Rat cake with buttercream flowers

Why a rat?! I made this cake for my husband and I’s wedding anniversary. 10 years before this cake was created we lived in a little rented house in Slough, our housemates were our pet rats and later our chinchillas.

On top of our wedding cake sat a pair of crystal rats and so for our anniversary I thought a rat cake would be a reminder of those times.

The piped flowers shapes and colours are based on the real flowers in my bouquet.

So there you have the thinking behind this little Ratty cake.

I hope this guide helps you to create your own cute rat cake for whatever special occasion he/she is need for!

You will need:

5 inch round cake

10 inch cake board

Buttercream (approx 250g butter and 500g icing sugar)

White fondant

Pink fondant

Black fondant or edible black balls for eyes

Florist wire or fine dry noodles for whiskers

Some basic sugarcraft tools including a small circle cutter, cutting tool or knife and smoother.

To decorate the cake board:

1. This is usually my first step, I cover the cake drum in a layer of white fondant.

2. I use Sweet Stamps to emboss a name or message.

3. I handpaint the imprint with edible paint.

To decorate the cake:

1. Cut the cake into 3 or 4 layers and fill with buttercream or filling of your choice.

2. Cover in a thin crumb coat of buttercream.

3. Roll out some white icing to approx 3mm thick and cut a tummy shape. Gently push this onto the front of the cake.

4. Cut 2 small circle ears from the pink fontant. Make 2 little sausages for the arms and thin it a little on the wrists. Make little finger marks with a cutting tool or knife.

5. To make the mouth take a grape shape with white fondant and push a dent across the middle. Pop a smaller ball of pink fondant onto this as a nose. Cute 6 equal ish lengths of florist wire and push 3 slightly into each side of the mouth (NB the nose will not be edible if using wire, noodles are a possible food safe alternative).

6. To make the arms and feet, roll your fondant into sausages first. Use the cake to judge the size you need. Use a knife to mark the fingers and toes.

7. For the tail roll pink fondant into a long thin sausage with one end thinning into a tip.

8. Use your black fondant to make two equal pea sized balls for eyes or use large black sprinkles.

9. Set aside all your fondant details to allow to hardern.

Time to use your buttercream!

1. Select the colours you’d like the flowers to be. Colour up the buttercream into seperate bowls.

2. Select the piping tips and fill your bags with buttercream.

3. Start piping the largest flower first. I used a closed star to create the ‘rose’ swirls.

4. Add the medium flowers next, I piped squiggles!

5. Fill the gaps with your smaller drop flowers making sure not to go right over the fondant tummy area.

6. Whilst the buttercream is still soft add the nose, eyes, arms, feet and tail. They should stick to the buttercream, you may need a bit of edible glue to attach the arms over the fondant tummy.

If you’d like to add a heart plaque I just used a small heart cutter and imbossed with a mini message embosser.

And there you have it! Possibly the most adorable rat cake ever (well at least I think so).

I hope this tutorial has been helpful for you. Don’t forget you can follow my latest creations over on my Facebook and Instagram pages.

Happy cake decorating x

Russian piping nozzles – top tips


Get to grips with your Russian piping tips and create beautiful cakes and cupcakes in no time at all.

Once I got the hang of using my Russian piping tips there was no going back. They allowed me to create some of my most famous cake designs back when I had only been making cakes for 6 months. However, my buttercream flowers are by no means perfect but I don’t think that really matters, after all real flowers aren’t all perfect but still look beautiful!


Here I share what I have learnt to be able to make the most of the tips.

1. Use strong piping bags

2. Use a buttercream that is 1:2 ratio of unsalted butter and icing sugar. I. E. 250g butter and 500g icing sugar

3. Have your butter at room temperature.

4. To pipe. Get your tip very close to the cake. It will be easiest to pipe onto freshly coated buttercream but not essential.  Squeeze the flower out whilst slowing moving the tip away, then stop squeezing and pull away.

5. To give a two tone effect start by filling the inside sides of the piping bag with a thin layer of buttercream. Then spoon in a darker or lighter colour buttercream into the middle of the same piping bag.

