I know it’s been and gone, but we did celebrate the Queen’s platinum jubilee. Just a small gathering in the conservatory and garden, with myself and my daughter in law doing a bit of baking for the occasion 😊
As you can see, we had quite the selection! My daughter in law Abigail made the fabulous red, white and blue cake with chocolate shards, and the brownies.
I also made the Sticky toffee pudding cake and the multicoloured rainbow cake, which was finished with purple to represent the colour scheme of the Jubilee. I also made the cupcakes which were a request from a friend. (see previous post re colour pop)
Hubby Glen and myself were joined by my son James and his wife Abigail, my Mum, Glen’s Parents, and Abi’s Parents. Oh, and Charlie whippet of course ❤️
I hope you all enjoyed your own celebrations if you chose to do so, and the extra day off work if not! 😆
There’s a new way of colouring your cakes and bakes. This new product from Sugar and Crumbs is a water activated powder which produces colours so vibrant you’ll need your sunglasses! I tried it out on this rainbow cake, in both the cake batter and buttercream 🌈
They are aptly named ‘Colour Pop’ and can be activated in water, egg white, cream, anything with a liquid content. I’m really impressed with them!
I also used them on these Jubilee cupcakes. More on the Jubilee next time!
I have reasons, of course I do. But I’m not going to get into them now. Too much time has passed. I’ll just say they were health related and jump back in!
So, I think for this post, I’ll just catch you up on what I’ve been making for my friends and family over the last few months.
Here we go…….
I’ll start with the two most notable events ❤️
Firstly, Back in November, my brother finally got married after postponing twice because of the dreaded covid!
Rustic wedding cake for my brother and sister in law ❤️ Bottom tier chocolate and Irish cream, middle lemon and top carrot cake. Flavoured with Sugar and Crumbs flavoured icing sugars from http://www.sugarandcrumbs.co.uk All cakes ganache coated and covered with Renshaw coloured sugarpaste #sugarandcrumbsicingsugar #renshawbaking #weddingcake #rusticwedding #treebarktexture
Then in April, my daughter and son in law came over from Bucharest for their stag and Hens!
Us girls went to York on a Viking themed weekend. It was great fun, exhausting but fun!
Everything else! From October to May 🤦🏻♀️
Baptism cake for a little girl. Both tiers chocolate cake, made using Sugar and Crumbs chocolate milkshake icing sugar instead of caster sugar, then using same icing sugar in the buttercream filling. Covered in Select Ireland Platinum sugarpaste. Pink colour achieved with Coloursplash pink. FMM easy rose cutters used for flowers on top. Gold accents courtesy of Sugar and Crumbs bright gold Wonderdust mixed with rejuvenator. #sugarandcrumbs1 #sugarandcrumbsicingsugar #wonderdust #chocolatecake #prettypinkcake #baptismcake #cakesofinstagram🎂🍰
Mr Blippi birthday cake! Flavoured with Sugar and Crumbs delicious lemon drizzle icing sugar and covered in Select Ireland platinum sugarpaste coloured with Coloursplash blue, navy and orange #spongecake #sugarandcrumbs1 #selectireland #coloursplash
Birthday cake for a construction mad 3 year old ❤️ Main cake flavoured with Sugar and Crumbs velvet vanilla icing sugar, cupcakes in lemon drizzle and chocolate milkshake flavour. Covered in Select Ireland platinum sugarpaste. Digger made with Rice Krispie treats and Renshaw yellow sugarpaste. Also used renshaw red and orange #sugarandcrumbsicingsugar #selectirelandsugarpaste #renshawfondant #birthdaycake #vanillasponge #constructioncake #noveltycakes #cupcakesofinstagram #cakesofinstagram
Birthday cake made with Sugar and Crumbs lemon drizzle icing sugar in cake batter and buttercream. Coated in white chocolate ganache using Brigids ganache kit. Covered with Select Ireland platinum sugarpaste coloured with Coloursplash blue and navy. Nick’s children wanted daddy to have tools on his cake, which were painted with S&C Wonderdust silver mixed with rejuvenator spirit #sugarandcrumbsicingsugar #sugarandcrumbs1 #brigidscakeroom #selectirelandsugarpaste #coloursplash #wonderdust #birthdaycake #lemoncake #noveltycake #toolcake
I asked my lovely niece what theme 2nd birthday cake for my great nephew/grandson substitute! (My two refuse to give me grandchildren, so unfair 😆) Apparently he likes Elmo and Woody from Toy story, so I did both! Lemon drizzle flavour in the cake batter and buttercream, white chocolate ganache courtesy of Brigids Cake Room ganache kit, then covered in Select Ireland Platinum coloured yellow, and Mona Lisa red. I marbled what was left for the board and centre trim. I used Fractal red pen to do the check effect, and made a star shape for a sheriff badge painted with WonderDust silver. The toppers aren’t edible, just printed card on lollipop sticks!
