Here’s a lovely and bright cosmetics bag cake with a vintage twist that we created for a friend’s daughter! We were asked to design and make a polka dot make-up bag cake fit for an 18th birthday with a slight vintage feel, a tassel and a fresh colour palette. We were, otherwise, given creative license so with the previous requests we settled upon a cream, turquoise, gold and coral pink colour scheme paired with hand made roses, pearl jewellery, a quilted and sugar pearl studded board and vintage inspired cosmetic pieces.
Above is a close-up of some of the details of the cake including the gold fondant tassel, pearl necklace (complete with an ornate clasp), nail polish bottle, pearl ring, brooch, small parfum bottle and a lipstick inspired by the Estée Lauder Signature lip-colour in ‘Portofino Coral’.
The cake itself is a lovely soft and moist chocolate fudge cake with silky smooth chocolate fudge buttercream frosting. It’s then smothered with a milk chocolate ganache before being iced with fondant and decorated.
We loved creating the vintage inspired jewels, make-up items and sugar roses as well as hand-painting aspects of the cake in gold! They all help to lend a more grown-up and elegant feel to the cake whilst combined with a bright and fun colour palette.
Above is a photograph of the side of the cake capturing the gold fondant tassel and pearl necklace. We added stitching detail, a lovely pearlescent sheen to the fondant pearls, and a glowing hand-painted gold shimmer,
This cake was such fun to create! We loved adding the sweet yet fun little touches of jewellery, old fashioned style cosmetics, a personalised name plaque, etc.
We created this floral / English garden party themed bird cage cake with a Ladurée inspired colour palette. With the spring season fast approaching we thought added roses and cherry blossoms to the design would be perfect. Of course, it may be too early in the year to say, but we think this is one of our favourites of 2014!
The cake itself is a lovely soft lemon madeira cake filled with silky smooth lemon buttercream and covered with a white chocolate ganache. The cake is then iced in hand coloured pale pistachio green fondant before edible details are added.
Cherry Blossoms are one of our favourite florals to re-create in sugar form. They feature such wonderful petal shapes (from pinched, notched and ruffles), soft tones of pink (which add a lovely pop of colour to paler cakes) and look elegant gathered together on a Spring cake!
We hand created ivory sugar roses, rose leaves and delicate pink cherry blossoms as well as the birdcage’s scallop trims, bars and conical-esque handle. Even though this was a relatively small wedding creating it from start to finish took a total of 12 hours including baking time… phew!
Above is a close-up photograph showing the detail on the left hand side of the birdcage cake. We quilted the cake drum, studded it with shimmering ivory sugar pearls and trimmed the board with cream grosgrain ribbon.
From start to finish we loved every single element of this cake. This cake was such a wonderful way to get us in the mood for the new season.
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.
[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.
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!
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!