Awesome Uses for Royal Icing

Here’s some awesome uses for Royal Icing

We have put together a cool blog with ideas on using Royal Icing for the latest trends in cake decorating and sugarcraft. Not only that but we have put together some of our favourite Royal Icing recipes and it includes one suitable for Vegans & Vegetarians too.

Delia Smith Royal Icing Recipe

1 lb 2 oz (500 g) icing sugar, sifted
3 large egg whites
1 teaspoon glycerine

For the full method check out Delia’s page. I have tried and tested this one myself and find it great for peaky icing, piping and biscuits!

Are you vegan or vegetarian and wanting to find a recipe to suit those dietary requirements. Well, there’s one right here:

Wallflower Kitchen Vegan Royal Icing Recipe

9 tbsp chickpea brine (the water drained from a can of chickpeas)
500g / 4 cups icing sugar, sifted*
2 tsp vegetable glycerine (optional)

For the full method checkout Wallflower Kitchens Blog.

You can also make some homemade hummus while you are there!!

Alternatively, Squires Kitchen do an awesome powdered Royal Icing mix, all you have to do is add water and you can use as little or as much as you like!

Awesome Uses for Royal Icing

Now we have the recipes down we can look at what to create with all this Royal Icing.

Rose Run Outs

I love this idea by ‘I am Baker’ although after reading her blog I would definitely avoid moving these gorgeous cuppies at all costs! Especially avoid driving with them. Stunning though aren’t they! For the cupcake swirl, Amanda used a 1M piping tip.

Traditional Cakes

It may be a few years since these cakes were the height of fashion but I think they are absolutely stunning and something really different to admire. So much work goes in to creating these stunning cakes. Let’s bring them back!

Above cake created by Lion Sugar Work

Above cake created by Fair Cake who offers master classes on creating these gorgeous Royal Iced designs.

Learn how to create some of these awesome designs with this video:

Henna Designs

These are fantastic, using a writing tube to create intricate henna patterns to add to the cake for free-standing design. Oh Sugar Event Panning have kindly put together a fabulous step by step on how to create your very own henna sugar transfer HERE.

You don’t have to create free standing designs, the royal icing can also be piped directly on to the cake. The cake below was created by Panache Cake Design. I would recommend a visit to their website with a  coffee and a slice of cake to drool over the fabulous cake designs they create!

Create Gold Piped Designs

This is simple however, it is time consuming. Check out SweetAmbs fab guide on creating your very own gold royal icing. You can use a range of gold lustre to create this!

gold royal icing tutorial by SweetAmbs

Royal Icing Biscuits

How cute are these?! I love the use of a simple heart cookie cutter to create these adorable love birds. Huge thanks to Little Wonderland for putting together this comprehensive tutorial. See their page for the full method.

Royal Icing Biscuits

Brush Embroidery with Royal Icing

Using the Patchwork Cutters Poppy Cutter to create an impression you can create gorgeous floral designs on biscuits, cakes or even cupcakes.

Check out this fabulous video tutorial by our friends over at Patchwork Cutters for tips and help with brush embroidery.

I wanted to finish up with these 6 uses of Royal Icing by Squires Kitchen. You certainly will have lots of ideas for using Royal Icing as your media going forward! We hope you enjoyed reading this blog.

Teddy Bear Cakes

Teddy Bear Cakes

Teddy Bear Cakes

Here’s some teddy bear cakes for you to admire! It’s national teddy bear day tomorrow, so what better day to show them off!

I’ll be filling this blog with inspiration, teddy bear tutorials and cool teddy bear cake decorating supplies for your homemade cakes.

First up we have this stunning hand painted cake by Time for Tiffin, Liz does so many awesome designs and this has to be one of my favourites! Mix up your edible paint using Sugarflair Paste colours and a touch of vodka or rejuvenator liquid!

Teddy Bear Cakes

I stumbles across this cute design on Pinterest… I love it on there! Gorgeous pallet of colour on this one by Torty a la Myska.

Teddy Bear Cakes

Personally I’m a big fan of those who go the extra mile with creativity on the board! The wood effect on this cake really makes it stand out and it can be created so easily with Impression mats and a little food colouring. Cake by Crafty Confections.

Teddy Bear Cakes

This airbrushed cake looks so cool! I love the golden shimmer added to it! Created by passioni di zucchero.

Teddy Bear Cakes

How about a nautical themed ted? This is simply beautiful by Bella’s Bakery. You can create realistic shells using a range of moulds and modelling paste. I personally love the shells and starfish mould by Alphabet Moulds.

