Blog posts

How to make a Flower Sheep Cake

A guide to make a little flower sheep cake in the same style as the Little Peach Cakery hedgehog cake. Ideal for birthdays and baby showers this little cake looks impressive and is straight forward to make.

You will need:

A tall 5 inch cake with domed top

Buttercream (250g butter with 500g icing sugar 1/2 tsp vanilla)

Small amount of white fondant and black fondant

A few tools including knife, rolling pin, ball tool, smoother

A small selection of piping tips, including a nifty nozzle /russian tip. Available from http://www.sugarandcrumbs.com

Piping bags

Food colouring

Pink edible dust

1. Cook a deep 5 inch cake or 2 shallow cakes. Allow to cool.

2. Divide the cake into even layers and fill with buttercream.

3. Crumb coat the cake with a layer of buttercream.

4. Roll out a small amount of fondant and cut an oval face.

5. Stick face to front of the cake. Use a ball tool to mark position of the eyes. Use one edge of a small circle cutter to make a nose shape. Use a knife to mark under the nose. Dust with a little edible pink.

6. Colour several bags of buttercream. Pipe flowers on cake starting with the nifty nozzles and swirls.

7. Pipe small drop flowers to fill all gaps.

8. Roll 4 small sausages for legs and mark the feet with a knife. Dust feet with a little edible pink. Roll two small black eyes.

9. Make small pear shapes for ears.

Finished! I hope you find this tutorial useful. I’m always happy to answer questions. You can find me @littlepeachcakery on Instagram and Facebook.

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How to make a number 5 cake with a pink and pretty finish

Here I will explain how I created this pretty pink number 5 cake. It is the first number cake I have ever made so I definitely learnt some lessons along the way. Most notably that the number 5 is hard to cover in fondant…. really hard!

I used double my standard deep 6 inch cake recipe for this number tin (that’s 8 eggs total). I prepared the silicon tin with cake release spray.

I cooked at 140°C for approx 1hr 20mins. I allowed the cake to cool in the tin before I trimmed off the excess cake.

I measured half the height of the cake and marked the sides. I then cut the cake in half in order to add the buttercream and jam filling.

I covered the cake in a layer buttercream and allowed to set.

Next I coloured and rolled out approx 1kg of sugarpaste and covered the cake. The challenge was to smooth the inside edges. I used flexible smoothers and the rolling pin vertically. I needed to add a small strip of sugarpaste where I struggled to get full cover. The flexible smoothers work well to blend any joins.

Next, whilst the fondant is still soft I pressed acrylic letters into the top of the cake. I also covered the board around the cake with white fondant.

I made the tiara by rolling thin sausages of fondant (with tylo) and laying them over a small mug on its side to give the curve of the tiara. I used edible glue to fix the parts together and allowed to dry overnight before painting edible gold.

I used daisy cutters for the white flowers and a mould for the butterflies. I dusted and painted colour on the butterflies. I used a heart cutter to create the small dark pink hearts.

The small roses are made by rolling a thin sausage of fondant and pressing flat one edge all the way along. Then roll together creating the rose shape.

London with a Pug cake

This cake was a special request from my eldest son. He has wanted to visit London, especially the massive natural history museum for a long time. We decided to go on his 6th Birthday.

So his cake needed to feature the natural history museum, a pug (our pet) and things that he associates with London.

I quickly found I’d underestimated the difficulty of making an edible 3D big ben! I used rice krispy and marshmallow mix for the tower and covered with fondant. I used an extruder for the details and hand painted it.

The little pug and bus are handmade from fondant with tylo.

I drew a template of the front of the natural history musuem and used this to cut the shape.

The cake is a checkboard colouring green and brown as my son likes minecraft. It is covered with white fondant and airbrushed a blue fade. I used acrylic letters to emboss his name and age.

And there you have it! A cake that took hours but was extremely well received by the birthday boy.

Large hedgehog cake

The original Little Peach Cakery hedgehog cake serves 8 so what if you need more servings?

Add matching flower hedgehog cupcakes or;

Make a larger hedgehog cake.

The larger hedgehog cake would need to keep the same proportions as the original.

Here are a few photos of making a hedgehog cake to serve 20.

I decided to make the cake double barrel effectively a two cakes that looks like one. The hedgehog would be made of two 2 layer 6 inch round cakes seperated by a cake card and supported with cake dowels.

The full tutorial for making a hedgehog cake can be found here.

The tutorial for making hedgehog cupcakes can be found here.

Simple white chocolate and raspberry cake recipe

An easy, reliable and delicious white chocolate recipe.

I decided to start simply by adding good quality melted white chocolate to my usual sponge cake batter. The cake was a success, moist sponge with a white chocolate flavour coming through but firm enough for stacking tall and decorating.

This recipe works for a 6 inch round tin, 3 inch deep. For a tall cake you’ll need to double the recipe and fill two tins.

Tip: If you bake in deep tins I recommend using a flower nail sat in the centre of the cake tin to ensure the cake cooks evenly.

Cake Recipe:

200g sugar

100g white chocolate

200g self raising flour

200g stork / butter

4 medium free range eggs

Method:

1. Mix the eggs and sugar well

2. Melt the butter and chocolate together, 10 second bursts in microwave and stir. Allow to cool for a couple of minutes.

3. Add the melted butter and chocolate to the sugar and eggs and stir.

4. Add the flour slowly and stir to combine.

5. Fill a greased and lined tin.

6. Bake at 140°C fan oven for approx 1hr 20mins. This varies depending on your oven!

Tip: I use a skewer inserted into the cake to check if it is cooked. I also listen to the cake…. if you can hear it popping and bubbling still cook for another 10mins and check again.

7. Allow to cool completely.

For the white chocolate buttercream:

250g unsalted butter (room temperature)

500g icing sugar

50g white chocolate

2tsp of milk or cooled boiled water

Method:

1. Mix the butter and icing sugar well, add a few tsp of milk or water if the consistency is too thick.

2. Melt the white chocolate, allow to cool for a few minutes.

3. Mix the melted chocolate into the buttercream.

Presentation:

Obviously this part is where you can use your creativity or just have a bit of a fun decorating.

Cut the cake into even layers and trim the top if needed.

Fill the layers with raspberry jam and white chocolate buttercream.

Cover the whole cake in a thin layer of buttercream (the crumb coat). Allow to set.

Cover again in more buttercream. I added freeze dried raspberry sprinkles to this cake and piped flowers and swirls for decoration.

Salted caramel giant cupcake in chocolate case

Salted caramel is such a popular flavour and it’s no suprise really. I am a huge chocolate lover but my salted caramel cupcakes have pushed chocolate off the top spot.

So with my new found love for salted caramel cupcakes I decided to make a giant one!

I made a dark chocolate case, the instructions for this can be found on my tutorials.

I used golden caster sugar in the cake recipe and added 1tbsp milk to my usual cake recipe.

I also added caramel to the buttercream.

The cake is topped with salted caramel sauce and fudge pieces.

The writing is on fondant and made using sweet stamps ‘cookie’ set. I filled the letters with caramel to give them a shine.