It’s December in less than 48 hours! How crazy is that? Get yourself ready for the quickly approaching festive season with these super cute and super chic macaron baubles! They’re perfect for your tree, nestled inside a sweet Christmas Eve box or added as stylishly edible gift tags on presents!
Oh la la! Just look at those little pretties! They’re available in boxes of 6 baubles for £10. You can opt for an even mix or go for all one flavour too. We’re also able to ship these nationwide (UK) for an added P&P cost of £10 which gets you speedy next day delivery (though this is unavailable for weekend or Monday deliveries). Read on for more about those cute little macarons! Or you can contact us to order via the form below!
This one (above) is the boozy one and will, most likely, be the popular option for all the grown-ups out there! It’s a Raspberry Pink Gin macaron. A lovely blush pink macaron filled with pink gin infused raspberry preserve and a gin & tonic raspberry buttercream. It’s then all dressed up as a festive Christmas pudding with an icing drip, pink berries and tiny fondant holly leaves. Ready for party season!
Pretty Christmas macaron baubles!
This gorgeous macaron is our popular Vanilla & White Chocolate Truffle flavour! It’s a white macaron filled with creamy Madagascan vanilla bean and Belgian white chocolate buttercream with a candy drizzle. We then finish with a flurry of white and pale pink snow sprinkles including sugar pearls, confetti and snowflakes!
Each pretty Christmas macaron bauble is finished with a ribbon, large bow and our famous glittering swing tag! They’re easy to slip on to your Christmas tree branch. You can also add them to hand-tied bows on presents too. We think they’d even look cute on a bauble covered wreath! Obviously, we added our macaron baubles to a super pink Christmas tree!
Halloween is literally a week away now, which is scary (and cool… so excited)! It’s definitely one of our favourite times of the year plus it marks the beginning of party season! Yay! Each year we go with a theme and last year’s was ‘Too Cute to be Creepy‘. For 2018 we decided to go with a more stylish look for October 31st full of blacks, edible glitter, blush pink and rose gold accents! Say hello to the first instalment of our more grown up collection of treats and tutorials! These super creepy and realistic fondant spiders are surprisingly easy to make! They’re perfect nestled onto buttercream swirled cupcakes, crawling up dainty macarons or loaded on top of freshly iced cakes!
We’re both super generous so we have also created our first ever YouTube (click and subscribe to our channel) video tutorial of this easy step-by-step! So if you like photographic guides then read on, BUT if videos are your thing then head on over to watch via YouTube! We’re also offering up a cool IGTV version so you can grab your tools and watch on Instagram!
Firstly make the bulbous lower body of your spider. Take some black fondant / sugar paste and roll into a ball shape. Our’s is approximately the size of a large chocolate raisin. Set aside.
For the head roll up a ball around the size of a small pea then attach to your lower body shape with a small dab of edible glue. Don’t add too much of the glue. Less is more in this case. Too much will mean your pieces are going to slide around and be harder to manage.
To make the tiny pinchers or fangs of the spider roll out your black fondant. Roll this back and forth until you have a tiny ‘rope’ that tapers at one end. You can lift and set these in place on your spider’s head by using the scalpel or knife which will help stop them getting squished. Add a tiny dot of edible glue beforehand.
The legs look like they’d be hard to craft, but they’re pretty easy which is the best part of this fondant spider tutorial. The trickiest part is that they’re super thin and delicate so you need to work carefully and be gentle with them. Take 4 tiny balls of black fondant and roll each out into a long thin ‘rope’. Put aside for a minute or two for them to set a little.
Work one leg at a time. The front two on either side are the shortest ones so trim two strips down a little. Our legs were around 1 inch long. Using your knife or blade lightly press into your fondant legs at two separate even sections. Don’t cut, you just want a slight impression of a line!
Repeat step 05 for the other legs. The only difference is to keep in mind the length of the other legs so you can achieve a more realistic look. For the middle two on either side you shouldn’t need to trim or cut these down. The back legs, however, are slightly shorter.
