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Peppa Pig Car Cake

Ahem, it’s a little overdue but here is my guide to making a Peppa Pig Car Cake. I made this one using the Little Man’s Peppa Pig Car toy for reference.

peppa pig car cake

I started off with a basic 10 by 12 inch sponge cake which I then shaped into a basic car shape. I also sliced the cake in half and filled with a thin layer of butter cream.

peppa pig car cake

I marked out a square on the top of the cake and hollowed it out to about 1/2 inch.

peppa pig car cake

Next step was to cover entire cake with a layer of butter cream. I then covered the cake with red fondant icing and cut out the middle square.

peppapigcake4

The middle bit was then covered with a layer of cream coloured fondant icing and I used two strips of fondant to divide the seats and make a back rest. I then made four pig bodies from rolled up fondant. Daddy Pig is green, Mummy Pig is Orange, Peppa Pig is red and George is blue.

peppa pig car cake

you can just see the toy car in the background.

I also made four pig heads out of pig pink fondant icing

peppapigcake3

Then it was time to add the final details and put it all together

peppa pig car cake peppapig7

I used edible pens for the finer details like the faces on the pigs. I piped the car doors and bonnet with red icing and made the wheels, lights and mirrors out of fondant.

The Little Man was extremely pleased with his cake ūüôā

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Posted by on October 31, 2013 in my cakes

 

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Easter Simnel Cake

I’m a big fan of fruit cake and marzipan so Simnel Cake is a dream come true for me. Traditionally an Easter cake it can also be made on Mother’s Day. It is basically a light fruit cake with two layers of marzipan, one in the middle and one on the top. You can buy ready made marzipan or make your own.

If you want to make your own marzipan here is a recipe:

Ingredients:

  • 250g/9oz caster sugar
  • 250g/9oz ground almonds
  • 2 eggs,¬†beaten
  • 1 tsp almond essence

method:

  1. Place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.
  2. Add the almond essence and knead for one minute until the paste is smooth and pliable.

Cake recipe

Ingredients:

  • 175g/6oz Stork or unsalted butter
  • 175g/6oz soft brown sugar
  • 3 eggs, beaten
  • 175g/6oz plain flour
  • Pinch salt
  • ¬Ĺ tsp ground mixed spice(optional)
  • 350g/12oz mixed raisins, currents and sultanas
  • 55g/2oz chopped mixed peel
  • grated zest of 1/2 lemon
  • 1-2 tbsp apricot jam
  • 1 egg, beaten for glazing
  • 500g ready made marzipan if you have not made your own

Method

Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.

  1.  Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
  2. Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with one third of the marzipan rolled out into a 7in circle. ¬†Add the rest of the cake mixture and smooth the top. Bake in the preheated oven for 1¬ĺ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.
  3. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.
  4. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.
  5. Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown.
Easter Simnel Cake

Easter Simnel Cake

 
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Posted by on March 27, 2013 in my cakes

 

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Coffee and Walnut Cake

Today it’s my eldest son’s birthday. He’s 25 so a more grown up cake was called for. From the cakes I’ve made in the past one of his favourites was a coffee and¬†hazelnut¬†cake. So just for something a little different I decided to go for Coffee and Walnut, with a chocolate butter cream filling and a chocolate ganache on the top.

Ingredients:

  • 180g Stork (baking margarine, I find it works nicer than butter)
  • 180g caster sugar
  • 3 medium eggs
  • 180g self-raising flour.
  • 1tbs of instant coffee dissolved in 2 tbs boiling water

Butter cream filling:

  • 50g Stork or unsalted butter
  • 125g icing sugar
  • 25g cocoa powder

Decoration:

  • 150g chopped walnuts
  • 100g chocolate
  • 50g cream

Method:

  • cream the Stork with the caster sugar until fluffy
  • add one at a time and beat
  • add coffee and mix well
  • fold in flour
  • put in 8″ round cake tin
  • cook for 30 mins or until a skewer comes out clean
  • leave to cool.
  • Turn out and pop in the freezer for at least 1 hour.

