Anyone who knows us will be pretty aware of our love for unicorns. This cutie with her blush and bubblegum pink mane, golden hooves and sweet little smile was definitely no exception. Perched on top of a fun two tier Christening cake surrounded with golden confetti, polka dots and bunting she was ready for Grace’s Christening!
Cute unicorn Christening cake!
The top blush pink tier was trimmed with edible fondant bunting in white with hand-painted polka dots, bubblegum pink and golden fondant finished with a tiny bow. Each bunting ‘flag’ is rolled out thin, measured and cut individually and then left to set with a slight curve at the tip. This is so they can look like they have a little movement and lightness to them. Once attached we then added the painted elements!
The unicorn Christening cake itself was our popular Classic Strawberry flavour (aka Victoria Sponge). It is fluffy vanilla cake filled with our fruity strawberry preserve and creamy Madagascan vanilla bean buttercream. Definitely a crowd pleaser! We love that the flavour matches the outside too
Golden confetti and polka dots just scream fun. Maybe we’re biased (just look at our logo…), but we absolutely love them. For this cute cake the golden elements help transform it into something sweet AND on-trend. Obviously, welovetoaddgoldfeaturesontoacake. The plain white bottom tier needed a little something so a flurry of gold painted polka dots were added. Then a variety of gold fondant confetti pieces were added on top of each tier, around the blush pink board and on top of the alphabet blocks spelling out Grace’s name!
Just another up-close shot of that pretty in pink unicorn! She’s too cute! We like to make every fondant character a little different so that everyone has a something completely unique. For this one we added a golden painted muzzle instead of the usual pastel type. We also used two different tones of pink (a blush and a bubblegum), grouped them and then twisted her hair into shape.
We hope Grace and her family had an amazing day at her Christening!
2015 is nearly over folks and it’s been one crazy and amazing year for us! We found our designs featured on even more stunning glossy magazines and ‘book’azines, booked in some pretty exciting wedding cakes for 2016 (VERY limited dates available now), made some very important (yes top secret) business decisions, and designed some damn gorgeous wedding cakes too.
We have a few favourite cakes of the year and to start the list above is a super pretty cake we created based on the simple idea of pearls and a floral crown! Every single flower, berry and leaf was hand made and fully adorned the base of the crisp white cake. To add a little texture and interest we hand piped lots of scattered royal icing swiss dots from the top downwards before painting each individually with edible lustre.
We kick started the year as cover stars on the 2015 Spring issue of Cake Decoration Heaven magazine with our super cute afternoon tea bunny cake design! It was such an honour to have our little birthday cake grace the cover of such a fabulous magazine. We have to admit that we hovered around the magazine aisle in awe armed with our cameras and iPads snapping away. Other amazing publications our work was featured in for 2015 include… Brides, Wedding Cakes Magazine, other creative issues of Cake Decoration Heaven magazine and World’s Best Wedding Cakes by Amy Doak!
Another really exciting thing we did this year was to shut down the cake decorating supply side of our business, put our website on indefinite hiatus and concentrate on making our marketing and branding utterly perfect for us and what we want to achieve. We hired a few graphic design/branding companies, but in the end we created everything ourselves (yes, we’re those people). Felicity was left hunched over her MacBook for a cringeworthy number of hours a day for a few weeks trying to remember all those CAD and Photoshop lessons from fashion school. It was trying, but it sure was worth it in the end. Our new sparkling logo, watermarks, blog re-design, social media graphics are fabulous and we love them. Our design direction needed to be bright, light-hearted, fun, approachable and of course glamorous!
2015 was also all about finding and establishing a better rhythm in terms of work. We designed our own worksheets such as consultation forms, order invoices and blog work planners! It really helped for us to scrap our old way of keeping information and pay closer attention to how we actually work. It was also pretty cool to have our work sheets and forms match our company branding. We had to stop at gold foiling everything though or else we’d never get any actual work done!
