Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, chocolate, Friends, Health, Inspiration, Learning, My Favourite Products, Novelty Cakes, Pets, Recipes, Sugar and Crumbs, Therapy

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

Baking for Therapy, Birthday, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, Celebration, chocolate, Family, Friends, Health, Inspiration, Learning, Novelty Cakes, Pets, Recipes, Silver Wedding, Sugar and Crumbs, Therapy

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, Cake decorating, Cakes, Bakes, and Me, Celebration, chocolate, Inspiration, Learning, Love, Recipes, Sugar and Crumbs, Valentines

Valentine’s Day Ideas

I have to admit, I don’t get asked for Valentine’s treats so much, which is a shame as there are so many great ideas out there ❤️

I love the idea of these cake filled chocolate geometric hearts ♥️ They could be given as they are in some pretty packaging, or as part of a treat box with other items, like decorated cookies, cupcakes, fudge, marshmallow, brownies, home made truffles etc

A lovely soft Fudge can be made in the microwave, coloured red or pink and cut with a heart shaped cutter. You could even make it more decadent by covering it in chocolate! Make sure you use a chocolate friendly colouring medium though!

https://www.sugarandcrumbs.co.uk/sugarflair-edible-chocolate-paint-pink-35g.html

Home made marshmallow is nothing like shop bought, and can also be cut into a heart shape! See tutorial below for recipes for home made fudge AND marshmallow 😋

For cookies you can’t go wrong with a delicious shortbread recipe, which you can then decorate with royal icing, sugarpaste, glacé icing and sprinkles! If you’re good at piping you could even write a message!

Or what about melt in the mouth Viennese Whirls? The following tutorial uses moulds but there’s no reason you can’t use a heart shaped cutter ☺️

Macarons can be made in any shape you like and are always a favourite. Pretty them up with some edible lustre dust for extra bling!

Chocolate lollipops are easy to make if you follow the next tutorial from ‘Oli the Choc’

As are meringue lollipops, as shown here

How about delicious, squidgy in the middle chocolate brownies? Rich and decadent and oh so easy to make 😀

And we can’t leave out the humble cupcake can we? So easy to make and decorate with a Valentine’s themed sprinkle mix, or if your piping skills allow, give as a beautiful cupcake bouquet 💐

I learned how to make and put together cupcake bouquets in this class, which is still ongoing so amazing value! The next class starts on 17th February and is the first of this year’s series

https://www.sugarandcrumbs.co.uk/beautiful-cupcake-bouquets-online.html

A simple ganache truffle is absolutely delicious on its own, but can also be dipped in chocolate and decorated 😋

And did you know you can make boozy ganache? Check out Oli again below for vodka truffles, how to make a chocolate ‘Holy Grail’ bark, and some great tips on tempering your chocolate easily, just using the microwave!

Of course, you can always make your loved one a Valentine’s cake all for themselves. There are some lovely examples below ❤️

And if you have leftover cake, don’t let it go to waste, it can still be made into delicious treats!

So, there’s plenty here to give individually or to make up a delicious treat box. And I think we all need a treat don’t we? The option for a romantic evening out may not be there this year, so bring the romance to you!

I hope I’ve given you plenty to think about and that you’ll try a few of the ideas for yourself. If you do, please tag me on Facebook and Instagram, I’d love to see the results ❤️

You might find the following links useful too:

Whipping it up multimix: https://www.sugarandcrumbs.co.uk/shop-by-brand/whipping-it-up-by-sugar-and-crumbs.html

Cookie moulds: https://www.sugarandcrumbs.co.uk/shop-by-brand/karen-davies-silicone-moulds.html

Lollipop sticks: https://www.sugarandcrumbs.co.uk/shop.html?cat=44&type=189

Cupcake cases: https://www.sugarandcrumbs.co.uk/shop.html?cat=298

Cupcake, cake, macaron boxes etc: https://www.sugarandcrumbs.co.uk/shop.html?cat=48&p=2

Have fun, love and take care of each other, and, as always

Stay safe and healthy

Debbie ❤️

My favourite products

Baking for Therapy, Cake decorating, Cake decorating products, Cakes, Bakes, and Me, chocolate, Christmas, Friends, My Favourite Products, Novelty Cakes, Recipes, Sugar and Crumbs, Therapy

🎼 Rudolph the red nosed reindeer 🎼

Ok, I know that technically Christmas is behind us already, but I couldn’t resist sharing this cutie!

A very chocolatey ‘alternative’ Christmas cake!

This yummy cake is 6” round, 3 deep layers of chocolate cake, made using my vanilla cake recipe but substituting Sugar and Crumbs chocolate milkshake flavour icing sugar for the caster sugar. I made buttercream with the same flavour icing sugar and used it to fill and crumb coat the cake.

After chilling in the fridge for half an hour, I final coated with milk chocolate ganache, made with Callebaut 823 callets, smoothing it as much as I could with a heated tall metal scraper. (To do this I had a tall jug of hot water that I dipped the scraper in, wiping off any excess water on kitchen towel before using)

I made the antlers out of Callebaut milk chocolate callets and free handed piping the shape on baking parchment. I inserted lollipop sticks whilst the chocolate was still wet, attaching them once they were good and set! The rest of the features were made from Renshaw sugarpaste in poppy red, chocolate brown, white and black.

I had some ganache and buttercream left over so I mixed them together and piped some decorative swirls and stars with a Wilton 1M piping tip, adding Sprinklelicious Christmassy sprinkles whilst it was still soft. A liberal dusting of Sugarflair Gold Finishing Sparkle was practically obligatory……I mean it was Christmas!

I placed the cake on a 10” round cake drum covered with Renshaw poppy red and Lincoln green sugarpaste, partially kneaded together to create a slightly marbled effect, then finished off with a red ribbon.

Et Voila!

The recipient of this cake, my friend Steph from Panto, won a cake from me in a charity prize draw earlier this year, and this is what she chose. I had great fun making it and it smelled amazing!

Until next time

Stay safe and healthy

Debbie ❤️

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

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 ❤️