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valentine

15th January 2019 // 1 Comments

Recipe: Cherry and and Rose Bellini Eclairs for Valentine’s Day!

Valentine's Day recipe by Juniper Cakery

Valentine’s Day is right around the corner and we can’t wait too! Full of sweet little treats, lots of pink and more heart shaped sprinkles than anyone could count it’s such a cute holiday! This year we are kicking off the love-filled season with these Cherry and Rose Bellini Eclairs. Pretty choux pastry desserts filled with rose extract infused cherry preserve and whipped prosecco swiss meringue buttercream… then topped with cherry flavoured fondant, fresh cherries, sprinkles and elegant roses!

Valentine's Day eclairs by Juniper Cakery

Cherry bellini eclairs by Juniper Cakery

Ingredients and tools needed… (makes approx. 10 eclairs)

For the eclairs

  • 165g plain flour
  • 300ml water (room temperature)
  • 100g diced butter
  • 4 beaten eggs

To fill, bake and decorate

Cherry and rose bellini eclair recipe from Juniper Cakery

Cherry and Rose Bellini Eclairs recipe!

How to make eclairs by Juniper Cakery

Eclair recipe via Juniper Cakery

Step 01:

Firstly. pre-heat your oven to 200C/180C fan/400F/Gas mark 6. After that add your butter to a saucepan with the water on medium to high heat on your stove top. When the two ingredients melt together bring them to the boil! Don’t worry… this shouldn’t take too long. For us it takes around 5-7 minutes.

How to bake eclairs

Step 02:

Next remove the pan from the heat and also add in your flour. Quickly start to stir. The mix will thicken at this stage (try not to stir too much as this will over mix the dough).

Recipe for Valentine's Day eclairs by Juniper Cakery

Step 03:

Once your flour has been incorporated it’s time to add in your beaten eggs a little at a time (make sure to add the egg on top of the dough and not right onto the pan’s surface… the heat will instead start cooking up scrambled eggs). We’d recommend pouring in whatever you estimate to be an egg’s worth then stir vigorously (this part takes some arm muscle). Repeat this until all your eggs have been added.

Tip: This part is, however, a lot easier with someone to kindly help you. Whilst you mix everything together have your helper add in the egg.

Eclair recipe by Juniper Cakery

Step 04:

When your choux dough is ready it should be thick and look a little glossy! Next you’ll need to scoop it into a disposable piping bag. You can use a large round piping tip or go rogue and just snip the bag when you’re ready to pipe!

Learn how to make eclairs with Juniper Cakery

Step 05:

Spritz your silpat lined cookie tray with water. You don’t need a lot so make sure you don’t drench it!

Step 06:

Now you can pipe out your eclairs. Snip your disposable piping and pipe thick lines of your dough along your tray. You’ll need the scissors to cut the dough off. It’s got a lot of elasticity in it’s texture so it won’t snap or break off easy. Place in your oven and bake for 30 mins. When the 30 mins are up turn the tray around and bake for a further 10 minutes. When baked leave to cool before filling and decorating.

Cherry and rose bellini eclair recipe via Juniper Cakery

To fill

Step 08:

Take your cherry preserve and then add a few drop of rose water to it. Most importantly, make sure you taste test so can get the exact flavour you like. You may need a few drops more depending how strong you’d like the rose flavour to be. Make sure the mix doesn’t end up runny though. Add your rose water infused cherry jam to a piping bag fitted with a bismarck tip. At two points along the flat base of your eclair pipe a little of the preserve in. Don’t pipe too much!

Step 07:

If you’ve already whipped up our prosecco swiss meringue buttercream (or SMBC) then bag it up in a disposable piping bag with your bismarck tip at the end. Now pipe the SMBC into your eclair at 3 alternating spaces between where you piped in your preserve. You can, however, use whipped cream to fill.

Pretty eclairs for Valentine's Day by Juniper Cakery

To decorate

Step 08:

To decorate we added some cherry extract to pink fondant and mixed it in, however, you can leave this plain if you like. We love the added cherry flavour though! When ready roll out your fondant and cut oblong shapes using for fondant eclair cutter.

 

Step 09:

Add a little light corn syrup onto your filled eclairs and gently lay your pink cherry fondant on top!

 

Step 10:

Finally, you can add your roses, cherries and sprinkles! Why not use melted chocolate to attach (use a cocktail stick to apply the chocolate) each piece on top of your fondant covered eclair. We opted for light pink roses in the middle surrounded with fresh morello cherries and sweet white heart sprinkles!

Now enjoy! Aren’t these fun and boozy inspired eclairs perfect for a Valentine’s Day dinner? Whip these up for your crush, your best friends or just for yourself (seriously, we won’t judge). They’ll be such a treat paired with some rose gold prosecco (our favourite is by Bottega)!

Pink cherry and rose eclair recipe by Juniper Cakery

11th February 2014 // 4 Comments

Valentine Tutorial: Pink Champagne Cupcakes!

With Valentine’s Day literally just days away here’s a lovely cupcake recipe and tutorial for you to re-create at home for that special someone. We had such fun whipping these up in the Juniper Cakery kitchen and studio as you can imagine; cue lots of champagne, gold hand painting, miniature champagne bottles from fondant and decadent swirls of lovely vanilla buttercream! These adorable little pink champagne bottles nestled into silky vanilla buttercream atop soft rosy champagne infused cupcakes are bound to be a show-stopping hit with loved ones; they definitely were with ours! If you’re feeling extra adventurous why not paint, indent or pipe the recipient’s initials onto each bottle label for a sweet and impressive personal touch.

