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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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Lockdown Hen Party Cupcakes

It’s been a strange 2020, and so far 2021 isn’t looking much different!

Despite that, my friend’s daughter Freya decided to get married on New Year’s Eve, and her mum, Elaine asked me for some cupcakes for a very cosy family hen party just before Christmas. It was so lovely to find some joy in the middle of the COVID-19 chaos, and I wish the happy couple a long and happy life together ❤️

At the same time, Freya requested 40 macarons. I’d previously used some as decorations on her birthday cake ‘Pretty in Pink’. I’d used Sugar and Crumbs cherry flavour Whipping it Up to make them, and she liked them so much, she wanted more!

Pretty in pink birthday cake

Freya loves chocolate cherry flavours, so to make the cupcakes, I swapped caster sugar for Sugar and Crumbs Black Forest icing sugar in my cupcake recipe, then Black Cherry icing sugar in the buttercream. I used a Sprinkleicious blend called ‘Starry Night’ for decoration and some custom edible toppers from an eBay seller to finish off ❤️

As I said, I used Sugar and Crumbs Whipping it Up to make the macarons. It’s basically flavoured icing sugar with pasteurised egg white powder added, and is a multi use product that makes Swiss Meringue Buttercream, Mousse, Pavlova, Meringue, Shortbread, Macarons, Marshmallow fluff, Roulade and lots of other yummy recipes! It comes in lots of different flavours too! Much easier than separating eggs, then having to find a use for the yolks! Here’s the recipe for the macarons I used half the 500g bag and got about 50 macarons! Coloursplash pink was used to colour them ❤️

40 Black Cherry macarons sandwiched together with Black Cherry buttercream

This was almost my last request of 2020, almost! There’s just one more cute cake to tell you about in my next post!

Until then

Stay safe and healthy

Debbie ❤️

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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 😀

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Fortnite Cake …….again!

This Fortnite cake is for the same young man I made the last one for, I can’t believe a year flew by so fast!

It seems that as the game evolves, different elements become popular. This time a ‘battle bus’ needed to be incorporated into the design, so off I went to good old google images!

For my cake I just needed a topper as it was to be one of a few elements.

After trying unsuccessfully to use a kinder egg as the balloon (too heavy) I eventually raided my cake stash for a polystyrene egg instead. It was probably a bit small scale wise, but otherwise worked perfectly. Note to self: buy bigger polystyrene eggs!

It’s not an exact copy of the actual bus, more a representation! I think to get all the details right I would need to make an actual ‘Battle Bus’ cake! Maybe next year Josh? 😉

I used Renshaw flower and modelling paste for all the toppers, coloured with Coloursplash gels.

I used a double batch of my chocolate cake recipe, chocolate buttercream, and milk chocolate ganache under the sugarpaste, which is Select Ireland Platinum coloured green. Renshaw yellow was used for the lettering which was created using Cake Star Push Cutters

Josh with his cake 😁

Josh looks really pleased with his cake, and apparently when he saw it he said ‘that’s definitely a Debbie cake’ bless him. Josh is one of the kids from Panto and even though I’d decided when I resigned the chairmanship this year, that I wasn’t going to be involved, I’m really missing the rehearsals and get togethers which usually start in September, and I can imagine the frustration and disappointment that the pandemic has brought to the society, and lots of amateur theatre groups this year. Let’s hope we can all get back to normal soon and live theatre, both amateur and professional will be back in our lives sooner rather than later!🤞

Until next time

Stay safe and healthy

Debbie ❤️

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Trick or Treat?

Hi everyone

Much to my disappointment, I’m rarely asked to make Halloween goodies, and especially not this year!

But it got me wondering…..what’s your go to Halloween theme? Do you prefer ‘Trick’ (scary)

or ‘Treat’ (cute)?

As I haven’t had the opportunity to bake anything this Halloween, I thought I’d give you a few examples from each category 🎃

From the ‘Trick’ section, take a look at these terrifyingly realistic creations from ‘Epic Confections’, ‘How to Cake it’ and ‘The Lovely Baker’

For ‘Treats’ try these from ‘Cakes by Lynz’, ‘The Icing Artist’, and ‘Sugar and Crumbs’

And for a bit of both, how about these clever two sided cakes from Koalipops?

I hope you find something you like in there! There are so many to choose from the talented cake artists I follow 👻 🎃 🧙‍♀️

Like I said, I haven’t done many, but I dug through my photo archive and found these to show you 😀

Vampire Hedgehog!

I hope you have fun with your boys and ghouls today. I have my pic n mix ready just in case any local kiddies and their parents decide to do some social distanced ‘Trick or Treating’! (If not, I’ll just have sweeties for me 😀)

However you decide to celebrate, please remember…

Stay safe and healthy

Debbie ❤️