Tag Archive | cake

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)

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Vintage Cupcakes


I received an order for some cupcakes from a lovely lady as a thank you to a large medical practice, so I suggested a Vintage theme because they are always popular and lets face it, who doesn’t like Vintage cupcakes!!

I know I do!

I had run out of the large inserts that hold the cupcakes steady in their box and had a distance to drive so I was being very,very,VERY careful, the last thing you want is to open the box at the destination and see a mess of icing!

Driving 10km under the speed limit did not make the other drivers happy and I was cursing myself for not putting the “cake on board” sign on my car, I’m such a perfectionist, that if one little bit of icing is out-of-place I feel compelled to redo it, not possible in transit though 🙂

Of course it was raining….again  (where is our Aussie summer?) and I had to drive through traffic, over road works round several roundabouts, but all was well in the end, fortunately they arrived unscathed and pretty as ever, after delivery I then headed straight to the packaging supply store for more cupcake inserts..no more delivery stress, I am locked and loaded for the next cupcake journey  😀

These little cuties were Vanilla Butter cake, with Vanilla butter cream icing and hand made fondant Bows, Roses and flowers, that had been highlighted in edible petal dust, they turned out beautifully and were very much appreciated by the recipients.

As I mentioned I particularly like Vintage themed cakes, there is something so timeless in their pretty elegance and the combinations are endless.

I can’t wait for the next ‘Vintage’ order so I can try something new!

Here they are below!

Feel free to comment on any of posts, feedback is always welcome.

(Click Picture for larger image)

Merry Christmas and a Happy new Year from Sugar Sugar


I know it is a little past due (blame good friends, good food and a long overdue rest!!!)

 I Hope Everyone had a Very Merry Christmas!

I would also like to wish you all a Wonderful New year to come.

Thank you to everyone who ordered cakes in 2011, I loved every minute of it, I hope to be able to create more magic for you in 2012, all ordering will resume after January 20th****

( I really need a little break!! ZzzzzZZZzzz ).

Christmas present cake 2011

This was a cake I made for a Christmas table centerpiece.

Red velvet cake on the inside.

I deliberately gave the fondant a slightly ‘baggy’ look to simulate paper wrapping.

(Yes, it fooled quite a few who didn’t look closely enough!) Hah!

The ruse was discovered when an inquisitive guest gave the cake a gentle poke to check.

(Click images to enlarge)

Last-Minute New Years Eve Cupcakes (and I do mean ‘last minute’)   🙂

I had a last-minute call for a NYE batch of cupcakes (literally just under 1 hour) Yikes.

Red velvet cupcakes with Vanilla butter frosting.

(A quick visit to the fridge cooled those cakes in record time while I created the all edible glittery fondant lettering with the speed of an African swallow in a tail wind, so forgive me the less than perfect rush job!)  😀

I’m usually a diligent perfectionist but there was NO time to fuss!!

Then it was a mad dash out the door into the car and off I went, it was a hard task fending off sticky fingers till midnight at the party and no they were not children *grin*

Come Midnight and they all vanished like the memory of 2011!!!

(Click image to enlarge)

Buttercream Rose Cake


Butter cream….Mmmmmmm, now who doesn’t love a good buttercream overload?

This time I thought I would try my hand at freestyle reverse piped buttercream roses on a birthday cake for an ardent buttercream lover,  the design choice was up to me.

They wanted something simple and elegant, Oh and with LOTS of Buttercream 🙂

The inside was a double chocolate mudcake with a Cherry Berry cream filling.

I hadn’t done a piped design quite like this before so I was really pleased with the overall outcome, the fact that they really loved it made it even better!

The buttercream was two-tone ivory and pale green,  (I chose a very subtle accent colour) with fondant rose leaf accents.

(There were more leaves but they were picked off by sticky fingers lol)

I really should remember to take photo’s sooner rather than later before bits and pieces get nicked :D,

Oh and in daylight too!

The roses were SO simple and quick to do, it truly is a lovely rustic and elegant way to decorate a cake!

You can just make out the green accent colour on the ivory in the picture below.

Tutorial

Fit a large piping bag with a large star tip for ready piping.

Tint half a cup of buttercream in the contrasting colour of your choice (this will be the accent colour), mine was a pale green.

Then take a large piping bag and smear the accent colour on the inside of the bag so that there is a 3mm (1/8th of an inch approx) even coating on the inside of the bag,  flatten the bag  and gently run your hand over it to evenly distribute the accent colour over the entire inner surface of the bag.

(now the only tricky bit because the bag is sticking to itself at this point, if you find this too fiddly, swipe a decent amount of buttercream inside the bag on one side.)

Grab a knife, spoon or spatula and reopen the bag you have just flattened and fill it with your main colour buttercream, and your good to go.

When piping on Cupcakes usually the circular swirl starts on the outside and you work your way inwards, for the ‘Rose effect’ do the reverse, pipe from the inside working outwards until the ‘rose’ is the desired size.

