Friday, March 26, 2010

Easter's just around the corner....

Cooper has just finished his first term at school, it only feels like yesterday that he started. I made these delicious cupcakes for Cooper's Teachers, I made "the best ever chocolate cupcakes" again . I can't tell you enough how good they are. I got the cute design from a FlickR Member The Frosted Cake and Cookie.

I iced the cupcakes with Italian Meringue Buttercream after having seen it on Cake Journals Website , the icing was beautifully smooth and really easy to work with. It does take quite a bit longer then regular buttercream but it is well worth it!

Here is a picture of the cupcake all packed and ready to go,



Thursday, March 25, 2010

A castle fit for a Princess!

I had so much fun making this cake, after having two boys it's so nice doing something really girlie!



Monday, March 15, 2010

Buttercream Icing

I had some spare time today and with Cooper having a play date l thought l would whip up some cupcakes.

I wanted to try a new buttercream recipe, I stumbled across this one. I was quite intrigued with adding so much milk as well as the cornflour. I was quite surprised the icing was so light and fluffy, it actually had the same consistency as whipped cream it also doesn't have that overpowering butter taste.

Buttercream Icing

225grams of butter
1 cup of milk
1 cup of icing sugar
1 tsp of vanilla extract
2 tblsp of corn flour

Heat milk and cornflour on stove and whisk until mixture has thickened
Let it cool completely
Cream sugar and butter until light and fluffy
Add milk mixture and vanilla extract and whip until it has the same consistency as whipped cream.

By the way l just love this avocado green colour from Americolor.


Y x

Saturday, March 13, 2010

Janes Baby Shower

The baby shower was a hit! The weather was perfect and everyone had a lovely time, here are some photos of the dessert bar.



Thursday, March 11, 2010

Jam Sandwich Biscuits

It's been a while since my last recipe post! With Cooper at School and working l hardly have time to say boo, but this weekend is a special occasion I am hosting my best friends Baby Shower. She is having twins a boy and a girl, how cool is that.

I am organising a dessert buffet and these little treasures will fit in perfectly!

They are little bit time consuming but well worth the effort.

Makes approx 20

250g butter, softened
125g caster sugar
1 tsp vanilla extract
1 egg yolk
375g plain flour, sieved

200g raspberry jam
juice of 1 lemon

Preheat oven to 180c

Beat butter and sugar until pale & creamy.

Add vanilla and egg yolk and beat until just combined, then gradually stir in flour until the mixture comes together.

Wrap dough in plastic wrap and chill in fridge for 30mins.

On lightly floured surface roll the dough out to about 3-4mm thick and cut into 8cm rounds. Use a small cutter to remove the centre of half the rounds. Re-roll and cut out trimmings.

Bake in preheated oven for 10-12mins or until lightly golden. Transfer to cooling rack and leave to cool.

While the cookies are cooling, put the jam and lemon juice into a saucepan and heat it until it just comes to the boil, reduce and simmer for 2-3mins, then remove from the heat. Spoon about 1 tsp of jam over each of the whole cookies and top with cookies who have had the centre removed.

Store in an airtight container. Dust with icing sugar to serve



Wednesday, March 3, 2010

I can't believe how lucky I am!

Never in my wildest dreams would l of thought l would have such an amazing job, I have to pinch myself every time l go to work.

This week l am completing Basics 104 and 106, this is one of the cakes. I think this would make the perfect Autumn/Winter Wedding Cake.

Enjoy Yx