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Winter. This little guy blew in my car the other morning with a flurry of snow

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Project Cookbook

So, it seems that I am writing a cookbook… Well I am writing all my receipes down in a book! 14 down, so many more to try and get down!! Love playing in the kitchen!!

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Childhood <3

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Yes!!

http://memeblock.com

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First Project of the Year!!

I have just had my first order of the New Year!! Woop!!

It's for a friend's 30th and the theme is Alien... and the ideas are flowing!

Will keep things updated :) xx

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Made just a few cakes! Spiced Apple Muffins and Cuppacino Cupcakes with White Chocolate Ganche :)

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Christmas Baking!

My mum has asked me to make some cakes for our big family Boxing Day get together, woop!! Cuppaccino cupcakes with white chocolate ganche and spiced apple cupcakes with crumble topping. All wheat, dairy and gluten free :)

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Getting my cook on (soon)

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I love my boy. He's the bestest

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SCIENCE CAKE!!

My friend passed her doctorate and became a Doctor of Science!! And as she loves cake, so I made a frothy, bubbly beaker and test tube cakes. 

It follows the same basic sponge recipe that I posted with the Predator cake, but I used white chocolate chips and fresh strawberries in between the sponge layers.

The last picture is literally 5 min after I presented the cake to the group!!

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S'ts pretty kewl...

Rashad Alakbarov Paints with Shadows and Light

Artist Rashad Alakbarov from Azerbaijan uses suspended translucent objects and other found materials to create light and shadow paintings on walls. 

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Mother of apocalypses!

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Lil Logie Kitty Cake - April 2012

Second Order from the Creeper Cake guy. I was really pleased with the mice and the overall effect of the cat, but I copped out on the face. I never fully plan what I'm going to do when I get a cake order, I tend to wing it, and I didn't think the face through until it was too late. They were still really happy with it and said it tasted good so I'm pleased.

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I also like turtles too.

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Space Whale hehe

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The Predator Cake - Feb 2012

I used a basic sponge recipe for the base:

• 300g unsalted butter, at room temperature, plus extra for greasing

• 300g self-raising flour, sifted, plus extra for dusting

• 225g caster sugar

• Dash of vanilla

• 4 large eggs

• Chocolate chips – milk and white

• 250ml double cream for whipping in between the layers

• Cake paints

• Dreads are my little secret :p

This was the recipe I used originally. For wheat / gluten / dairy free I’d use soya spread, wheat free flour and soya cream and chocolate.

• Oven needs to be 180ºC/350ºF/gas 4

• I lined the bottom and sides of 3 rectangular baking tins with butter and flour.

• I have dodgy wrists so always use an electric whisk. I’m saving up for one of those lovely food mixers.

• Beat the butter and sugar together until light and fluffy. Then add the eggs one at a time – I don’t always do this and it doesn’t really turn out much different. Just don’t do them all at once, you need some control on the moisture. Also at this stage, don’t worry if it looks like its split, it sorts itself out once the flour has been folded in.

• Add the vanilla and give a quick mix. Sift in the flour and gradually fold in along with the chocolate chips.

• Divide the cake mix into the prepared tins and spread it out using a spatula.

• Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen

• You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge.

• Remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven

• Let the cakes sit in the tins to cool slightly then turn out onto a wire rack.

Decoration.

• Draw out the basic outline for the design on top of one of the cakes. (easier to do before layering!)

• Carefully carve out the detail from the top layer and add the fondant detailing for more of a 3D effect. (again, easier to do before layering!)

• Layer all 3 cakes with whipped cream in between the layers. Fill in all the empty spaces between the cakes so you’re working on flat edge for the fondant.

• Roll out the fondant. I can’t hide this. I hate rolling out fondant, trying to get it to the right size and thickness without it tearing or being too thin on one point… The only way I’ve gotten better is just by going for it and try, try again. If I have an epiphany, I will let you know, but for the time being it’s still trial and error.

• Once you have it to the right size, lay it gently over the creamed cake. Gently press in all the carved out detail and smooth out with your fingertips. [Sometimes if you have to work and rework the fondant it can get dry to take care doing this.]

• Use the cake paints to decorate accordingly and then enjoy!!

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Mine Craft Creeper Cake - April 2012

I tried some different fillings for this cake and had to improv a lot!! It was one I took on and underestimated due to it's 'simplicity' but enjoyed it and looked forward to the next challenge!