Here’s a super fun Star Wars themed birthday cake we created this week! We had such fun making this. Everything is edible from the rice krispy treat moulded Death Star to the modelling chocolate Chewbacca!
The cake itself consists of two layers of vanilla with a blue velvet layer in the middle. All layers are sandwich with Bailey’s irish cream infused buttercream… yum!
To make the Death Star we moulded the shape from rice krispy treats, iced it, added the details with modelling tools and silver dragées, then covered it with dark silver lustre dust.
Here’s our cartoon style Yoda figure which was created out of both modelling chocolate and reinforced fondant /gumpaste.
Chewbacca stands just over 4 1/2 inches tall and is made entirely out of a modelling chocolate and fondant / sugarpaste mix. To finish we hand painted Chewy’s fur with a darker brown food colour to add a little depth.
Finally, the text was (painstakingly) cut out by hand. We created a stencil of the required phrase printed out in the Star Wars font before cutting each piece out of reinforced fondant / gumpaste.
Easter is finally here and for a little bit of fun (yes, on a holiday AND on our time off) we decided to put together some rather fun little cupcakes that suit the occasion particularly well we think. Our design ideas for these furry nice bunnies was the process throughout the Easter holidays (or any holiday season for that matter). Our hot cross bun baking bunny begins the holiday season with the best of intentions; full of festive spirit and raring to whip up everything from scratch! The second bunny is overwhelmed with Easter and buried underneath a myriad of carrots. Finally, our third bunny rabbit has just given in to the gluttony of modern day Easter celebrations; chocolate, chocolate and more chocolate!
Each cupcake is flavoured to match its decoration. The hot cross bun baking bunny is a delicious apple and sultana cupcake, the carrot overload bunny is a spiced carrot and orange cupcake and the chocolate chomping bunny rabbit features a vanilla cupcake with chocolate chips and a chocolate ganache filling. All are then topped with vanilla buttercream and fondant icing. Just because we’re ever so generous we’ve included our recipe for each flavour with this post!
We added a fun ‘organic carrots’ signpost to our ‘overwhelmed’ bunny cupcake along with lots of bright Easter eggs!
Our adorable little chef bunny was certainly busy in the kitchen with its rolling pin, batter splattered floor, mixing bowl and tray full of freshly baked hot cross buns.
Here’s our overwhelmed bunny cupcake.We often feel like the above bunny rabbit most of the time. The cupcake itself is a delicious spiced carrot and orange cake.
Here’s our chocolate overload bunny who has found themselves amidst a plethora of tasty chocolate Easter eggs! We added a little lustre dust to the eggs and wrapper to create a shimmery metallic look. The cupcake flavour for this was vanilla with chocolate chips with a lovely chocolate ganache filling.
Mmm… hot cross buns. For this cupcake we mimicked our favourite hot cross bun flavour and created an apple and sultana cupcake with a hint of nutmeg and cinnamon!
We’ve also submitted all three of these funny Easter bunny cupcakes to The Pink Whisk’s Easter Makes & Bakes Competition and placed second!
We hope you all enjoy a fun-filled Easter weekend and that you find yourself more like the baking or chocolate bunnies we created rather than the poor stressed-out little carrot buried rabbit! Hoppy Easter!
Yesterday our friend Tammie flew over from Australia to visit everyone and, of course, we saw it as a great ‘hoppertunity’ to create this adorable kangaroo party cake! We entertained ideas from Moomins to luggage cakes before settling on having the cake topper be a hoppy little ‘roo.
The cake itself is a lovely pink lemonade flavour; perfect for spring! Inside are layers of natural lemon extract infused cake filled with a generous amount of home made raspberry jam. We then smothered the cake in raspberry buttercream and added fun rainbow sprinkles!
This cake was also a belated birthday offering for Tammie so we whipped it up with a little birthday party theme too. We popped a colourful little party hat atop of our fondant ‘roo as well as a brightly coloured blossom nestled in her pouch.
With the Easter festivities fast approaching we’ve began working on lots of sweet cake, cupcake and macaron treats for you to whip up at home. It’s one or favourite times of year for cake and cooking decorating because of all the fun and adorable things just waiting to adorn home baked treats! With that in mind here’s the first of our Easter recipe and tutorial collection; how to create Floral Easter Basket Cupcakes! Be sure to try out our accompanying recipe for lemon and marshmallow cupcakes for a delicious Easter treat.
Step 1: Roll out some pastel fondant mixed with tylo powder in your chosen colour and cut with a 2 1/2 inch scalloped circle cutter. Add extra detail by pressing the small end of the ball tool into each scallop. Leave to dry and harden on a clean flat surface. Once ready set on top of a piped cupcake!
Step 2: Take a little brown fondant and add a couple pinches of tylo powder. Using a cake smoother roll these out into a thin ‘rope’. To do so ‘roll’ your cake smoother over an oblong shape of brown fondant backwards and forwards.
Step 3: Slice your ‘rope’ in half with your blade tool and gently twist both pieces together to form the handle for your basket. Set aside to harden and dry.
Step 4: Take a ball of fondant about the size of a ping pong ball and add a pinch or two of tylo powder. Roll into a smooth and crease-less ball in the palms of your hand. Work into an oval shape to form the beginning of your basket.
Step 5: Using the larger end of your ball tool indent the centre of your basket.
Step 6: With your veining tool etch out a wicker-like pattern along the outside of your little fondant basket.
Step 7: Roll out some more fondant into a thin ‘rope’ and attach this along the top of your basket. Add detail with your veining tool.
Step 8: With some edible glue attach three miniature candy / chocolate eggs into your basket.
Step 9: To make the little blossoms roll out coloured fondant and cut out the florals using your blossom plunger cutter.
Step 10: On a flower foam pad shape the petals of your blossoms with smaller end of your ball tool.
Step 11: Add the blossoms to the basket with a dab of edible glue and finish the centres of them with sugar pearls or small balls of fondant.
Step 12: With edible glue attach your basket handle and leave to set. This may need holding up with strips of kitchen towel or cling film.
Once you’ve finished why not arrange your gorgeous Floral Easter Basket Cupcakes on a pastel cake stand strewn with silk flowers and crepe paper ‘grass’ for a gorgeous spring look.