Designer handbag cake

For a girl who loves shopping, make up and all things designer, I was commissioned to make a Prada handbag cake.

Designer Handbag cake

The inspiration for this bag was taken from a handbag I liked on the Prada website.

The most difficult part was creating the crinkled effect. I achieved this by rolling out long strips of sugarpaste and lifting them at various places using a dowel. The joints were then covered using strips of sugarpaste. The effect of stitching was done with modelling tools. Once the sugarpaste had dried out a little, the bag was dusted with a bit of pearl glitter to give it a shine.

All the cosmetics placed around the cake were handcrafted and edible. The colours and glimmer on the compact powder, eye shadow and lipstick were achieved by dusting powder colours on coloured sugarpaste.

The overall effect was that of the contents spilled out of a girl’s handbag. I hope it made her day.

 

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Racing car cake

This cake was made for a young racing enthusiast who celebrated his 6th birthday yesterday.

As always, I started with a stencil constructed as per the proportions of my son’s toy racing car.

The cake was a 10″ square Victoria sponge cut out using the stencil.
The cut out pieces were stacked and carved to get the right shape.

The cake was then covered with bright red sugarpaste and left aside to dry out. I have found this to be a great practice, if you can spare the time. It ensures the icing does not show finger marks or dent when you are sticking or piping over the finishing touches.

The other bits that went on the cake, like the wheels, the front strip, the exhaust pipes, stickers were made during this time.

The wheels were made of circular cut outs of cake wrapped in black icing. They were attached to the cake using silver coated wooden dowels. The exhaust pipes were also made using the same technique.

The driver (or the Stig according to my husband) was made out of cake scooped into a circle using a melon scoop. The number stickers and the Ferrari logo were hand-painted and stuck on with edible glue.

When the cake was delivered, I couldn’t tell who was more excited – the boy or his dad!

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Wedding window

Our wedding cake has gone on display at the wedding event in the local florist shop Flowers by Rosemary!

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Camera cake

This week, I made one of my most challenging cakes … Challenging not only because of it’s shape and structure, but more so because it was for someone who would be able to identify every little part of it!

The cake was in the shape of a Nikon SLR camera and was for a professional photographer, Ingrid Weel – a talented lady who, through her fabulous work, has transformed some of my own cakes and chocolates into works of art!

As always, I started out with lots of research about the camera with hours spent on the Nikon website.
After noting down all the details and their dimensions, I set about making a stencil for the same. This exercise really helps get the proportions right and also gives you a starting point for deciding on how you will balance the overall structure safely.

The stencil was used to carve out the various parts – the body, the lens and the flash. A mock assembly showed how well they fitted together in proportion to each other. The cake was then worked on until it looked more like the final shape.

The body, lens and flash were then covered with black sugarpaste and worked on individually.
All the little details (the buttons, the controls and the viewing panels) which went on each part were created with sugarpaste mixed with CMC powder. The lettering and detailed markings were done with royal icing.

Here’s a look at the finished cake from different angles…
         

Wish I had a camera like this one so I could have done more justice to the photos!!!

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New chocolate flavours

Some new flavours were added to my range of truffles this week:

(Left ->Right, Front -> back row)

  • Coffee and Tia Maria:   Milk chocolate truffle filled with filter coffee, Tia Maria and a dark chocolate filling. Perfect as a petit four.
  • Raspberry: Fruity White chocolate truffle filled with a ganache made with raspberry puree  and a dash of raspberry liqueur. Tastes great with dessert wine or even a raspberry flavoured liqueur such as Chambord.
  • Coconut and Rum: Dark chocolate truffle with a Caribbean twist. Have as a snack, with your coffee or as a petit four.
  • Passion fruit and Kirsch: Exotic white chocolate truffle. I could run through a whole box of these in a day! Tastes nice with a sweet wine with spicy undertones.
  • Lemon: Fresh and zesty white chocolate truffle with a lemon curd centre. Nice little palate cleanser – perfect after a spicy meal!
Treat yourself to these and some more for Easter!
(Available in boxes of 12 & 24).
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Dalek cake

For my friend “The Build Doctor“.

