Pirate Ship

This cake was for my son's 5th birthday. He wanted a pirate ship, but I left myself very little time to make it, and so from the fondant covered all singing, all dancing confection I had originally planned I ended up making the abridged version.

The cake itself was a chocolate mud cake recipe from my copy of Planet Cake. The cake is very moist, very chocolatey, and very very moreish.  I covered the cake in milk chocolate ganache, and used ice-cream wafers for the windows and door. The crows nest was an ice-cream cornet chopped up, filled with cake offcuts, and  wooden kebab skewers used to make the masts.

I printed out the skull and crossbones on paper for the sails, as my idea of edible ink on rice paper sails soon evaporated when I realised I had about a day to make and decorate the cake.

It's not the tidiest cake I have made, but it was fun to do, and disappeared as quickly as it was made.

Hello Kitty Cake

This cake was great fun to make!. It was a strawberry sponge cake, covered in rolled fondant icing, and sprinkled with lots of lovely pink glitter.

I printed off a picture of what I wanted the cake to look like, and followed the design by placing the template over the cake and cutting the outline first, then once that was how I wanted it, I then covered the cake with the fondant and traced the outlines of Kitty onto the cake, using a wooden skewer.

I was very pleased with how the cake turned out, and the birthday girl loved it, which is all you can ask for really.

Football Shirt Cake

 This cake was for a friends 40th. He is a football fanatic, and so a personalised team shirt it had to be. I was a little short on time, so the cake was not quite as sharp as I would have liked it to be, but on the whole for the first shirt cake I have made I was quite pleased. The cake was a Madeira filled with jam and buttercream. I tinted the fondant red myself using a Christmas Red paste colour, and used my fondant extruder to make the piping rolls and the sleeve edges. 

Fairy Tale Princess Castle Cake

Apologies again. I did not take any photos of the making of this cake, only this one after it was made. But, I will explain how I made it.

The turrets were made with Gumpaste, rolled around tins, and left to set. I then dusted them with pink and snowflake sparkle dust, and using ice cream cones covered in royal icing, and sprinkled with edible glitter and coloured sugar and coloured sugar balls to make the roofs.

The cake itself was a vanilla madeira covered in piped buttercream, with the letters made using the curly letters shapes.

Peppa Pig Cake

This cake I made for my friends daughters 2nd birthday. She is a huge Peppa Pig fan, and loved her cake.

The cake is made with a vanilla madeira cake with fondant icing and decoration, and although it doesn't show up very well on the photographs I dusted the whole thing with edible glitter.

Fifi Flowertot Cake

This cake was for my friends daughter who adores Fifi. I made a few glaring mistakes such as not cutting out under her dungarees, so she looks a little odd along the chest area, but hey, first time making her so I will know if I ever make her again.

I love doing all of the cutouts and learning new techniques it all adds to the fun ands sometimes stress of it all.

Again, I never snapped any photos of the cake in progress, just the finished article. Sorry, but I get so carried away, and completely forget the camera. I need to have it out on the worktop before I start, so that it is staring at me all the time. Then I might manage to show you a few more interesting items.

Coffee & Walnut Sponge Cake

I love coffee and walnut cake. There is something so traditional about it, it's just a classic. I made this on a whim the other day, and true to form forgot to take photos until too late again.

The cake came out light fluffy, and incredibly moist, so I will definately be making this again.

Lots of walnuts! I put more in than stated in the recipe as I am a sucker for them. They are one of the best nuts around, and I love the crunch followed by the creaminess of them, especially in a cake like this. I don't chop them up too finely either, they have got to have a bit of substance. Yum!

Everything about this cake came out great. The icing was soft and smooth with a lovely coffee aroma, and set with a nice little crisp casing which sticks to your lip when you take a bite. mmm....

This is all that's left of the cake too. It went in a flash with a cup of tea and visitors, and this sad little lonely piece is all that's left. Not for long though, as I think hubby has his eye on it.

Ladybird Cake

So, this is the Ladybird (or bug) cake that I made for a friends daughters 1st birthday. My friend wanted it pink, so I duly obliged, and liberally sprinkled gorgeous pink glitter with gay abandonment as, a) it makes me very happy, and, b) makes the cake look soooo cute.

I can only give you different shots of the cake, as when I was making it I got so carried away, I completely forgot to take photos of the process. Sorry!

I am very happy to say though, that the cake went down very well, and the recipient would have eaten all of it had she been allowed.

The cake was a very moist and rather gorgeous chocolate all in one. The recipe is very easy to do, and the cake comes out so well, that if left for a day to settle, it can be carved into shape.