Freezing the cake is not compulsory but I find it makes it easier to cut without it being really crumby

  • Cut off any peaks on the cake to make it flatter, then cut cake in half through the middle using a large serrated knife.
  • make the butter cream by creaming seived icing sugar and cocoa powder with softened Stork, or butter
  • spread half of butter cream on bottom half of cake and place two halves back together
  • spread the rest of butter cream around sides of cake reserving a little for a light coating on top of cake
  • place walnuts around sides of cake
  • leave in fridge for at least 1/2 hourcoffee walnut cake
  • make ganache by bringing cream to heat in a pan
  • when really hot, but not boiling, add the cocolate (broken into chunks) and stir until completely dissolved
  • leave to cool for about 1/2 hour
  • pour chocolate ganache into the middle of the top of the cake and spread gently to give an even smooth coating

coffee walnut cake

you can then continue to add any desired decorations. I just piped my birthday message on top of the ganache.

cake5

 

 

This post has been submitted to Foodie Friends Friday Linky Party

 
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Posted by on January 25, 2013 in my cakes

 

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Handbag and Shoe Cake

When I went to the Cake Show I saw loads of handbag and shoe cakes so when I was asked to make one I was pretty excited. The only instruction I was given was it had to be pink. I’ve had a lot of other things keeping me busy recently so I felt a little pushed for time making this cake which is never a good thing. First up I found a brilliant tutorial on making ¬†fondant shoe on Cake Central. I didn’t have the right sort of embosser for the decoration, that’s definitely something on my to buy list. I only have one embosser at the moment.

Next I found a tutorial on making a handbag cake, this one really made it look easy. I didn’t follow either tutorial exactly but they gave me a good idea of what to do.

Here is the shoe in the making:

fondant shoe in the making

fondant shoe in the making

The first shoe I made cracked and I had to start again making the sole a little thicker. The shoe had 4 days drying time before I removed the cardboard wedge under the heel. I was disappointed that the heel still wrinkled a little, maybe it would be better to make the heel and allow it to dry before making the rest of the shoe?

Here is the almost finished handbag:

not quite finished handbag cake

not quite finished handbag cake

I think I could have shaped it better but I still have a fear of chopping away too much cake, and it seems such a waste. Also, when cutting the flat end I don’t think I made it quite flat enough and the cake tilted backwards a little. I did notice this and managed to even it up. It was also surprisingly tricky to cover with fondant, then I had a problem with the fondant drying too quickly and a few cracks appeared. You can see on just underneath the two middle flowers, and there was a couple on the back. There was also some smaller hairline cracks which I was able to cover up with royal icing and smooth out.I added a bow later as I felt it was missing something.

I covered the cake board in purple fondant and arranged the shoe in front of the bag. Here is the finished cake:

handbag and shoe cake

handbag and shoe cake

The shoe looks a slightly different colour because I dusted it with lustre dust.

 

 
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Posted by on December 11, 2012 in my cakes

 

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Chocolate and Ginger Cream Cake

It was my birthday on Monday so the perfect excuse to come up with something special with flavours I love, chocolate and ginger. I wanted a light cake that would go really well with a cream filling and topping.

Ingredients:

  • Inch of fresh ginger peeled and finely chopped
  • 1 tbs caster sugar
  • 250g self-raising flour
  • 3 tsp ground ginger
  • 1tsp ground cinnamon
  • 170g unsalted butter or Stork
  • 170g soft light brown sugar
  • 3 large eggs
  • 4 tbs golden syrup
  • 160g dark chocolate
  • 250g buttermilk

for the filling/topping

  • 250g whipping cream
  • 1 inch of fresh ginger peeled and sliced

Method

  • Start with the filling. bring the cream and ginger to almost boiling in a pan. Put in a bowl, cover and place in fridge for at least two hours, or overnight. Before using, strain the cream and whip into peaks.
  • preheat oven to 180C/gas mark 4
  • grease and line two 7 inch cake tins
  • put the fresh ginger and caster sugar together in a bowl and set aside.
  • melt 60g of the chocolate either in the microwave or in a heatproof bowl over a pan of boiling water. Leave to cool
  • chop the remainder of the chocolate into small pieces
  • In another bowl cream the butter and brown sugar together until fluffy.
  • beat in the eggs one at a time
  • beat in the golden syrup
  • beat in the melted chocolate and the sugared ginger
  • add the ground ginger and cinnamon to the flour
  • add one third of the flour and spice mixture to the cake batter and fold in
  • add one third of the butter milk to the cake batter and fold in
  • continue to add the further two thirds of flour and buttermilk alternately until it is all folded into the cake batter.
  • fold in the chopped up chocolate
  • divide the mixture between the two tins
  • bake for about 30 minutes or until a skewer comes out clean.7
  • allow to cool, first in tins, then on a rack
  • Once cakes are completely cool cover on cake generously with the whipped ginger cream
  • place the other cake on top and cover the top with the remainder of the cream