Pink Champagne Cupcakes by Juniper Cakery

Pink Champagne Cupcakes by Juniper Cakery

[yumprint-recipe id=’4′]As an alternative to using real champagne, as this can get costly, in your cupcakes why not try utilising 6-12 drops of champagne essence.

Pink Champagne Cupcakes by Juniper Cakery

Pink Champagne Cupcakes by Juniper Cakery

[yumprint-recipe id=’5′] Pink Champagne Cupcakes by Juniper Cakery

Miniature Fondant Pink Champagne Bottles

You’ll need…

Pink or a dark green fondant / sugarpaste if creating normal champagne bottles
White or ivory fondant / sugarpaste
Raspberry pink fondant / sugarpaste
Edible glue
Paintbrush
Gold lustre dust or edible metallic paint
Vodka
Small plunger cutters (optional)
Blade tool
Candy melts
3mm thin ivory ribbon
Disposable piping bag
Fondant rolling pin
Icing / confectioner’s sugar

Pink Champagne Cupcakes by Juniper Cakery

Step one: Take some fondant the colour you wish your bottle to be and roll into a ball then a tapered oblong and shape carefully into a bottle whilst it is stood up on a flat surface.

Step two: With a approximately 2-3 drops of vodka added to some gold lustre dust  OR some gold metallic edible paint hand paint the neck of the bottle. This may need a few coats if your bottle if a dark coloured fondant.

Step three: Take some 3mm ivory ribbon and cut to a length that fits around the bottle’s neck and crosses at the front well. Attach with a few tiny dots of melted candy melt (melt these quickly by filling a disposable back with the melts and microwaving until ready before snipping off the end of the piping bag). Hold gently until set.Step four: Roll out some white or ivory fondant / sugarpaste to 2mm thick onto an icing sugar dusted surface

Step four: With the blade tool cut out a rectangular shape an appropriate size for the front of your champagne bottle. Attach using a little edible glue. Imprint or add any detail to the label now.

Step five: Take a small amount of red or pink fondant and roll into a ball then into an oblong shape.

Step six: Shape into a dumb bell or bone-like shape by rolling the middle of the red fondant oblong with a finger.

Step nine: Take the dumb bell / bone shaped red fondant and carefully pinch in half into a heart shape. Smooth the centre over a little.

Step seven: With a little melted candy melt attach the heart where the ribbon crosses and meets at the front of the champagne bottle.

Step eight: Repeat all above steps until you have the desired amount of champagne bottles.

Now all that is left to do is to pipe your cupcakes generously with vanilla buttercream, add any decor you wish (edible glitter, sprinkles, sugar pearls etc) and nestle your tiny champagne bottles atop at a jaunty angle!

Pink Champagne Cupcakes by Juniper Cakery

After all your hard work you should now be left with an array of delicious and adorable cupcakes waiting to steal the heart of all who cast their eyes upon them. If you’re making these for yourself, however, we really wouldn’t blame you at all!

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.

4th February 2014 // 6 Comments

Valentine Tutorial: Love Letter Cupcakes!

With February 14th right around the corner we’re sure you probably have lots of romantic projects in progress, however, there’s always some time to fit in another sweet treat. Why not whip up a batch of cupcakes to decorate with adorable love letter toppers for your loved ones.  Here’s a lovely and quick tutorial to help you make little fondant love letters for your sweetheart! One of the best things about this cupcake decorating tutorial is that you only need a few tools and materials and a few spare minutes!

Love Letter Cupcake by Juniper Cakery

Love Letter Cupcake by Juniper Cakery

Also, because we’re so generous we’ve included a lovely recipe for Strawberries & Cream cupcakes for you to whip up and nestle your love letters atop of!

[yumprint-recipe id=’2′]For the Strawberries and Cream buttercream you’ll need a bottle of fruity natural strawberry essence which we stock via our e-store and some lovely pink gel paste food colour

[yumprint-recipe id=’3′]

Fondant Love Letter Cupcake Decor

You will need…

White fondant / sugarpaste
Red or pink fondant / sugarpaste
Blade tool
Edible glue
6 inch fondant rolling pin
Icing sugar to dust surface

steps

Step one: Dust your work surface with icing sugar and roll out some white fondant to a thickness of 2mm.

Step two: With the blade tool cut out a house shape approximately 3cm by 4cm out of the white fondant. This will be the envelope.

Step three: Indent a ‘V’ shape from the bottom of the white envelope that reaches about 2cm into the centre.

Step four: Take the top (shaped like a house’s rooftop) of the envelope and carefully fold over to match the indented ‘V’ shape. Affix with a dab of edible glue. 

Step five: Take a small amount of red or pink fondant and roll into a ball then into an oblong shape.

Step six: Shape into a dumb bell or bone-like shape by rolling the middle of the red fondant oblong with a finger.

Step seven: Take the dumb bell / bone shaped red fondant and carefully pinch in half into a heart shape. Smooth the centre over a little. This is the heart that sits at the seal of the envelope!

Step eight: With some edible glue attach the heart where the envelope flap and indented ‘V’ on the envelope bottom meet.

Step nine: Repeat all above steps until you have the desire amount of love letters.

Love Letter Cupcake by Juniper Cakery

You should now be left with a wonderful flurry of eye-catching yet simple love letters! If you’re feeling brave and adventurous and handing out cupcake adorned with these to family why not try hand painted their names onto each envelope! All you need is a fine paintbrush, some black gel paste food colour mixed with a tiny amount of vodka (the alcohol will evaporate before consumption so it will be safe for kids) and a steady hand. Also, to add a little sparkle why not dust edible glitter or lustre onto your little hearts.

 Love Letter Cupcake by Juniper Cakery

 

 

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