Here’s a pretty peach, white and gold single tier that we created. This cake is actually from 2015… but we’ve found ourselves so busy that we haven’t had the change to work on a blog post for it until now! It’s wonderfully Summer-y and if you look close enough you’ll spot little 24k gold painted bees amongst the flowers and berries!
This sweet and petite design actually inspired this gorgeous peony wedding cake we created in July for Jenny and Harry. It’s one of those small cakes that can easily be re-designed into something grander.
The floral crown that sits underneath the cake was built around a shallow polystyrene separator so flowers could both burst outwards and sit slightly under. We created lots of sugar florals with a soft yellow, peach, white, green, gold and pink colour palette that sit elegantly around the pearl studded cake. The blooms and blossoms include… a David Autin-type rose, tulips, sweet peas, gardenias, sweet pea tendrils, berries, rose leaves and gardenia buds.
With so many gorgeous sugar flowers decorating the base of the cake it made sense to keep the rest of the design simple. After icing it in white Satin Ice fondant we decided to add little pearls gradually spacing out down the tier. We whipped up some royal icing and with a PME Supatube No. 2 piping tip we spent what seemed like a lifetime piping each pearl individually around the cake. It’s l-o-n-g work and our hands cramped multiple times, but the end result sure was worth it.
Though this cake hasn’t been blogged about until now we managed to put it up on our social media, received several enquires for it and created a bespoke version of it for a lovely wedding! Plus, it was one of the cakes featured alongside our interview in Wedding Cakes magazine (which you can get a copy of here).
If you’re planning a cute afternoon tea then you’re going to need a cake or cupcake stand. Here’s a super fun tutorial on how to make your own DIY cupcake stand. It’s perfect for small sweet treats, sandwiches and even generous slices of cake too!
Step one: Make sure your hand-drill is fit with the appropriate drill bit. Measure the part of the cake stand fitting (it looks like a screw) which should slot into the finished holes to determine which drill bit will be the right size.
Step two: Mark the middle of your plate with a pencil. To find the middle you could simply flip the plate over and feel for a small bump in the centre (usually where the stamp or logo is) then flip the plate back over and draw a dot. Alternatively you could measure the plate to determine where the centre is.
Step three: Set some thick books down on a flat surface with a two inch gap between them for you to drill into. Place your plate on top of the books and make sure that the space you are drilling sits over the gap between the books. Now start drilling some holes into all the plates.
Step four: When the holes are drilled you can start fixing the cake stand fittings into place. Now you should have a lovely homemade three tier cake stand to enjoy an elegant afternoon tea whenever you like!
As promised here is our first ‘Tutorial Tuesday’! This week we will show you how to make the smooth and luxurious Swiss Meringue Buttercream. When we first tried to create this buttercream we used a low fat spread suitable for baking…WRONG! As Chef Didier said in Last Holiday “you and I know the secret to life; it’s butter” and it’s true. For this recipe use ONLY chilled butter; no substitutes or room temprature butter.
Here is what you will need…
4 oz (1/2 cup) egg whites 8 oz (1 cup) granulated sugar (no other type of sugar) 12 oz (3 sticks) unsalted butter, cut into cubes pinch of salt any colourings and flavourings you wish to add
Step one: Make sure your bowls, paddles, whisks and utensils are cleaned with lemon or lime juice to stop your egg whites from going flat.
Second step: Seperate your egg whites and place them in a large bowl, then set them aside and prepare a sauce pan of boiling water on your stove, now whisk your egg whites in a bowl over the stove and gradually add in the sugar. Keep whisking until the sugar is fully dissolved (you can test this by rubbing the egg mixture between your fingers and if you feel no grains of sugar it is done) and until your mix is pale and fluffy.
Note: This recipe does require stand alone electric mixer with a whisk and paddle attachment.
Step three: Make sure the whisk component is attached. Now add the egg mixture to your mixing bowl and set to the highest speed for 5 minutes. When this step is done your egg whites will be white, very sticky and have a sheen to them. Make sure the egg mixture is no longer warm (you can do this by feeling the temprature of the bowl, if it is cool to touch you are good to go)
Step four: Switch to the paddle attachment and on medium speed add the chilled butter a cube at a time. At some point your buttercream mixture will look as though it has curdled but this is normal just keep mixing and it will become smooth.
Note: If you wish to add colourings and flavourings then do so at this point (though this can always be done later)
Step five: Your Swiss Meringue Buttercream should be ready! It should feel and taste creamy, light and smooth.