Another 40th birthday, and this time I opted to make some blondies with a loving message on the top.
I made the letters for the top and kept them in the freezer until ready. They were literally just made by melting white chocolate and using a silicon letter mold.
The blondie recipe is from Jane’s Patisserie, but I mixed the chocolate chunks instead of just white chocolate. Mine have milk, dark and blonde chocolate chunks as well as some Biscoff biscuits.
You can see the mix-ins in this picture:
I topped the blondies with a ganache made from Blonde chocolate and double cream (3:1 ratio). I made around 420g of ganache so weighed out into 70g portions and coloured them with oil-based colours.
I piped rough stripes diagonally across the blondies whilst still in the pan and allowed to set slightly before adding the lettering.
I liked how the lines ended up – very trippy!
I finished the blondies with edible glittery.
The recipient took this picture of the sliced blondie this morning – and it looks great if I do say so myself!
I have the pleasure to occasionally dog-sit for Betty the Bulldog. This is a picture of Betty a few years back on her birthday when I made her pupcakes…
Anyway, Betty’s owner asked me if I could make a cake for her grandson’s first birthday. I was given a picture as inspiration, but she lets me go with my own design.
This was what I made:
It is 5 layers of vanilla cake sandwiched with vanilla buttercream and strawberry jam.
Because the weather was warmer last week, I decided to coat the cake with a white chocolate coating instead of buttercream as I figured it would be more stable during the warmer weather.
I made the topper from fondant, following this guide online
and I kept the cake in my fridge until collected to ensure it was as fresh as possible (I made it the day before collection). Here it is sharing a shelf with my cold brew:
The balls were only decorative and bought online – I don’t have the skill to make my own!
I’m at the age where all my friends are turning 40, and I decided to make another brownie slab to celebrate.
I used the recipe from George’s Bakery “Rebel Bakes” again for triple chocolate brownies.
The message on top was inspired by a birthday card I saw on Thortful. The letters were made using white chocolate candy melts (some coloured red) and sprinkles from Get Baked which are the best rainbow sprinkles you can buy in the UK.
The topping was made by melting more candy melts and Biscoff spread, and swirling it around the pan.
Once the topping had set, I removed the slab from the pan and wrapped it in baking paper ready for gifting.
The youngest niece asked for a bunny cake for her birthday…
She is always quite indecisive when it comes to what she wants, though my husband had a conversation with her on video the other week that went something like:
“What cake do you want?”
“A Bunny Cake”
“What Colour?”
“Orange”
“What Flavour”
“Erm, Chocolate”
So I at least had the guidelines of what to aim for with this one (though the end product was more of a browny-orange than actual orange).
I started by baking 5 layers of chocolate cake, and making a chocolate buttercream:
After that wa stacked, I wrapped it in cling film until I needed it and put it in the freezer. In the mean time, I made fondant cut-outs for the bunny’s face / ears:
I had decided to pipe the fur on (vanilla buttercream) using a nozzle that frustrated me loads as it keps pushing through the piping bags due to its shape. Thankfully I got through it though after 6 piping bags.
The top of the cake had a “crown” of various colours (again, asked for by the birthday girl” and I put the cake in the fridge overnight until her party. The ears had to wait until the party itself as they were too tall for any of my fridge shelves, and I couldn’t be bothered to re-jig the shelving.
I usually write “Happy Birthday” using fondant on the cake board, but I’ve been using a silicon mold with chocolate recently for brownie slabs. I did the same for this cake, though they nearly didn’t fit on the board due to them being bigger than my fondant cutters.
I added sprinkes first (Easter-themed ones) then melted chocolate and allowed them to set
The party was yesterday, and the cake was cut – and it was decadent!! Very rich chocolate cake and buttercream. The funny thing is, although I LOVE cake, I don’t really like chocolate cake that much and so I didn’t bother having any myself:
We cut the slices to half height because people were VERY full of sugar and food already!
I got asked to make a 50th Birthday cake that was maybe lemon flavour as it’s for a spring / summery birthday. Aside from that, it was creative licensing all around. I had an idea in mind that I roughly doodled using instagram stickers and the end result was this:
Top tier (left white): – Vanilla sponge cake – Strawberry jam – Vanilla buttercream – White chocolate mock ganache coating
The Process
This was the original “doodle” against what I actually made – pretty much as I imagined it!
I made the cake tiers in advance, cling wrapped them and kept them in the freezer for nearly 2 weeks. When it was time to make the cake, I took them out of the freezer 24 hours before & moved them to the fridge to defrost.
To ensure that they lasted as long as possible after being picked up, I stacked the cakes using a variety of strong straws to act as cake dowels to keep the cake sturdy.
