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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 ❤️

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Chocolate, Chocolate, Chocolate!

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!

Chocolate Overload!

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!

The board was covered in Renshaw dark brown sugarpaste and finished with a gold ribbon.

You can find the recipes here

And the tools I use here

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 🤩

https://www.sugarandcrumbs.co.uk/faye-cahill-dust-signature-gold-20ml.html

I was really pleased with how it turned out, and, more importantly my friend’s Mum was too!

Until next time

Stay safe and healthy

Debbie ❤️

Baking for Therapy, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Classes, Fun, Health, Learning, Novelty Cakes, Recipes, Therapy

Honey honey, how you thrill me aha!

You might be forgiven for thinking this post is all about ABBA’s greatest hits, but you’d be wrong! (Wonderful though they are!)

I’m a bit of a muso though, and I often find songs popping into my head that are related to what I’m doing, in this case a gorgeous beehive cake I recently made on a live online class.

Remember the Teapot cake? Well the Beehive is the 2nd of 3 classes I’ve signed up for with the very talented Georgie Godbold.

Georgie Godbold’s Beehive Cake

Georgie is well known for decorating her cakes with what she calls ‘Sugar Wobblies’. These are cute figures like the bees 🐝 and the little mice on the Teapot. Adorable aren’t they? 🥰

All the classes I’ve been ‘attending’ have been organised by, and run from The Sugar and Crumbs kitchen, which is large enough for social distancing to be observed between the tutors and the camera operator, and have been broadcast live on Facebook on given dates.

Now, I’m lucky enough to be able to join in on the day, but I’ve usually followed along for the morning and watched the rest to finish off over a couple more days. I do it that way because of my pain and mobility issues, but lots of participants do it at a later date because of work or other commitments.

The format works because although every class is filmed live, it’s then yours to keep going back to forever! It came about because of lockdown, but is actually a brilliant way to teach. It means classes can be offered at a very affordable price because more people can actually take part than would physically fit in the Sugar and Crumbs kitchen, big as it is! (Even without the current situation) Plus no travelling arrangements to make as you do it all in your own home 😄

It’s actually become a standing joke that most of us do them in our pjs! I know I do!

Anyway….to the cake! Now the bad news is….I can’t actually tell you how to make it, it is a paid class after all! But the good news is….you can still join in the fun! Yay! 😁 This particular series of 3 full day classes costs just £60…..yes that’s right £20 per full day class! Amazing value!

Click the link to find out more…. and remember, it doesn’t matter where you are in the world, because you do it in your own home 🙂 The next ‘live’ class is on the 8th September, but you will also get access to the Teapot and Beehive to do at your leisure ❤️

https://www.sugarandcrumbs.co.uk/georgie-godbold-sugar-wobblies-online-8th-september-2020.html

Here is what I achieved and I’m so pleased with my little self!

The full 360 degree!

What I can tell you is that I used a Madeira Sponge recipe and substituted Sugar and Crumbs lemon drizzle flavour icing sugar for caster sugar in the batter. I also used it in the buttercream 😋 You can find the recipes here: https://bakingfortherapy.com/recipes/

And if like me, you’ve now got an ABBA ‘earworm’ click below for a little treat!

More treats on the way!

Until then, stay safe and healthy

Debbie ❤️

My favourite products: https://bakingfortherapy.com/products-i-use/

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A Very Special Birthday Cake 🌈🌈

I’d like to begin this post by saying a big thank you to Viki Shaw and her partner for allowing me to share their story today.

I met Viki as she was part of my children’s group of friends, we are a generation apart, but hers is a story that sadly resonates with parents of any age.

I will let Viki tell you in her own words of the journey to becoming Mummy to her two beautiful girls. It’s a narrative of great loss and grief, but also immense joy and happiness, and is testament to the resilience and strength of the human psyche.

https://rainbowtwinmum.wordpress.com/2019/11/28/grief-gratitude/

Summer Violet and Isabella Rose just had their first birthday and I was lucky enough to make it!

The two cakes were chocolate and vanilla, both baked in PME 6” round x 3” tall baking tins, using PME baking belts. to ensure even baking.

See recipe page The vanilla cake was filled and coated with buttercream, for the chocolate I used ganache.

Both cakes were then covered in Select Ireland platinum sugarpaste coloured with Coloursplash pink.

I made the rainbow by adding Rainbow dust tylo powder to the sugarpaste and used Coloursplash in purple, pink, blue, pistachio and sunflower yellow to make some pretty pastels. These were rolled into long sausages and attached with PME piping gel to a cake board cut to size.

I used Cake Star Mini letters and Numbers , and FMM cloud shaped and heart shaped cutters from this set for decoration. The cakes are on a sugarpaste covered rectangle drum board 14”x10”

I’m not going to say any more, I’ll just leave you with the picture ⛈🌧🌦🌈🌈

Until next time

Stay safe and healthy

Debbie ❤️