This year, photography-wise, we utilised natural light a lot more as our photography room/studio moved over to a western facing room with super large windows. We’d relied on bright professional photography lights to get shots in overcast weather or on night times in the past, but by simply moving rooms we get to shoot things au natural!
The above two cakes (Peony Ruffle Wedding Cakes and Black Forest Gateau Naked Cake) were by far our most popular designs in 2015. We lost track at some point in October by just how many enquires and press requests we had for them. December, in fact, saw our Black Forest Gateau Naked Wedding Cake in two HUGE magazines at the exact same time (Brides by Condé Nast) and Wedding Cakes (by Squires Kitchen – which also featured the Peony Ruffle Cake).
One of the proudest moments of our year was having 6 of our designs featured in Amy Doak’s World’s Best Wedding Cakes bookazine! It’s positively crammed full of incredible cake artists whose designs we love so it was amazing for our wedding cakes to be nestled amongst the work of some huge names in the industry. We were also lucky enough to have a tutorial for our signature sugar peony featured as well as a beautiful write up with one of our past couples. We created a wonderfully pretty and vintage inspired cake for Ann-Marie and Adrian’s wedding with handmade hydrangeas, roses, blue tit birds and broderie anglaise lace trims a couple of years ago. It was amazing to read all about their big day and about how much they love/loved their cake. It’s still one of our favourites!
One half of Juniper Cakery (Felicity) celebrated her 32nd birthday this year with a pink and gold naked cake that perfectly matched our brand spanking new logo and branding look. Adorned with pink Eliza roses, golden silk eucalyptus leaves and dotted with dainty pink and gold macarons this beauty would have been perfect if we were having a re-launch party!
Of course we just had to feature the very last wedding cake of 2015 that we made – a winter influenced macaron tower cake. Not just because it was the last cake of the year for us, but because we absolutely love it. It encompassed winter perfectly for us. Not only was its colour palette soft, frosty and beautifully vintage but every element of the design filled us with excitement. Glistening silver sequins, festive macaron flavours (Pistachio and Cherry and After Dinner Mint), quirky and stunning flowers – all wonderfully winter-esque.
We’re sure we’ll have missed a thing or two in this end of year post, but 2015 was fast paced for us and now we’re super excited for 2016. We’ve already lots of amazing couples and designs booked in, a few magazine features in the pipeline and we’re like a two woman army in terms of organisation already! So now it’s time to bid farewell to the past year, drink a bit of champagne and power through 2016 like never before. We hope everyone enjoys a fabulous New Year and 2016!
Cute themed treats are always a certified winner at every Christmas dessert table. Kids scurry them away to nibble on with marshmallow studded hot cocoas and milk whilst adults will happily sink a sweet tooth into a sprinklecoveredcartoonsnowman type cookie (or several… we’re grown ups and we’re not scared of dentists… much). At this time of the year you’ll want to whip up all kinds of show-stealing desserts, but lack of time, energy and practice can suck you dry. These adorable snowman cookies are pretty pain free you’ll be happy to hear. Not a dollop of royal icing in sight! Head on over to the lovely Craftsy blog for our FREE and easy tutorial on how to make this little cuties!
Royal icing is one of those things that unless you’re a glutton for punishment like us you’ll hate it or feel sweaty and nervous at the very thought of it. That’s OK… a lot of people feel the same way. We’re just weird. Seriously, we get super excited at the prospect of working with it. Even whipping it up in a mixer gives us a strange thrill. Anyway… these cookies are royal icing free. They’re decorated with good ol’ fondant / sugar paste, some blossom dust, black sugar pearls and a smidgen of black edible paint. That’s it. No frightening, fiddly and frustrating royal icing within a 50 mile radius.