7. Add simple small drop flower tip to fill in the gaps. My first choice in colour for these small flowers is usually white.

6. Add leaves. Choose a fine leaf tip for the most delicate flowers. These are perfect for filling those gaps between the flowers and add a realistic touch.


Troubleshooting

Too mushy flowers /undefined

The buttercream is too warm. Put the bag in the fridge for 5 mins and try again.  If your hands are warm you might have to repeat this often.

Too hard to pipe

Most likely the buttercream is too cold. In the winter I often end up adding a teaspoon or two of cooled boiled water. Alternatively 4 seconds in the microwave (in a suitable container!) and a good stir, may soften it enough.

Flowers won’t stick on the cake

Try a thin layer of buttercream on the cake just before you start piping to help the buttercream stick.

Piping bag leaked

Either the buttercream is too firm/cold or the piping bags just aren’t going to be strong enough. Try softening the buttercream or you may need to get some stronger bags.

Long drooping petals

Try making the flowers shorter by releasing the pressure sooner.


I hope this guide helps you have fun creating beautiful cakes.  Please see my other guides for cake decorating including the original Flower Hedgehog cake and cupcakes.

To see me using the nozzles please have a look at my YouTube video https://youtu.be/tWU6h4UMtA0

Follow me on:
http://www.instagram.com/littlepeachcakery
http://www.facebook.com/littlepeachcakery
And twitter @peachcakery

Cake pizza mould – recipe and tutorial (individual cake slices)

Learn how to bake your own cake pizza by following this easy guide. The flavour and decoration is up to you! Here I have decorated with a buttercream flowers including using nifty nozzles (russian piping tips). The cake pizza idea is by @cakes.n.sprinkles on Instagram.


Equipment:

10 hole silicon cake pizza mould
1 cupcake case
Cake release spray (ideally)
Piping tips and bags
11 inch or larger cake board

Cake Recipe:

350g butter or stork baking block
350g sugar
350g self raising flour
7 medium eggs
1.5 tsp vanilla
2 tbs milk

(for chocolate cake add 35g cocoa powder)

Buttercream:
*you may need more depending on your design

250g unsalted butter
500g icing sugar
1 – 2 tsp of milk or cooled boiled water

(for chocolate buttercream add 20g cocoa powder)

Method:

1. Preheat oven to 140°C (fan oven).
2. Mix the butter and sugar.
3. Add eggs and vanilla.
4. Add flour and mix well.
5. Add the milk and mix until all combined and smooth.

6. Grease the cake mould, I use cake release spray but you could use butter to grease.

7. Fill a piping bag with the cake batter and cut the end off the bag. This will allow you to fill the sections of the mould much easier then with a spoon.  Try to fill evenly.

8. Don’t forget to half fill the cupcake case.

9. Bake the cupcake for approx 30 minutes and the cake pizza slices for approx 50 – 60 minutes. All ovens vary so keep an eye on the cakes. You want them to bounce back when pressed on top and a skewer to come out clean when poked into the cake.


10. Allow the cakes to completely cool in the mould.

11. Using a knife carefully trim any excess from the tops of the cakes so that they are level with the cake mould.

12. Gently separate the cakes from the mould and push them out from the bottom.


13.  Cut the individual cakes in half and pipe in the buttercream filling.  Use a dab of buttercream to secure the cake to the board if needed.  With the cupcake in the centre.


14. Add the buttercream or decorations as desired to the top of the cake.  I used piped flowers and leaves.

This cake will be best eaten within 1-2 days of baking. Store at cool room temperature.

I hope you found this guide helpful.  I will be making a chocolate overload version of the cake pizza soon. I’ll pop a pic on here once it’s finished.

Cute Hamster Cake Tutorial

This hamster cake possibly one of cutest cakes I’ve ever made!

The first week of January was time off from baking for me however I couldn’t keep myself completely away. So when my little boy suggested I made a hamster cake (including a wheel – no way I was attempting a hamster wheel!) I couldn’t say no.

I like to use both buttercream and fondant icing on my animal cakes so here’s how to make a cute Little Peach Cakery Hamster Cake.

