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3rd February 2015 // 1 Comments

Tutorial Tuesday: How To Make a Fondant Love Bug!

It’s Valentine’s Day around the corner and love certainly is in the air for our adorable little love bug! This fun and wonderfully cute tutorial is surprisingly pain-free so why not follow our step by step guide and create a heart-warming collection of Valentine cupcakes for your sweetheart?

Fondant love bug tutorial to fall head over heels for!

Valentine's Day cupcake decorating tutorial on how to make a cute edible love bug from Juniper Cakery

Valentine Love Bug cupcake tutorial by Juniper Cakery

Materials needed:

How to make a fondant love bug for Valentine's Day by Juniper Cakery

Step 1:

Make a medium size ball of soft pink fondant / sugar paste with a small amount of tylo powder added… 1 teaspoon per 250g of paste).

Step 2:

Roll two tiny balls of black fondant. Indent where you want to place the eyes with the small ball tool and with a little edible glue attach the black fondant balls in place.

Step 3:

For the nose shape a tiny piece of white fondant into an oval shape and attach with edible glue.

Make a cute little edible love bug cupcake topper with this tutorial by Juniper Cakery

Step 4: 

For the mouth take a round piping tip and carefully press half of it into the face. Accentuate the smile with a little pink petal dust.

Step 5:

To add some rosy cheeks dust a little pink petal dust at a time underneath and opposite the nose.

Pink love bug cupcake topper tutorial from Juniper Cakery

Step 6:

To create the body take some hot pink fondant mixed with some tylo powder and form into a teardrop shape. 

Step 7:

Take a stick of uncooked spaghetti and push into it’s centre leaving some protruding to hold the head of the bug on. Attach with some edible glue and by carefully pressing the head onto the body through the spaghetti.

Create a sugar paste love bug for your Valentine's cupcakes with this how-to from Juniper Cakery

Step 8:

Now it’s time to make your little love bug’s antennae! Roll out some hot pink fondant to a thickness of around 5mm and with a small heart shaped plunger cutter cut out two hearts.

Sweet little fondant love bug tutorial by Juniper Cakery

Step 9:

Cut two pieces of floral wire around 2 inches long and curl around a thin paintbrush before sliding off and snipping down to around 1 inch in length.

Step 10:

Carefully straighten out a little bit at the end and with each tip dipped in some edible glue insert into the plunger cut hearts half way.

Step 11:

Carefully insert each antenna into the top of your bug’s head.

Edible fondant lovebug tutorial from Juniper Cakery

Step 12:

For the wings roll out some white fondant and cut out a medium sized heart using a cookie or pastry cutter.

Step 13:

With a small sharp knife slice the heart into half lengthwise and attach to the back of your bug with edible glue.

How to make a fondant love bug Valentine cupcake figure by Juniper Cakery

Step 14:

To add legs create two small rounded teardrop shapes from some hot pink fondant. Pinch and flatten the tapered ends together slightly. Attach and place your bug on top of the legs with a little edible glue.

Adorable fondant love bug for cupcakes by Juniper Cakery

Step 15:

Add some lovely heart details to your love bug with some heart shaped sprinkles!

This fondant love bug tutorial by Juniper Cakery is perfect for Valentine's Day cupcakes!

We like to think that a cutie like this would indeed look rather fetching perched on top of cakes as well as cupcakes so have fun making a little fondant love bug for large or small treats! For gorgeous baby shower cakes a sweet little heart themed bug like this would be positively show stealing. We love the idea of a pastel hued love bug sat atop of fondant ABC building blooks as part of a fun cake design!

1st February 2015 // 2 Comments

Ruffles and Elephant Baby Shower Cake!

Here’s a very sweet little elephant cake we were asked to create for a fun baby shower! For this design we were requested to decorate a small cake that had a simple elephant theme with soft pinks and ruffles. For an extra bit of adorable playfulness we added in a pink gum paste balloon and made the baby elephant hold it too!

Sweet Ruffle and Elephant Baby Shower Cake by Juniper Cakery

Our first thought was to add delicate fondant ruffles around the sides in a crisp white to keep the cake bright and have the main focus be the tiny grey elephant character and it’s shiny edible balloon. Each pretty ruffled strip of fondant was added individually, tweaked lightly with a dry paintbrush to fan out a little and left to set before we adding the pink ribbon trimmings and the decorations on top.

The cake itself was a Sicilian lemon oil cake filled with fresh raspberry jam and covered with a Madagascan vanilla buttercream and then iced in marshmallow fondant! The smell of this cake in the studio and kitchen was incredible to say the least. This may just need to be a tempting cupcake flavour for late spring/summer that we have to develop and test ourselves!

