personalised cakes can be in the shape of your favorite hobby, hero, interests and job. personalized cake toppers for weddings, corporate birthdays and many other special occasions. Often a circular or square cake is created as the base, the type and flavor of the cake is chosen by the customer after trying samples of various cake textures and flavors. For birthdays cakes it is popular to have the name of the birthday boy/girl enscribed onto the top of the cake accompanied by various other decorations. Alternativly, handmade sugar models can be created in the shape of people, cars and hobbies etc.
Personalised cake toppers can be for any occasion such as birthdays and weddings. Handmade figures made from sugar can be made for wedding cakes representing the bride and groom. They are also popular as center pieces for birthday cakes.
Saturday, July 18, 2009
Friday, July 17, 2009
fairy cakes recipes
Kids love to ice and decorate fairy cakes. Invite the grandparents over so the kids can show off (and eat!) their creations.
Makes: 12
Prep time: 20 mins
Cooking time: 15-20 mins
110g (4oz) softened butter
110g (4oz)
caster sugar
2 medium eggs, lightly beaten
75g (3oz) self-raising flour, sieved
½tsp natural vanilla extract
Baking cases
To decorate: 454g ready-to-roll white icing Selection of food colourings, cartoon fairy cake personalised cake topper fairy cake toppers picture cake toppers
1. Preheat the oven to 180ºC (350ºC/gas mark 4). Place the baking cases in a fairy cake tin.
2. Cream the butter with the sugar until it's light and fluffy. Gradually beat in the eggs and vanilla extract, alternating with spoonfuls of flour. Fold in the remaining flour.
3. Divide the mixture between the baking cases. Bake for 15-20 mins until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
4. To decorate, divide the icing into balls and add food colouring a drop at a time to create different colours. Using a rolling pin, roll out the coloured icing into thin sheets - if they're sticky, dust with icing sugar. Use a cookie cutter or a knife to create flower shapes then lay different sized flowers to create your own individual designs - star and heart shapes also work well.
Cook's tip: Give the kids free rein to decorate the cakes. Mix together 2tbsp of orange juice with sieved icing sugar and make a thick but easily spreadable icing. Divide into two bowls, colour each one with a few drops of food colouring and place a selection of 100s and 1000s, jelly diamonds and chocolate strands cake toppers in bowls. Gather the kids around and set them to work!
Makes: 12
Prep time: 20 mins
Cooking time: 15-20 mins
110g (4oz) softened butter
110g (4oz)
caster sugar
2 medium eggs, lightly beaten
75g (3oz) self-raising flour, sieved
½tsp natural vanilla extract
Baking cases
To decorate: 454g ready-to-roll white icing Selection of food colourings, cartoon fairy cake personalised cake topper fairy cake toppers picture cake toppers
1. Preheat the oven to 180ºC (350ºC/gas mark 4). Place the baking cases in a fairy cake tin.
2. Cream the butter with the sugar until it's light and fluffy. Gradually beat in the eggs and vanilla extract, alternating with spoonfuls of flour. Fold in the remaining flour.
3. Divide the mixture between the baking cases. Bake for 15-20 mins until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
4. To decorate, divide the icing into balls and add food colouring a drop at a time to create different colours. Using a rolling pin, roll out the coloured icing into thin sheets - if they're sticky, dust with icing sugar. Use a cookie cutter or a knife to create flower shapes then lay different sized flowers to create your own individual designs - star and heart shapes also work well.
Cook's tip: Give the kids free rein to decorate the cakes. Mix together 2tbsp of orange juice with sieved icing sugar and make a thick but easily spreadable icing. Divide into two bowls, colour each one with a few drops of food colouring and place a selection of 100s and 1000s, jelly diamonds and chocolate strands cake toppers in bowls. Gather the kids around and set them to work!
Thursday, July 16, 2009
GLUTEN-FREE CHOCOLATE CAKE
GLUTEN-FREE CHOCOLATE CAKE
1& 1/2 cups gluten-free self-raising flour (I use Orgran)
1/2 cup gluten-free cocoa
1 teaspoon baking powder
1 cup caster sugar
125 gm melted butter or margarine, cooled
1 cup milk (dairy, rice or soy)
1 tsp vanilla essence
2 eggs
1. Turn oven on to 180degrees C.
2. Prepare a 20 cm round cake tin or a large loaf tin or two to three smaller cake tins.
3. Sift together dry ingredients and stir through sugar. Make a well in the centre.
4. Whisk in cooled, melted butter or margarine, milk and vanilla essence.
5. Whisk in eggs, one at a time.
6. Pour mixture into prepared cake tin. Bake in oven for 55 minutes, then check that cake is cooked.
7. Place cake, in tin, on a cooler for 5 minutes, then turn out.
8. Leave the cake to cool for 5-10 minutes, then wrap in plastic wrap to continue cooling. When cake is cool, ice with chocolate icing.
Just fixed up recipes - some of the amounts of ingredients showed up as little squares instead of numbers.
