Browsing Tag


29th October 2013 // 0 Comments

Ruffled Golden Acorn Cake with!

Last week we used Maggie Austin’s Fondant Frills tutorial, via, to add ruffles to our spooky Witches’ Cauldron cake. Though this technique is certainly not out of place on extravagant wedding cakes the grey and black ruffles we used suited our Halloween cake perfectly! This week we’ve used a rich chocolate brown, glimmering gold and burnt orange to create a glamorous autumnal cake using the same method. We thought the frills on the Witches’ Cauldron cake resembled rugged rocks assenting a cliff face and we believe these frills resemble delicate, crunchy leaves; perfect for the season!

Ruffled Golden Acorn Cake with

To find out how to create the gorgeous, delicate ruffles we used to decorate our Golden Acorn cake visit for 25% off of your first cake decorating course. In Maggie Austen’s Fondant Frill class you’ll discover how to make your own flower paste / gumpaste, achieve a pretty ombre look, and create sumptuous cabbage roses. Why not catch the crafting and cake decorating bug in time for the festive season? You’ll be pretty darn popular when Thanksgiving, Christmas or Hanukkah arrives and you’ve created stunning ruffled mini cakes for everyone you love! We had so much fun frilling out fondant strips for our Golden Acorn cake and the dramatic yet subtle texture is perfect for lots of different projects. We’re already thinking of snowdrift themed tiers of ice blue and white ruffles teamed with shimmering hand painted snowflakes and quilting.

To decorate our cake we created lots of sugarpaste / fondant acorns to topple atop of our warm hued ruffle cake including one large golden acorn perched at the top; perfect for a playful yet glamorous cake. Of course, if you’re thinking of trying out this cake at home and lack the time we had why not fill the top of your cake with chocolate truffles, crumbled cookies, juicy berries or cracked walnuts.

Underneath the rich myriad of ruffles is a delicious chocolate, pumpkin and vanilla Neapolitan style layer cake filled with vanilla buttercream making this cake even more irresistible. With cold and blustery months ensuing this cake is the perfect centrepiece to cosy family get-togethers and dinners. Give our recipe below a try for a decadent treat!

Chocolate cake layer (makes one 1 1/2″ thick 8″ in diameter layer)

165g self-raising flour
165g caster sugar
165g butter
3 to 4 medium eggs
70g cocoa powder

Vanilla cake layer (makes one 1 1/2″ thick 8″ diameter layer)

165g self raising flour
165g caster sugar
165g butter
3 medium eggs
2 teaspoons vanilla extract

Pumpkin cake layer (makes one 1 1/2″ thick 8″ diameter layer)

165g self-rasing flour
165g caster sugar
165g butter
3 eggs
1/2 teaspoon of clove
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
80g pumpkin puree

Pre-heat your over to Gas Mark 3 / 160C / 325F and prep your 8″ circle cake pans with cake release. With each layer mix the appropriate ingredients by creaming your butter and sugar first. When pale and creamy add your eggs and any flavourings (such as cocoa powder, spices, pumpkin puree and extracts). When combined add the flour. Mix well and then pour your silky batter into your cake pan. Bake from around 25 minutes to 40 minutes or until a cake tester comes out clean when tested.

Leaving all of your cake layers to cool on a wire rack start preparing your vanilla buttercream.

Vanilla buttercream

300g butter (stay clear of low fat spreads due to the larger water content)
350g-400g icing / confectioner’s sugar
2 bourbon vanilla pods
1 tablespoon of room temperature water

To begin your buttercream dice up your butter into small cubes before adding them into the bowl of a stand up mixer and creaming until smooth and silky. Once creamed gradually add in the icing sugar by adding a little and leaving to combine in the mixer for approximately 10 seconds. Repeat this until you have a consistency you like. Add in the seeds from the inside of a bourbon vanilla pod. To do this slice the pod in half, to scrape out the seeds inside and pop them into the buttercream. Mix for another 10 seconds.

