Mother’s Day is coming up (March 31st in the UK so don’t panic if you’re overseas)! Here’s our sweet collection for 2019. Pretty and indulgent little cupcakes with a gorgeous burgundy, blush and rose gold colour palette. We’ve added cute bee-inspired elements with glittering rose gold bees, rose swirls, a shimmering hexagon, prism honeycomb-inspired Belgian white chocolate shards and piped rosebuds. £10 per box of 6 cupcakes, To book (available via local-pick up only) get in contact!
Our Vanilla and White Chocolate Truffle all dressed up for Mother’s Day! It was always a popular option on our macaron menu so we thought we’d offer it up as a cake and cupcake flavour. Swirled with a Madagascan vanilla and Belgian white chocolate buttercream, of course! It’s then drizzled with more Belgian white chocolate, sprinkled with edible sugar pearls and finished with a Vanilla and White Chocolate Truffle macaron and a Belgian white chocolate prism shard! How pretty is that rose gold streaked macaron too!
Here are all the little Mother’s Day beauties boxed up and waiting to be enjoyed! If you’re good then maybe your mum might let you have one? We’d recommend a huge pot of tea (Yorkshire of course) and a coupe of champagne!
Mother’s Day cupcakes!
Of course here’s an aerial shot… we love those! Flavours? Raspberry and Laurent Perrier rosé champagne, Passion Fruit and Lemon, Vanilla and White Chocolate Truffle! The cute rosebud piped cupcake and hexagon messaged topped are both zesty Passion Fruit and Lemon! Definitely a popular choice. Filled with tangy lemon curd and piped with a fragrant passion fruit infused buttercream. One features adorable little rosebuds and light olive green rose leaves. A glittering hexagon with ‘mum’ hand painted in rose gold surrounded with sugar pearls adorn the other!
We recently treat ourselves to a gorgeous bottle of Laurent Perrier rosé champagne. We thought it would be the perfect addition to our fruity raspberry cupcake for a super luxurious treat! Our single rose cupcakes feature a raspberry preserve infused with sparkling Laurent Perrier pink champagne then swirled with raspberry buttercream. Finished with a fondant rose leaf and lovely edible rose gold bees this is such a pretty treat!
All photographs and written content (including recipes, bespoke designs, collaborations, videos, tips, graphics, and tutorials) belong to and are copyright to Juniper Cakery unless otherwise stated. Do not copy. This also includes using our copyrighted work to garner sales or teach whether generating income or not for your own business. We work hard to create content for our readers to enjoy and use so please do the same for your own site, blog, social media account or publication. Copying and publishing our work without permission or claiming it as your own work may lead to legal action from us. If you wish to feature our work please do contact us for info.
With Valentine’s Day around the corner you’re going to want to get making some pretty romantic treats. Rose swirled cupcakes and even meringues are popular options so we thought we’d share how we pipe our’s! If you’re a shot by shot learner then we’ve included a few frames from our videos in this post. However, if you love watching video tutorials then we’ve created this how-to for YouTube and even IGTV on Instagram! Check out our buttercream rose cupcakes tutorial below!
Ateco 855 tip or any closed star tip with 5 star points (the Ateco 845 is also good)
Step 01:
Once you’ve filled up a piping bag fitted with an Ateco 855 tip it’s time to start! Begin in the very centre of your cupcake (this applies both if you’ve cored and filled your cupcake or not). Pipe a ‘blob’ and then keeping the pressure and speed even continue around the ‘blob’ covering the cupcake surface.
Note: You don’t need to swirl or work your way around the cupcake multiple times… in fact this would end up making your rose look less like a rose!
Tip: It may take a few tries (especially of you’re a beginner) to get the speed and pressure just right. Pipe too slow and you’ll end up with a shaky and over ruffled rose. Pipe to fast and your rose will look stretched and not as full.
Step 02:
You can finish the end of your swirl with a lovely fondant leaf, however, it’s totally up to you! You can add sprinkles to cover up the end, use candy, chocolate truffles, or fondant bees and butterflies! If you like you can even leave the end of your piping just as it is.
Yay! Happy piping! Swirling cupcakes can be pretty addictive. You can also use this tutorial to pipe mini meringue rosettes just like our pavlova recipe here. Go for smaller closed star tips to pipe florals on cookies or macarons with a stiff consistency too!
All photographs and written content (including recipes, bespoke designs, collaborations, videos, tips, graphics, and tutorials) belong to and are copyright to Juniper Cakery unless otherwise stated. Do not copy. This also includes using our copyrighted work to garner sales or teach whether generating income or not for your own business. We work hard to create content for our readers to enjoy and use so please do the same for your own site, blog, social media account or publication. Copying and publishing our work without permission or claiming it as your own work may lead to legal action from us. If you wish to feature our work please do contact us for info.
We pretty much live on coffee every single day so these dark chocolate mousse cups laced with Patron XO café are an instant hit with us. Also, if you watched out Instagram stories over Christmas then may have spotted the tequila coffee liqueur a few times. For Valentine’s Day why not surprise the coffee fanatic in your life with this caffeine infused dessert? However, feel free to whip them up for yourself too if you like… you deserve it!