Fondant ruffles on a cake by Juniper Cakery

Adding fondant frills and ruffles to cakes is such a decadent and lovely technique. It can add texture and drama to a grown-up design or a definite sweet look to a kids’ party cake! We especially love combining ruffles with fashion and vintage glamour inspired tiers and also bright Christening cakes. You can really help bring out fondant or buttercream ruffles with theatrical gold painted sequins and beautifully crafted sugar flowers for a chic wedding creation. For cute baby shower cakes teaming fondant frills with pastel colour palettes, simple blossoms, an adorable character and royal icing polka dots dusted with an edible pearlescent lustre works perfectly!

Ruffled baby shower cake with gum paste elephant by Juniper Cakery

Adorable fondant elephant cake topper with balloon by Juniper Cakery

Creating the gum paste elephant for this ruffled elephant baby shower cake was and is a lot harder than it looks! It’s quite mischievous and deceiving! Due to the elephant being created in one continuous piece of fondant (execpt for the pink ears) it appears to be rather straight-forward and simple. It helps to first begin with a smooth ball of gum paste that has been rolled around in your hands for a few minutes before you begin tackling the shape. Warming up and rolling the fondant or gum paste helps rid the paste of any annoying and horrifying cracks and creases.

Cute baby shower cake with fondant ruffles and elephant by Juniper Cakery

We hope that this sweet little gem of a cake was enjoyed. It was great to work on such a bright and fresh design when the winter days are growing more and more dark in our part of the world!

29th January 2015 // 0 Comments

Queen Grumpy Cat Cake!

Somewhere once said that the internet loves cats and cake. It’s pretty true. We ourselves are suckers for a funny picture of Li’l Bub or Grumpy Cat and the lucky recipient of this fabulously fun cake that we created is definitely a fan of a certain sardonic feline. For a lively 62nd birthday we were asked to whip up this Grumpy Cat themed birthday cake and of course we were more than happy to get started!

Fun Grumpy Cake cake by Juniper Cakery

The cake itself was a delicious chocolate fudge cake filled with a ganache and chocolate buttercream hybrid filling. We crumb coated the stacked cake with a dark chocolate ganache before icing the full deep cake with fondant.

The board is freehand etched with a wood grain effect and hand painted. We then hand made edible gum paste/modelling paste pieces such as a tiny mouse, golden pet bowl filled with cat food and a lavender ball of yarn ready to be played with!

Queen Grumpy Cat cake by Juniper Cakery

The cake was given a bit of regal theme as one of our requests was that the edible Grumpy Cat figure is perched on a gum paste velvet cushion trimmed with golden rope and tassels! We balanced out the bold purples and gold with a modelling paste crown studded with purple sugar pearls.

Cute queen grumpy cake cake by Juniper Cakery

Making the realistic fondant cat food was pretty fun! We chopped up brown fondant before painting with edible confectioner’s glaze a few times and then adding on an extra ‘jelly’ layer of tinted piping gel.  This created quite a realistic look to the faux pet food which we loved.

Grumpy Cat birthday cake by Juniper Cakery

We were sad to see this cake leave us. It was so much fun to design and make. We have to admit that we were often found chuckling to ourselves over Grumpy’s sarcastic disposition!

 

 

27th January 2015 // 3 Comments

Olaf From Frozen Birthday Cake!

Frozen is always a popular theme we get asked to re-create in cake form. We’ve whipped up shimmering snowflake encrusted cake pops, mini cakes glistening with sugar ice, and beautiful isomalt icicles perched on top of frosty looking cupcakes… even in the middle of July! One of our first cakes of 2015 was even a delightfully fun and subtle Frozen-inspired birthday cake for a huge Olaf fan.

Birthday cake with gum paste Olaf from Frozen by Juniper Cakery

As usual with cake orders we have a list of requests. This sweet cake needed to be white with a few snowflakes and edible snowballs, feature the lucky recipient’s age, have a large bow situated somewhere on the finish design and most importantly a fun-loving edible Olaf character jumping for joy on top!

Flavour wise the cake was a drool-inducing marshmallow and chocolate cake! We baked Belgian chocolate layers of cake before filling them with our own marshmallow cream and crumb coating with a chocolate fudge buttercream. We even covered the cake with marshmallow fondant!

Hand made gum paste Olaf from Frozen cake topper by Juniper Cakery

Our little Olaf model is 100% edible from his modelling chocolate arms to his marshmallow fondant tummy. We began our figure by researching and gathering together lots of images of Olaf from the movie. We sketch and take note of little details such as the positioning of facial features. This process can take a little time, but really helps to get characters looking perfect!

