Blog posts

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.

Narwhal cake with buttercream piping details

This Narwhal cake is bright and colourful, it would make a brilliant summer party cake.

The cake is covered in light blue fondant. The fins and tail are fondant with tylo added and cut either free hand or with a petal cutter.

The horn is modelling paste wrapped around a wooden skewer and painted with edible silver paint.

The eyes are small balls of fondant with a touch of white edible paint. The mouth is painted onto the cake.

The piping is a selection of drop flowers, a leaf tip and wilton 4B.

After covering the cake I piped areas of buttercream. The leaf petal gave a wave /sea effect and the 4B and stars a little like sea urchins and starfish.

I added some sprinkles to these as well.

Top Gun cake

Here is a 2 tier sponge cake covered with fondant icing and decorated in a Top Gun theme. Inspiration was from a customers pic of a cake online.

The edible plane, a F14 tomcat, is handmade using modelling paste. I draw a template for the shape of the jet and worked from there.

I added stipes of red and white fondant across the top tier following the plane.

The plane is sitting on clouds made from small balls of fondant covered in a thin sheet which is gently pressed around the balls to give a cloud like shape.

The Top Gun writing is hand cut following a printed paper template to achieve the correct font shape.