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Inspirational Diamonds and Sweets

21 Mar

Evening Everyone

What a hectic week it has been (hence not many posts) but I did two cakes this last week that I thought deserved a mention.

The first was a Diamond Wedding Aniversary cake with real diamante detailing. I felt so honoured to be doing a cake for a couple that has managed to survive the ups and downs of marriage and still be going strong 60 years later.

Their son, Graham, who commissioned the cake is getting married next year to a totally gorgeous girly, Antoinette. I get to do the cake for their weding as well and am so looking forward to it!

The other cake was for a little girl at the other end of her life. Minnie was 9 last week and had a fab day out at Crealy. Her mum Jo is totally crazy (but in a good way) and braved taking ten kids for a day out. As if that wasnt crazy enough she also commissioned a cake and cake pops covered in sweets! Sugar overload – but it totally suited Minnie’s girly style.

As well as these I did two wedding fayres and now have to get prepared for the Powderham Wedding Fayre (www.powderhamweddingshow.co.uk) which is all next weekend.

Strangely I have been persuaded to do a small demo on each day on how to stack a three-tier wedding cake – so if you are thinking of doing your own cake (or are just curious) then come along at 12.30 and see how I do it!

See you soon

Nicki x

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Cookies, cookies everywhere!

16 Mar

Morning Everyone!

As I am up with the milkmen this morning to make cookies I thought I would share the recipe I tend to use for my Cookie favours. I am asked quite often for a good recipe for decorating cookies (so they stay reasonably flat) and this is the one I tend to use.

VANILLA COOKIE RECIPE

275g (10oz) plain flour, sifted

5ml (1tsp) baking powder

100g (3 1/2 oz) fairtrade caster sugar

75g (3oz) unsalted butter, diced at room temp

1 medium free-range egg, beaten

30ml (2 tbsp) golden syrup

2.5ml (1/2 tsp) good quality fairtrade vanilla extract

METHOD

1. Preheat the oven to 170 degrees C (325 F / Gas Mark 3)

2. Place the flour, sugar and baking powder in a mixing bowl

3. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs

4. Make a well in the centre and add the beaten egg, golden syrup and vanilla essence

5. Mix together well until you have a ball of dough

6. Place the dough in a plastic bag or cling film and refrigerate for 30 minutes

7. Roll out the dough on a lightly floured surface to 5mm thick (thinner if making mini-cookies) and cut out the biscuits using cookie cutters. Use up the trimmings by kneading back together and re-rolling until all the dough is used.

8. Place the biscuits on baking sheets lined with baking paper

9. Place back in the fridge to chill for a further 10 minutes (this helps prevent spreading whilst cooking)

10. Bake cookies for 12-15 minutes until lightly coloured and firm but not crisp (if baking mini cookies this may take less time so keep and eye on them)

11. Leave on baking trays for 5 minutes before transferring to a wire rack to cool completely

They are now ready to decorate (and eat!)

Have a lovely day and speak soon

Nicki x

Tigger and Wedgewood Blue

10 Mar

Evening everyone!

It has been a busy couple of weeks and as I have three wedding fayres coming up in the next few weeks I can see no end in sight!! But it doesnt matter because I love it.

Last week saw me doing a couple of birthday cakes of very different styles, but equally cute in their own way.

First was an elegant 60th Birthday cake….

The next cake was a fun 30th birthday with the lovely bouncy Tigger on it! This was a massive Chocolate Fudge Cake made with Green and Black’s chocolate, filled with a Fairtrade Milk Chocolate Mousse filling. Totally decadent and yummy!!!

Hope you like them!

At one of the wedding  shows coming up I am going to have a stage slot (exciting yet scary)… So I am asking what would you like to see? What would you like me to show you?????

I look forward to hearing your ideas

Nicki x

Princess Castle Cake

3 Jan

This was a tricky cake as was produced with only a couple of days notice and was made from Carrot Cake. It’s a bit too soft a cake to acheive a really crisp result when making shaped cakes but I quite like the soft and wobbly edges to the cake. It seems to make it more cartoon-esque; like a friendly, squishy princess castle (that tastes completely yummy too!)

Nicki x