Our happy Olaf cake left us along with a large batch of Frozen themed vanilla marshmallow cake pops too ready for a fantastic Frozen themed birthday party!

22nd January 2015 // 0 Comments

Raspberry, White Chocolate and Pink Peppercorn Cake!

Add a little subtle heat to your Valentine’s Day treats with our fabulous Raspberry, White Chocolate & Pink Peppercorn Cake recipe! This cake is a delight to whip up, but it’s even better to eat! We love the luxurious silky taste of the white chocolate buttercream featuring fruity warm hits of pink peppercorns dotted throughout. Follow our super tasty recipe below for a fantastic treat…

Raspberry, White Chocolate and Pink Peppercorn Cake

Raspberry, White Chocolate and Pink Peppercorn Cake by Juniper Cakery

Recipe for a Raspberry, White Chocolate and Pink Peppercorn cake by Juniper Cakery

Recipe for a fruity yet peppery Raspberry, White Chocolate and Pink Peppercorn cake by Juniper Cakery
(makes approx. 3 x 1″ layers 6″ in diameter)

Ingredients for the vanilla cake

453g self-raising flour
453g caster sugar
453g butter or baking margarine (diced and left at room temperature to soften)
7 medium sized eggs
Vanilla extract

Ingredients for the white chocolate and pink peppercorn buttercream

500g butter
400g icing sugar (approx.)
300g white chocolate good quality callets, buttons or chips
2 tablespoons pink peppercorns

Ingredients for the raspberry preserve

300g fresh raspberries
300g pectin sugar
1 tablespoons lemon juice

To decorate

Fresh raspberries (not frozen)

To bake, fill, cover and decorate your cake

Step 1: Preheat your oven to 170 degrees C / 325 degrees F / Gas mark 3 and grease or line your cake pans.

Pink peppercorn cake recipe by Juniper Cakery

Step 2: Prep your pink peppercorns by adding them to a pestle and mortar to grind down. It’s OK if you have pink husks in your mix as these don’t hinder the taste and texture of your buttercream too much! At this stage you’re simply preparing your peppercorns for your buttercream as this can be a lengthy process. Set aside once crushed and ground.

Step 3: Add diced room temperature butter to a stand up mixer and mix until creamy.

Step 4: Add in the sugar and vanilla extract. Mix well before adding in the eggs.

Step 5: Gradually add in the flour whilst mixing. We add half and mix well before we include the last half of the flour once the first half has been incorporated.

Step 6: Separate your batter evenly between 3 x 6″ circle baking pans (you can use 8″, however, be aware that your layers may be a little thinner once baked)

Step 7: Place in the oven and bake for around 30-40 minutes or until a cake tester is inserted and comes out clean! Once baked remove and leave to cool on a wire rack.

Step 8: To make the buttercream add softened diced butter to a stand up mixer and cream.

Step 9: Sift icing / confectioner’s sugar into the bowl of creamed butter until a consistency and taste you like. When you can taste equal amounts of butter and sugar it’s ready!

Pink peppercorn buttercream by Juniper Cakery

Step 10: Add melted white chocolate and mix on medium speed before adding in ground pink peppercorns you prepared in step 2! Don’t over mix or you’ll be left with lots of annoying air bubbles. Set aside.

Step 11: To create your raspberry jam add your fresh raspberries, lemon juice and water to a saucepan.

Step 12: Cook the preserve ingredients on medium to high heat and stir until the raspberries break down and the mix is a good thick consistency.

Step 13: Remove and transfer to a clean bowl or jar to leave to cool.

Step 14: To assemble cut your cake layers so that each is level and flat. Then fill with your raspberry preserve placing the next layer on top until complete. Once fully stacked remember not to add your jam to the very top/outside layer of cake.

Step 15: With a large angled palette knife smother your white chocolate and pink peppercorn buttercream onto the top and sides of the cake. Use cake scrapers to smooth out your buttercream.

Step 16: Topple fresh raspberries on top to finish!

Raspberry, White Chocolate and Pink Peppercorn cake recipe by Juniper Cakery

Slice of raspberry and pink peppercorn cake by Juniper Cakery

Pink peppercorns make a truly unique and surprising twist to this recipe. They’re sweet and fruity yet exude a subtle hit of pepper heat. To turn it up a notch why not add ground pink peppercorns to your cake batter before baking? Or grind some into your home made raspberry preserve? They pair well with other fruity tastes so if you’re not a fan of raspberries why not try morello cherries, strawberries, tangy lemon curd or even healthy blueberries?

 

 

 


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