Yummy chocolate cake filled with chocolate buttercream, coated with ganache and covered with sugarpaste. Tractor base is RKT and models all hand made from modelling paste 😊#sugarandcrumbsicingsugar #monalisasugarpaste #selectirelandsugarpasteplatinum #saracinomodelingpaste #coloursplashgelcolours #birthdaycake #farmyardcake
If you’re a Terry Pratchett/Discworld fan you’ll know how pleased I was with this cake for my son’s birthday. This year’s birthday cake challenge is based on the second image. I’m super happy with ‘The librarian’ orangutan! The desk is the cake part and is chocolate fudge filled and crumb coated with S&C chocolate milkshake buttercream. Covered in Renshaw brown sugarpaste. The orangutan is made from Saracino modelling paste coloured with orange Coloursplash. Couldn’t resist blinging up the desk handles and decorative features with bright gold wonderdust mixed with rejuvenator. I used the inside of the box to set the scene by sticking some images to the sides. The stone effect floor was achieved with crinkled up tin foil! We celebrated my son’s birthday today and guess what? He said it was my best one yet! ❤️❤️❤️
Here’s a few more bits and bobs and then I think I’m up to date!
As of last Monday, I have joined the ranks of the fully vaccinated 😁
My 2nd dose of Astra Zeneca caused me no problems other than a slightly sore arm, and I feel so much safer for it. I know it doesn’t 100 percent mean I can’t catch the virus, or pass it on if I do, but it’s a step in the right direction towards getting back to ‘normality’
We have to wait until tomorrow to find out if all restrictions will be lifted on 21st June here in the UK, but if we have to wait a few more weeks to make things safer for everyone, then so be it.
Last time I posted, I told you that my furbaby Charlie was awaiting major surgery. I’m very pleased and relieved to say, the operation seems to have been a success! Charlie is no longer struggling to get up or walk, and doesn’t seem to be in any pain.
He had a ‘blown’ disc removed, and the misaligned bones at L7 and sacrum were put back in place and pinned and cemented to keep them there. The biggest problem we have at the moment is keeping him still! He wasn’t allowed walks for 4 weeks (11/2 to go!) then he will be allowed 5 minutes, building up slowly to the 6 week mark, when he will have another CT scan to make sure his pins are still in the right place. As long as everything is ok, by 8 weeks we should be able to go back to his normal exercise routine. As you can see he’s quite happy 😃
Meanwhile, I’ve been continuing to learn new cake decorating skills in virtual online classes, and made a couple of cakes for friends this week.
I know I shouldn’t have taken on 2 cakes in one week, and believe me, my body knows it as I’ve practically slept for 2 days! But, as ever, the sense of satisfaction I get is a great boost to my mental health, and I know to block out at least 2 days of doing nothing to recover afterwards. My hubby is my carer and always gets the brunt of this, but is also incredibly supportive.
The first cake I knew would be tricky, as it involved 2 techniques that I’ve never done before. One is a ‘starburst’ or ‘explosion’ effect, and the other involves covering half the cake in one colour sugarpaste, and the other in a different colour! Who knew covering half a cake would be more difficult than a whole one?
I watched the following YouTube video for the starburst
I probably should have looked at a few tutorials on half and half cakes too……..but I winged it 😆
Luckily I had a good base for the cake, having used my Brigids cake room ganache kit. Oh those straight sides and flat top! Absolute game changer for me, as it cuts out the application of the ganache, and the constant scraping round the cake trying to get the perfect finish! Much easier on my painful hands. I’ve now got 3 of them in my most popular cake sizes.
I’m very proud of the cake I achieved, which was Spider-Man/Hulk themed. Although working with dark coloured sugarpaste on a hot day is yet another challenge!
The 2nd cake request I accepted was for twin girls who were 2. I mentioned to Mum that I could make a simple cake (as I had the tricky one also) and chose buttercream for the finish in a watercolour effect. Again, the hot weather was a bit of an issue, and at one point it was in the garage in a box as that was the coolest place (I really need a cake fridge!)
A rainbow and unicorns finished it off nicely 🥰
Recipes for the cakes can be found here. In both cases I used Sugar and Crumbs chocolate milkshake flavoured icing sugar in place of caster sugar in the batter.
See the full range of flavoured icing sugars here and a list of other products used below 😀
The last couple of months have flown by, with a mixed bag of events contributing to my lack of posting.
My health has been up and down, with several episodes of ‘fainting’ or inability to respond while still being aware of what is going on around me.
I have history of low blood pressure and of partial complex epilepsy, and it could be either or both! However it seems to have settled down for now 🤞
My gorgeous furbaby Charlie whippet has also been struggling 😢 In October last year, he had an accident and fractured his neck and displaced three discs. He was in ‘hospital’ for five days, but slowly recovered, albeit on a medication regime that seemed to be mirroring mine!