Arrange the legs for both sides and pinch together so they fan outward. You can easily tweak these once your spider has been set in place on your chosen treat so you can get a nice creeping look.
Add a little edible glue underneath of your spider’s head and where it joins to the body. Then press lightly on top of your arranged legs.
Finally you can give your spiders a bit of subtle style with a bit of black edible lustre paint! We made our own using a small amount of edible black lustre mixed with a few drops of an alcohol solution. You can use vodka, rejuvenator spirit or dipping solution for this. Don’t worry about the alcohol as it quickly evaporates away making it perfectly safe! There’s no need for an edible paint recipe really as it all depends on the consistency you like to work with. A few drops added to a small amount (1/4 of a teaspoon) is approximately what we used!
Now to you can position your fondant spider on top of whatever sweet you like! We nestled our’s on top of blush pink macarons splattered with edible rose gold and arranged the legs a little. This fondant spider tutorial is perfect for Halloween festivities! The first spider can take a little time to make, but once you get the hang of it they get a bit quicker. That said make sure you’ve set aside enough time to make them if you’re adding them to multiple cupcakes, macarons or cookies so you don’t go too crazy! Short on time? How about pair your fondant spiders with quick white chocolate cobwebs or edible splatters?
Is it bad that we’re both in our 30s and we STILL get excited at anything unicorn related? No? Thought so! This adorable pastel rainbow unicorn birthday cake with silver accents was such a joy to make! We designed and created this two tiered magical beauty along with lots of treats for one lucky 3 year old. It’s hard for us to pin point a favourite part, but that cute rainbow towering up from the top tier is a definite!
Each blush pink tier was finished with pale pink fondant unicorns brushed with a glittering lustre. We added pastel rainbow hair, lavender muzzles, blushed cheeks and silver horns as well as a cheeky smile. We love to make everyunicorncake a little different so we change or tweak things like colours, smiles… even legs. For these we added in etched legs and made the hair a little more sleek and stylised.
To match the little cuties on the cake were lots of circular unicorn face cookies with pastel rainbow hair! These were all in our Madagascan vanilla flavour studded with flecks of vanilla bean. We added edible blush to each unicorn’s face and painted the horns with silver.
To add shape and interest we crafted 3D glittering clouds for each tier to sit alongside the flat clouds. Clouds instantly add an amazing whimsical value to cakes and treats. They’re obviously perfect for rainbows and unicorns too!
This cake was for Libby’s third birthday so we added a starry number 3 on top perched next to a fluffy fondant cloud and bright rainbow. Painted in a glistening edible silver this carried on the theme of the entire cake especially as the birthday girl LOVES stars.
Whimsical unicorn birthday cake & treats!
On the front top tier of this unicorn birthday cake we added Libby’s name in silver across a freehand cut cloud in shimmering white fondant!
Along with this super fun birthday cake were lots of cute little treats… like these pastel rainbow cookies that also match the cute unicorn face cookies! In a bubblegum pink, lavender, mint, yellow and blush pink they match perfectly with the fun rainbow nestled on top of the cake. Obviously, we added a little sparkle with a hint of edible lustre!
To match the cake we also created sweet unicorn cupcakes swirled with a rainbow buttercream of pink, soft yellow and mint colours! Each featured a fondant unicorn face smiling and ready to party! Each match the unicorn cookies and figures perched on the cake. They even have pretty blushed cheeks.
We even created lots of mint green dinosaur inspired cupcakes with blushed cheeks and white sprinkles! We nestled each fondant character into a Madagascan vanilla swirled cupcake!
And for the grown-ups at the party were these chic little cupcakes in matching silver cases! Swirled with Madagascan vanilla buttercream and finished with dainty blush macarons flecked with edible silver paint splatters they’re the perfect treats for parents! We filled each macaron with our pink champagne ganache… a white chocolate filling with a reduced Moët pink champagne.
Just another (and closer) shot of one of the pink champagne macaron topped cupcakes… because it’s just so pretty right? These are such popular treats for the soon ensuing dinner party season too!