Teddy Bear Cakes

I can tell a Shereen’s Cakes & Bakes cake from a mile away, Shereen just has the most awesome way with colours! I mean how cute is this?!?!

Teddy Bear Cakes

Romantic Ted! McGreevy Cakes has outdone herself with this one… gorgeous decoupage design. I’ll have this one for Valentines Day please! 😉

Teddy Bear Cakes

Cute Teddy Bear Picnic Cake by The Cupcake Lady. Create the floating balloon effect using a strong wire or dowel… gravity defying!

Teddy Bear Cakes

Tea Break for Ted! How adorable by Bake-A-Boo. Love the biscuits on the side!

Teddy Bear Cakes

Julie Cains Cakes has always really stood out to me! I love Julies individual style of creating texture. Amazing to know: each piece of sugarpaste is rolled to create hundreds of fury spikes! Now that’s dedication from a talented cake artist!

Teddy Bear Cakes

We love this wonderful design made by Marion Frost. The teddy on top was made using the Patchwork Cutters ‘Make a Teddy’ cutter! Fab ay!

Teddy Bear Cakes

Again the last contribution to our blog is by Marion Frost over at Patchwork Cutters. Marion has used the large number cutters and teddy bear cutter from the ‘Teddy Bears Picnic’ set to create this simply stunning cake. Loving the daisy detail on the big 3!

Teddy Bear Cakes

A cute simple Teddy Tutorial found on Pinterest.

teddy_tutorial1

Check out this vid by Just Cake It on how to make a teddy! It just gives you the ideas to start practicing yourself and remember we have loads of goods to help you on our Online Store so feel free to pop on for the ‘live’ chat option too!

If you liked this blog you can check out our Teddy Bear Cakes Collection here for loads of goodies that will help you with your Teddy Bear Cakes! For more inspiration visit our Teddy Cake Board on Pinterest!

nurse cakes

Nurse Inspired Cakes

14 Nurse inspired cakes to get your heart beating!

It’s International Nurse Day today so here’s our Nurse Inspired Cakes blog for a bit of recognition to all those amazing men and women that heal us all, go the extra mile and keep our hospitals running smoothly. This blog is dedicated to you! A big well done to my Granny for dedicating over 20 years to nursing too!

Also a great read if you are doing a nurse or doctor cake soon… there’s some gorgeous idea’s.

1: I love the bandage on top of the cake… it’s so realistic!

Nurse Cakes

2: If you’re good at modelling people then this would be a fantastic idea!

Nurse Cakes

3: It doesn’t just have to be about cake…. include those nurse inspired cupcakes too!

Nurse Inspired Cakes

4: Don’t stick to conventional cake shapes… switch it up and go for a heart shape!!

Nurse Inspired Cakes

5: Love this cake and design… really simple but very effective. Use that football shirt tin for something different and switch to scrubs!

Nurse Cakes

6: So simple and effective, use modelling paste to get your hats and needles to set firm so you can stand them upright or add a little tylo to sugarpaste to create homemade modelling paste.Nurse Inspired Cakes

7: Giant Cupcakes are always fun to make. You can learn how on our Giant Cupcake Blog.

Nurse Inspired Cakes

8: Stacking up those tiers…. nurses need lots of cake so don’t be tight with it!

Nurse Cakes

9: A little different with the navy! Love the writing on this, it’s soooo neat!

Nurse Inspired Cakes

10: Give that nurse a cookie! Or several…. Nurse Inspired Cakes

11: For those newly graduated nurses!

Nurse Inspired Cakes

12: Clean, smart and elegant! Nurse Inspired Cakes

13: Nurse Cake Pops…cute or what!Nurse Inspired Cakes

14: The pasters on this one are great! Love the heart on it to…. Katrina you totally deserve this cake!

Nurse Inspired Cakes
Nurse Inspired Cakes

A huge thanks to all our nurses that make a difference every day and I hope this nurse cake blog has inspired you!

Check out some of our other blogs and remember if you are in need of cake supplies we have fast dispatch of over 2,000 products from cutters to cake boards on our online shop.

Silhouette Cakes

Custard Cream Cheesecake

Giant Cupcake Tutorial Recipe and Examples

Custard Cream Cheesecake

Custard Cream Cheesecake

No bake Custard Cream Cheesecake by She Who Bakes.

Custard Cream Cheesecake

“Everyone loves a Custard Cream! As a British classic biscuit, I wanted to combine it with a classic dessert – cheesecake!

