Browsing Tag

strawberries

10th February 2014 // 2 Comments

Ruffled Champagne Cake with The Happy Egg Co. Eggs!

What better way to treat a loved one for Valentine’s Day than with a beautiful and indulgent home-made cake! Using three key Valentine ingredients, and some egg whites from The Happy Egg Co. eggs, we created this truly lovely and decadent cake. One of the best things about this recipe is that it incorporates some incredibly sumptuous flavours and ingredients without being too sweet or rich. Perhaps the only bad thing about this cake is that you’ll find you’ve eaten quite a few slices without realising! Imagine a gorgeously soft and fluffy champagne infused cake smothered with fruity yet creamy strawberry and white chocolate buttercream just waiting to be devoured… can’t wait to start baking? We thought so.

Ruffle Champagne Cake by Juniper Cakery

Ruffle Champagne Cake by Juniper Cakery

White Champagne Cake (makes three 9 inch diameter layers one inch deep)

453g Self-raising flour
453g Butter
453g Caster sugar
453g Egg whites from The Happy Egg Co. eggs
400ml Champagne or 12-18 drops of champagne essence

Pre-heat an oven to Gas Mark 3/325F/170C.

In a saucepan add the 400ml of champagne, set to boil then simmer until reduced to half the amount. Set aside to cool.

Cream your butter in a mixer then add the sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining eggs along with the champagne or champagne essence. Mix for about 5 minutes.

Pour batter in the pan around 2cm in height and place on the top shelf. Bake for around 40-50 minutes. Repeat this step to create your second and third layer. When all layers are baked leave them to cool fully as you prepare your buttercream!

Ruffle Champagne Cake by Juniper Cakery

Ruffle Champagne Cake by Juniper Cakery

Strawberry and White Chocolate Buttercream

500g Diced/chopped butter at room temperature
300-400g Icing sugar (keep testing when adding to make sure it is the consistency and sweetness you like)
6-12 Drops of strawberry extract
150g Melted white chocolate
Pink gel paste food colour

Add half of the of butter into your mixer and cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add in the melted chocolate and then add the strawberry essence to taste with some pink gel paste food colour.

To assemble you need to stack your layers with your buttercream sandwiching them together; now you need to crumb coat your cake. A crumbcoat is a thin layer of buttercream or ganache that seals in the crumbs before being fully iced or covered. With a good angled spatula smoother some of the buttercream atop and around the sides of the stacked cake until covered. Chill in a refrigerator for 20-40 minutes. Once chilled remove and cover with the rest of your strawberries and white chocolate buttercream using a spatula. We covered ours with soft buttercream ruffles for a romantic look.

Ruffle Champagne Cake by Juniper Cakery

We hope you’ve enjoyed our year of various cake recipes utilising eggs from The Happy Egg Co. as we have and that we’ve inspired more people to try their hand a new skill… or several.

29th January 2014 // 0 Comments

The Happy Egg Co. Cake – Valentine Sweetheart

2014 is officially here which means our partnership with The Happy Egg Co. is coming to an end. We’ve made a selection of delicious cakes for them over the past year and experimented with lots of flavours, palettes and designs; our last cake certainly won’t be any different! Though the new year brings with it the beginning of winter, Valentine’s Day offers the opportunity to use otherwise ‘summery’ ingredients; strawberries and champagne! With this in mind we’re very excited to announce that our very last cake with The Happy Egg Co. incorporates some of life’s little luxuries; strawberries, white chocolates, and roses all tied together with a generous helping of champagne!

Champagne, Chocolate and Strawberries Cake Development

Champagne, Chocolate and Strawberries Cake Development

Champagne, Chocolate and Strawberries Cake Development

For this cake our colour palette is inspired by gorgeous bouquets of roses that traditionally find themselves delivered to loved ones on Valentine’s Day. The vibrant and soft pinks of roses combined with fresh greens and delicate creams lend themselves wonderfully to cakes and other sweet treats of the season!

Champagne, Chocolate and Strawberries Cake Development

18th September 2013 // 3 Comments

National Cupcake Week: Strawberries & Cream Scone Cupcake Recipe!

Imagine a cupcake inspired by the British afternoon tea staple; freshly baked scones filled with strawberry conserve and whipped cream. Amazing, yes? Well imagine no further! Below is our recipe for this indulgent cupcake treat. We’ve created a light vanilla pod infused cupcake filled with deliciously fruity home made strawberry preserve, swirled with vanilla pod buttercream and then finished with miniature home made scones brimming with strawberry preserve and vanilla sweetened whipped cream! Try our recipe below and be sure to nestle them atop a cake stand of sandwiches and pastries for a well earned treat!

Strawberries & Cream Scone Cupcake

Basic Vanilla Cupcake Recipe (Makes 12 Cupcakes)

4 free range eggs
226g self-raising flour
226g caster sugar
226g butter
1 bourbon vanilla pod

Pre-heat your oven to Gas Mark 3/325F/170C.

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add the seeds from inside your vanilla pod. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Separate the batter into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.

Strawberries & Cream Scone Cupcake

Strawberry Preserve Recipe

150g chopped strawberries
1 lemon (juice of)
150g pectin sugar / jam sugar

In a saucepan add all of your ingredients and simmer in medium heat. Keep stirring for around 10 minutes or until thick in consistency. Pour into clean airtight jars and leave to cool before using!

Strawberries & Cream Scone Cupcake

Vanilla Whipped Cream Recipe

100ml double cream
6 drops of good vanilla extract
1 tablespoon of icing sugar

In a bowl whisk your double cream, icing sugar and vanilla extract together until it is thick and can stand in a lovely smooth peak! You can also save your arms the ache and prep this with a stand up mixer!