This entire collection of unicorn and rainbow inspired party treats was ridiculously fun for us to make! When everything begins to come together it’s magical seeing all those cute little unicorn faces. We hope little Libby and all her party guests had an amazing time celebrating her birthday!
Mother’s Day is quickly approaching (here in the UK… so don’t panic if you’re abroad)! A little sweet treat is always a must at this time of the year to say a huge thanks to that special person who has to put up with you 364 (Mother’s Day doesn’t count!) days a year. So here’s our very limited collection of Mother’s Day cupcakes and macarons. They’re available in boxes of 6 for cupcakes and 8 for macarons. If you’re lucky maybe your mum will share…
Mother’s Day cupcakes and macarons!
Firstly, our pretty macaron and rose adorned cupcake is available in our popular Vanilla and White Chocolate Truffle flavour. Fluffy vanilla cupcake swirled with blush pink Madagascan vanilla and Belgian white chocolate buttercream. Each one is drizzled with more Belgian white chocolate and sprinkled with shimmering sugar pearls. To finish we add a single pink organic rose and a Vanilla and White Chocolate Truffle macaron splattered with rose gold!
The second flavour in the box of 6 cupcakes is Raspberry Chambord! This is a wonderfully fruity and boozy cupcake, but you can opt to leave out the Chambord for anyone tea total. Filled with Chambord infused Raspberry preserve each cupcake is then swirled with pink raspberry flavoured buttercream roses! Two are finished with an green fondant leaf and one features a white edible plaque with ‘mum’ hand-painted in rose gold.
Here’s a lovely closer look at that hand-painted plaque. Our edible rose gold always adds such a sweet and subtle hint of glamour… perfect for a stylish mum! We’ve also added a subtle white pearlescent shimmer to each plaque. There’s always room for a little extra glitz.
Please note: Our Mother’s Day cupcakes and macarons are available via pick-up only!
Now for some pretty little macarons! Our special Mother’s Day macarons feature rose floral motifs, hints of rose gold and a hand-painted ‘mum’. These macarons nestle into a clear box with a luxury gold base. We then finish each box with a pink grosgrain bow and our pearlescent tag!
To match our Mother’s Day cupcakes each box of macarons also includes one macaron featuring a pink hand-painted ‘mum’. Paired with hand-painted roses and trendy rose gold streaks these macarons are a special treat!
Our rose painted macarons are available in our popular Raspberry Chambord flavour. Each filled with a dollop of Chambord liqueur infused raspberry preserve and pink raspberry buttercream! The metallic streaked macarons are Rose Gold Prosecco; painted with edible rose gold and filled with Bottega Gold Rose Gold Prosecco (our favourite) buttercream!
Due to the delicateness of cupcakes and macarons these are available for pick-up only.
When Royal Albert contacted us to say our cakes and treats were a perfect fit for their gorgeous range of tableware designed by Miranda Kerr obviously we were beyond flattered! The range manages to be luxurious yet fun and definitely on-trend (those pink peonies are a fashion favourite). Definitely something we aim to be with every sweet we create! With this in mind and to really make the most of those last few days of summer we’ve put together one super pretty cake you can re-create too! Cherries are available in late summer, but they always remind us both of Autumn too (hello fruity cherry conserves and cinnamon cherry strudels!). Adding in a good Madagascan vanilla along with a creamy white Belgian chocolate helps give this cake a wonderfully comforting feeling! To whip up this cake at home keep reading!
Love the stylish Royal Albert and Miranda Kerr ‘Gratitude’ cake stand and ‘Friendship’ tea plates we used to help show off our Royal Albert inspired cake? Follow the links to shop them! They’re so vibrant and beautiful. We’re huge fans of the large peonies, gold accents and pretty colour palette.
Cherry and white chocolate cake recipe!
Ingredients needed for the cake: (this recipe makes approx. 3 x 8″ circle cakes)
Pre-heat your oven to gas mark 3 / 140C (fan) / 160C (non-fan) / 325F. Butter and line your cake pans.
Cream together the butter and sugar in a good stand-up mixer. Don’t over mix as this adds air into your batter which can lead to a sunken mess.
