Playing with scales (not the kind you weigh ingredients with) is always a fun thing to do with cake! We’re often asked to design and create adorable miniature cupcake decorations like these tiny French patisseries or oversized cupcakes with huge rainbow sprinkles. Last week we created a giant Xbox controller cake with a playful Minecraft theme for a definite gaming fan!
The cake itself is a super tasty and fragrant vanilla cake filled with our own fresh raspberry preserve and Madagascan vanilla buttercream, smoothed with white chocolate ganache and iced with marshmallow fondant – always a popular request!
We baked three sheet cakes before levelling, filling and stacking each to form a 4 inch tall rectangular cake. Then it was time to carve and add contour to create the iconic Xbox controller shape before crumb coating and chilling.
One of our favourite parts about this cake is the dark woodgrain effect board. The deep brown adds a little more focus on the bright white controller and the lime green of the grosgrain ribbon trim and gum paste creeper figure.
All of the little details that adorn the oversized Xbox controller cake are completely edible from the silver joysticks to the bright buttons! Each were shaped, indented with detail and then hand-painted with confectioner’s glaze or lustre paint to really bring them to life.
This cake made its way to a lively birthday party to be enjoyed by guests. We know that the lucky recipient is a big fan of fondant icing and has saved the lime green creeper character… possibly as a tasty treat later!
Lovely hat box cakes are always popular requests for us around this time of year. They’re vintage styling and softer colours seem synonymous with the light-hearted spring season. Earlier this week we created this wonderful peony and violet themed hat box cake for a 40th birthday! It features dainty hand-painted florals and a sweet plum, peach, juniper green, ivory and blush pink palette.
The cake itself was a classic Madagascan vanilla cake sandwiched with fresh Madagascan vanilla buttercream and home-made raspberry preserve which was then iced with fragrant marshmallow fondant tinted in a lovely blush pink colour.
We created the large voluminous bow and open peony flower a few days in advance so that each could set into fluid shapes and ruffles before being handled and placed on the finished design.
Each white stripe and plum coloured scallop edging was measured and spaced accordingly before we began hand painting small peony blooms, violets, leaves and tiny berries onto each. We planned out a pattern that alternates around the cake with one stripe featuring peonies centered and in each corner and another stripe with bundles of florals placed at the top and bottom.
To balance out the peach of the sugar peony flower we decided to create an edible gift card and envelope out of white and peach gum paste which was then placed at the top opposite side of the flower. The message was completely hand-painted and left to dry before we carefully nestled it inside our little envelope!
We hope this vintage delight was enjoyed by the lucky birthday girl! The very last thing we heard about this cake was that no one wanted to cut it at all.
Finding quick and fuss-free ways to decorate a seasonal cake can be a stressful task in itself, but with our fabulous tutorial on how to create your own fondant ruffled heart pick you’ll be ready for your next cake project in no time! The wonderful thing about creating fondant ruffles is that they can be fairly forgiving. Randomly placed curls and frills only add to their textural allure so why not read on for our handy how-to…
Roll our some fondant or gum paste to a thickness of around 6mm-8mm. Be sure to check that the thickness of the fondant is wider than your wooden skewer or cake pop stick.
Using your heart cutter cut out a nice clean heart shaped piece of fondant.
Of course, for different themed cakes you can utilise different shapes. Plain circles are wonderful for adding edible sugar pearls or fondant cameos in the centre for a luxurious jewelled brooch look.
Take your cake pop stick or wooden skewer and paint with a little edible glue before carefully inserting into the base of your heart halfway. Leave to set.
Roll out some thin fondant and cut into strips around 1 1/2cm in height. Too short and you’ll lose the lovely textural look like the ruffles create when then curl and fan out randomly. Too long and you’ll risk finding each strip harder to handle.
Using a ball tool thin and ruffle the edges of each strip. To do this take your ball tool and press down moving along the long edge of each strip. You should find that the edge has little ruffled waves!
Paint edible glue onto the surface of your heart and arrange your ruffled strips of fondant from the centre to the outer edges of the shape! To help attach the strips down press lightly on the base. It’s ok if they spread or fold a little as your apply pressure.
Once set and hardened it’s time to see your work finished! Gently insert your ruffled fondant heart cake pick into your cake or cupcake.
We absolutely love things that can be tweaked slightly or given a new slant to be useful for other designs and these ruffled heart picks are no exception! For baby showers stick to soft pastel colours. Why not even create lots of different sized vintage coloured hearts to adorn a simple first birthday cake?
For bridal showers or weddings miniaturise your pick for lots of sweet and tempting cupcakes and perhaps dust or paint the edges with edible gold paint for a decadent feel. You can even omit the cake pop sticks or wooden skewers for lovely cupcake toppers that will sit flat atop of your miniature treats.