So when he started crying with pain when trying to stand we assumed he had exacerbated this prior injury. But on taking him back to the Small Animal Hospital, a CT scan revealed sacral lumbar stenosis which is so bad, his bones have been pushed out of alignment.
So today, we are taking him back so that they can prep him for surgery tomorrow. It’s very scary, but I know it’s the right option if he stands any chance of a pain free future. We won’t be allowed to visit because of Covid regulations, so it’s going to be a long week!
In amongst all this, I have of course had some welcome distraction by baking for some friends and family members ☺️
First up, I practiced with my new Brigids Cake Room ganaching kit. Instead of using ganache though I used buttercream with confetti sprinkles. Look at those straight sides and neat top! After a tidy up of the bottom edge, I was very impressed with the result, and gave it to my son and daughter in law for their wedding anniversary ❤️
This one was for my lovely mother in law’s birthday. A lemon sponge made by substituting Sugar and Crumbs lemon drizzle icing sugar for caster sugar in a basic Victoria sponge recipe. It was then filled with lemon buttercream and decorated with fresh fruit.
Then I made a Sticky Toffee pudding flavour birthday cake for hubby, using the same method, and topping with chocolate pearls 😋
For my son’s birthday, I decided to revisit a cake I made for him five years ago, before I began learning cake decorating! Looking at the photos, I think it’s safe to say I’ve improved! In case you’re wondering, it’s a Pokemon character called Bulbasaur. Again, I made chocolate cake using S&C chocolate milkshake flavour icing sugar in the batter. It was then baked in Molly Robbins laying style Creature Creator mould. His head needed to be wider so I used cake dough to do this before covering with milk chocolate ganache made with Callebaut Belgian chocolate Callets and double cream. Once that was smooth (ish!) and set, I covered the whole thing in Select Ireland Platinum sugarpaste that I’d coloured blue with Coloursplash gel colour.
I made his ‘bulb’ out of Rice Krispie treats, then covered in Renshaw’s emerald green sugarpaste.
To add the ‘splotches’ I mixed a bit of the green into the blue sugarpaste, and for the other details I used Renshaw poppy red, and black. My son James provided the plush toy for comparison 😂
The next request, from my niece for her partner, really made me giggle 🤭 I mean, do we ever grow up really? For your information……it’s a guitar pedal 😆 Chocolate cake again, ganached and covered with Select Ireland Platinum and Renshaw Poppy red and black.
I’d made too much chocolate sheet cake for the guitar pedal cake, so I decided to join the caterpillar cake club using the offcuts!
I cut them into circles and sandwiched them together with leftover Sticky Toffee pudding buttercream that I’d saved in the fridge from hubby’s cake. The whole thing was then covered in chocolate buttercream and melted white chocolate, drizzled with Callebaut strawberry flavoured chocolate, and decorated with smarties. I added a sugarpaste face and used marshmallows for the feet. The whole cake was made from leftovers and things I had in the kitchen already 😋 I named her Konnie and she was shared out via doorstep deliveries to family members ❤️
My friend then asked me to make a gluten free chocolate overload cake for her son’s 21st birthday. I’ve never made one before, so I was very cautious! I removed all my wheat based products from my work area (they were banished to the conservatory for a few days) and thoroughly cleaned my surfaces, Kitchenaid and any tools I needed…….twice!
The cake itself was relatively easy. My usual batter made with Doves farm gluten free self raising flour, and all three layers came out great. All S&C icing sugars are allergen free so the buttercream wasn’t a problem, and the sugarpaste used on the board was also gluten free.
For the decorations, I chose products based on a list provided by my friend Sam, or double checked the packaging to make sure! I gave Sam the packaging when she collected the cake too 😀 I made the chocolate shards myself from Callebaut chocolate.
I was so pleased with the feedback from Sam, who said it was the best gluten-free cake she’d ever had!
Last but not least, was this Silver wedding cake for Janet and Ken, who count as family as Janet is my niece’s grandma and a lovely lady she is too 🥰 The frog Prince was an unusual request, but apparently that’s what my nieces, Amy and Lucy used to call Ken!
The cake is vanilla, made with S&C velvet vanilla icing sugar, filled with raspberry jam and velvet vanilla buttercream. I then used white chocolate ganache (Callebaut white Belgian chocolate and double cream) to coat, before covering with Select Ireland Platinum white sugarpaste. I made the froggy with Renshaw emerald green mixed with some white and added tylo to make it firmer. For decoration, I used Karen Davies plaited border mould, a rose mould I’ve had for ages, and hand made the little church. I also used a Sugarflair silver sparkle lustre dust, and finishing sparkle pump spray.
And that’s about it! March to May cakes cover a lot of family birthdays including mine which was made for me by my lovely daughter in law Abigail and is pictured below ❤️
Well, back to reality now, please keep Charlie in your thoughts tomorrow 🤞