Add in your flour and roughly mix this into the creamed butter and sugar. Again don’t over mix! Mixing too much once your flour has been added overstimulates the gluten which can make a rather dense and chewy textured cake. Not nice.
Now add in your eggs and Madagascan vanilla. Mix until incorporated. Then pour evenly between three 8″ cake pans! Bake each layer/pan for approximately 30 mins. Test your cake with a clean knife or cake tester. If it comes out clean your cake is ready! If not and batter sticks to the blade or tester bake for another 15 minutes checking again at the halfway mark!
If you want to bake all three layers at once place in your oven and bake for approximately 40-50 minutes. Remember to test your cakes. If they’re not ready bake for another 10-15 minutes and test each 5-7 minutes into your extra baking time!
When ready remove from the oven. Quickly and carefully turn out onto a clean surface to cool. We use chocolatier marble slabs to help our cakes cool down a little quicker.
Ingredients needed for the vanilla and white chocolate buttercream:
500g softened butter
250g sifted icing sugar (powdered or confectioner’s sugar in the US)
Cream the butter in a stand mixer. Scrape the butter back down to the bottom of the bowl using your spatula. Try not to mix the butter too much or this can lead to pesky air bubbles and an odd textured buttercream! It’s so tempting to just leave the mixer going while you prep other things, but don’t!
Add in your sifted icing sugar (also known as powdered sugar or confectioner’s sugar in the US) and mix until incorporated. Remember not to over mix though!
Now add in your Madagascan vanilla bean paste along with your 100g of melted white chocolate and a little pink food colour. Mix together.
Tip! When it comes to adding in colour do this a little at a time. It’s so much easier to add more colour if needed then remove any once mixed in!
Ingredients and materials needed to fill and decorate your cherry and white chocolate cake:
Macarons, candy, homemade marshmallows or meringue kisses to decorate
Cream puffs (if you’re feeling adventurous) – We have a Strawberry Milkshake cream puff recipe here. Just omit the strawberry essence from the whipped cream filling and add a tablespoon of blitzed cherry conserve into the double cream when whipping!
Your go-to ganache drip recipe – we added our signature gold sequin drip to our cherry and white chocolate cake. To simplify this cake you can leave the drip out!
When cool your layers are ready to work with! You never want to sandwich with warm cake as it will begin to melt your fillings. Sloppy, warm buttercream or ganache is not a good look. With a large serrated knife level each layer. You can definitely use a cake leveller for this tip if you like. We make so many cakes that we’ve developed a knack for levelling cakes by eye!
Now it’s time to fill and sandwich your layers! Add a ring of your pink vanilla and white chocolate buttercream leave a circle in the centre for your cherry conserve. When ready spoon in your fruity filling. Carefully add your layer on top and repeat this entire step for the next layer. Once all three cakes have been sandwiched you can add your pretty pink buttercream!
For an on-trend semi-naked look smooth or pipe your pink buttercream around the sides and top randomly. Scrape and remove any excess using a good icing scraper. Place in your fridge to chill.
Yay! Now for the fun part! If you’re braving a ganache drip then now it the time to add it! Drips work best on a nice chilled cake. The coldness of the cake helps the chocolate to set quicker giving you much more control over it. You don’t want every drip to pool at the bottom of your cake board or stand. We added a white chocolate drip to ours studded with edible sequins and painted gold. That’s an entire tutorial altogether though!
For cute pink dipped cherries add approx. 100g pink candy melts to a microwave safe bowl and melt down. We heated ours set at 2 minutes and checked every 30 seconds until done. Add in around half a tablespoon of your vegetable shortening until a smooth molten texture. Now dip in your cherries and leave to set on some parchment paper!
To decorate add in your pretty pink roses first. These are your focal decorative items and your largest so it helps to map out your design with these. Our roses have been washed, cut down, then inserted into posy picks before added to our cake.
Then you can add whatever other sweets and treats you have to your cake! We added pink candy melt dipped cherries, cherry cream puffs, and pretty macarons to ours!