Now you can stack up your cakes! Our layers consisted of the chocolate first, then a layer of vanilla buttercream, the layer of spiced pumpkin, some more vanilla buttercream and finally the vanilla cake layer. When decorating our striped ruffles corresponded with the cake layers hidden inside! Once your layers are stacked prepare your cake with a smooth crumb coat, chill for an hour, ice with roll out icing / fondant and make your way to for Maggie Austen’s Fondant Frills class to re-create the delicate ruffles! provides online education for creative enthusiasts so they can turn their ideas into reality.Crafty’s online cake decorating courses allow you to learn at your own pace whenever you choose! Click here to receive 25% off your first cake decorating course with Craftsy.

This is a sponsored conversation written by Juniper Cakery on behalf of Craftsy. The opinions and text are all ours.


15th August 2013 // 32 Comments

Recipe: Honey Whiskey Cupcakes!

These honey whiskey cupcakes are the perfect boozy treat exclusively for grown ups! They’re a little more rustic than the trend for cocktail infused cupcakes and the rich, deep flavour of the honey adds a great sweetness to the buttercream. By adding bourbon vanilla pod seeds in your buttercream with a splash (or several) of Tennessee honey whiskey you’ll get a lovely creamy taste too. Follow our recipe below for some indulgent treats!

Honey Whiskey Cupcakes

Honey Whiskey Cupcakes

Vanilla Cupcake Recipe (makes approximately 12 cupcakes)

226g self-raising flour
226g butter
226g caster sugar
1 Bourbon vanilla pod
4 eggs
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with the sugar and once well mixed add the eggs then gradually add the flour and seeds from your vanilla pod.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.

Tennessee Honey Whiskey Buttercream

250g butter
300g – 400g icing sugar
50-75ml of Tennessee Honey Whiskey by Jack Daniels
Honey Gold Gel Food Colour Paste by Sugarflair
Piping bags
808 piping tip

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add the honey whiskey to taste. Colour with a little Honey Gold Gel Food Colour Paste by Sugarflair.

Step three: Fit a piping bag with a 808 piping tip (to get a lovely smooth-look buttercream like our cupcake). Fill your piping bag with your buttercream.

Step four: Pipe some generous swirls atop your cupcakes. We pipe our cupcakes from the centre and around whilst cutting in on top.

Honey Whiskey Cupcakes

5th August 2013 // 0 Comments

Recipe: Cookies ‘n’ Cream Cupcakes!

Cookies ‘N’ Cream is our favourite flavour! It’s a soft chocolate cake swirled with a cookie and bourbon vanilla pod infused buttercream then finished with more crunchy cookie crumbles! Sound good? If so then why not give our recipe below a try and enjoy them yourself!

Recipe: Cookies and Cream Cupcakes

Basic Chocolate Cupcake Recipe (makes approx. 12)

226g self-raising flour
226g butter
226g caster sugar
4-5 heaped tablespoons of cocoa powder (depending on brand)
4-5 eggs
60ml canola or rapeseed oil
1 vanilla bourbon pod
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the flour, vanilla bourbon pod seeds, cocoa powder, oil and then the eggs.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes then leave to cool on a counter. Remember to try not to eat them!

Recipe: Cookies and Cream Cupcakes

Cookies ‘n’ Cream Buttercream

250g butter
250-350g icing sugar
vanilla bourbon pods
Piping bags
868 piping tip 
Cookies ‘n’ Cream Crunch Sprinkles by Wilton

Step one: Cut your butter into small cubes and cream your butter until soft.

Step two: Gradually add icing sugar until a good consistency.

Step three: Add the seeds from your 3 vanilla bourbon pods along with around 3 heaped teaspoons of Cookies ‘n’ Cream Crunch Sprinkles by Wilton. Mix well. TIP: Add your Cookies ‘n’ Cream Crunch Sprinkles by Wilton at the last possible moment to avoid getting a grey buttercream. You want lovely flecks of cookie in your frosting!

Step four: Scoop your delicious buttercream into a piping bag fitted with an 868 piping tip (if you’d like to create the linear swirl we’ve piped). Pipe a generous swirl of frosting atop your cupcakes and sprinkle with Cookies ‘n’ Cream Crunch Sprinkles by Wilton!

Recipe: Cookies and Cream Cupcakes

These cupcakes are an instant crowd pleaser. By adding real and good quality vanilla bourbon pods to your cookies ‘n’ cream buttercream you get a gorgeous ice cream-like flavour to your frosting. Once these cupcakes are ready to eat save yourself a few because they will suddenly disappear!