Tuesday, 21 June 2011

So this is what all the planning was for-I organised a tea party with cupcake decorating for my little girl-and it took sooo much organising!

Basically, the idea was that her and 8 of her friends get the chance to go mad with sugarpaste, buttercream and sprinkles and then take their creations home in a personalised gift box.

The colour scheme was light blue, lilac and pink and the theme was butterflies..so no surprises with the girly theme then :)

We made all decorations to match this and even cut the sandwiches into butterfly shapes.

For refreshements we had fruit skewers, popcorn, heart and butterfly sandwiches, iced biscuits and of course-mini muffins.
Butterfly sandwiches

I LOVED the way the pompoms turned out. The how-to on these can be found here:http://www.marthastewart.com/how-to/tissue-paper-pom-poms-how-to

We served juice in the tea pot and mini cups which the girlies loved

Bunting made from napkins..

Personalised gift box to take homeChocolate Cake Pops with custom labels

It was a lot of work but great fun
Mini muffin tower in vanilla and chocolate
Some of the cupcakes made by the girls :)

Tuesday, 3 May 2011

Back to business as usual

After two long weekends in a row, it is just about time to heave myself back into working gear.
I have a party to plan for a very special little client who happens to live in my house and know a lot about cake decorating and exactly how much pink and purple is the right amount for a little girl's party!
Beautiful peaceful cycle rides along the coast of the beautiful Isle of Wight seem like a distant memory already....now where's that long "to do" list gone ....?

Saturday, 23 April 2011

Enjoying the heat-wave

Well, this blog has to start somewhere and in the middle of a London heat-wave and bank holiday weekend is as good a place as any.

I'm not offficially baking again for orders until after the hols, but can't keep out of the kitchen. This is my latest experiment: Ginger Ice Cream with pieces of stem ginger in it. I served this with slices of fresh pineapple and it was deeeelish.



300ml double cream, whipped until if forms soft peaks

2 tablesoons Icing Sugar

1 heaped tablespoon grated preserved stem ginger

1 tablespoon sugar syrup from the jar of preserved ginger.


Soooo simple...

Just add the icing sugar to the cream and whip until it forms soft peaks.

fold in the ginger and syrup...

put into an airtight box, making sure it is really well sealed.

Leave it to set for at least 3 hours....enjoy!