Baking for Therapy

Girl fanning on Molly Robbins!

If you’ve ever watched Extreme Cake Makers on channel 4, you’ll know exactly who Molly Robbins is, but for the less cake obsessed of you I’ll explain.

The series showcases lots of very talented cake makers, creating stunning and challenging cakes. One of these is Molly. She has a background in special effects and worked in the film industry before getting the baking bug. If you’ve ever seen her cakes, there’s no doubt that she’s brought the skills she learned in her previous career.

Molly specialises in carved cakes which are a wonder to behold! Just take a look at her Facebook page to see what I mean https://m.facebook.com/mollyscreativecakes/community/?ref=page_internal&mt_nav=0

Last Saturday I had the chance to meet her in person when me, my Mum and my daughter in law Abigail went along to a Sugar and Crumbs Social morning. Molly was there as a guest host and demonstrated her new product ‘The Creature Creator’

There are two very well made, sturdy silicone moulds that enable you to bake a basic shape, then use it to create any cake you want without carving a thing! It means less wasted cake, needs no internal support, and saves hours of painstakingly shaving off bits of cake trying to get the perfect base. It’s a definite game changer for hobbyists and professionals alike. As a bonus, it’s dishwasher safe too ๐Ÿ˜€

There are two moulds. One is for a laying down figure, and one a sitting up figure. Amazingly, Molly demonstrated how to decorate them both in under an hour! All whilst chatting to her audience, and the whole thing being filmed and going out on Facebook live!

Molly in action and my fangirl pic!

It was my first time at one of the Sugar and Crumbs Social Mornings, but it certainly won’t be my last. We had such a fun time ๐Ÿ˜€ On arrival, we were all given a free raffle ticket and the opportunity to buy more. The prizes included both cakes that Molly had just decorated, more beautiful cakes that had been made by Carol, the founder of Sugar and Crumbs, and her team (including a very on trend fault line cake)

The most beautiful raffle prizes ever!

There was also a raffle for ten bags of the innovative S&C flavoured icing sugars, which my daughter in law was lucky enough to win, and generously shared with me and Mum. It was all very informal, and the S&C team were so friendly and welcoming that it would be rude not to go back to be honest ๐Ÿ˜‚

After the demo, we were treated to cake (of course) and a cuppa, got time to chat, and then let loose in the S&C warehouse to do some shopping! I bought a mould (I already had one ๐Ÿ˜) and some other bits and pieces (they have a fantastic range of products!) and when we were leaving, we all got a free bag of chocolate honeycomb flavoured icing sugar. Then because I’d spent over ยฃ20, I got another free bag! Rose and Mint flavour which sounds very interesting. Sugar and Crumbs is an online shop and this offer is still on by the way ๐Ÿ˜‰

When I got home, I couldn’t wait to try out one of my moulds, and we just happened to be having a family get together on Sunday, which was excuse enough for me (like I need an excuse ๐Ÿ˜‚)

I decided to use the laying down style, and make a unicorn ๐Ÿฆ„ You get a recipe and full instructions for a couple of designs in the box. Neither of these was a unicorn however, but Molly was selling the instruction booklet for it at the demo, so we bought one. Unfortunately it was in Abi’s handbag, but undeterred, I remembered that Molly had demonstrated it on a previous S&C Facebook live. So with the help of my very good friend Youtube, I was all set!

In the instructions, Molly recommended greasing and flouring the mould. I’d definitely stick to that. I used cake release, and had a bit of bother getting it out, but a bit of gentle persuasion, and it thankfully came out without any damage. I baked it on Saturday afternoon, crumb coated and covered with a white sugarpaste base (I used Renshaw Premium) then did all the fun stuff, adding all the details, on Sunday morning.

Lemon Madeira baked in the laying down mould, with lemon buttercream, white sugarpaste, coloured sugarpaste, gold edible lustre

I used Molly’s lemon madeira recipe, and S&C lemon drizzle icing sugar in the buttercream. On a side note, I also got 12 cupcakes out of the remaining batter! I must admit, I’m quite pleased with my first attempt ๐Ÿ˜€ Can’t wait to try the sitting up one next!

I’ll keep you posted when I try it, but until next time

Stay safe and healthy

Debbie โค๏ธ

Products used:

Renshaw White Premium Coverpaste

Renshaw black ready to roll icing

Faye Cahill signature gold edible lustre

Wilton primary gel colours set (mixed with the white to make the pastels)

2 thoughts on “Girl fanning on Molly Robbins!”

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