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I got asked to make a cake for a 60th and was asked to make a fondant -covered cake which I’ve not done in years (because I hate it). Challenge was accepted though.

I’m not overly imaginative for cake design, so asked if they had anything in mind for inspiration. This is what I was sent…

I think the result went quite well. I couldn’t be bothered to make a palm tree, but may not have had the room anyways.

I last made a beach themed cake 12 years ago… I think it’s safe to say I’ve improved little:

The inside of the cake (not pictured) was:

• vanilla sponge
• strawberry jam
• Vanilla buttercream

Everything on top was made from fondant and just shaped / coloured accordingly.

I am going to London for Easter weekend but I am visiting family tomorrow so decided to make some treats to take with me.

I made quite a few things to fill the boxes. Some may say I got carried away again.

Cakesicles and cake truffles. These were all made with vanilla cake, buttercream, sprinkles and white chocolate.

Next up were NYC cookies (vanilla and chocolate) stuffed with chocolate chunks, peanut m&ms, and mini eggs.

There was also lemon cupcakes with lemon icing.

and finally we have chocolate mini egg brownies

I made 4 larger boxes, and two smaller boxes to take to people. I finished them with some Easter chocolate coins I picked up at Asda.

A family friend sent me a picture & asked if I could do a pink fault line cake “loosely based on this but not exactly the same”.

This was the cake I made:

It was made with 4 layers of vanilla sponge, with strawberry jam and vanilla buttercream. The toppers are:
– Strawberry Shortcake Hershey Kisses (1 painted gold)
– White chocolate Lindor (painted gold)
– Home made sugar lollies

I’d never made lollies before, but I had made some sugar “glass” for these stabbed cupcakes a few years back, so I felt comfortable in giving it a go.

I used an “oreo” mold to keep them round and flavoured them with cherry flavouring. Looking back, I should have put the sticks the other way in so they didn’t have the pointy bit inside the lolly.

The final image show sthe inspiration against the actual result.

I made the above cake as a ‘practice’ for a design I’ll be making next month. I’d not made a striped cake before so this was my first go and I was happy with how it went.

Not clear from the picture is that it was thicker at the bottom than the top on one side (I clearly hold the scraper at an angle without realising it) so that was a good learning!

On the plus side, the buttercream itself was smooth and not all grainy like the last few cakes i had made.

I had the opportunity to bake another cake as part of the “Free Cakes for Kids” group that I am a part of – this time for a child turning 14 on Christmas Day. All I knew was that she liked pinks, purples, flowers and butterflies.

This was my creation… hooray for cake toppers from Amazon!

t was my husband’s 40th Birthday last month and we went to Las Vegas to celebrate his actual birthday. For the last Pub Quiz before we headed out, I baked some brownies to make a brownie stack for him.

I made a batch of chocolate brownie mix and filled the pan, then topped each quarter with a different topping:

• Peanut Butter
• Rainbow Sprinkles
• Oreo Crumbs & Toffee Sauce
• Biscoff Spread

Once baked, I let the brownies cool in the pan, before chopping them into 16 pieces

The cubes were then stacked on a board, using a little frosting to hold the tower together. I finished it off with a fondant “Happy Birthday” on the front and the gold “Happy Birthday” cake topper.

Another couple of cakes that I’ve done recently with the group I bake for (Free Cakes for Kids).

The first was for a little boy having a “spooky” birthday party over Halloween weekend. I got asked for chocolate and told he likes skeletons:

Next up is not as picturesque, but the group also bake for a community cafe where our group makes cakes for the event every fortnight. I’ve done 3 of these in the past where I did a chocolate loaf cake, carrot cake, and red velvet cake. Last Saturday was my turn again, so I did a Victoria Sponge.

As usual, I’m no good at keeping my blog updated. Here’s a roundup of some cakes I’ve done recently.

The above cake was requested as “just a chocolate cake”. I took it as an excuse to try the fault line cake about 2 years after it was trendy!

Next up, a small red velvet wedding cake for some friends who wanted a small ceremony. They wanted the drip and semi-naked cake, and didn’t want a topper:

Finally, as seems to be a standard cake I do each October, another friend requested a “Brain Cake” to take to work…

I always love how brain cakes look so effective when they are such minimal effort – literally rolling out some fondant, then covering in jam!

I was asked to make some cupcakes for the 90th birthday of a workmate’s mother. 36 cupcakes requested:

The flavours I made were:
12 x vanilla
12 x Lemon
6 x Chocolate
6 x Banana

I made the toppers a few days before. They were made from fondant and sprayed with a little bit of pearl lustre spray to give them the glittery finish

I was happy with how they all turned out!