You will need:

Sugarcraft tools – rolling pin, knife, cake smoother, small rose petal or circle cutters.

A 5 inch round cake, approx 5 inch tall and domed top.

10 inch cake board and ribbon

Piping tips – Wilton 6B, star and drop flower

Piping bags

Buttercream (250g butter and 500g icing sugar)

Sugarpaste – white, pink and black

Food colour – rose

Edible glaze (optional)

Method:

1. Bake your cake, let it cool. Cut into 3 or 4 even layers.

2. Fill layers with buttercream and cover cake in thin layer of buttercream.

3. Roll out enough fondant to cover the front of the cake.

4. For the cheeks, make a sausage long enough to reach horizontally across the front of the face area. Make a long dip across the middle of one side only.

5. Roll 2 little sausages of fondant, narrower at one end for the arms. Make 2 small pink balls for hands and mark lines on for fingers. Attach together with edible glue.

6. For the feet, use 2 equal sized balls of white fondant. Make 2 little pink feet and mark toes. Attach together with edible glue.

7. The nose is a small ball of pink fondant. Add a touch of edible glaze if desired.

8. Make the ears with small rose or circle cutters. Cut 2 white circles and 2 pink circles. Attach the pink ontop of the white to make 2 ears. Leave to hardern at room temp.

9. Make 2 equal pea sized balls from black fondant for eyes. Add edible glaze or a touch of white for a more realistic look. Do not attach to cake yet!

10. Colour the buttercream into 3 shades. Divide into 3 piping bags.

11. Start piping the largest tip first. Then go back and fill in the gaps with the smaller tips. Pip up to the cheeks on the face.

12. Add the ears into the buttercream.

13. Add the eyes onto the buttercream on the face.

14. I like to use Sweet Stamps letter’s to finish off the cake board. Painted with edible gold.

You’re finished, admire the cute little cake you have made!

Koala cake with buttercream flowers

I had been given a Molly’s creature creator mould for my birthday in October and I now had the chance to use it!

Making cute animal cakes using buttercream flowers is something I love to do… See my flower hedgehog cake here.

So I thought I’d go along the same lines but using the cake mould.

I chose to make a Koala, they have had an awful time recently and I wanted to celebrate these gentle creatures.

Below are photo’s of baking and making this cute cake. If you want to create your own I give a list of some of the tools needed.

What you’ll need:

Cake batter (400g self raising flour, 150g flour, 400g butter, 400g sugar, 8 eggs, 2tsp vanilla)

Molly’s creature creator standing mould

2 or 3 nifty nozzles

Some standard size piping tips and piping bags

Food colouring

Buttercream (500g butter + 1kg icing sugar)

Sweet Stamps if you want to use similar writing

Rice krispie treats for arms and legs (85g rice krispies, 110g melted marshmellow)

Sugarpaste

Method

Grease your mould or use cake release spray. Fill with cake batter and cook at 140C. It took 1hr 40 mins to cook in my oven.

Allow to cool then trim off excess. Turn out of mould.

Use buttercream to stick the halves together and crumb coat.

Make rice krispie treats and mould into arms and legs. Cover with buttercream.

Use a circle cutter to cut ears from 5mm thick rolled out sugarpaste. Cut in half moon shape. Stick a cocktail stick or dry spaghetti stick into ear so it can be fixed to cake. Allow some time to dry.

Colour your buttercream and put into bags. Start piping large tips first randomly but fairly evenly over cake. Then stset to fill areas with smaller buttercream flowers.

Add the ears and cover with buttercream.

Finally add the fondant nose and eyes.

I usually cover my cake boards in fondant and use sweet stamps acrylic letters to emboss and paint name.

Enjoy

Floral Sloth Cupcakes

Here’s how to make these stunning sloth cupcakes with their buttercream flowers and leaves.

They may look complicated but they are relatively straight forward to make with no need for special equipment, just some piping tips.

You will need a set of baked and cooled cupcakes and buttercream.

Make the fondant faces

Making these first gives the fondant time to harden a little before you transfer them onto the buttercream.