Dark chocolate mousse with Patron XO Café
Ingredients needed… (makes approx. 2 large coffee mugs full or 8 espresso cups)
Firstly, melt the dark chocolate slowly in a bowl over a saucepan of simmering water. Make sure not to heat the chocolate too much or too fast. Also, try not to get water into the chocolate as this will seize it up and you’ll need to begin again.
Step 02:
Now stir in the butter, Patron and egg yolks gently. Once incorporated set aside off the heat. At this stage it will look a little grainy and feel stiffer.
Step 03:
Add your egg whites to a stand mixer with a whisk attachment and whip to a slightly stiff consistency. Basically your egg whites should resemble a large fluffy cloud at this stage.
Step 04:
Next fold your whipped egg whites into your molten chocolate mixture along with your double cream (the 150ml amount).
Step 05:
Carefully add to some stylish coffee cups. If you spoon these in and want a nice level flat top then just tap the cup on a counter a couple times to help the mousse inside settle. We divded our’s across two large coffee mugs. If you’re, instead, making these for a larger party then why not add to espresso cups? Leave to set for a couple hours in your fridge.
Step 06:
Finally, when ready add a dollop of whipped cream (from the 100ml amount) on top of each with a sprinkling of chocolate coffee beans!
Tip! If you over whip your cream then don’t worry! This can be fixed pretty easily. Simply add in a tablespoon or two of full fat milk or left over double cream and whip for a few seconds.
Your perfectly creamy and thick decadent chocolate mousse should now be ready for dessert time! The great thing about this recipe is that it is pretty adaptable. Swap the Patron XO Café for cognac or even Bailey’s (make sure to taste test) or trade in the dark chocolate for milk. You can, however, leave out the alcohol hit all together. There’s even the option of playing with layers. Alternate white chocolate mousse with dark and add crushed chocolate chip cookies on top.
All photographs and written content (including recipes, bespoke designs, collaborations, videos, tips, graphics, and tutorials) belong to and are copyright to Juniper Cakery unless otherwise stated. Do not copy. This also includes using our copyrighted work to garner sales or teach whether generating income or not for your own business. We work hard to create content for our readers to enjoy and use so please do the same for your own site, blog, social media account or publication. Copying and publishing our work without permission or claiming it as your own work may lead to legal action from us. If you wish to feature our work please do contact us for info.
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!
Ingredients and tools needed… (makes approx. 10 eclairs)
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.
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).
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.
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!
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.
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.
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)!
All photographs and written content (including recipes, bespoke designs, collaborations, videos, tips, graphics, and tutorials) belong to and are copyright to Juniper Cakery unless otherwise stated. Do not copy. This also includes using our copyrighted work to garner sales or teach whether generating income or not for your own business. We work hard to create content for our readers to enjoy and use so please do the same for your own site, blog, social media account or publication. Copying and publishing our work without permission or claiming it as your own work may lead to legal action from us. If you wish to feature our work please do contact us for info.
How gorgeous are these winter themed cookies we designed and created exclusively for Olivia Burton London? Based on their snow globe inspired watch collection each cookie is a sparkling holiday motif from a gold streaked candy cane to an intricate snowflake! Perfect sweet treats for the frosty and cosy season!
How pretty is that gingerbread gift tag cookie! Each dove grey iced biscuit featured a hand piped holiday message from Olivia Burton in a fun on-trend script / hand-written inspired font as well as a slip of satin ribbon through each.
Above is a quick shot of all the little beauties packaged and nestled in their pretty silver tins with shimmering iridescent shred. We love this part of any large bespoke project… seeing everything in their final stages of packaging! Everything always looks so fabulous. We’re such insane package and wrap freaks that everything has to be perfect. We even weigh out any filling like poly peanuts or shred so it’s all equal.
One of our favourites were the lovely and seasonal white, grey and gold snow globes in each silver tin. When Olivia Burton London explained their collection ideas we instantly felt so festive! The snow globe idea was such an exciting shape and cookie to work with. We looked at their collection (we also own 4 Olivia Burton London watches!) and kept the colours simple. We toyed with rose gold hues based on one of their snow globe watches, but this changed to a gorgeous classic gold to reflect the interior of their flagship store in Covent Garden!
Snow globe themed cookies for Olivia Burton London!
Also included in this sparkling collection of winter cookies are pretty splattered trees, gold streaked candy canes and pearl-studded snowballs! Each cookie was baked fresh using our go-to gingerbread recipe.
The lace-like and intricate snowflake cookies were a definite favourite too. They’re too pretty. Each was iced in white before being dusted in edible pearl lustre and finally piped details were added!
And here is a shot of the final collection! A large dove grey branded gift tag with ribbon, mini trees, a pretty snowflake, larger gold finished tree, fun snow globe, trio of snowballs and a gold streaked candy cane. What pretty treats!
All photographs and written content (including recipes, bespoke designs, collaborations, videos, tips, graphics, and tutorials) belong to and are copyright to Juniper Cakery unless otherwise stated. Do not copy. This also includes using our copyrighted work to garner sales or teach whether generating income or not for your own business. We work hard to create content for our readers to enjoy and use so please do the same for your own site, blog, social media account or publication. Copying and publishing our work without permission or claiming it as your own work may lead to legal action from us. If you wish to feature our work please do contact us for info.
