Browsing Tag


9th January 2015 // 0 Comments

Our Tea and Macarons Rabbit Cake on The Cover of Cake Decoration Heaven Magazine

We’re so excited and honoured to kick-start the new year with our afternoon tea bunny rabbit cake gracing the Spring 2015 cover of Cake Decoration Heaven – by far one of our very favourite cake decorating and baking related magazines! We created this cake back in November of 2014 amidst a rather hectic work schedule full of festive designs from Christmas tree cookies to Frozen themed birthday cakes. A pretty spring inspired birthday cake was a little break for us despite our extreme love of everything winter-related. 

Afternoon Tea Bunny Cake by Juniper Cakery on Cake Decoration Heaven Magazine Spring 2015

Cake Decoration Heaven is a fantastic magazine to pick up if your any level of cake designer. It’s full of ideas, projects and tutorials, industry news and it’s one of the most on-trend cake design magazines we’ve had the fortune to read. To purchase an e-copy or e-subscription make your way to Apple’s AppStore or GooglePlay and search ‘Cake Decoration Heaven’.

Our tea themed design took a lot of inspiration from the frivolities of spring and Easter. For us this meant lovely pastel macarons toppled and scattered around, delicately piped clusters of royal icing swiss dots, a light and airy colour palette, afternoon tea paraphernalia and of course… a playful little rabbit!

Creating gum paste edible teacups is, of course, one of our favourite decorations to make. It involves a little bit of waiting about and a very steady hand, but the end result is always nice to see. In the initial designs (which involves a teacup perched on a pink cake strewn with sugar blossoms, berries and macarons) we felt that it needed something that would make the cake appeal to both adults and kids so a little edible character seemed the most logical solution.

If you’d love to know more about how to re-create our Vintage Tea and Macarons Bunny Rabbit Cake then why not pick up a copy of Cake Decoration Heaven magazine now!

8th April 2014 // 5 Comments

Easter Recipe & Tutorial: Floral Easter Basket Cupcakes!

With the Easter festivities fast approaching we’ve began working on lots of sweet cake, cupcake and macaron treats for you to whip up at home. It’s one or favourite times of year for cake and cooking decorating because of all  the fun and adorable things just waiting to adorn home baked treats! With that in mind here’s the first of our Easter recipe and tutorial collection; how to create Floral Easter Basket Cupcakes! Be sure to try out our accompanying recipe for lemon and marshmallow cupcakes for a delicious Easter treat.

Cute Easter Basket Cupcake by Juniper Cakery

Lovely Easter basket cupcake tutorial by Juniper Cakery

[yumprint-recipe id=’17’]Easter basket cupcake tutorial by Juniper Cakery

How to make floral Easter basket cupcake toppers

You’ll need…

Brown fondant
Pastel pink fondant
Pastel green fondant
Pastel yellow fondant
Pastel purple fondant
2 1/4 inch scalloped circle cutter
Sugar pearls
Small candy / chocolate eggs
Medium blossom cutter
Ball tool
Veining / flower and leaf shaping tool
Fondant rolling pin
Icing sugar to dust surface
Edible glue
Tylo powder
Cake smoother
Blade tool
Flower foam pad

Easter cupcake tutorial by Juniper Cakery

Easter basket cupcake tutorial by Juniper Cakery

Step 1: Roll out some pastel fondant mixed with tylo powder in your chosen colour and cut with a 2 1/2 inch scalloped circle cutter. Add extra detail by pressing the small end of the ball tool into each scallop. Leave to dry and harden on a clean flat surface. Once ready set on top of a piped cupcake!

Step 2: Take a little brown fondant and add a couple pinches of tylo powder. Using a cake smoother roll these out into a thin ‘rope’. To do so ‘roll’ your cake smoother over an oblong shape of brown fondant backwards and forwards.

Make an Easter basket cupcake by Juniper Cakery

Step 3: Slice your ‘rope’ in half with your blade tool and gently twist both pieces together to form the handle for your basket. Set aside to harden and dry.

