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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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Telling it like it is…..

It’s been some time since I last posted, so I thought I would catch you up on what’s been happening over the last two months.

My mother in law was in hospital for 7 weeks (not Covid related) and we were all very worried for her. She’s home now but needing care. She’s not in our bubble so it’s very frustrating not to be able to help more, but hopefully will continue to recover.

I have seen an increase in my anxiety levels, partly I’m sure from worrying about her, but also in general. As you know, my distraction techniques include learning more about cake decorating in online live classes – Thank you Sugar and Crumbs – and I’ve also been trying some mindfulness exercises.

https://www.sugarandcrumbs.co.uk/shop.html?cat=144

Getting Started with Mindfulness

In a bid to distract myself as much as possible, I’ve been baking for my friends, which is great for my mental health, but does take a toll on my physical issues.

As always, it’s a precarious balancing act between the benefits and the outcome, and I don’t always get it right!

In my online class groups I’m the joker, (amongst others!) who always has a quip ready, and I love the camaraderie in there, it really lifts my mood. But each bake or class also takes a few days to recover from.

My poor husband bears the brunt of this as my carer, and has become used to the transition from ‘Joker’ to ‘Zombie’! He really is the only one who sees this side of me, but is so supportive as he knows it keeps me sane and feeling useful.

But with his Mum being ill, he’s had more than me to worry about obviously, and I’ve been doing my best to support him too. As if the pandemic wasn’t enough to be anxious about eh? 🤦🏻‍♀️

This past week, I’ve also been filling in my PIP award review. Although not as detailed as the original form 5 years ago, it does ask about any changes. This meant going over the answers from last time in order to ascertain if there had been any. Unfortunately, this brought back everything from my accident, diagnosis, surgeries, counselling and therapies from 2012 to present. All the things I try not to think about, suddenly rushing back to haunt me once again!

I know the review is necessary, but it took me a long time to be able to look forward instead of dwelling on the past, and it was a bit of a shock to the system to realise how close to the surface it still is. But it’s done now, so hopefully I can get back my positivity!

Mother in law home, hubby had his first vaccination (he’s older than me) and I have mine tomorrow. We’re moving in the right direction 😊

My lovely mother in law shortly after she was allowed home from hospital 😊

So rather than this post being about one cake, I’m going to thank you for letting me ramble on, and just show you some pictures of all the cakes I’ve made since January and end on a positive note!

I hope you are finding your own ways of dealing with this strange situation we’ve been in for the past 12 months. We’re only human and it’s normal to have some anxiety and stress, and not to beat ourselves up about it, so I’m sending positive vibes to each and every one of you.

Keep doing whatever it is you do to keep sane!

Stay safe and healthy

Debbie ❤️

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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.

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Cute Castle and Dragon Cake

Hi!

Just a quick post today 😀 Please read to the end for a giveaway opportunity!

On Friday I shall be ‘attending’ an online class attempting to make this gorgeous cake 🥰

The class runs from 10am until we’ve finished, and is hosted at the Sugar and Crumbs kitchen. The tutor is the wonderful Gerry Chiu

There’s still time to join if you fancy having a go yourselves by the way! It only costs £30 which is absolutely amazing value for a full day class!

https://www.sugarandcrumbs.co.uk/cute-dragon-and-castle-with-gerri-chiu-online.html

Access to the class is via a private Facebook group, and the best thing is it’s then yours forever. So, if like me you’re unable to tackle it all in one day, you can do some of it, do none of it and watch first or any combination of the two!

Anyhoo, the point of this post is that I’ve decided to offer my version of the cake to one of you! You will have to be local I’m afraid, as it will need to be collected, but apart from that, all you need to do is follow my blog and leave a comment and your name.

I will then use this handy dandy spinny wheel thingamajig from wheelofnames.com to input everyone’s names, give it a whirl and whoever it lands on will win 😀🥳😀🥳

https://wheelofnames.com/

I’m going to run this until Thursday 17th at 6pm to give the winner the option of choosing the colours.

On the day, I will be doing 2-3 hours, then following along from the comfort of my recliner for the rest of the class. I know from experience that it’s better for me to break it down into 3 or 4 sessions, otherwise I won’t be able to function for a week! So, I’m hoping to get some prep done on Thursday and have the cake finished by Sunday 🤞

So, please leave your names/comments as instructed and Good Luck!

As always, stay safe and healthy

Debbie ❤️