Baking for Therapy, Cake decorating, Cakes, Bakes, and Me, Health

Too hot to bake?


Here in the UK, we’re a bit unfamiliar with the concept of ‘Summer’. Oh, we know it’s a season that follows spring and precedes autumn, but more often than not the lines between are somewhat ‘blurry’. But not at the moment. At the moment it’s 32 Celsius 🌞 and because we’re not used to it, we’re not very well prepared. Trains have been cancelled because the overhead lines are overheating for goodness sake πŸ₯΅

For me, it’s both a bonus and a burden. Because I have nerve damage from my spinal cord injury, my skin is hypersensitive. This means that any extremes in temperature cause pain. So although I love the sunshine, I don’t cope well unless I can cool down.

Hence my hubby buying an inflatable paddling pool and blowing it up in the back garden this afternoon bless him. It’s funny but if I can keep my feet cool it helps the rest of me feel cool too!

Anyway, I haven’t felt like being in a warm kitchen this week, so no baking! Fortunately I haven’t had anyone to bake for, so I could allow myself a break πŸ˜€

This Sunday though, I am making a cake for a baby shower, which I will be starting tomorrow (thankfully, it is forecast to be a bit cooler πŸ™ ) and I have a portable electric fan I can take into the kitchen just in case too…..I just had an image pop into my head involving a fan, flour and icing sugar πŸ˜‚ …..better be careful where I situate it!

So, seeing as I haven’t any cake to show you for a few days, I’ve spent some of my spare time putting together a couple of ‘movies’ to showcase some of my past cakey creations.

Hope you like them 😍 I’ll be back in a few days with a ‘real’ cake 🍰

Until then,

Stay safe and healthy (especially in the sun!)

Debbie ❀️

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

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 πŸ˜€

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 πŸ˜€ 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 πŸ˜‚

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 😍) 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 Β£20, 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 πŸ˜‰

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 πŸ˜‚)

I decided to use the laying down style, and make a unicorn πŸ¦„ 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 πŸ˜€ 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 ❀️

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)

Baking for Therapy, Cake decorating, Cakes, Bakes, and Me, Celebration

The long awaited pictorial!

You may remember that back when I made the ‘Zelda Cake’, I promised to document it photographically and produce a pictorial. Here’s a reminder of the finished cake……

And I shall now attempt to get all the pictures in the right order! Here goes…

I made 2 cakes separately as I only have one 9″ Cake pan! So you’ll need to double the ingredients if you want a taller cake 🍰

In a stand mixer fitted with a paddle attachment, beat the butter for 3-5 minutes until smooth and pale in colour. Add the sifted icing sugar in 3 or 4 additions, scraping the bowl down frequently. Add the vanilla and beat for a further 5 minutes on low to medium setting.I found a template for the emblem on google images and used it to cut it out of yellow fondant, rolled to about 3mm. I also found pictures of various items associated with Zelda, and just copied them the best that I could. I made the sword, stone, chest and winged ball thingy (it has a name but I’ve forgotten it πŸ™) by adding some tylose powder to coloured fondant. This makes it dry harder and quicker. I added guide holes with cocktail sticks where needed while it was still soft. Once the main pieces of the sword and chest were dry, I added the extra decorations to them with normal fondant. I rolled out green fondant to cover the 12″ drum, and top of the cake, and used a marbled grey round the sides. I rolled this a bit thicker, about 5mm, so that I could use a PME cobblestone impression mat to create the ‘wall’ effect. I used Renshaw’s premium Coverpaste coloured with Wilton gel colours throughout.

A large ‘Z’ on the front, and a few more additions, and the requested ‘Dungeon Master’ reference, and the cake was finished!

I also made a little video. Now go easy on me, I’m not the most technology minded person in the world!

I hope you liked this tutorial, if you did, let me know and I’ll do some more πŸ˜€ I mean, I can only get better at it, right?

Until next time

Stay safe and healthy

Debbie ❀️

See below for more in-depth tips on preparing and covering a cake πŸ˜€

How to Crumb coat a cake

How to cover a cake with sugarpaste (fondant)

Baking for Therapy, Breast Cancer Care, Fundraising

Breast Cancer Care fundraiser

Hi, Well, only I could choose the hottest day of the year to hold an afternoon tea/bake sale! Oh for the gift of clairvoyance! 🌞 🌞 🌞

So there I am, with most of my cakes containing buttercream or ganache, desperately trying to keep them cool (I ended up putting them in the garage) red faced and swapping out tea cups for tumblers of soft drinks! I don’t cope well with heat at the best of times, but thankfully all went well. We opened all the windows and the door in the conservatory, dug out the fan, and spilled out into the garden.

