Friday, 31 December 2010

BOYS BAKERY PT II - ELLIOT

i think the cakes were all bought in and some cousins gathered around a table for an afternoon of decorating. obviously, i couldn't turn this down! the icing equipment (i think) came from tesco.

Photobucket

Photobucket
beaut!

TRIED & TESTED: TALA ICING SET

Photobucket


Photobucketi was so generously given this piping set by tala as a birthday present last year by mother winkwell (only because she'd grown tired of my constant usage of her own icing set!)

i adore tala products as they always exude retro. this particular 6-piece set may not be as fancy as some of its sister products but it's still well presented in a tidy box complete with sections for each nozzle.

the six different varieties are quite diverse, including a rose tip, which i will post a 'how-to' tutorial soon, although i would like to see at least one chunkier tip as i tend to use these when frosting cupcakes. the icing bag itself is not up to scratch as after just one use, the frosting seeps out of the seams - a 'little' inconvenient when trying to concentrate on a fiddly icing trick.

i've noticed that many people recommend disposable icing bags which i'm considering testing but all in all and A for effort and a 6/10.


next up - the swift piping set (thanks, santa)

Photobucket

Monday, 27 December 2010

WHO NEEDS HESTON?

on christmas day, we at the winkwell we pleasantly surprised when we were presented with not only a delicious christmas pudding but some homemade mince pies as well! thanks grandma dorset!

xxx

Photobucket

Photobucket

Saturday, 25 December 2010

MERRY CAKEMAS

i finaaally came a design conclusion for 2010's christmas cake. inspired by some ideas in the following posts: icing ideas parts I and II, i came up with the below.

after my disastrous attempt at creating with fondant icing for the first time, i swore i would never go there again. however, once you know the tips n tricks of the game, it's actually quite easy and simple.

Photobucket  Photobucket

Photobucket


TIP 1: it helps to knead the fondant a few times before rolling it out to get it warmed up.

TIP 2: one problem i have had when rolling out the icing is that it sticks to the work top no matter how much i have dusted it with icing sugar. mother winkwell explained that you have to keep moving the icing every so often to avoid this. it works best to sweep it around in a circular motion so the fondant gathers some more dusting on the way.

TIP 3: i was also advised that the fondant is more pliable that you may think. so tapping the edges along the way helps to keep them as round as possible.

before draping the fondant icing over the cake, make sure to brush brandy over the marzipan as this will ensure a perfect fit.

Photobucket

Photobucket

Photobucket

once applied to the cake, gently smooth off any air bubbles with a tumbler. i may have previously mentioned that if you spot some cracks, they can easily be remedied by brushing over with some water.


Photobucket

MERRY CHRISTMAS!! xxx

Thursday, 23 December 2010

VICTORIA SPONGE

Photobucket

a victoria sponge is most definitely the easiest cake to craft. if you're lacking time or simply hitting a creative block, it's a helpful saviour.

we had yet another birthday down at the winkwell today and due to all of the above, i opted for the vicky sponge (definitely not due to pure indolence...)

the basics are any sponge recipe (i opted for hummingbird bakery's vanilla cupcake recipe and doubled the measurements), jam and whipped cream for the filling and then decorated with some sifted icing sugar. you can decorate further as you wish - common toppings are strawberries and raspberries.

xx

Photobucket

Photobucket

Photobucket

HANNAH'S BAKERY

Photobucket

one my oldest friends, hannah, presented our group with some treats during last night's festivities. although we all ate a shameful amount, i am certain they prevented the dreaded hangover haze - hurrah!

these little treats are shortbread.

xx

PhotobucketPhotobucket

Tuesday, 21 December 2010

HOW TO ICE YOUR CHRISTMAS CAKE - FROM DELIA

yes, christmas is nigh and it's nearly time to ice your cake! ever wondered how to get your fondant icing as smooth as possible? well, look no further as, once again, delia is at your service.

How to decorate a Christmas cake



 
1. For an iced cake you need marzipan, either home-made or ready-made. Roll it out to cover the cake then brush with brandy – this acts as a preservative and also helps to fix the icing on.
 


 

2. Use home-made or ready-made fondanticing. Measure the top and sides of the cake then roll out the fondant to slightly larger than the cake.


 

3. Then carefully fold over the rolling pin…  


 

4. …and transfer to the cake.