I used my new cake decorating tools to help me make the grass, and shape the mouth etc, but as I hadn't used them before I can see I will need to practise.

I love making theme cakes, and really enjoyed doing this one, it took a little time, but was fun to do.

Pear & Ginger Upside Down Cake

The pears in our garden are just coming into season now, and they seem to be the perfect cooking pear. We have only been here two years, and last year there were only a handful of pears which were not looking too good. But, this year, after a good prune last autumn, the tree seems to be thanking us with a bountiful supply of pears which I have got lots of plans for.
My husband and I both love ginger, and it goes quite well with pear, so I whipped up this quickly today.

First I peeled and cored the pears, and softened them in a little butter and sugar melted together for about ten minutes. The pears are still a little hard, so needed this quick poach before cooking, as I think the sponge would have cooked before the pears had I not done it.

I put all of the sponge ingredients in my food processer. I also have a Kenwood Chef, and normally make my sponges in that. But having rooted this out of it's hidey hole in the cupboard, thought I would try out a sponge mix in this. It is so incredibly quick, literally takes about a minute or so to whip all the ingredients together. So I might use it a little more often if the results are good.

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A quick blast and we are nearly ready to pour the sponge mix over the poached pears.

I like using the silicone pans, but I still put a circle of baking parchment in the bottom of this one, as it's an upside down cake, I didn't want to take any chances.

The cake with some missing. What?! We have to try it you know, and it really lovely and light. The sponge has a fabulous texture, and the ginger gives the sponge a nice kick. Mmmmm.

A close up of the sponge, with the pears just peeking out on the top. Chopped stem ginger added into this would be gorgeous, and if the pears were cut into halves a halved cocktail cherry could be put into the hollow to add a splash of colour. Very retro!

     Pear & Ginger Upside Down Cake
   

4 - 6 Pears

150g Self Raising Flour

150g Butter or Margarine

150g Sugar

2 Eggs

2 teaspoons Ground Ginger

1 Tablespoon Chopped Stem Ginger (Optional)

1 Tablespoon Ginger Syrup from Stem Ginger Jar (Optional)

1 Tablespoon Milk

Approx 35 minutes 180 c

Peel, core and quarter or halve pears.

*If the pears are ripe line a greased dish with a layer of baking parchment, and sprinkle with a tablespoon of soft brown sugar, and add the pears with the cut sides down.

*If the pears are hard, put 30 grams of butter and 30 grams of brown sugar in a saucepan and heat until the sugar has melted and simmer the pears on a gentle heat until they are part cooked. About 10 minutes, then put into a greased and lined dish.

Put flour, butter, sugar, eggs, ginger, and ginger syrup (if using) into a bowl.

Whisk on high speed until soft and light in colour .

Fold in milk and chopped ginger

Pour sponge mix over pears, and cook for approx 30 minutes.

Mint Jelly

I love mint jelly. I could eat it on everything, and sometimes I do. I have a feast of it, in sandwiches, meats, on the side of my plate with a curry. Anytime, anywhen as far as I am concerned with Mint Jelly. So. I bought the River Cottage book of preserving, and also Val Harris'  fabulous book  Easy Jams, Chutneys and Preserves from the fantastic and incredibly helpful allotment growing website, and set to.

First,  you need mint, and a good lot of it, which luckily I have in my garden, oh and apples, lots of them too, which luckily, I also have in my garden.

The great thing about adding the apples is, you don't have to core or peel them, nope, it all goes in and adds to the tang of the jelly, Mmmmm.

Mint and apple together looks so good, and smells divine. I used three different types of mint here. Apple mint, which is soft and fluffy, spearmint, which is not a strong flavour, but adds a nice menthol fragrance, and peppermint, which gives the jelly the mintiness (is that a word?) that I require in a mint jelly.

Bubbling nicely away in the pot, but it was a little thick, and as this was the first time I had ever made it, I wasn't sure if I should add more water. So I didn't.

Then I popped it all into the jelly bag, and hung it from my kitchen cabinet to drip. Well, I waited and I waited, and a day later there was probably an inch of juice dripped out. So I consulted my books, and the wonderful people on the allotment website, who suggested that I reboil, with more water, so I did, with the result that I had a lot more juice come out, but still not pints, but heyho anything is better than nothing in my view.  After boiling up the dripped juice with the appropriate amount of sugar, I had a gorgeous jelly, to which I added more chopped mint, and then popped it into jars, all two of them!. But like I said, anything is better than nothing. And, it tastes gooooood.

This is the finished product, which has already been gotten to by the Mint Jelly fanatic, (that would be me!), and for my first go at it I am very pleased, but do think I maybe boiled it a little too long, as it is quite solidified, more than jellified.