I was so busy that I totally forgot to take pictures of the cakes before we started, so you’ll just have to imagine what they looked like before they were cut into πŸ˜‹

Mint chocolate cake, strawberry cake

Mint chocolate cake

Strawberry cake

Fruit scones, Red Velvet cake, (remains of) Lemon sponge

Raspberry and Prosecco cupcakes, chocolate cupcakes

Cookies and Cream Cake

All in all, we raised Β£150! I am so pleased to support this charity. My grandma had breast cancer, and recently someone very close to me had a bit of a ‘scare’, a lump which was thankfully benign, and has now been removed. It just highlights how much has improved in the intervening years. Early detection and treatment is so much better now, and our support of charities like Breast Cancer Care plays an important part of that.

My heartfelt thanks to everyone who donated on the day.

If you’re unsure how to check your breasts, please follow the link below for more information

Until next time

Stay safe and healthy

Debbie ❀️

Baking for Therapy

Oink Oink! Farmyard Cake Alert!

Hey there,

A few weeks ago I managed to have 2 cakes due on the same day. Not a big deal for all you professional cakers out there, but for me it required careful planning, so that I didn’t overdo it and tire myself out too much!

I’ve already posted about the ‘Pirate’ themed cake, so this is the other ‘Farmyard’ themed cake for my friend Elaine’s grandson Oliver.

Oliver’s Farmyard themed cake

The cake itself is my go to Vanilla Sponge, with jam and buttercream. A tractor was a must, so I shaped it out of Rice Krispie treats, covered it in ganache, then sugarpaste in various colours. The cake was coated in buttercream then covered with green sugarpaste, and the fencing was made by blending Renshaw’s chocolate flavour brown sugarpaste with Renshaw’s White Belgian chocolate modelling paste (see below for details) The ‘mud’ is a pool of ganache, and all the animals were made from modelling paste with sugarpaste details.

I had lots of fun making both cakes, even though I slept most of the day after! But for me, the pleasure I get is worth the consequences, in fact I allow for it, and I’m lucky enough to have a supportive husband, who understands that. He is so thoughtful and predicting my need to rest afterwards, will often line up a film or two for me to watch while I’m having my ‘pyjama days’ πŸ₯°

In other news, my cataract operation went well, and my distance vision is now pretty much perfect. I just need a new prescription for my reading glasses now πŸ˜‚

Last Sunday, we had a belated Father’s Day Meal (eldest was visiting youngest in Bucharest on the actual day!) So James, my son, and my daughter in law Abi, made us a gorgeous roast lamb dinner, inviting us, her parents, and grandparents too. They really did us proud. I contributed a cake, (see below) and a cheesecake (sorry no pic) and Abi also made a beautiful pavlova filled with whipped cream and lovely summer berries….we really were spoilt!

Lemon sponge with mascarpone cream cheese and lemon curd frosting, strawberries and raspberries

On Monday, I had Rebecca and Danny round for a cake tasting and planning session. They’re getting married in January and I’m so excited that they have asked me to make their cake 🍰 I know Rebecca from Panto, as her parents are our good friends Edward and Bev. Edward writes, directs and takes part in our productions (who says men can’t multitask?) and Bev is his right hand woman! Rebecca has been in every Panto I can remember and she and Danny really are a lovely couple ❀️

Oh! And the other day I found out that my daughter Katie and her boyfriend Josh have planned a flying visit next weekend! They’re flying into Liverpool (where they lived before going to Bucharest) on Friday night, seeing friends in Liverpool on Saturday, coming to us on Sunday, then flying back on Monday…phew, sounds exhausting to me, but they’re young and fit! Anyway, I can’t wait to see them, and have a family gathering planned already πŸ˜€

Before that though, there’s this weekend, which is my Breast Cancer Care fundraiser. All my invites have been sent out, and I’m hoping for a good turn out for a good cause.

My mum is helping me out with some of the baking, and on the day (Saturday) and it will be another ‘pyjama day’ for me on Sunday πŸ’€ 😴 πŸ’€ Hmmmm, wonder what films hubby will have lined up for me this time? After that, it will be ‘operation spare bedroom’ ready for our Bucharest visitors. It’s become a bit of a dumping ground recently, so it’s a good excuse for a bit of tidying up!

Well, I’d better go and get my bake on again!

Until next time

Stay safe and healthy

Debbie ❀️

Products used in the Farmyard cake included:

Renshaw White Premium Coverpaste

Renshaw Lincoln green sugarpaste

Renshaw White Belgian Chocolate modelling paste

Renshaw chocolate flavour sugarpaste

Wilton green gel food colour

Wilton pink gel food colour

Wilton lemon yellow gel food colour