This Fortnite cake is for the same young man I made the last one for, I can’t believe a year flew by so fast!
It seems that as the game evolves, different elements become popular. This time a ‘battle bus’ needed to be incorporated into the design, so off I went to good old google images!
For my cake I just needed a topper as it was to be one of a few elements.
After trying unsuccessfully to use a kinder egg as the balloon (too heavy) I eventually raided my cake stash for a polystyrene egg instead. It was probably a bit small scale wise, but otherwise worked perfectly. Note to self: buy bigger polystyrene eggs!
It’s not an exact copy of the actual bus, more a representation! I think to get all the details right I would need to make an actual ‘Battle Bus’ cake! Maybe next year Josh? 😉
Josh looks really pleased with his cake, and apparently when he saw it he said ‘that’s definitely a Debbie cake’ bless him. Josh is one of the kids from Panto and even though I’d decided when I resigned the chairmanship this year, that I wasn’t going to be involved, I’m really missing the rehearsals and get togethers which usually start in September, and I can imagine the frustration and disappointment that the pandemic has brought to the society, and lots of amateur theatre groups this year. Let’s hope we can all get back to normal soon and live theatre, both amateur and professional will be back in our lives sooner rather than later!🤞
I recently had another request for a ‘chocolate overload’ cake, but this time the recipient was a big fan of ‘kinder bueno’, so most of the chocolate decorations were to be along this theme.
The week before I was due to make the cake, I dutifully added kinder bueno bars (and a selection of other chocolates) to my grocery delivery, but I must have had a twitchy clicky finger, and accidentally ordered 2 packs of 20 bars! Oops! 😋
Now, I could have put them away in my baking cupboard for the next cake, but hubby spotted them first! I wasn’t aware that he even liked Kinder Bueno, but the ones I didn’t use soon disappeared 😝 I may even have had one myself 😉
Of course it also went in the buttercream, along with some melted and cooled Callebaut Belgian Milk Chocolate for extra stability and chocolatiness! I buy this in callet form as my hands can’t handle chopping chocolate anymore, plus the Callebaut is just gorgeous chocolate 😋
This cake was for a 16 year old boy’s birthday so I tried not to make it too ‘girly’ by cutting back on the bling, but couldn’t resist adding a bit to the board to highlight his name 😁
As always, I bake for therapy not profit. It’s a great hobby for me, helping with my mental health, especially now! It also gets me off my backside when it would be so easy to sit around all day. I may have to factor in a rest period afterwards, but It gives me such a great sense of satisfaction whenever I finish a cake for someone, that it’s totally worth it 😁
A month or so ago, I was asked to make a very special 90th birthday cake………in the shape of a cruise ship!
Never one to shy away from a challenge, I found a reasonably simple design that the family was happy with, made myself a template and set sail!
I started by making vanilla Madeira cake using my large rectangular roasting tins, so that I could carve the shapes of the different layers. Once happy with that, I sandwiched them together with buttercream before (very) roughly coating the whole thing with white chocolate ganache
Once that was set, I applied a second coat and smoothed it out ready for the sugarpaste. After applying a base of white, I then started making all the little details that would make what looked a bit like a wonky shoe look more like a ship!
I covered the cake directly on the board as it was so big, and decided to finish it off in situ.
After adding the finishing touches, this is what it looked like 👀
I’m happy to report that the recipient was delighted with it! 😁
But this year, she’s into ‘Frozen’, probably prompted by the release of the film sequel earlier this year ❄️
The request was for chocolate cake, and although I was sent some photo suggestions, I was given free rein to interpret them in my own way, which is good because it’s not good form to copy another cake decorators design!
I had a little rummage on Pinterest etc, and ended up going with a fairly simple design ❄️
I used milk chocolate ganache to coat the cake and give it a firm base for the sugarpaste.
Making cake batter and buttercream is fairly easy for me because the Kitchenaid mixer does it for me, but I’ve always made ganache with blocks of chocolate, which I break into small chunks.
Unfortunately, I’ve noticed that because of the pain in my hands, it’s getting really difficult. It hurts to break it up, but also sets off tremors a few hours later! So I’ve decided to swap to Callets which are like little wafers or buttons. They’re more expensive, but if it means avoiding pain it’s a no brainer! It’s Belgian chocolate too, and is absolutely yummy!
I did an online course with ‘Oli The Choc’ a chocolatier based in Manchester recently. He filmed in the Sugar and Crumbs kitchen for the day, and recommended Callebaut brand Belgian chocolate, so that’s what I’ll be using from now on!
Then I applied my favourite Finishing Sparkle from Sugarflair to give the whole thing that frosty glittery finish ❄️ I loved the final look of this cake 🥰 Let me know what you think in the comments, I’d love to hear from you 😀
I can’t finish this post without mentioning that this month has highlighted the importance of Breast Cancer screening, and World Mental Health Day.
Baking for Therapy includes looking after my mental well being, as well as the Chronic pain caused by my OPLL, and I support Breast Cancer Now by fundraising in memory of my late Grandma Molly.
If you would like to donate to this charity, I have a Just Giving page, or you can go directly to their website if you prefer. Amongst many others, I haven’t been able to use my baking skills to host a bake sale this year because of social distancing rules, so any donation would be doubly welcome 🙏
Until next time
Stay safe and healthy
Disclaimer: Sugar and Crumbs is my preferred supplier of all things Cake. I am not sponsored by them and do not receive payment for recommending their products.
Hi, when my friend asked me to make this cake for her Mum’s 80th birthday, I got very excited!
Believe it or not I’ve never made a ‘Chocolate Overload’ cake before, so this was a first for me, but great fun!
I started out with 4 x8” round layers of my Chocolate cake recipe, and filled and crumb coated it with chocolate buttercream. As it was another hot spell, I made ganache for the final coat as it sets firmer, and despite being made from chocolate and cream, it is actually more heat stable than buttercream! I applied the filling and coatings with my trusty palette knife, and smoothed the final coat with my metal bench scraper. *Tip: Dip metal knives and scrapers in hot water before smoothing for a great finish!
After that, it was really just play time! My friend had said her Mum was a serious chocoholic (a woman after my own heart ❤️) so I’d bought a variety of different chocolates and just went to town!
I used a mix of chopped chocolate bars, biscuit bars, truffles, buttons, etc and added them around and on top of the cake somewhat ‘artistically’ 😂 I made the chocolate shards myself to give the cake a bit of extra height and interest. How many different chocolate goodies can you identify?
And then of course, I couldn’t resist adding a bit of bling by dry dusting with Faye Cahill edible gold lustre 🤩
I was really pleased with how it turned out, and, more importantly my friend’s Mum was too!