Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, Classes, Friends, Health, Inspiration, Learning, My Favourite Products, Novelty Cakes, Recipes, Sugar and Crumbs, Therapy

Health Update & Minnie Mouse inspired 1st birthday Cake

Hi! Hope you are all doing well 😊 I have to admit that during these past 10 months ‘Baking for Therapy’ has never been more of a therapeutic tool for me!

In between taking online courses run by Sugar and Crumbs, and the odd cake request, it’s been a lifeline for my mental and physical health. I’m still struggling I have to admit, some days I find it really hard to motivate myself and end up spending the day in pjs. In the online class groups, we’ve nicknamed them ‘baking scrubs’ 😆

I know there’s lots to do round the house, but some of it I can’t physically do, so I just look at it and get frustrated! Other things I could do if I tackle it in bite size chunks but even the slightest exertion at the moment brings me out in a sweat. I think being confined to the house for so long has weakened my already admittedly poor physical health. I find myself in ‘CBA’ (can’t be arsed) mode because I know whatever I do is going to tire me out and, going off past experience, will lead to a couple of ‘recovery days’ when I will mostly sleep!

So I’m very thankful to my friends who have asked me to make cakes, as it means I have to plan my days, and once I start, I do enjoy the process. My lovely hubby makes sure I rest in between each process, to minimise the after effects, and when I hand over the finished cake, I feel a brilliant sense of achievement, which is a great boost to my mental health too ❤️

This pretty Minnie Mouse inspired 1st birthday cake was for my friend’s granddaughter and the last cake before Christmas, Christmas Eve in fact!

It’s a simple Vanilla cake, made using Velvet Vanilla icing sugar instead of caster sugar in the batter. Covered mostly in buttercream with sugarpaste elements like the ears, spots, bow and frill. I added CMC/Tylo powder to the sugarpaste for the ears and bow, so that they would stand up on their own! (See tutorial below) I then set it on a marbled sugarpaste 12” drum board, and used PME fun fonts and Faye Cahill signature gold lustre for the lettering. A pretty cerise pink ribbon finished it off nicely 😁

And this is how it turned out! What do you think? Check out below for the recipe. I’ll also leave links to the products and tools I used.

Cake Recipe

Tools and Ingredients:

  • Preheat oven to 150C Fan
  • Prepare 3×6” round cake pans. I grease mine and use a parchment circle in the base.
  • You will need:
  • 250g baking margerine
  • 250g Sugar and Crumbs Velvet Vanilla icing sugar
  • 4 large free range eggs
  • 250g sifted Self Raising Flour

Method:

  • Whip the margarine in the bowl of a stand mixer with paddle attachment until light, pale and creamy.
  • Add the Velvet Vanilla icing sugar and chop it in by hand until mostly incorporated, then beat on medium speed until fully mixed. Scrape down the bowl to make sure.
  • Add the eggs one at a time. If the mixture curdles slightly, add a tablespoon of flour with each egg.
  • Mix the flour into the batter by hand, then beat for about 20 seconds on med – high speed.
  • Transfer the batter to the 3 x 6” prepared round cake pans.
  • Bake at 150 C fan for approximately 30 minutes. Every oven is different so keep an eye on it and check with a skewer in the middle of the cake if you’re unsure. If it comes out clean, it’s ready!
  • Allow to cool in the pan for 10-15 minutes, then turn out onto a cooling rack to cool fully

Buttercream Recipe

Ingredients:

  • 250 g butter, softened
  • 500g Velvet Vanilla icing sugar
  • Coloursplash pink gel
  • Warm pre boiled water – optional

Method:

  • Whip the butter in stand mixer with paddle attachment until increased in volume, very pale and creamy – about 6 minutes
  • Add the icing sugar and mix or ‘chop in’ with spatula before beating until it comes together. Add colouring if using. Scrape down, then beat on med-high speed for 20 seconds. Add water a tablespoon at a time if consistency needs loosening up.

If, like me, you’re in need of inspiration, I highly recommend taking a look at the online classes offered by Sugar and Crumbs, and don’t forget, there are free tutorials on the Sugar and Crumbs with Nifty Nozzles Facebook page regularly 😍

That’s all for now

Until next time

Stay safe and healthy

Debbie ❤️

Products and Tools used:

Sugar and Crumbs flavoured icing sugars

Parchment paper circles

Colour splash pink gel food colour

Select Ireland Platinum sugarpaste

Renshaw pre coloured black sugarpaste

Tylo (CMC) powder

Drum boards 12mm

PME fun fonts

Faye Cahill signature gold lustre dust

Palette knife

Metal scraper 6”

Metal scraper 10” (for taller cakes)

Spatula

Tutorial for marbling sugarpaste

Tutorial for covering a cake in buttercream

Tutorial on adding tylo to sugarpaste

Tutorial for sugarpaste bow

Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, chocolate, Friends, Health, My Favourite Products, Recipes, Sugar and Crumbs, Therapy

Pretty in Pink 30th Birthday Cake

Hi!