The other fantastic thing about these sweet little bites is that they’re easy to customise. Change the colour of its winter hat, add a snowflake pattern on top, change the bobble, add a name, use black sprinkles or edible pearls for the mouth or nose, use light pink heart sprinkles to stylise the rosy cheeks… you don’t have to stick to the design in the tutorial if you don’t want to. Why not go a little glam with burgundy hats jewelled with gold edible sequins and a fabulous gold pom pom. Or don’t have a hat… keep the face fully white with a circle of fondant and then add cool earmuffs with pom pom type balls on each side and a twisted ‘rope’ of fondant spanning from one to the other across the head. Festive and fabulous!
One of THE best things about Christmas being just around the corner (Less than 6 weeks away… eek) is the smell of gingerbread filling every room. It’s so comforting and warming when the weather gets frosty. Sometimes, however, gingerbread cookies can be a little time consuming when it comes to getting those shapes cut just right or the royal icing work perfect. Take the stress out of festive cookie baking with our simple chewy gingerbread cookie recipe! There’s no need to decorate them and their perfect for guests where prefer a softer crunch. We LOVE them. Whilst creating this recipe and post we admit we ate our fair share… especially with ice cold milk and frothy coffee!
Soft and Chewy Gingerbread Cookies!
Ingredients needed to make chewy gingerbread cookies
340g plain flour
225g soft brown sugar or brown caster sugar
1 teaspoon bicarbonate of soda
115g of butter
3 tablespoons of gold syrup
1 lightly beaten egg
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
Pre-heat you oven to 180 degrees C, 350 degrees F or Gas Mark 4. 02:
Mix all dry ingredients together in a large clean bowl. You can put them straight into a stand up mixer bowl if you like, but they’re not too much mixing with this dough so can easily work it by hand and save the extra effort of washing paddle/mixer attachments etc. 03:
Melt down your butter along with the tablespoons of gold syrup. You can also use runny honey or even maple syrup instead which will yield slightly different flavours (be still tasty ones).
When your butter has melted and mixed in with the syrup add this to the dry ingredient mix with the egg and mix.
You cookie mix should look like the above. When it does tip it out onto a clean and dry surface to lightly work together. If you’re mix is a little dry and doesn’t bind just add a little extra gold syrup and work the dough.
Separate your dough into balls. For small to medium cookies aim for them to be the size of a ping pong ball. For larger cookies roll out balls a little larger than a golf ball. Arrange these on a greaseproof lined baking tray approx. 2 inches apart from each other.
Flatten each ball slightly. The flat base of a clean glass or tumbler works really well for this, but it’s ok to press on the cookie with just your fingers. You can even use a rolling pin if you like!
Place on the top shelf of your oven for 12 minutes. Make sure to turn the tray at the 6 minute mark so that the sides can bake evenly! If you’d like a little more crunchy then leave them in for an extra 2 minutes. 09:
When done remove and leave them to cool down before eating all of them uhh… giving them to friends and family!
If you want to make these tasty treats extra festive then try dipping them in white chocolate and adding cute snowflake sprinkles on top? They’re perfect on their own, but they definitely wouldn’t be crazy topped with fun sprinkles and chocolate drizzles!
Pinterest is one of those amazing phenomenons that comes along and completely changes everyone’s lives. Suddenly people are more crafty, aspirational Christmas gift wrap ideas turn up under the tree and gold D.I.Y style decorations hit the shops like crazy. That’s what heavily inspired our stylish Christmas cupcake tutorial. Bauble cupcakes aren’t a new fangled thing – they’ve been doing the rounds for years now – BUT these festive bauble cupcakes are surely going to be the most chic and Pinterest inspired yet right? Keep reading to find out how to make them in time for Christmas!
How to make chic Christmas bauble cupcakes!
Materials and tools needed to make Christmas bauble cupcakes
Freshly baked domed cupcakes
White fondant / sugar paste
Ice pink fondant / sugar paste
Circle cutter (a little larger than the top of your cupcake)
Gold edible lustre dust
Confetti / sequin type sprinkles
A few drops of vodka or lemon extract
White edible lustre dust
Snowflake plunger cutters
Food safe paint brushes
Small ball tool
Smooth a small amount of buttercream onto the top of your cupcake. If you want more buttercream it’s best to core out your cupcake and fill it instead of adding more on top which will end up squishing out from under the fondant!
