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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

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

14th December 2018 // 1 Comments

Recipe: Bottega Prosecco Swiss Meringue Buttercream!

Rose Gold Bottega prosecco Swiss Meringue Buttercream by Juniper Cakery

With party season right around the corner you’re going to want to impress everyone with all the chic treats you can whip up! It’s also easy to feel overwhelmed or stuck on what to make. For us anything with a bit of glitz and a hint of alcohol is the way to go. Obviously with that in mind our prosecco Swiss Meringue Buttercream is a must try! Soft buttery swirls infused with fruity Bottega Rose Gold prosecco on top of freshly made cupcakes? Who could say no? Obviously the answer is… no-one.

Ingredients needed…

114g egg whites
226g granulated sugar
340g unsalted butter, cut into cubes
Pinch of salt
Pink food colouring (we like to use ‘Flamingo Pink’ by Sugarflair)
200ml Bottega Rose Gold Prosecco

Bottega prosecco Swiss Meringue Buttercream recipe from Juniper Cakery


Note: You’ll definitely need a stand-up mixer for this prosecco Swiss Meringue Buttercream recipe! It’s going to get frustrating and hard trying to whisk by hand!

Step 01:

Firstly you’ll need to quickly reduce your Bottega Rose Gold Prosecco! Sounds tricky, but it really isn’t. Add 200ml of your prosecco to a sauce pan on a medium to high heat. Stir gently while bringing to a boil. It should take around 8-10 minutes for your prosecco to reduce down to around half the amount you started with. The flavour will still be there, but what you need is to rid yourself of too much liquid that could hinder the consistency of your SMBC (Swiss Meringue Buttercream). When this has reduce set aside to completely cool down.

Step 02:

You’ll need to make sure that your bowls, paddles, whisks and utensils are cleaned with fresh lemon juice to stop your egg whites from going flat. Any fat from a previous mix can stop egg whites from whisking properly!

Step 03:

Seperate your egg whites into a medium sized bowl and set them aside.

Step 04:

Next prepare a sauce pan of boiling water on medium to high heat. Add your bowl of egg white on top of the boiling water (not into it). Then whisk your egg whites in the bowl over the sauce pan.

Step 05:

Gradually add in sugar. Keep whisking until the sugar is fully dissolved.

Tip: You can test whether the sugar has dissolved fully by rubbing the egg mixture between your fingers. It’s ready when you can’t feel any undissolved grains of sugar. and until your mix is pale and fluffy.

Step 06:

With your stand mixer use your whisk attachment not the paddle. Add the egg and sugar mix to your bowl and whisk on the highest speed on your mixer for 5 minutes. Your egg white mixture should be white, sticky and have a bit of a glossy sheen. The bowl should also be cool to touch!

Step 07:

Now you need to remove your whisk attachment and switch to the paddle attachment. Then on a medium speed begin to add the chilled butter a cube at a time! There’ll be a point when your SMBC will look scary and curdled. Don’t worry about it. Keep mixing and it will soon start to look silky!

Step 08:

Finally, you can add in a little of your pink food colouring along with your reduced Bottega Rose Gold Prosecco. We strongly recommend adding a little prosecco at a time and taste test! It all depends on just how boozy you’d like it to taste. We’re perfectly OK with a hit of alcohol so obviously we used the whole amount.

Rose gold prosecco SMBC recipe by Juniper Cakery

Bottega prosecco Swiss Meringue Buttercream recipe by Juniper Cakery

SMBC is amazing to pipe. It’s oh so silky and creamy and utterly perfect for adding flawless swirls on top of cupcakes. You can use this prosecco Swiss Meringue Buttercream recipe to smooth over freshly filled cakes and even use to fill decadent doughnuts with!

8th February 2018 // 0 Comments

Recipe: Stylish Pink Hot Chocolate for Valentine’s Day

Pink hot chocolate recipe for Valentine's Day by Juniper Cakery

It’s that time of the year everyone. Time for everything pink, red and festooned with hearts! Well, we’ve got the pink covered with today’s cute recipe.  We thought we’d share a favourite of our own for the winter season (it’s quite the heart warmer) so here’s our chic and stylish pink hot chocolate recipe! Yes… pink. It’s actually pretty easy to whip up. Why not re-create this fashion-forward drink for a sweet breakfast in bed?

Cute pink hot coco recipe by Juniper Cakery

Chic and stylish pink hot chocolate recipe!

Ingredients needed…
(makes approx. 2 servings)

  • 150g Belgian white chocolate
  • 500ml milk (whole or semi-skimmed is best, but you can get away with fully skimmed)
  • 1/2 teaspoon vanilla bean paste
  • Pink food colour (some brands don’t mix well with chocolate, but we’ve listed one that does)
  • Double / heavy cream – whipped (optional)
  • Marshmallows, macarons, sprinkles, cookies to decorate (optional)

How to make pink hot chocolate by Juniper Cakery

Step 01:

In a saucepan set to a medium heat and add in your white chocolate along with your milk. Stir until the chocolate has completely melted into the milk! It’s good to use excellent quality Belgian white chocolate.

Step 02:

Then after leaving to simmer lightly add in your vanilla bean paste and pink food colour. Make sure you keep an eye on your chocolate and don’t over heat or boil… you’re likely to end up with a burned aftertaste. Not enjoyable.

Recipe for pink hot chocolate from Juniper Cakery

Step 03:

Pour your pink hot chocolate into warmed mugs. Then top with whipped cream! You can then decorate with mini gingerbread or red velvet cookies that hug the rim of your mug. You can also add sprinkles, edible glitter, mini marshmallows or even dainty macarons! Just keep in mind that anything heavy placed on top of your whipped cream will sink through!

Try this recipe for pink hot chocolate from Juniper Cakery

Pretty pink hot cocoa recipe by Juniper Cakery

Yay! You should now have two adorable pink hot chocolate drinks just waiting to be enjoyed. It’s OK if you’re not too into pink (it’s our company colour so we can go a little crazy with it). Why not keep your hot cocoa drinks simple and sweet by omitting the  pink colouring for a creamy white chocolate! You can also add different food colours to match your decorations or theme. We LOVE the idea of a bright hot pink cocoa loaded with heart shaped marshmallows and popping candy!

What will you be whipping up this Valentine’s Day?