The finishing touches were store-bought decorations: – Yellow, white, gold & cream decorative balls – Fake sunflowers – “Happy Birthday” cake topper – “50” number for front of cake
As with all my cakes, once it was decorated, I gave it a quick photoshoot in my photo box so that it really stands out againg the black background:
I did laugh at my creativity for making the cake box taller. The cake itself would have fit OK, but once the toppers were added the box was not tall enough. In came the kebab sticks & clingfilm…
Added Extras:
To go with the main cake, there was also 2 boxes of vegan cupcakes so that I had catered for as many people as I could. These were made with chia seeds instead of egg, vegan “butter” instead of butter, and oatmilk in place of dairy milk. I did 6 each:
Lemon Cupcakes with homemade lemon curd & vegan lemon “buttercream”.
Vanilla Cupcakes with strawberry jam & vegan vanilla “buttercream”.
I used this recipe for the lemon curd if you wanted to make your own.
The finishing touch:
I decided for this cake to also provide some “cake care cards” to advise how best to transport and store the cakes, along with cutting instructions and information on ingredients for anyone who needed to know.
I like the idea of these cards & will likely do them again in future for other cake events.
I don’t usually make myself a birthdy cake, but I had an idea for a cake and decided to use my birthday as an excuse to make it:
It started by making 4 x 4″ layers of “brown butter” sponges:
They were then filled with a biscoff buttercream and caramel:
I stacked them using a kebab stick to hold them central (and then added more when chilling):
After allowing to chill / set up a bit, I coated in a ganache made from White chocolate, White chocolate hazelnut spread, and cinnamon:
the cake was then coated with crumbled Biscoff biscuits, drizzled with melted Biscoff spread, and topped with more buttercream and crumbled cookies.
Because the cake was so soft, it had started to lean when I had stacked it and to counter this I ended up coating it in extra thick ganache – this shows on the cut through picture above!
I cut the cake into as many portions as I could and have been giving it out to friends and family the last couple of days.
I tried to be sensible and have limited myself to one BIG slice, but honestly that’s the most I think I can manage 🤤
It was our niece’s 6th birthday celebration on Sunday, and add to that it was the Brother in Law’s 40th that weekend too, so we decided to surprise him at her 6th Birthday “party” at our house. That was 2 cakes.
I had also kindly agreed to make a cake for a friend’s mum’s birthday, so that meant 3 cakes to sort on Saturday. I’ve never felt more like a baker, and it took the full day to decorate them all.
I’d pre-baked the layers (5″ rounds of vanilly cake for the niece, and chocolate cake for the other two) and kept them in the freezer. They always turn out amazing & it makes it so much easier to decorate from frozen.
This was the fridge throughout the Saturday:
It was just as well we have a big fridge & that what little food was in there condensed to the bottom shelf & drawers at the bottom.
These are the finished cakes that I ended up making that day:
I made another rainbow striped cake, this time for someone who asked me to make one for their sister’s birthday.
The stripes were definitely better this time around:
I added the banner on the top as I felt it just added that something to the cake – originally it was just going to have the candles on, but I liked the banner better. Thankfully, they did too!
The cake itself was chocolate cake layers and chocolate buttercream on the inside, then white chocolate and vanilla buttercream on the outside.
This cake was done as part of the Free Cakes for Kids group that I bake for. The spec: Frozen – she especially loves Elsa.
I looked online for some inspiration, and opted to make Elsa using a cake topper / cut out. When I looked for cake toppers, I thought they were over-priced for what they were. I figured I’d buy a birthday card to use but then saw a gift bag for 99p when in Poundstretcher:
Seeing the chance to save some money, I got the bag & made my own topper using kebab sticks
The drip was made with white chocolate and silver lustre dust. I added some sprinkles and edible glitter for the finishing touches, as well as a candle I picked up at Asda for £1
As per the title, my brother celebrated his 40th birthday this month. I made him a cake for his birthday which came to a Family meal (for us to all singe “Happy Birthday” to him) and then it went with him for a further celebration the next day. Thankfully, it seems to have lasted the trips!
The card wasn’t from me, and the balloons had started on top of the cake
I made a rainbow striped cake, with a balloon banner on the top. All went well, except the red buttercream kept pulling out of the cake when I was running the scraper along… very annoying! Still, it turned out as I pictured in my head when I was planning this.
The cake photoshoot (with a black background) – balloons on top
It also looked great set up at his party venue for the Saturday night
I don’t have any pictures of the cake once it had been sliced up, but it was my standard vanilla cake layers with buttercream and strawberry jam. This one was 5 x 8″ cake layers, and a LOT of buttercream!
