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

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Health Update & Minnie Mouse inspired 1st birthday Cake

Hi! Hope you are all doing well 😊 I have to admit that during these past 10 months ‘Baking for Therapy’ has never been more of a therapeutic tool for me!

In between taking online courses run by Sugar and Crumbs, and the odd cake request, it’s been a lifeline for my mental and physical health. I’m still struggling I have to admit, some days I find it really hard to motivate myself and end up spending the day in pjs. In the online class groups, we’ve nicknamed them ‘baking scrubs’ 😆

I know there’s lots to do round the house, but some of it I can’t physically do, so I just look at it and get frustrated! Other things I could do if I tackle it in bite size chunks but even the slightest exertion at the moment brings me out in a sweat. I think being confined to the house for so long has weakened my already admittedly poor physical health. I find myself in ‘CBA’ (can’t be arsed) mode because I know whatever I do is going to tire me out and, going off past experience, will lead to a couple of ‘recovery days’ when I will mostly sleep!

So I’m very thankful to my friends who have asked me to make cakes, as it means I have to plan my days, and once I start, I do enjoy the process. My lovely hubby makes sure I rest in between each process, to minimise the after effects, and when I hand over the finished cake, I feel a brilliant sense of achievement, which is a great boost to my mental health too ❤️

This pretty Minnie Mouse inspired 1st birthday cake was for my friend’s granddaughter and the last cake before Christmas, Christmas Eve in fact!

It’s a simple Vanilla cake, made using Velvet Vanilla icing sugar instead of caster sugar in the batter. Covered mostly in buttercream with sugarpaste elements like the ears, spots, bow and frill. I added CMC/Tylo powder to the sugarpaste for the ears and bow, so that they would stand up on their own! (See tutorial below) I then set it on a marbled sugarpaste 12” drum board, and used PME fun fonts and Faye Cahill signature gold lustre for the lettering. A pretty cerise pink ribbon finished it off nicely 😁

And this is how it turned out! What do you think? Check out below for the recipe. I’ll also leave links to the products and tools I used.

Cake Recipe

Tools and Ingredients:

  • Preheat oven to 150C Fan
  • Prepare 3×6” round cake pans. I grease mine and use a parchment circle in the base.
  • You will need:
  • 250g baking margerine
  • 250g Sugar and Crumbs Velvet Vanilla icing sugar
  • 4 large free range eggs
  • 250g sifted Self Raising Flour

Method:

  • Whip the margarine in the bowl of a stand mixer with paddle attachment until light, pale and creamy.
  • Add the Velvet Vanilla icing sugar and chop it in by hand until mostly incorporated, then beat on medium speed until fully mixed. Scrape down the bowl to make sure.
  • Add the eggs one at a time. If the mixture curdles slightly, add a tablespoon of flour with each egg.
  • Mix the flour into the batter by hand, then beat for about 20 seconds on med – high speed.
  • Transfer the batter to the 3 x 6” prepared round cake pans.
  • Bake at 150 C fan for approximately 30 minutes. Every oven is different so keep an eye on it and check with a skewer in the middle of the cake if you’re unsure. If it comes out clean, it’s ready!
  • Allow to cool in the pan for 10-15 minutes, then turn out onto a cooling rack to cool fully

Buttercream Recipe

Ingredients:

  • 250 g butter, softened
  • 500g Velvet Vanilla icing sugar
  • Coloursplash pink gel
  • Warm pre boiled water – optional

Method:

  • Whip the butter in stand mixer with paddle attachment until increased in volume, very pale and creamy – about 6 minutes
  • Add the icing sugar and mix or ‘chop in’ with spatula before beating until it comes together. Add colouring if using. Scrape down, then beat on med-high speed for 20 seconds. Add water a tablespoon at a time if consistency needs loosening up.