1. Use an oval shape cutter or cut free hand the face shape from 3mm thick white fondant.

2. Cut stripes of dark grey fondant and cut to size for the eye patches.

3. Use a small ball tool or tip of tool handle to make a dent for eyes.

4. Roll equal sized black fondant balls for eyes. Attach with edible glue.

5. Create a nose by using a small amount of black fondant and pressing into an oval shape.

6. Make a smile mark on fondant. I snipped a hollow cake dowel to make a tool for this. (Pic 3)

Buttercream piping

Colour the buttercream into 3 or 4 different colours making sure to include a green for the leaves.

Use a drop flower tip, star tip and leaf tip. If you do not have a leaf tip you can cut a small triangle into the tip of the piping bag.

1. Pipe 3 small swirls with the star tip onto each cupcake.

2. Add the drop flowers.

3. Gently press on the fondant face.

4. Fill any gaps with drop flowers and piped leaves.

There you have it!

Giant floral cupcake decorating tutorial

Here I share tips to create a unique and impressive giant cupcake.

You’ll need a few things to follow this tutorial:

Silicon cupcake baking mould set

Selection of piping tips including size 1, drop flowers, 2D and leaf tip.

Piping bags

Buttercream

Cake batter (sponge cake approx 5 eggs worth)

Cake release spray

Spatula

Method:

Stage 1 make the chocolate case.

You’ll need approx 300g chocolate. I have found dark chocolate is the easiest to work with.

1. Melt the chocolate slowly.

2. Pour into the cupcake case and tilt the case to pour the chocolate on to the sides. Turn the case whilst tilted to cover all of the inside. You might need to gently shake it forward to reach the final areas.

3. Now put the case in the fridge for about 20mins.

4. To remove chocolate case, hold both sides of silicon mould firmly and pull directly down.

Stage 2 Mix the cake batter and bake.

1. Spray silicon tins with cake release.

2. Fill the cases to approx 3/4 with the cake batter. I bake at 140°C fan oven for about 1hr 30m.

3. Allow to cool completely.

Stage 3 cake into case

1. The sides of the cake will need a trim to allow it to fit into the chocolate case. I also cut the base cake into 2 layers and fill.

2. Cover the cake in buttercream.

3. Gently drop the cake into the chocolate case.

Stage 4 buttercream flowers

1. Using a petal tip pipe 4 or 5 petals onto a flower nail. Repeat 5 times and leave to set. Or refridgerate.

2. Fill a piping bag with blue and white buttercream and pipe drop flowers using 2D tip.

3. Use a rose colour buttercream and pipe swirls with 2D tip. Starting on the inside and swirl out. Maybe 3 or 4 of these around the cake.

4. Use smaller drop flowers to create bunches of flowers around the cake. Fill as much as possible.

5. Pipe leaves around the cake and flowers.

6. Add the first piped flowers that are now cool and set. Carefully stick them to the cake with buttercream. Using a 1 tip add stamen to the flowers.

Try different colour combinations to match your theme.

Thanks for visiting!

Cookies with chocolate chunks

These cookies are soft in the middle, just how cookies should be. They are one of my first baking successes and a recipe I have made time and again for the past 5 years.

Perfect if you have little time to prepare, for impromptu get togethers and baking with the kids. Or like I find, an ideal sweet treat when I have no desire to go to the shops!

You will need a bowl, spoon, scales and a tray or two lined with greaseproof paper.

Ingredients:

125g stork or butter

175g caster sugar

50g soft brown sugar

1/2 tsp vanilla

1 egg

225g self raising flour

60 – 150g dark and white chocolate chunks (amount/type is your choice)

Method:

Set the oven to 180°C (fan)

1. Mix the stork/butter, caster sugar and brown sugar together.

2. Add the egg and vanilla and mix.

3. Add the flour and mix with a spoon until a dough has formed.

4. Stir in the chocolate chunks.

5. Make into 12 equal (ish) sized balls.

6. Cook for about 10mins. You’ll want the cookies to have a bit of a golden colour on the edges but still be soft in the middle. They get firmer as they cool.

Best eaten warm and delicious with ice cream. Will keep for a few days covered up.