Chocolate Icing
2 tbl butter or margarine
1 tbl hot water
1 cup pure icing sugar cocoa to taste
1. To the butter and hot water, sift the icing sugar.
2. Stir through to ensure all the icing sugar is incorporated.
3. Sift in and beat through sufficient cocoa to achieve the desired colour and taste.
4. Ice cake, using a palette knife dipped in boiling water to smooth out icing.
cake toppers
1& 1/2 cups gluten-free self-raising flour (I use Orgran)
1/2 cup gluten-free cocoa
1 teaspoon baking powder
1 cup caster sugar
125 gm melted butter or margarine, cooled
1 cup milk (dairy, rice or soy)
1 tsp vanilla essence
2 eggs
1. Turn oven on to 180degrees C.
2. Prepare a 20 cm round cake tin or a large loaf tin or two to three smaller cake tins.
3. Sift together dry ingredients and stir through sugar. Make a well in the centre.
4. Whisk in cooled, melted butter or margarine, milk and vanilla essence.
5. Whisk in eggs, one at a time.
6. Pour mixture into prepared cake tin. Bake in oven for 55 minutes, then check that cake is cooked.
7. Place cake, in tin, on a cooler for 5 minutes, then turn out.
8. Leave the cake to cool for 5-10 minutes, then wrap in plastic wrap to continue cooling. When cake is cool, ice with chocolate icing.
Just fixed up recipes - some of the amounts of ingredients showed up as little squares instead of numbers.
Chocolate Icing
2 tbl butter or margarine
1 tbl hot water
1 cup pure icing sugar cocoa to taste
1. To the butter and hot water, sift the icing sugar.
2. Stir through to ensure all the icing sugar is incorporated.
3. Sift in and beat through sufficient cocoa to achieve the desired colour and taste.
4. Ice cake, using a palette knife dipped in boiling water to smooth out icing.
cake toppers
Wednesday, July 15, 2009
Tuesday, July 14, 2009
A Sponge Cake Recipe
If you don't wish to buy a cheap cake from a supermarket and wish to make your own, well here is a basic recipe....
It is always more satisfying to bake your own cake and use one of our caketoppers to produce a fantastic looking homemade cake. Well, a lot more satisfying than buying a cheaply made tiny cake from a supermarket or paying more than £50 for a cake shop to make your custom cake. Our cake toppers will make you feel really proud that you made a fantastic looking cake yourself.
This will make enough batter for a 12" square pan (or any rectangular pan that adds up to similar dimensions).
You can either bake in 2 halves, to reduce baking time and help stop cracking and the cake crowning, or you can bake all at once.
Prepare and line your cake pan.
1 lb SR Flour
8oz Plain flour
1lb Caster sugar
1lb Butter or margarine (I use half of each).
8 large eggs
Vanilla essence
Finally.. Warm water added to mixture to get a dropping consistency.
Bake at 160 degrees c until sponge springs back and a cocktail stick comes out clean.
I cover the top of the cake with silicone paper, part way through the baking. It stops it browning too early and so helps stop cracking.
This is basically a Victoria sponge recipe with plain flour added (up to 50 percent extra flour). The extra flour makes the sponge firmer, which helps when you need to cut it and sandwich it back together! Because it's a little denser it also keeps well if stored correctly.
When I remove from the oven I always press the crown back down, while it's still hot (I use a clean tea towel). Once it's cold and it's been allowed to rest you can cut any remaining crown away to level it. Then turn it over, so the bottom becomes the top of the cake.
Slice the cake in half, then sandwich it back together with raspberry seedless jam and butter cream. Cover the entire cake with butter cream - Optional decorate with rolled fondant icing.
Now you can add one of our cake toppers
Hope this has been some help.
Good luck with the cake.
personalised Cake Toppers
It is always more satisfying to bake your own cake and use one of our caketoppers to produce a fantastic looking homemade cake. Well, a lot more satisfying than buying a cheaply made tiny cake from a supermarket or paying more than £50 for a cake shop to make your custom cake. Our cake toppers will make you feel really proud that you made a fantastic looking cake yourself.
This will make enough batter for a 12" square pan (or any rectangular pan that adds up to similar dimensions).
You can either bake in 2 halves, to reduce baking time and help stop cracking and the cake crowning, or you can bake all at once.
Prepare and line your cake pan.
1 lb SR Flour
8oz Plain flour
1lb Caster sugar
1lb Butter or margarine (I use half of each).
8 large eggs
Vanilla essence
Finally.. Warm water added to mixture to get a dropping consistency.
Bake at 160 degrees c until sponge springs back and a cocktail stick comes out clean.
I cover the top of the cake with silicone paper, part way through the baking. It stops it browning too early and so helps stop cracking.
This is basically a Victoria sponge recipe with plain flour added (up to 50 percent extra flour). The extra flour makes the sponge firmer, which helps when you need to cut it and sandwich it back together! Because it's a little denser it also keeps well if stored correctly.
When I remove from the oven I always press the crown back down, while it's still hot (I use a clean tea towel). Once it's cold and it's been allowed to rest you can cut any remaining crown away to level it. Then turn it over, so the bottom becomes the top of the cake.
Slice the cake in half, then sandwich it back together with raspberry seedless jam and butter cream. Cover the entire cake with butter cream - Optional decorate with rolled fondant icing.
Now you can add one of our cake toppers
Hope this has been some help.
Good luck with the cake.
personalised Cake Toppers
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