With Custard Creams in the base, custard and cream in the filling and a spattering of Custard Creams on top, this is a perfect dessert will be a sure winner at picnics and BBQ’s this summer.” – Britt

Well that sounds great to us Britt! Cheesecake & Custard Creams! This definitely has to be a favourite for me!!

Here’s the Recipe

Custard Cream Cheesecake

For the base;

  • 300g Custard Creams
  • 150g melted butter

For the custard;

  • 284ml double cream
  • 350ml whole milk
  • 4 large egg yolks
  • 2 tablespoons cornflour
  • 100g caster sugar
  • 1tsp vanilla bean paste

For the rest of the filling;

  • 600g cream cheese
  • 100g icing sugar

Time: 20 minutes plus overnight chilling

Use an 8 inch tin with removable base and use cake release for easy release once set. If you don’t have any cake release brush with butter which will help release the biscuit base once set.

Custard Cream Cheesecake

Step 1: Crush 300g Custard Creams in a bowl with a rolling pin, or using a food processor.

Custard Cream Cheesecake

Step 2: Add in your melted butter and mix thoroughly.

Custard Cream Cheesecake

Step 3: Push this Custard Cream and butter mixture into the bottom of the tin. Pop this in the fridge for at least an hour.

Step 4: Meanwhile, heat your milk, cream and vanilla until it starts to bubble.

Step 5: Make your custard by splitting your eggs and putting four yolks in a bowl.

Custard Cream Cheesecake

Step 6: Whisk the egg yolks together with the caster sugar and cornflour.

Custard Cream Cheesecake

Step 7: Add your egg yolks, caster sugar and cornflour mix to your heated milk, cream and vanilla and mix well. Put back on a low heat until it has become a thick, tasty custard.

Custard Cream Cheesecake

Step 8: Once your custard has thickened, take it off the heat, put it in a separate bowl and leave to cool slightly.

Custard Cream Cheesecake

Step 9: While your custard is cooling, beat your cream cheese until it is soft.

Custard Cream Cheesecake

Step 10: Add your icing sugar to the cream cheese and whisk well.

Custard Cream Cheesecake

Step 11: Then add in your custard.

Custard Cream Cheesecake

Step 12: Mix it all together until you have a bowl of custardy, cream cheesy, sweet goodness.

Step 13: Pour this mixture over your chilled Custard Cream base.

Custard Cream Cheesecake

Step 14: Top with broken Custard Creams and chill overnight.

Once your cheesecake has set, take it out of the fridge about 10 minutes before you wish to cut it and serve.

Custard Cream Cheesecake
Custard Cream Cheesecake

Another lovely recipe by our guest blogger Britt from She Who Bakes.

If you liked this one…check these other blogs out!

Oreo Cupcake Recipe

Chocolate Orange Fudge Cake

Bourbon Biscuit Bakes

Easter Chick Cupcakes

Easter Chick Cupcakes

These Easter Chick Cupcakes are so adorable and easy to put together, follow our guest bloggers step by step below and learn exactly how to create these cute Spring themed cupcakes. Tutorial by Victorious Cupcakes.

Easter Chick Cupcakes

  • Serves:12  
  • Prep time:50 mins 
  • Cooking time: 30 mins 
  • Total time:1 hr 20 mins 
  • Skill level: Easy peasy 
  • Costs: Cheap as chips

Ingredients

  • 150g unsalted butter, room temperature
  • 150g caster sugar
  • 130g self-raising flour
  • 20g cornflour
  • 1 tsp vanilla extract
  • 2 tbsp milk, room temperature
  • 3 eggs

For the hatching chicks toppers:

  • 55g butter
  • 250g icing sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 500g white fondant
  • Orange, black and yellow food colour pastes.  (Victoria used Sugarflair’s Tangerine/Apricot, Egg Yellow and Liquorice)

You will also need:

  • 7cm circular cookie cutter
  • Small daisy cutter
  • Small star cutter
  • Sharp knife
  • Small brush

Everything you will need to decorate the cupcakes can be found in our Easter Chick Cupcakes Collection.

Method

Step 1: Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with cupcake cases.

Step 2: Using an electric mixer, beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

Step 3: Add 1 egg, 1/3 of the flour and a splash of milk and beat with the electric mixer until just combined. Repeat until all the ingredients are combined.

Step 4: Divide the batter between the 12 cases (use an ice cream scoop to get even amounts) and bake for 20-25 minutes depending on your oven. Remove and cool in the tin for 10 minutes before moving to a wire cooling rack to cool completely

To make the buttercream icing

Step 1: Place the butter, icing sugar, vanilla and milk in a large bowl and mix using an electric whisk for about 5 minutes until smooth.

