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hessle cupcakes

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.

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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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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

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