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Double Jabbed! Double Trouble Cakes!

Hi!

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.

Charlie’s op site

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!

Chocolate cake filled with chocolate buttercream, coated with ganache and covered in sugarpaste

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 🥰

Chocolate cake with raspberry ripple flavour buttercream

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 😀

I think that’s all for now my lovelies

Until next time

Stay safe and healthy

Debbie ❤️

Products used:

Sugar and Crumbs chocolate milkshake flavour icing sugar

Sugar and Crumbs raspberry ripple flavour icing sugar

Brigids ganache kit

Saracino white modelling paste

Renshaw Lincoln green ,Renshaw Poppy red, Renshaw black sugarpaste

Fractal calligra black edible pen

Coloursplash pink, purple, leaf green, yellow, gel colours

Cake star push easy letters

Cake star push easy numbers

Wilton 2D piping tip

Sugar and Crumbs Tall Metal scraper

Sugarflair finishing sparkle

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It’s been a while………

Hi,

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!

Charlie in happier circumstances

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.

Lemon sponge

Then I made a Sticky Toffee pudding flavour birthday cake for hubby, using the same method, and topping with chocolate pearls 😋

Semi naked Sticky Toffee pudding flavoured cake

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 😂

Before and after…..what a difference!
Side view
Top view

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.

Gluten-free chocolate overload cake

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 ❤️

My birthday cake 😋

Well, back to reality now, please keep Charlie in your thoughts tomorrow 🤞

Until next time, stay safe and healthy

Debbie ❤️

Products used in the cakes in this post:

Sugar and Crumbs flavoured icing sugars

Callebaut Belgian chocolate Callets

Select Ireland Platinum sugarpaste

Renshaw coloured sugarpaste

Coloursplash gel colours

Fractal Calligra edible pens

Sugarflair silver sparkle lustre dust

Doves farm gluten free self raising flour

Karen Davies plaited border mould

Rainbow dust Tylo powder

Sprinkleicious chocolate pearls

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Puppies! Cake! What’s not to like?

Hi everyone

As you know I’ve been keeping myself sane during the restrictions imposed by the a Coronavirus pandemic by taking lots of online cake ‘classes’

These have been offered by Sugar and Crumbs at really affordable prices, and have been very well received by everyone who has participated.

Carol McFarland, the owner of the company has 3 of her own classes, the Cupcake bouquet class, Nifty Nozzles (Russian piping tips) and the Buttercream flowers class, and there is a whole host of guest tutors including Molly Robbins, Georgie Godbold, Claire Corbett, Hector Rocha, Gerry Chiu, Hannah the Cake Illusionist, and Do Griffin!

https://www.sugarandcrumbs.co.uk/shop/classes-come-join-us.html

I haven’t been able to join them all, but I’m in quite a few! In this post, I’d like to show you what I made in the second of Molly Robbins classes. (The first was the show stopping Fast food cake) https://bakingfortherapy.com/2020/06/06/wow-i-did-this/

In this class, Molly showed us how to make pupcakes 🐶 and oh my word, they were soooo cute!

3 of the 12 different ‘pups’ Molly demonstrated

I was amazed at how quickly they came together, aren’t they adorable? We used Renshaw premium Coverpaste in white, Renshaw precoloured ready to roll sugarpastes, and some Coloursplash gel colours to create the puppers. Like real dogs, they came in all shades of fur!

https://www.sugarandcrumbs.co.uk/shop-by-brand/renshaw.html
https://www.sugarandcrumbs.co.uk/shop-by-brand/colour-splash-range-edible-food-colours/gels.html

We started at 10am and did everything in real time, following Molly’s excellent tutoring. Unfortunately, I had a doctors appointment right in the middle of the day, so missed some of it, but when I got back I watched the rest and joined in with the comments and banter! Oh the banter! We have such a giggle in all the groups, and I’ve ‘met’ so many new friends 😀

When you sign up, you’re given access to a private Facebook group where the live sessions are aired, and you can chat with your fellow ‘students’. If you miss any classes for any reason, as I did with my appointment, the class is always there for you to rewatch at your leisure.

This is great for me, as I usually manage to do half the session then watch the rest and finish the next day, or even over 2 days! My body dictates how much I do at any one time nowadays, but this way I don’t feel like I’m missing out!

The whole range of pupcakes!
My ‘Mongrel’ 😆

In Molly’s next class we will be making a standing dog 🐕 This was chosen by a group vote…very democratic…..and we will be using Molly’s Creature Creator mould which she devised to help bakers make novelty cakes with no carving or wasted cake. I’ve used it before and it’s brilliant. I also managed to attend a real class with Molly in the Sugar and Crumbs kitchen just before lockdown, so I feel like I have a bit of a head start 😀 I’m going to try and recreate my own dog this time though….eeeek!

My handsome boy, Charlie ❤️
Molly’s Creature Creator moulds
The result of my previous class!

Well, I’m off now to do some baking in readiness for next week when I have 3 classes!

Until next time,

Stay safe and healthy

Debbie ❤️

Cakes, Bakes, and Me, Health, Pantomime, Pets

Did you miss me?

It’s been a strange few days, starting with Saturday. I went to panto society for an hour or so to make tea for our set construction team, and took them cake of course (lemon drizzle, since you ask) I baked again on Saturday (but forgot to take pictures of a pretty yummy chocolate orange cake) then later on I started to feel feverish and just really tired. We were supposed to be going to a beach themed birthday party, but I could barely stay awake (sorry Kirsty) Sunday I pretty much slept all day, and was convinced I was coming down with something, but yesterday (Monday) I felt ok, so no idea what was going on there! Panto rehearsal was fun, but then my poor little dog/baby Charlie was sick and kept us awake most of the night! Trip to the vets ensued 😩 (He’s ok now 🐕)

Anyway, my poor body ⏰ doesn’t know night from day at the moment, and I need a clear head for an appointment with my neurosurgeon tomorrow to discuss the possibility of more surgery. As you can imagine, cakes and baking have not been foremost in my mind! Although I did whip up a quick batch of scones yesterday. Well, my Mum did bring us some clotted cream back from a visit to my brother in Devon. I had no choice right? Clotted cream = Scones + Jam! 😊😋😘

So I’ll try and get back on track soon, I promise. Meanwhile, wish me luck at the hospital tomorrow,

Stay safe and healthy,

Debbie 💜