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After seeing the fruits of my, 'sugar crafting class' labour my boyfriend's very lovely mum asked if I would make her 50th birthday cake. Not only was it an important birthday,but she was also having a big party so the pressure was on. The theme of the party seemed to be daisy related so I set about designing a flower power inspired cake. I had a great idea to make a daisy chain, out of icing, that was draped around the cake. Sadly t
his did not go to plan as I didn't quite position the daisies in the right place. So, I had to spend ages tediously picking off all scraps of green icing. Despite this minor disaster it didn't turn out too bad. And thankfully, even after being made a week in advance, the maderia sponge tasted great. It has however shown me that I have a lot of practicing to do before I make Dawn's wedding cake in December!
I had a fantastic day yesterday at the cupcake decorating class at Cake Boy and after a couple of hours of guidance with cake expert Eric Lanlard I made these beauties! Eric had already pre-made a bowl of his own sponge mix so all we had to do was get creative and made these lovely decorations. He gave me some fab tips like instead of using icing sugar when working with flower paste to use cornflour as this won't dry it out as much. And to use cream chese frosting as this less sickly than butter cream. After our cake making we were treated to a gorgeous afternoon tea served in the very trendy and chic cake emporium. With a glass of champagne in my hand and a mouth watering spread of sandwiches, pastel coloured macaroons, and cream and fruit filled cakes laid out before me I couldn't think of a better way to spend a day. But after scoffing the spread it was time to leave. I carefully packed up my cakes to take home and impress my friends, but after a two hour trek from Battersea to Peterborough in a sweaty train they sadly deteriorated and looked like this...
More of a box of mush than a the stunning cakes they started out as. But I still took them into work and am pleased to say they've already all been eaten! They may not look great but they still taste fab. Eric Kindly gave his recipe so in a few weeks I will recreate my own batch and post up the secret recipe for you.... x
If you have a super sweet tooth then this is the recipe for you. This deliciously gooey coconut ice requires minimal ingredients and takes no time to make. I made this batch last night and it's gone down a storm this morning in the office. Here's the very simple recipe......Ingredients: 500gs icing sugar, 2x 375g cans of condensed milk, 400gs desiccated coconut and some pink food colouring.Start by lining a square baking tin (20cm square and 4cm deep) with cling film. Then sift the icing sugar into a large bowl. Then with a wooden spoon add the condensed milk to the sugar and stir till combined. Gradually add in the coconut but get your hands stuck in and kneed it in until the mixture is thick.You will get messy but don't woory. Then fill the baking tin with half the mixture and add the food colouring to other half. Once it's nice and pink spoon the pink half on top. Place in the fridge overnight to set, then just cut into chunks and serve!
After seeing the fruits of my, 'sugar crafting class' labour my boyfriend's very lovely mum asked if I would make her 50th birthday cake. Not only was it an important birthday,
his did not go to plan as I didn't quite position the daisies in the right place. So, I had to spend ages tediously picking off all scraps of green icing. Despite this minor disaster it didn't turn out too bad. And thankfully, even after being made a week in advance, the maderia sponge tasted great. It has however shown me that I have a lot of practicing to do before I make Dawn's wedding cake in December!
