tie favourites! It’s a softer take on the chalkboard trend that emerged 2015-16. We took away the sudden harshness of the black tier by pairing it with soft greens, peach, white, ruffled textures, pretty sugar flowers, realistic fondant blackberries and touches of gold throughout. Adding the voluminous fondant frills along the bottom tier and matching them with the soft look of the white peonies helped give this design a more-romantic and carefree feel.
We also softened the darkness of the middle tier by playing around with sugar flower arrangements. Adding just a simple crown on top drew too much attention to the cake’s chalkboard tier and scattering sugar florals on alternating tiers looked too busy. In the end we create a crescent or ‘wreath’ out of handmade seeded eucalyptus, our signature open peonies, tiny peach blossoms, gold painted berries and glistening blackberries (which are made out of sugar).
Yay! We are so SO excited about this cute little cake and the fact that we can finally announce something super cool we’ve been working on with our friends over at Craftsy. Say hello to our utterly adorable teddy bear cake tutorial! We create tutorials regularly, but these are WAY more in depth and it comes with the main tools you need to get started (including the cake pan, a bucket if Satin Ice fondant, food colouring and more). We cover every single step from start to finish including tips, helpful hints and even inside secrets too! To get a hold of our Easy Teddy Bear Cake Tutorial just head on over to Craftsy and follow this link!
Adorable teddy bear cake tutorial!
This is such a fabulous project for beginners. When we began designing the tutorials (yes, there’s more to come) we made sure to include ideas for the novices, intermediate skilled and even more advanced. It was so much fun to work on and some of the cutest ideas can immerse from something so simple. Domed or hemisphere cakes are probably one of the easiest cake shapes to fondant / sugar paste ice so this is a great beginner kit. Plus, adding a few cute facial features onto anything can be a great way to introduce anyone to cake decorating.
If your skill level is more intermediate or even advanced this is still going to be one fun cake to make. It’s great for a quick party centre piece and you can personalise / customise it pretty easily. We loved the thought of turning this little teddy bear cake into a ‘bon voyage’ themed design with a teeny tiny fondant beret, navy and white striped board and a mini Eiffel Tower!
Remember to follow this link over to Craftsy and get a hold of the tutorial today! Also, make sure you keep a look out for more… we’ll be announcing another insanely fun cake tutorial soon!