To flat ice your domed cupcakes begin by rolling out some fondant / sugar paste.
We worked to a bigger thickness of 5mm so that once placed on top of the cupcake the fondant can then be smoothed out to the edges better. 03:
Using your circle cutter cut out a series of circles in the colours you need and for the amount of cupcakes you want to ice.
It can help to cut a circle out to test and see if it’s wide enough as you’ll need to think about the addition of buttercream as well as the size of the dome on your cupcake! 04:
Now lay your circle of fondant on top and gently pat down before smoothing the edges out to where the cupcake case ends and the top of the cupcake begins. You can use the palm of your hand to smooth the fondant out too, but don’t be too heavy handed or you’ll be left with dents or an uneven surface.
To make the attachment or ‘hook’ part of the bauble take a little white coloured fondant, roll it into a small ball and mould into a ‘drum’ like shape. Add a linear pattern up the sides with a blade tool if you wish. 06:
On the top of the attachment base use a small ball tool to indent two circles on opposite sides. 07:
Attach to the side of your iced cupcake with edible glue, hold until set.
To finish the hanging attachment take a tiny amount of fondant and roll it into a small ‘rope’ before forming into an unfinished loop that fits the indents you made in step 06 and set aside to fully dry. 09:
Attach the loop with edible glue. Hold in place until set. 10:
Once dry carefully dust or paint the hook attachment with lustre.
How to create a gold sequin bauble cupcake
On the frosted gold sequin bauble we added lots of confetti sprinkles to the base of the bauble scattering upwards.
Each multicoloured sprinkle then needs to be hand painted with gold lustre dust mixed with a tiny amount of vodka (the alcohol completely evaporates so they are kid friendly when dry) or lemon extract.
When mixing up your edible lustre paint you want to achieve a runny paste-like consistency. We generally add around a quarter teaspoon of lustre dust to approx. 5-6 droplets of vodka or lemon extract.
How to make a snowflake bauble cupcake
For this cupcake we decided to keep our ‘background’ matt and instead make the snowflakes shimmer! Alternatively, you could add a nice lustre sheen to this by either using a white pearlescent lustre dusted over the surface or a light pink. 02:
Roll out some white fondant / sugar paste to a thickness of around 3mm. 03:
Cut out and texture some snowflakes using snowflake plunger cutters. Tala make a great pack of three in varying sizes which we used on our cupcake. 04:
With some edible glue attach your snowflakes onto your cupcake. You only need a small amount painted onto the back of each flake or else you’ll be left with a mess of glue squishing out from underneath. 05:
Finally, mix a little white lustre dust with a few drops of vodka or lemon extract (approx. a quarter teaspoon of dust to 5-6 droplets of vodka / lemon extract) and paint onto your snowflakes giving them a hint of sparkle!
How to make a typographic Christmas bauble
We made our typographic bauble in a light pink fondant to match the other designs. You can obviously use whatever base colour you like (black would look amazing with gold on it too). Make sure the surface of your iced cupcake is sugar or cornstarch free as this can form into unsightly clumps when painting onto the fondant. 02:
Pick out what font you’d like to use for your cupcake. We looked at lots of beautiful brush type fonts that are insanely popular at the moment before we painted ours during a test run using watercolours. After a bit of practice we were then ready to commit…
Using a good quality food safe brush paint your word across the top of your cupcake. For a brush style font like ours Japanese calligraphy brushes work best. You can also use a medium sized brush with a pointed tip too.
Ta dah! Now you should be left with some exceptionally stylish cupcakes ready for one magical Christmas. If you’re giving these little beauties away as gifts try cupping each cupcake in a small square of ruffled up tissue paper before placing in their box. They’ll end up looking like real ornaments ready for the tree!