Step 2: When the cupcakes have cooled completely spread a little buttercream over the tops to make them smooth. Don’t spread right to the papers or the buttercream will spill over the sides.

To make the chicks

Step 1: Colour 350g of the fondant yellow (body), 50g orange (beak and legs), 10g black (eyes) and leave 90g white (shells and eyes).

Step 2: Roll the yellow fondant out to 1/4 inch thick. Cut 12 7cm circles and place over the top of the buttercream and smooth with your fingers.

Step 3: Make a tuft of hair for the hatched chicks using the daisy cutter.

To make the egg with legs:

Step 1: Roll the 90g of white fondant quite thinly to 1/8 inch thick and cut out a 7cm circle. Then using a small star cutter, cut 2 star shapes out at the bottom of the circle and stick the circle onto the yellow covered cupcakes to make the broken ‘shell’. Use a cocktail stick to create a cracking effect on the egg shells.

Step 2: Using the orange fondant, roll 2 sausage shapes for legs and cut 2 strips in one end for the feet.Texture the legs with a cocktail stick, and then stick them in the star shape with a brush of water.

To make the hatching shell

Step 1: Roll out the white fondant to 1/8 inch thick and cut out a 7cm circle, then cut the circle in half. Using a sharp knife, cut triangle-shaped pieces out of the cut edge and, with a brush of water, stick to the yellow topped cupcakes.

To make the beak

Step 1: Roll the orange fondant and cut 12 small squares for the beaks.

Step 2: Using a cocktail stick, press diagonally from one corner to the other to make a line, being careful not to go all the way through. Stick the beaks on with a brush of water.

To make the eyes

Step 1: Roll small balls of white a press flat into a circle shape, then repeat with the black fondant making them slightly smaller. Stick them just above the beaks with a brush of water.

Tell us what you think of this Easter Chick Cupcakes Tutorial in our comments below and if you enjoyed reading it please share it with your friends 🙂

Frankenstein Cupcakes

Frankenstein Cupcakes by Victorious Cupcake

I love these Frankenstein Cupcakes by Victorious Cupcakes posted with Good To Know Recipes!

This step by step for your decorative cuppies for this years Halloween Party! They’ll be a hit!

Frankenstein Cupcakes

Equipment

Ingredients 

You can also by white sugarpaste and colour it yourself using either Rainbow Dust Pro-Gels or Sugarflair Paste Colours.

Frankenstein Cupcakes

Step 1: Bake your cupcakes and leave to cool. Using the palette knife, spread the buttercream onto the tops of the cupcakes. Be sure not to spread it too close to the paper or it will make a mess when you put the fondant on the top.

frankenstein_cupcake2

Step 2: Roll your green fondant out to 4mm thick and cut 12 x 68mm circles.

frankenstein_cupcake3

Step 3: Lay the green circles of fondant over the top of the buttercream and smooth the edges with the tips of your fingers.

frankenstein_cupcake4

Step 4: Using the same circle cutter, roll the remainder of the green fondant out and cut a shape for the chins.

frankenstein_cupcake5

Step 5: Place these at the bottom of the cupcakes to make the chin. You can add a dimple if you like.

frankenstein_cupcake6

Step 6: To cut the teeth, roll the white fondant out to 2mm thick and cut tiny squares with your sharp knife

frankenstein_cupcake7

Step 7: Using the water brush, add a dot of water where you would like the teeth to go.

frankenstein_cupcake8

Step 8: For the hair, roll the black fondant out to 2mm thick and cut a long strip, cutting triangle shapes from one side to make the fringe.

frankenstein_cupcake9

Step 9: Stick this to the top of the head using the water brush.

frankenstein_cupcake10

Step 10: For the eyes, use the 13mm and 5mm cutters out of the PME Circle Set, cutting the large circle in white first and then a small black circle for the centre. Stick the black dots to the white and then trim the tops off the eyes to make way for the eyelids. If anything seems to be sticking, give everything a light dust with cornflour

frankenstein_cupcake11

Step 11: To make the eyelids, cut 13mm green circles and cut them in half sticking them to the tops of the eyes, when you add them to the cupcakes.

frankenstein_cupcake12

Step 12: To make the bolts, add a tiny dot of black fondant to the modelling paste and knead together to make grey modelling paste. Using the alphabet cutter, cut the capital letter ‘t’ out for the bolts and leave them to dry for a few minutes. Once dry to touch, give them a little brush with the Silver Rainbow Dust food colour brush and leave them to dry again. Once dry, they will be strong enough to push into the sides of the head. Placing them on a sponge will speed up the drying process.

frankenstein_cupcake13

Step 13: Push the bolts into the sides, add a touch of blossom dust to the cheeks with a soft brush if liked – and your cupcakes are now ready to serve!