Repeat this all over the surface of the cake (I start on the top and work outwards and down the sides of the cake), at this point you will notice there are a few little gaps, to fill these in and blend in with the roses, do some little ‘swipes’ that follow the contour of the rose nearby.

Then place some fondant leaves here and there to accent the roses.

There you have it!!! One Buttercream piped ‘  reverse Cupcake Rose’ cake!

4th of July Cupcakes


*4th of July*

On this day in 1776, the Declaration of Independence was approved by the Continental Congress, setting the 13 colonies on the road to freedom as a sovereign nation.

As always, this most American of holidays is marked by parades, fireworks and backyard barbecues to name a few, soooo having said that did you know some Australians celebrate this holiday!!

(well those of us with American relatives that is lol)

My family is half and half, Aussie/American so naturally we had to do our bit!

What? I hear you say..Aussies celebrating the 4th..Pffftttt, How?

With Cupcakes of course!!!

The cuppies are Red Velvet, with buttercream frosting, sprinkled with red and blue dusting sugar and finished off with handmade fondant toppers.

I think ‘this’ Aussie did them justice, what do you think!

My son also got into the spirit of things!

I love the sense of movement in these photo’s!

Fondant Cake Topper Babies and Roses


I love doing fondant cake toppers!

I think they appeal to the artist in me, making items in minature, particularly semi realistic toppers, I’m not fussy what they are, they are all fun to make.

This little baby topper is particularly adoreable, it’s about 2 and a 1/2 inches long (6 and a 1/2 cm) and fully edible, I always warn people though that breaking a tooth is a possibility 😀 , as the fondant sets very hard, and eating a fondant baby would be just a little creepy… just saying LOL!!

I usually make several at a time then when they have sufficiently hardened I individually decorate them, this particular Topper I call ‘Little Angel’. With blushed ‘cheeks’ and shimmery wings you can’t help but smile.

(Click image to enlarge)

Toppers are fantastic for long distance transport, I often receive requests from remote locations where people don’t have easy access to a cake store and transporting a delicate cake is just not practical, due to the fact the cake would undoubtedly arrive looking more like a train wreck than a cake, my worst nightmare lol.

Having said that, I did send one cake over a vast nail biting distance, you can read about it here in  ‘About Sugar Sugar’.

It enables customers to have a beautiful cake for their special event, they simply make their own cake and add the Toppers to complete… and There you have it! One special cake without the stress added!

Roses are also a big hit, I was making these for a very special lady so they are not quite complete in the picture but you get the idea.

Similarly roses can be sent via post then arranged on a cake to make it something really special, why should anyone have to miss out on the special cakes just because they are too far away!

Unthinkable!!!  🙂

Keep an eye out on upcoming tutorial posts as I will be showing how I made both of these types of Toppers and more.

Cupcake Crown Toppers


My son’s school had a special ‘Queens Birthday cupcake Day’ so I was asked to make 130 toppers. Yes 130!!!!

(Click images for larger version)

They were a lot of fun to make but took agessssssss..(approximately 6 hours, Ouch!)  For such simple little things they had several processes.

There were so many!

Below I have listed the individual steps, sorry I didn’t have pictures during the making of the crowns( I forgot!! ) oooops.

Step 1: Colour fondant / sugarpaste.

Step 2: Roll out to 1/8th of an inch.

Step 3: Using a Ribbon cutter like the one below make some 2 inch strips. (or you can use a ruler and a pizza cutter or sharp knife)

Step 4: Take a straight frill cutter and make a ‘crown’ shaped edge at the top.

(I used the FMM set like the one below, but you can use anything that has a decorative edge)

Step 5: Take the Roller cutter fitted with the ‘beaded’ embosser and roll along the bottom edge only.

(Below is the bead embosser use in multiples, I only used a single one)

Step 6: Cut into 4 1/2 inch lengths.

Step 7: Wrap the embossed  fondant strip around a circular cutter of your choice for uniformity of size. (alternatively you can use a small glass,jar or cardboard tube for this step), Apply a dab of water and join ends lightly smoothing the seam, gently remove the cutter from the center.

Step 8: Very carefully fan (slightly bend) all the tips outwards to complete the overall crown look.

Voila! One fondant crown…

Oh?.. you thought I was done…. Nooope, Guess again !!!!

It’s time for some bling!!

Once the crown has dried a little to the point where you can pick it up without it losing it’s shape, place some edible gold glitter in a small shallow bowl, lightly brush the tips of the crown with vodka or rose spirit (it evaporates so move quickly!) and invert the crown dipping the tips into the edible glitter for a little bit of bling.

Ok!….Nowwww, your done!!! Whew!

Let them dry completely and place ceremoniously onto your cupcakes or cake.

They were a huge hit, the kids loved them and they disappeared very rapidly!

I’m already looking forward to the next one.