Step 4: Take a ball of fondant about the size of a ping pong ball and add a pinch or two of tylo powder. Roll into a smooth and crease-less ball in the palms of your hand. Work into an oval shape to form the beginning of your basket.

How to make a fondant basket by Juniper Cakery

Step 5: Using the larger end of your ball tool indent the centre of your basket.

Easter flower basket tutorial by Juniper Cakery

Step 6: With your veining tool etch out a wicker-like pattern along the outside of your little fondant basket.

Fondant basket tutorial by Juniper Cakery

Step 7: Roll out some more fondant into a thin ‘rope’ and attach this along the top of your basket. Add detail with your veining tool.

Sweet Easter basket tutorial by Juniper Cakery

Step 8: With some edible glue attach three miniature candy / chocolate eggs into your basket.

Step 9: To make the little blossoms roll out coloured fondant and cut out the florals using your blossom plunger cutter.

How to create an Easter basket cupcake by Juniper Cakery

Step 10: On a flower foam pad shape the petals of your blossoms with smaller end of your ball tool.

Step 11: Add the blossoms to the basket with a dab of edible glue and finish the centres of them with sugar pearls or small balls of fondant.

Step 12: With edible glue attach your basket handle and leave to set. This may need holding up with strips of kitchen towel or cling film.

Sweet Easter basket cupcake tutorial by Juniper Cakery

Once you’ve finished why not arrange your gorgeous Floral Easter Basket Cupcakes on a pastel cake stand strewn with silk flowers and crepe paper ‘grass’ for a gorgeous spring look.

26th February 2014 // 5 Comments

Floral Birdcage Wedding Cake!

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!

Floral Birdcage Cake by Juniper Cakery

Floral Birdcage Cake by Juniper Cakery

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.

Floral Birdcage Cake by Juniper Cakery

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!

Floral Birdcage Cake by Juniper Cakery

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!

Floral Birdcage Cake by Juniper Cakery

Floral Birdcage Cake by Juniper Cakery

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.

Floral Birdcage Cake by Juniper Cakery

Floral Birdcage Cake by Juniper Cakery

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.

18th March 2013 // 0 Comments

The Happy Egg Co. Cake – Spring Has Sprung

The Happy Egg Co. Cake - Spring Has Sprung

The Happy Egg Co. Cake – Spring Has Sprung

Not only is Easter just around the corner, but also March 31st sees the seasons change from winter to spring. With this in mind our third cake in partnership with The Happy Egg Co. will incorporate some key springtime flavours, colours and styles.

The first thing we gathered ideas and inspiration for was the all-important flavour. We sat and discussed the typical spring tastes of chocolate combined with floral hints (lavender, violet and rose). Whilst these elegant and delicious flavours would work beautifully in a cake we decided that the Easter and spring festivities would no doubt see an inundation of these scents and tastes. Our attention then turned towards flavours that were associated with home cooking and baking; apple and rhubarb crumbles, custard smothered trifles, traditional Victoria sponge, and moist sticky toffee puddings. From the above ideas we settled upon a rhubarb, honey and custard filled Victoria sponge-style cake.

The Happy Egg Co. Cake - Spring Has Sprung

The Happy Egg Co. Cake - Spring Has Sprung

With Easter being such a chocolate fuelled holiday we were happy to have settled on rhubarb, honey and custard as our flavour. Being inspired by fresh seasonal vegetables and traditional deserts we looked to other spring and summer time holidays and traditions. We envisioned balmy summer evenings, extravagant picnics and country fetes in which the idea of our cake fit perfectly. Though May is not quite here the image of the May Pole, and other transitional celebrations, spurred us to think about textures and materials and how we could use them when we decorated the actual cake.

The Happy Egg Co. Cake - Spring Has Sprung

While taking the photographs for our design boards we looked at spring and summer colour schemes and fresh rhubarb stalks. The vibrant, natural hue of the rhubarb and the idea of May Pole ribbons and energetic colour evolved into looking at buntings and stitching techniques and how we might translate these onto the finished cake!