If, like me, you’re in need of inspiration, I highly recommend taking a look at the online classes offered by Sugar and Crumbs, and don’t forget, there are free tutorials on the Sugar and Crumbs with Nifty Nozzles Facebook page regularly 😍

That’s all for now

Until next time

Stay safe and healthy

Debbie ❤️

Products and Tools used:

Sugar and Crumbs flavoured icing sugars

Parchment paper circles

Colour splash pink gel food colour

Select Ireland Platinum sugarpaste

Renshaw pre coloured black sugarpaste

Tylo (CMC) powder

Drum boards 12mm

PME fun fonts

Faye Cahill signature gold lustre dust

Palette knife

Metal scraper 6”

Metal scraper 10” (for taller cakes)

Spatula

Tutorial for marbling sugarpaste

Tutorial for covering a cake in buttercream

Tutorial on adding tylo to sugarpaste

Tutorial for sugarpaste bow

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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 ❤️

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, Friends, Health, My Favourite Products, Recipes, Sugar and Crumbs, Therapy

Pretty in Pink 30th Birthday Cake

Hi!

My good friend Elaine asked me to make her daughter’s 30th birthday cake recently. Having previously made a baby shower cake for her, I had a good idea what flavour she would request! And I was right!

Freya loves chocolate cherry cake 🍒

For the cake itself I modified my vanilla cake recipe by substituting Sugar and Crumbs Black Forest icing sugar for the caster sugar. I also drained a can of cherry pie filling and put the cherries in the batter too. (I got the cherry pie filling just from my local supermarket)

I used 2 x 8” round 4” deep PME pans and cut each cake in half to make 4 layers (double recipe) While the cakes were cooling, I took the remaining liquid from the cherry pie filling and thinned it out with a little boiling water. I brushed this over each cake layer to add flavour and keep it lovely and moist.

For the filling I made buttercream with more Black Forest icing sugar, but to crumb coat the cake I used Black Cherry icing sugar as this remains white in colour.

Once the crumb coat had set in the fridge for 20 minutes, I added Coloursplash pink to a small amount of the white buttercream and set it aside.

I then covered the cake with the remaining white (Black Cherry) buttercream and smoothed it out with my tall metal bench scraper. I wasn’t too bothered about it being perfect at this stage!

I then added random ‘blobs’ (technical term 😆) all around the cake, and kept going round it with my smoother to achieve a sort of watercolour blended finish. For the final few swipes I heated the metal smoother by dipping it in hot water. I find this really helps get a nicer finish 😃 Check out the video below for an in depth tutorial on getting smooth buttercream!

I lightly blended the rest of the buttercream (pink and white) and transferred it into a piping bag with a Wilton 1M star tip that I bought in this set of three but you can also buy it separately It’s easily my most used piping tip for cupcakes so I have several!

I’d previously made some meringue kisses and macarons to decorate the cake with. I used Black Cherry flavour ‘Whipping it Up’ for this step.

Whipping it up was developed by Sugar and Crumbs as a sister product to its flavoured icing sugars and has pasteurised dried egg white added. It is a multi use product that you can use to make meringue, Swiss Meringue buttercream, pavlova, marshmallow fluff, roulade, macarons, shortbread, mousse and……. oh there’s so much I’ll just leave you a link to all the yummy recipes!

https://www.sugarandcrumbsmixingitup.co.uk/?s=Whipping+it+up

Back to the cake! I made a white chocolate water ganache drip and applied that before popping on my kisses and macarons whilst it was still wet. This helped everything to stick nicely!

I had covered a 12” round drum board with Renshaw Premium Coverpaste white marbled with pink, and after transferring the cake to this, I took the piping bag and made a border at the bottom. Waste not want not, I used the rest of the buttercream to add more detail to the top and sides still using the 1M tip.

The lettering on the board was made with PME fun fonts embossers, while the sugarpaste was still soft, and ‘coloured in’ using Fractal Calligra edible pen in red

To finish it off I made white chocolate number lollipops with Callebaut Belgian chocolate in a 3 and an 0!

Finished! Pretty pink and white chocolate cherry cake

I was very pleased with the result, what do you think? It also gave my baking mojo a boost as I’d been feeling a bit down with all this Covid-19 rubbish! Feeling useful is something I’ve been missing lately, and being cooped up doesn’t do much for anyone’s mental health does it? 😞

I hope you are all keeping well….. and reasonably sane!

Until next time

Stay safe and healthy

Debbie ❤️