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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

Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, chocolate, Recipes, Sugar and Crumbs, Therapy

Can you ever have too much chocolate?

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 😉

One for the cake, one for me……..

The cake was made using a double quantity of my chocolate cake recipe with Sugar and Crumbs Chocolate Milkshake icing sugar in place of caster sugar. It’s the first time I’ve used it in the actual sponge and 😳 it was absolutely delicious! So much so that I ordered a large pack and will be making all my chocolate cakes this way from now on!

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 😁

The finished cake
And the birthday boy!

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 😁

That’s all for now

Stay safe and healthy

Debbie ❤️

Other products used:

Cake Drum 12” round

Renshaw Dark Brown Sugarpaste

Faye Cahill Signature Gold

Gold ribbon 15mm

Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, chocolate, Friends, Fun, My Favourite Products, Novelty Cakes, Recipes

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 ❤️