Strawberries & Cream Scone Cupcake

Vanilla Buttercream

250g butter
250g – 350g icing sugar
Vanilla Pod
Piping bags

Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency. Add the seeds from your vanilla Pod to taste.

Plain Scones Recipe

This recipe makes 8-12 normal sized scones (about the size of a jam jar lid) or 15-20 mini scones (approx. the same size as a 10 pence piece… or 25 cents if you are US bound).

225g self raising flour
pinch of salt
25g caster sugar
150ml milk
55g butter
1 beaten egg to glaze
Plain or scalloped circle cutters

Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a flat baking tray or line with baking paper.

Mix together the flour and salt in a bowl. Then run in the butter to make crumb like pieces. Add the sugar and then the milk. Gently mix together using your clean hands.

Pop your dough onto a flour dusted surface and lightly knead. Roll or pat to around 1 inch thick (to make mini sized scones). Use a 48mm cutter to cut either plain or scallop edged scones. Place around 2 inches apart on your baking tray.

Lightly brush the scones with the beaten egg mixture and bake for 12-15 minutes until golden.

Strawberries & Cream Scone Cupcake

Leave to cool and when ready slice in half and fill with your home made strawberry preserve and vanilla whipped cream! Nestle these on top of your cupcakes and watch everyone gobble them up happily!

11th June 2013 // 4 Comments

Tutorial Tuesday: How to Make Fondant Strawberries & Strawberry Blossoms

We created a fun gardening themed cake with strawberries last week. We thought that with the lovely British strawberry season in full swing it’d be the perfect time to show everyone how to make fondant strawberries and strawberry blossoms!

How to Make Fondant Strawberries and Strawberry Blossoms

The strawberry gardening cake we created was not only filled with delicious British strawberries, but featured some bright fondant / sugarpaste strawberries on top… complete with a fully edible gardening trowel too!

How to Make Fondant Strawberries and Strawberry Blossoms

How to Make Fondant Strawberries and Strawberry Blossoms

How to Make Fondant Strawberries and Strawberry Blossoms

Here’s what you’ll need…

White fondant or modelling paste (coloured green, red and a bit left white)
Marguerite plunger cutter
Lemon Ice lustre dust
Leaf plunger cutter
Scissors
Flower stamens
Bulbous cone tool
Tapered star tool
Flower and leaf shaping / veining tool
Edible glue
Fondant rolling pin
Paintbrush
Forming waves
Flower forming cups

How to Make Fondant Strawberries and Strawberry Blossoms

Step one: To begin your strawberry take some red fondant or modelling paste and form it into a rounded conical shape

How to Make Fondant Strawberries and Strawberry Blossoms

Step two: To make the ‘seeds’ (or more accurately called achenes) on your strawberries simply take your veining tool and indent notches in rows

How to Make Fondant Strawberries and Strawberry Blossoms

Step three: To make the leafy calyx  section on top of your strawberry roll out some green fondant / modelling paste, use a marguerite plunger cutter to cut the shape and affix on top with some edible glue

How to Make Fondant Strawberries and Strawberry Blossoms

Step four: Use the 5 point end of your tapered star tool to indent into the middle of your calyx topped strawberry… now you have a lovely edible fondant strawberry; perfect to nestle on top of cupcakes and cakes

Now to make the little strawberry blossoms… The following tutorial is a good basic way to make any 4-5 open petal flower. You can use this to make cherry blossoms and hydrangea flowers too. To make different flowers play with shaping or pinching the blossoms into more defined shapes.

How to Make Fondant Strawberries and Strawberry Blossoms

Step one: Make a cone with a rounded bulb-like end from some white fondant or modelling paste.

How to Make Fondant Strawberries and Strawberry Blossoms

Step two: Using your tapered five point star tool indent a star into the rounded end.

How to Make Fondant Strawberries and Strawberry Blossoms

Step three: Separate into full petals using scissors to cut further into the star indentation.

How to Make Fondant Strawberries and Strawberry Blossoms

Step four: Using your fingers lightly pull each petal out to separate and press down on each petal.

How to Make Fondant Strawberries and Strawberry Blossoms

Step five: To ruffle your petals use the bulbous cone tool to flatten and press into your flower.

How to Make Fondant Strawberries and Strawberry Blossoms

Step six: To add the yellow colour that is featured in strawberry blossoms lightly dust some lustre dust onto the petals.

How to Make Fondant Strawberries and Strawberry Blossoms

Step seven: To finish off your strawberry blossom cut a few stamens, paint the ends with edible glue, push them into the centre of your flower, finish them by dusting the stamen tips with some lustre dust and leave to dry in flower forming cups.

Step eight: Roll out some green fondant or modelling paste, cut out some leaves and leave to shape and dry on forming waves.

How to Make Fondant Strawberries and Strawberry Blossoms

Now you should have some strawberries and strawberry blossoms. These handmade berries are wonderful additions to summer cakes and cupcakes!

 

7th June 2013 // 0 Comments

Eton Mess Cupcake

British strawberry season has begun! Hurrah! It just wouldn’t be summer without them would it? We’re excited for picnics with full punnets of strawberries, fancy afternoon teas with sweet strawberry jam on scones or delicious strawberry ice cream at BBQs.

Eton Mess Cupcake

To celebrate we whipped up this Eton Mess cupcake using home made strawberry preserve, buttercream flavoured with natural strawberry essence and vanilla extract, and some lovely sliced strawberries! We also topped the treat with a hand made meringue! Yum!

Eton Mess Cupcake

 

 


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