The combination of ginger and chocolate with the ginger cream really is delicious. I enjoyed my birthday cake ūüôā

 

Chocolate and Ginger Cream Cake

 

 
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Posted by on November 28, 2012 in my cakes

 

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Chocolate and Peanut Butter Ring Cake (or Sid The Squid)

Searching for a new cake recipe I came¬†across¬†one for a Chocolate and Peanut Butter Bundt Cake. It looked delicious and I have a real passion for peanut butter, but sadly I do not own a bundt tin. Maybe I’ll put one on my Christmas wish list. I do, however, have a ring tin, so I thought I’d have a go at adapting the recipe for that. Next problem was a challenge set by my eldest daughter. She’s been asking me for weeks to make a squid cake. I’ve resisted so far because I can’t think of how a cake could look attractive with a squid on it. Sometimes you have to put attractiveness to one side and give what is wanted though, so I decided that I could incorporate a squid with this cake. Call me crazy! First up the delicious cake; feel free to try this recipe, it’s mouth wateringly ¬†yummy. You really don’t need to add the squid!

Ingredients:

for the filling

  • 250g peanut butter
  • 125g cream cheese
  • 1tbs butter
  • 3 egg yolks
  • 1 tsp vanilla
  • 75g granulated sugar
  • 2 tbs self-raising flour

for the cake batter

  • 185g self raising flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4tbs cocoa powder
  • 175ml boiling water
  • 85g chocolate, chopped
  • 180ml sour cream
  • 170g butter
  • 280g brown sugar
  • 2 eggs
  • 2 tsp vanilla

Method:

to make filling

  • preheat oven to 350/gas mark4
  • make filling in a large bowl, beat peanut butter, cream cheese and butter until combined
  • add egg yolks, one at a time, beat until combined
  • mix in vanilla
  • pour in sugar and flour and mix until combined
  • put into an icing bag with a large tip and refrigerate until ready to use

to make batter

  • in a bowl whisk cocoa powder into boiling water
  • add chopped chocolate and stir until dissolved
  • mix in sour cream
  • in another bowl, cream together butter and sugar until light and fluffy
  • mix in eggs, one at a time
  • add vanilla
  • fold in flour, baking soda and salt
  • fold in the cocoa mixture

make cake

  • pour half the cake batter into a greased ring tin
  • Pipe the peanut butter mixture over the¬†centre¬†of the cake batter
  • cover with remaining cake batter
  • cook for 40 minutes or until a skewer comes out clean

The cake is fine to eat like this and actually looks very attractive. I chose to decorate my cake and I used butter cream coloured with a blue food colouring and made a fondant squid out of lilac coloured fondant.

pipe the peanut butter filling over the cake batter

slice of cake, see the peanut butter filling

 
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Posted by on October 22, 2012 in my cakes

 

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Lemon Drizzle Cake

I love this cake, it’s lovely lemon freshness with the sticky tangy icing, and the sweet syrup running through. It really is a treat.

Ingredients:

  • 175g (6oz) unsalted butter (or Stork)
  • 175g (6oz) caster sugar
  • 3 eggs, lightly beaten
  • 225g (8oz) self-raising flour
  • 2 tbsp milk
  • finely grated zest of one lemon
  • 6 tbsp lemon juice
  • 3 tbsp golden syrup

For decorating:Free Stock Photography: Lemon. Image: 117467

  • Itbsp lemon juice
  • 50g (2oz) icing sugar
  • little water

Method:

  • Preheat oven to 180C/gas 4
  • lightly butter and flour a 2lb loaf pan
  • cream the butter and sugar together until they are fluffy
  • whisk in the eggs a little at a time
  • fold in flour
  • fold in milk, lemon zest and half the lemon juice
  • put in pan and bake for one hour or until a skewer comes out clean
  • Just before cake comes out of the oven, heat the remaining lemon juice and golden syrup.
  • Prick the warm cake all over with a skewer and drizzle the lemon syrup all over it. Leave it to cool in the pan.
  • Make a thin icing with the lemon juice water and icing sugar and drizzle over the cake when it is cool.

Now because this cake is in the oven for a long time it’s easy to burn it (like I did today!) so keep an eye on it and if it looks like it’s getting too brown before it’s cooked you can cover the top with a piece of foil, Mine might have turned out a little too brown but it was still yummy.

 

 
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Posted by on October 14, 2012 in my cakes, other stuff

 

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