This weekend I had a very special order to make a birthday cake for a friend who can be mildly described as geeky. I decided to go for a Dalek as I knew he happens to be a huge Dr. Who fan.

The overall structure and shape of the Dalek is not very conventional. After a lot of research on the internet, I had figured out what it should look like. But to get to a point where I could create a paper stencil of the overall shape, I had to put my engineering drawing skills to good use!
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The cake itself is made from 2 cakes – a dome shaped one and a square one.

The bottom part is carved out in the slightly angular shape using my paper stencil. The golden rivets attached to it are actually Galaxy Minstrels sprayed with an edible golden varnish.

The metallic strips on the middle layer are cut out, shaped and coloured individually. The weapons are made from pastillage. Pastillage sets really hard – this ensured the gun and plunger retained their shape and were also able to stay upright on their own.

The top layer consists of 4 layers of individually wrapped mini cakes. 3 of them are decorated with black royal icing and separated with black pastillage discs. The top layer is carved with a roundish top. The eye and the lights on the head are made from pastillage and sugarpaste.

The overall structure is supported up with wooden dowels.

Appropriately, when the cake was cut, we had a KLF song blaring out of the speakers.

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Mother’s Day offerings

This Mother’s Day, treat all Mums to some of our delightful treats!

Box of handmade truffles
A box of 12 assorted truffles in milk, dark and white chocolate.
£10

White chocolate and kirsch truffles

Box of mini cakes
6 individual portion sized cakes wrapped in marzipan and rolled sugar icing, decorated with handmade sugar flowers.
£20

Mini cakes in your choice of flavours and fillings.

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Clown Fish cake

My friend’s 4 year old daughter is a big fan of Nemo. Quite obviously, she wanted a clown fish cake for her birthday party – I was asked to pay special attention to the eyes and tail, as those were the parts she would eat (for reasons best known to her…!!)!

After some research online, I stumbled upon a very good post on the Modern Baking website. I have used most of the steps listed to make this cake.

The starting point was two 8 inch round sponges, cut to the correct measurements using a paper stencil. I managed to stack and shape 5 layers from these cakes to get the basic structure of the fish.

The fins are made out of gum paste since this maintains its shape and structure better than sugarpaste (fondant). These were made a night earlier and left to set in curved shapes using pencils.

The cake board was decorated using a marbled effect created by mixing 3 shades of blue sugarpaste – to achieve this effect, place strips of the 3 colours next to each other and roll into a ball. Be careful not to knead too much as this will destroy the effect. Then roll out as normal and place on the board.

As detailed on the website I mentioned, I carved out the mouth and made indentations for the eyes and fins. The fish was then covered in orange icing.

The scales were marked out with a modelling tool – you can use the tip of a plain piping nozzle as well.

White strips were cut out and stuck on the body. Scales were marked on these as well.

Each eye was made from white, orange and black circles of icing – each cut with different sized piping nozzles. For the mouth, cut out the basic shape freehand from white icing. Then stick an smaller piece of black icing within and place in the carved out mouth.

The fins were gently inserted into the indentations made earlier and stuck on with edible glue.

The black lines were made with black royal icing of medium consistency. The piping is quite easy to do as it needs to be fairly zig zag and random.

And that’s what it looked like in the end.

Clown fish cake

The little one was very pleased with her cake and stuck to her promise of gulping down the eyes and tail 🙂

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Online shop

Now, you can buy some of our products from Etsy!

To browse the shop, click here!

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Rose and pistachio parfait

The flavours in this parfait were inspired by the “Falooda” – a popular sundae-like Indian dessert.

Served on a bed of vermicelli….

…. and a splatter of basil seeds…

 … it is a perfect palate cooler after a selection of Indian street-food!

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