This little bunny rabbit cake is an easy peasy bake. It would have to be, or I wouldn’t have been able to make it! I made it for my little Lilah’s 3rd birthday – because she is totally obsessed with bunnies. There were bunnies everywhere. This would make a fab centrepiece for an Easter Party too I think (check out our little video on throwing an Easter Party on our YouTube channel).
My lovely friends Viv and Jon came over to stay with me last week. They were the most wonderful house guests, babysitters, chefs and tea makers. Viv made these delicious beetroot cupcakes when she was here. I didn’t say it at the time, but I was dubious. I have had beetroot cake before and it tasted of, well, beetroot. Not good. But these ones, THESE ones. They are the best cakes. And 1 of your five a day (like, probably). So read on!
As you may have seen from my last post, Amelie had a unicorn birthday party at the weekend, so I had an urgent requirement for a unicorn cake. I did some research online and in books and I couldn’t find a single tutorial that wasn’t either scarily impossible or just… scary (seriously – google unicorn cake – there are some shockers!). So I went in blind and winged it, and I was very happy with the result.
I wanted to make a teddy bear cake for Lilah’s 2nd birthday. When she was born she had to wear leg braces for 6 months, which pushed her legs out so that she looked like a little teddy. We’ve called her Lilah bear ever since, silly as it may sound – it’s just stuck. So it had to be a bear cake. She likes dinosaurs more but I wasn’t about to attempt that!
It was Tia’s birthday at the weekend and we have long had an agreement for years that we would always bake each other a birthday cake. This year I created a millionaire shortbread in a cake form because it’s one of her favourites – a chocolate sponge and buttercream with a shortbread, salted cameral and chocolate ganache filling. I called upon two of the baking greats – Nigella for her salted caramel recipe and Mary Berry for her fail-safe sponge.
The last cake I made, Harper really wanted to help with (or eat) the icing. I felt a little mean as I said no as it was nearly bedtime and promised that she could help with the next one. So I made a cake for my Mum’s birthday and thought this would be the perfect one for her to help decorate. This doodle cake is brilliant as it’s basically a blank, edible canvas to create a toddler masterpiece on. The lovely thing about this bake is each cake is completely different depending on the age and artistic ability of your tot.
While searching for a simple bake that was light and summery – I guess I’m just trying to cling on to the last few days of sunshine – I found this recipe for mojito cakes. The lime makes a nice alternative to lemon cake, and the mint and cream cheese topping makes it taste like a cocktail in a cake! If you don’t have mini loaf tins, these would also work well as cupcakes.
It was Button buddy Laura’s birthday a little while ago, and if there’s one thing I know, its that laura LOVES cake. She also loves biscuits, tea and toblerone. As tea and biscuits would make for an odd (or amazing?!) cake, I thought I would have a go at some toblerone cupcakes. They tasted pretty good, even though I overbaked them a bit (I forgot to put on the timer, oops.) I adapted this recipe from a staple caramel sponge cake.
I know, I know, I had you at salted caramel.
Everybody loves salted caramel. It just hits all the right notes – and its just…caramel…. with a bit of SALT! The logical step is to combine this oozy goodness with chocolate, and then cake, and you have a little piece of heaven on a plate. Or a really big piece, if you like.
Blimey, apparently I do! Amelie turned 3 on Tuesday (happy sad face). We celebrated with a little joint party with her friend Robin. They had a lovely day and the sun even decided to put his hat on, hip hip hip hooray.
So I have a 3 year old. I’m sitting here trying to think of something to say that isn’t a massive cliche, and I’m struggling. Its all true, I can’t say it another way. Time does fly, things do change without you noticing. That tiny little baby is a big, pant-wearing, sentence-forming girl and it has come out of nowhere. I’m terrified I’ll blink and she’ll be a teenager, how do I slow it down! Note to self: Start treasuring every single moment…
A couple of weeks ago my gorgeous little niece turned 8. Like 99.99% of all 8 year old girls, she loves Frozen. Obviously we had to have a cool little Frozen themed party to celebrate, and OBVIOUSLY we had to have an Elsa cake. This cake is pretty easy to make – the only tricky bit is the pancake flip of the rolled out icing onto the cake. Yikes. It takes a little time, but you have nothing better to do right?
Yesterday I went to a very crafty hen do for my lovely friend Claire. There was lots of craft, tea and a whole table of cakes. Hens were asked to bring baked goodies so I attempted a gluten-free cake (a first for me) so the bride-to-be could enjoy some too! As gluten-free baking is uncharted waters for me, I decided to stick to a professional’s recipe and plucked for Phil Vickery’s because he had me at “fudgy”.
My father-in-law is a keen gardener and has an impressive array of vegetables growing in his garden. I created these peek-a-boo cupcakes for his birthday as a nod to his green fingers.
To make 12 cupcakes you will need:
For the sponge:
- 250g unsalted butter
- 250g caster sugar
- 250g self-raising flour (sifted)
- 4 eggs
- 2 teaspoons of baking powder
- Orange food colouring gel
- Cocoa powder
For the ganache:
- 450g dark chocolate
- 200g unsalted butter
For the topping:
- Grated dark chocolate
- Ready to roll green icing
1. Begin by preheating the oven to 180 degrees. Cream the butter and sugar together. Add the eggs and combine. Fold in the flour and baking powder until fully mixed.