Well a huge thank you to our guest blogger Victoria Threader – check out more cool recipes, tutorials and fun tricks on her Facebook Page > HERE

These super cute and grumpy Frankenstein Cupcakes will make the party!

If you like this blog check out:

8 Fun Halloween Treat Idea's

8 Fun Halloween Treats

So Halloween is nearly here… or as my given hashtag for this awesome occasion is #SpookFest2015, I just love Halloween, I find it so much fun to get creative with so many cool, creative idea’s and it’s one of the best times to get the kids involved (even the big kids!)

I have been looking around for fun but relatively easy idea’s that we can have a go at and here’s my favourite 8 fun Halloween treats I stumbled across.

Bring on #SpookFest2015

  1. Choc Devil Cupcakes – These easy Chocolate Devil Cupcakes would be great and so easy to do! Simply use your fave chocolate cupcake recipe and then use our Rainbow Dust Red Pro-Gel to colour your buttercream which would create a lovely vibrant red (not like the rubbish supermarket stuff), lastly model some easy horns out of sugarpaste or modelling paste by making a cone shape and then bending it slightly…pre-coloured sugarpaste is usually easier if you’re getting the kids involved!

Easy Devil Cupcakes

2. Mummy Cake Pops – These are super cute right!? Not too scary and totally easy… follow our ‘Cake Pop Guide’ for the basics… then dip the cake pops in PME White Candy Melts and we found using the White Chocolate Choco Writer great for adding on the bandages!

Mummy Cake Pops

3. Edible Worms – I know they look like it but they are NOT real worms!! They will have all your guests squirming at you Halloween Party though! There’s a US recipe I found on Instructables but here I have converted it to UK measurements as we quite often get asked 🙂 Here’s how to make them!

Ingredients
2 packs (85g) Raspberry jelly
1 pkg unflavored gelatin (for extra firmness)
180ml cup whipping cream
700ml boiling water
Rainbow Dust Green ProGel Food Colour
100 flexible straws (or enough to fill your container)
Tall container (1 litre carton of milk)

Directions
1) Combine jelly & gelatin in bowl and add boiling water.
2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food colouring.
3) Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jelly stays in the straws. For this reason, a 1 litre carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the gelatin mixture to the straw-filled container and let it set until firm.
5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

edible_worms

4. Dexter Cupcakes – I love this design…although I don’t think letting the kids eat these are a good idea.. maybe stick to the adults on this one! To create the glass simply melt down Foxes Glacier Mints in the over on a tray at a low temp… once all melted take them out and let it cool creating a clear sheet, then the fun part…smash it up and make your edible glass shards be careful these are sharp so keep away from the kids and use larger bits for decoration rather than eating. Looks good though! The person who made these designed them originally for the release of one of the ‘Dexter’ series!

red_velvet_glass

5. Chocolate Pumpkin Bowl – I like this idea… great as edible Halloween Snack Bowls, again you can use PME Candy Melts to create these which are really tasty and much cheaper than buying chocolate and food colouring, they come in Orange too!

halloween_candy_baskets

6. Chocolate Spider Webs – You can create a chocolate spider web finish easily… simply cover the cake in chocolate and then use the White Chocolate Choco Writer to pipe a spiral on to the top of the cake while it’s still wet…. then use a cocktail stick to score the chocolate starting from the centre of the cake to the edge, this will drag the white chocolate with it creating this cool spiderweb effect! A plastic spider would finish it off nicely… or if you fancy making one that would be even better!

halloween_cake_spiderweb

 

7. Halloween Surprise Cake – This is a fun idea, you can make the outside of your cake nice and easy with a basic spider web design like the previous design but then make the inside something super fun! Use the ProGel Tangerine, Lime and Purple Food Colours in your cake mix when making your Halloween Cake a great surprise for your Halloween Party this year and so much fun to make!!

Simply split your cake mix 3 ways then add each colour to each part of cake mix, then swirl gently together before baking and voila!

halloween_cake

8. Easy Witch Hat Toppers – These are a great idea for cupcake toppers and it finishes off our favourite 8 Fun Halloween Treats off nicely! If you get to make any of these for this Halloween we would love to see them, you can post to our Facebook Page or Tweet us with hashtag #SpookFest2015

witch_hat_tutorial

Fancy trying your hand at something a bit more technical? Follow our full free guide on how to make a Halloween Cake here.

Happy Baking & Happy #SpookFest2015