Tag Archive | cake decorating

Buttons, Bows and Baby cupcakes

These adorable cupcakes were ordered by a lovely lady for her Baby Shower.

I love the blend of colours and the little sleeping babies perched on pillows of pink buttercream!

Each of the decorations were hand made from fondant and let me tell you with all the rain this week getting them to dry was a lesson in patience, the weather has been playing havoc with the completed sugar decorations, one day it’s hot and humid, the next it’s cold then right back to wet and humid… rinse and repeat. Arggghhhh  🙂

Just when I thought they were all dry it rained and they reabsorbed moisture from the air causing them to go soft again…very trying indeed lol

Fortunately the end result was what counted and they worked out perfectly, I had to bring a delivery helper with me on this one as the venue was at a lovely home which sat on top of a large hill with a VERY steep driveway, way too steep to drive up and hope they wouldn’t topple sitting in the back by themselves, so my assistant had to hold the cake boxes and pivot them to keep them level as we ascended.

The rain slicked driveway was a nerve wracking experience carrying boxes of cupcakes while repeating “don’t fall, don’t fall” under my breath, but they made it to the table unharmed and looking gorgeous, pity the same could not be said of me in all my rain sodden and wide eyed glory 😀

(Click picture to Enlarge)


Jaffa Cupcakes

Another day another cupcake lol

These cuppies were for Cheryl as promised who has a penchant for Jaffa flavoured cake, what is it about Orange and Chocolate that works so well together, Yum !

Always an excellent addition to Parties, weddings, Bake sales or that self indulgent pigout.  😀

Made with my trusty chocolate cake infused with a cup of fresh orange juice and the zest of one orange, the cake is then topped with a 1:1 ratio Dark Chocolate Ganache topped with fondant decorations.

Mmmmmm heaven!  The smell of these baby’s alway make me drool, the fresh citrus/chocolatey smell is definately a personal favorite.

Orange Ganache tips:   Infuse the cream for the ganache with the rind of half an orange (remove as much pith as possible) crushing it slightly over the cream before adding, remove the rind once the cream has come to the boil, pour cream over chopped chocolate and let it rest a few minutes, gently fold the chocolate/cream mixture then place in the fridge to cool completely.

When the ganache is cool whip it into submission until it forms stiff peaks like whipped cream, if it is too ‘floppy’ add more chocolate. For an extra orange punch add a teaspoon of Grand Marnier…Hic!

(Do NOT add hot melted chocolate to the main bulk of cooled ganache or it will split, fold small amounts of the already cooled ganache into the warm chocolate until it is cool, then add that to the bulk mixture)

(Use a serated knife to cut blocks of chocolate it’s sooooooooo much easier and less time consuming than a trip to the emergency room due to a cut from a non serated knife slipping…. besides which a smooth knife wont cut and you will find yourself cursing and swearing even if you avoid losing a finger lol )

I would also like to say Many thanks to the Cupcake blog for featuring my cupcakes!


Lemon Diva Cupcakes

MMMMM…now let me tell you, these are GOOD !!  (I am biased as I am VERY partial to lemon lol)

If you like Citrus cakes of any discription you will absolutely adore these, this is Julie Goodwin’s recipe for Lemon Diva Cupcakes, they were an invention test winner on Masterchef Australia.

I have even had those that normally wrinkle their nose at Lemon concede defeat and declare they are good.

There is also a “Lime Sublime” and “Clockwork Orange” variation at the end of the recipe below.

Give them a try you wont regret it , they will be a big hit !

Lemon Diva cupcakes – makes 12

All measurements are Australian


100 g unsalted butter, softened
3/4 cup (165 g) caster sugar
1/2 tsp vanilla extract
finely grated zest of 3 lemons
2 eggs
1. cups (200 g) self-raising flour
1/2 cup (125 ml) milk

125 g unsalted butter, softened
2 cups (300 g) icing sugar mixture
11/2 tbs lemon juice
yellow food colouring (optional)
yellow liquorice allsorts, to decorate

Preparation time: 30 minutes
Cooking time: 20 minutes

1 Preheat the oven to 180C (160C fan-forced). Line a 12-hole medium muffi n pan (1/3 cup capacity) with paper cases. Using electric beaters, beat the butter, sugar and vanilla extract until light and creamy.Mix through the lemon zest.

2 Add the eggs one at a time, beating well a er each egg. Gently fold through the fl our and milk in two alternate batches. Divide the mixture evenly among the paper cases.

3 Bake for about 20 minutes, or until golden brown and springy when touched. Remove from the oven and transfer to a wire rack to cool completely before decorating.

4 To make the icing, use electric beaters to beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly. Add half the lemon juice and beat until well combined. Add the remaining lemon juice a little at a time, and tint with food colouring if you like. Using a 1 cm fluted nozzle, pipe the icing onto the cooled cupcakes.

Note: To make Lime Sublime cupcakes, substitute the zest of 6 limes in the cake batter and 2 tbs of lime juice in the icing. For Clockwork Orange cupcakes, try using the zest of 2 oranges in the batter and 2 tbs of orange juice in the icing.

Sugar’s Tip: Decorate with a small lemon shape cut from a yellow piece of liquorice allsort, jellied fruit slices or candy some slices of lemon, lime or orange alternatively just grate some corresponding zest on top of the frosting, delicious!.

Mother’s Day

I hope Everyone enjoyed a Wonderful mothers day, for once I got to spend the day relaxing and having others wait on me, if only that would happen every day LOL

I made my Mother a cake, which she adored and took home with her uncut !!!

“Too pretty to cut !” she exclaimed …… but..but….

Mind you I was already too full from an indulgent lunch to complain with too much enthusiasm  🙂

When we were kids the street was lined with trees covered with beautiful pink cherry blossoms that used to swirl like a snowstorm when the wind picked up, so I chose a vintage cherry blossom design out of sheer nostalgia.

Did I mention I love all things vintage!

The cake was a light moist and chocolatey mudcake…..is Chocolatey a word? Ahh well it is now if it isn’t already !

The mudcake was coated in a good amount of chocolate Ganache, followed by a layer of white fondant which was then decorated with fondant blossoms and royal icing piped branches .   Yum!

*Click on the image to enlarge*