5. Smooth it out evenly over the cake using your hands or the rolling pin.


6. Roll out the icing trimmings and, with a holly leaf cutter, stamp out 84 holly leaves.


7. Brush the leaves with a little egg white to stick them to the cake and arrange them in clusters of four on the cake to cover the top and sides.


8. Using a little mixed icing sugar and water as a 'glue', place 2-3 edible silver balls in the centre of each holly leaf cluster.


9. What you'll then have is a very simple, easy but very elegant Christmas cake.









(source: delia online)

Sunday, 19 December 2010

ICING THE CHRISTMAS CAKE - MARZIPAN

it's just under a week before christmas which means time for the marzipan. you don't have to have decided exactly how you will ice your cake yet (because i STILL have no idea). the cake needs to be covered with the under layer of marzipan now so it can dry out and now colour will seep through when you apply the top layer of white icing.


Photobucket

to start we applied a ring of mazipan around the edges of the top of the fruit cake. this is to even out the height of the cake if need be.



Photobucket


next, we turned it upside down and applied pressure where required to ensure the cake was straight. then, you need to apply a thin layer of apricot jam which will help the marzipan stick to the cake


Photobucket













measure from one side of the cake, over the top and to the bottom of the other side to determine the length of the diameter of the marzipan. start rolling.


(TIP: whilst rolling out, keep manipulating the edges to create a smoother, more circular, edge)

Photobucket











roll up most of the marzipan onto a rolling pin - this helps when draping it over the cake.














Photobucket

once on the cake, make sure the under layer is central. press in all of the edges, cut off any excess and smooth off with a glass tumbler.





Photobucket

CHRISTMAS FOR ATLANTIC...

Photobucket

today, i got a chance to use mother's new joseph & joseph scales (be careful you have the correct unit of measurement selected. i may have been measing ml instead of grams. oops.)

check them out!

Photobucket

Photobucket

Photobucket

i first tried piping perfectly round blobs onto a baking tray prepped with parchment paper. however, this was most unsuccessful as they mixture failed to rise and became more of a flat cookie shape.
to obtain the semi spheric shape of the whoopie pie, i used pastry tin used for mince pies. make sure this is well greased with butter so the pies are easy to remove.

Photobucket

Photobucket

for the filling, i used the same cream cheese frosting recipe used by the hummingbird bakery.

Photobucket

Photobucket

Saturday, 11 December 2010

BACK TO THE FUTURE II

as part of ross' birthday fortnight, we continued the celebrations with some afternoon tea and cake. part III coming next week!

xx

Photobucket

Photobucket

BACK TO THE FUTURE

Photobucket


i've decided that fondant icing and i don't mix well. not only because i find it ridiculously sickly but because it's the most fiddly piece of work. i'm not going to point fingers (at ross maylor) but this particular icing specifically requested for a birthday cake! however, like most creative tasks, i guess practice makes perfect.

the 'sugarpaste' came in blocks and come in an array of colours (M & B Luxury Sugar Paste - £3). i chose grey in particular to replicate the colour of a delorean car. make sure you have covered the sponge in a condiment such as jam or marmalade to ensure the icing will stick (something i may have forgotten to do this week, hence, disaster!)

Photobucket once rolling out the icing, you need to take extra care transporting it to the sponge. a good tip is to drape half of it over a rolling pin to help you when draping it over the cake like a table cloth. the problem i had with this sugar paste is how easily it cracks. a few cracks can usually be rectified with some cold water and a brush but these are too deep to hide.


to achieve the metallic affect, i used an edible lustre spray (in pearl) by PME (RRP £5.95). i would reccommend using it outside as some family members were complaining of glittered bed rooms and hand bags...

and lastly, the decor! i used multicoloured liquorice for the bottom edges and silver sugar balls for the top edges (all to represent...time machine sparks...?)













the delorean logo is NOT edible. i purchased an edible pen especially for this but as it turns out, it was like any ordinary felt tip - not good. i had to source some black oil paint from my brother's supplies. therefore we crafted a 'back board' so the paint wouldn't come in contact with the icing and could be easily removed.




in the end, the sugar paste was an absolute shambles. but, with enough accessories, you may be able to rectify the hiccup...

Photobucket

 Photobucket

Photobucket

 Photobucket

Related Posts Plugin for WordPress, Blogger...