Archive | March, 2011

Wigan Warriors Birthday Cake

29 Mar

When I was asked to make a rugby ball cake for a big Wigan Warriors’ fan I just had to go 3D!  This is a shaped madeira cake with lots of layers of lovely rich vanilla buttercream and raspberry jam covered in sugarpaste and decorations inspired by the official Wigan Warriors’ ball.  I really enjoy the challenge of assembling and icing a bigger cake and I love the scarf on this too.  Just right for an avid sports fan – Happy Seventieth Birthday Jimmy!  I hope you enjoyed your party.

This cake is approximately 12″ by 7″, serving 45 to 50 people.

 

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Toshiro Hitsugaya Birthday Cake

20 Mar

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Here’s a picture of a cake I made a couple of weeks ago where I was given the brief of ‘Toshiro Hitsugaya’ for a big fan.  

It was to be a gift rather than the centrepiece for a big party, so I made a small but perfectly formed 6″ square vanilla madeira cake, which was layered with raspberry jam and buttercream and covered in sugarpaste.  Decoration was kept simple yet effective with a preprinted icing sheet.  You can have great fun with these sheets.  I’d not used them before so it was a great opportunity to have a go.  I’ve since used them in a different way on another cake but I have to keep that under wraps for now. 

I gather this cake went down very well with the excited recipient and the image was deftly removed to be kept as a souvenir.

I enjoyed doing this cake but I’m sorry to say I’m still not sure who Toshiro is…

Class Cupcakes

8 Mar

Cake decorating class started last week – yay!  So far, so good.  First week was piping royal icing and I learnt a few new tips and pointers.  I really think it is a case of practice makes perfect.  I am going to persevere on this one so watch this space. 

Pictured are this week’s efforts.  The tutor kindly provided the vanilla cupcakes as a blank canvas and we set about decorating them with jam, buttercream, and sugarpaste.  The bow is made out of flowerpaste.  A little ‘cone’ of cake is cut out of the top and filled with a little blob of jam topped with buttercream.  This adds a little more taste/texture interest to the cake and also provides the ‘glue’ for the sugarpaste which was then smoothed over.  I really like the smooth finish and the simple bow.  A lovely starting point for wedding cupcakes.  

What do you think?