My good friend Elaine asked me to make her daughter’s 30th birthday cake recently. Having previously made a baby shower cake for her, I had a good idea what flavour she would request! And I was right!

Freya loves chocolate cherry cake 🍒

For the cake itself I modified my vanilla cake recipe by substituting Sugar and Crumbs Black Forest icing sugar for the caster sugar. I also drained a can of cherry pie filling and put the cherries in the batter too. (I got the cherry pie filling just from my local supermarket)

I used 2 x 8” round 4” deep PME pans and cut each cake in half to make 4 layers (double recipe) While the cakes were cooling, I took the remaining liquid from the cherry pie filling and thinned it out with a little boiling water. I brushed this over each cake layer to add flavour and keep it lovely and moist.

For the filling I made buttercream with more Black Forest icing sugar, but to crumb coat the cake I used Black Cherry icing sugar as this remains white in colour.

Once the crumb coat had set in the fridge for 20 minutes, I added Coloursplash pink to a small amount of the white buttercream and set it aside.

I then covered the cake with the remaining white (Black Cherry) buttercream and smoothed it out with my tall metal bench scraper. I wasn’t too bothered about it being perfect at this stage!

I then added random ‘blobs’ (technical term 😆) all around the cake, and kept going round it with my smoother to achieve a sort of watercolour blended finish. For the final few swipes I heated the metal smoother by dipping it in hot water. I find this really helps get a nicer finish 😃 Check out the video below for an in depth tutorial on getting smooth buttercream!

I lightly blended the rest of the buttercream (pink and white) and transferred it into a piping bag with a Wilton 1M star tip that I bought in this set of three but you can also buy it separately It’s easily my most used piping tip for cupcakes so I have several!

I’d previously made some meringue kisses and macarons to decorate the cake with. I used Black Cherry flavour ‘Whipping it Up’ for this step.

Whipping it up was developed by Sugar and Crumbs as a sister product to its flavoured icing sugars and has pasteurised dried egg white added. It is a multi use product that you can use to make meringue, Swiss Meringue buttercream, pavlova, marshmallow fluff, roulade, macarons, shortbread, mousse and……. oh there’s so much I’ll just leave you a link to all the yummy recipes!

https://www.sugarandcrumbsmixingitup.co.uk/?s=Whipping+it+up

Back to the cake! I made a white chocolate water ganache drip and applied that before popping on my kisses and macarons whilst it was still wet. This helped everything to stick nicely!

I had covered a 12” round drum board with Renshaw Premium Coverpaste white marbled with pink, and after transferring the cake to this, I took the piping bag and made a border at the bottom. Waste not want not, I used the rest of the buttercream to add more detail to the top and sides still using the 1M tip.

The lettering on the board was made with PME fun fonts embossers, while the sugarpaste was still soft, and ‘coloured in’ using Fractal Calligra edible pen in red

To finish it off I made white chocolate number lollipops with Callebaut Belgian chocolate in a 3 and an 0!

Finished! Pretty pink and white chocolate cherry cake

I was very pleased with the result, what do you think? It also gave my baking mojo a boost as I’d been feeling a bit down with all this Covid-19 rubbish! Feeling useful is something I’ve been missing lately, and being cooped up doesn’t do much for anyone’s mental health does it? 😞

I hope you are all keeping well….. and reasonably sane!

Until next time

Stay safe and healthy

Debbie ❤️

Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, Classes, Family, Friends, Fun, Gerry Chiu, Health, Learning, Novelty Cakes, Recipes, Sugar and Crumbs, Therapy

Pretty Cotton Reel Cake

This cake was the third in a series of classes with the lovely Georgie Godbold…..online of course, but a live class nevertheless.

Unfortunately, Georgie had an unavoidable family situation so was unable to take the class herself. Rather than cancel, Gerry Chiu from Studio8Cakes very kindly stepped in 😁

Because this was a paid class, I can’t reveal the techniques we were taught, but I can show you the finished cake!

Cotton Reel Cake featuring Georgie’s trademark ‘sugar wobblies’ animals

I made this back in September and it was my Mum’s birthday cake. Mum loves sewing so it came just at the right time!

I used my vanilla cake recipe but substituted the caster sugar with Sugar and Crumbs raspberry ripple icing sugar. For the buttercream crumbcoat I used lemon drizzle flavour. I love the raspberry/lemon combination, it’s so refreshing…..like pink lemonade 🥤

https://www.sugarandcrumbs.co.uk/shop-by-brand/sugar-and-crumbs/icing-sugar.html

For the models and other edible items I used Renshaw flower and modelling paste, and to cover the cake I used Select Ireland Platinum sugarpaste.

The mould for the scissors is from Patchwork Cutters

All the participants, whether watching to do later or taking part on the day had an absolute blast! These online classes are so much more than just tuition. It’s a chance to ‘get together’ with my online friends from Sugar and Crumbs and share some much needed light hearted banter too.

I’d like to say a big thank you to Carol McFarland from Sugar and Crumbs for setting up these online classes with some extremely talented tutors including Molly Robbins, Gerry Chiu, Georgie Godbold, Oli the Choc, Dawn Butler, Do Griffin, Hannah the ‘Cake Illusionist’ and not forgetting the Cupcake bouquet, Buttercream Flowers, and Nifty Nozzles Classes that Carol herself hosts!

All the classes are available here 😀

I’m even more thankful for all the free Facebook live sessions that Sugar and Crumbs have been doing throughout the Pandemic 😷 This is in addition to the regular sessions, so there’s barely a day goes by that I don’t look forward to checking in with Karen Griffiths, Carol McFarland or a guest tutor to learn how to make something yummy 😋 With so many people struggling with their mental health at the moment, I can honestly say they’ve been an absolute lifeline, and I know that the rest of the S&C family will concur 🥰

Hopefully I won’t be making this much mess, but there are no guarantees 😆

Note to family: There’s plenty of edible Christmas gifts coming your way!

If you’d like to join in with the live sessions, all you need to do is find ‘Sugar and Crumbs with nifty nozzles’ Facebook page…that’s it! Easy peasy 😀

Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, chocolate, Classes, Friends, Frozen, Fun, Fundraising, Health, Learning, Novelty Cakes, Recipes, Sugar and Crumbs, Therapy

Baby it’s cold outside ❄️

It’s mid October and decidedly chilly today. There’s a biting wind making it feel even colder. Winter is definitely in the air!

Which reminded me of a cake I made recently for a lovely little girl, who is the granddaughter of one of my son’s work colleagues.

Last year I was asked to make her a unicorn birthday cake

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 a double batch of my chocolate cake recipe to make 4 layers of sponge and filled and crumb coated with chocolate buttercream.

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!

Anyway, I digress! Back to the cake!

Once the ganache had firmed up, I covered the whole cake with Select Ireland platinum strawberry flavoured sugarpaste. I coloured it with Coloursplash blue until it was a light ‘Frozen’ colour leaving some white for the decorations.

If the yummy flavour of this sugarpaste doesn’t tempt you, the elasticity in this product makes light work of covering tall cakes! I’m a serious convert!

However, as with the chocolate, the kneading in of the gel colour really hurts my hands, so I’ve also decided to swap to precoloured sugarpaste in future, at least for large batches!

Luckily, Renshaw have a very extensive range of ready made coloured sugarpaste 🌈

I used Renshaw flower and modelling paste for the stars on the wires, and the shards on top of the cake, just so they would be firmer. The wires are Culpitt white covered 18g

I made simple little balls to go around the base of the cake, which gave it a nice neat finish, and pressed silver crispy balls into the snow drift effect on top.

Lots of snowflakes covered the board and the rest of the cake. I used PME plunger cutters for this. The lettering and number are from Cake Star. I also used an 8” and a 12” Drum board for this project.

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

Debbie ❤️

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.

Baking for Therapy, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Castle Cake, Celebration, Classes, Dragons, Friends, Fun, Gerry Chiu, Health, Learning, Novelty Cakes, Prizes, Recipes, Sugar and Crumbs, Therapy

The Castle and Dragon Cake!

Hi everyone

A few weeks ago I told you that I would be taking an online class with Gerry Chiu broadcast from the Sugar and Crumbs kitchen.

Well, albeit later than expected, here I am to show you how I got on 😀

My Cake! Tutorial still available here: https://www.sugarandcrumbs.co.uk/cute-dragon-and-castle-with-gerri-chiu-online.html

It all starts out with a 6” round and a 4” round cake. They were both between 5-6” high, so 3-4 layers depending on the depth of your tins.

I used my Madeira Sponge recipe with buttercream filling and white chocolate ganache under the sugarpaste.

I used Renshaw flower and modelling paste for the dragons and other details, Renshaw Premium Coverpaste for the board and Select Ireland Platinum Strawberry flavour to cover the cakes (it is delicious!)

The inspiration!

The cake was won by Viki Shaw, an inspirational young woman with two beautiful twin girls who absolutely loved the cake 🥰 You can read more about her journey to becoming a ‘rainbow mum’ below.

https://wordpress.com/read/feeds/106069037

Summer and Isabella both making a beeline for the dragon!

As this was a paid class, I can’t divulge the individual processes that went into the making of the cake. What I can tell you is that I did it over 3 days (more if you count the baking which I did the week before and froze!) I followed along for a while on the day, then just watched, finishing off at my own pace over the next two days 😀

I’m really pleased with the result. Gerry is a fabulous tutor, and as always whenever we’re ‘in’ the Sugar and Crumbs kitchen, we have so much fun!

You can find Gerry’s personal Facebook page here: https://www.facebook.com/Studio8cakes

And a list of all the classes available at Sugar and Crumbs here: https://www.sugarandcrumbs.co.uk/shop.html?cat=144

Until next time

Stay safe and healthy

Debbie ❤️