Egg Free Vegan Meringues

01/18

If you follow my Twitter or Instagram you may know that a few years ago in 2015, I developed a rather severe egg allergy. It happened almost overnight and one day I could eat eggs fine, and the next I was in hospital in agony. The rather bizarre thing was, eggs baked into cakes and cookies etc, I would be absolutely fine with. But scrambled, poached, omelettes and even quiche was out of the question. I would be rolling around in agony and I wasn’t up for that to be honest so I completely cut eggs out of my diet (with the exception of cakes, luckily!). I found a bit of information about this kind of allergy here and here if you’re interested.

Since then I’ve been researching for egg substitutes in goodies that have made me unwell, meringues being one of them.

I saw online that you could actually make meringue from aquafaba, which is the water from a can of chick peas! I was ultimately rather skeptical, but having watched a few videos and read a few blogs, such as this one from Sainsbury’s, I wanted to give it a go myself to see if I could enjoy meringue again!

It had been on my list of things to make but as of late I had been taking a little bit of a baking break, then this afternoon I had made this gorgeous Spanish Chickpea and Spinach Stew by Lazy Cat Kitchen and just as I was about to drain the precious aquafaba down the sink, I remembered; MERINGUE!

It’s ultimately exactly the same process as normal meringue. Whisk up the ‘egg’, in this case aquafaba, add in flavouring and dry ingredients, pop on a baking tray and leave in the oven for 7 days. Ok, only a few hours but it feels a lot longer when you wanna see what it turns out like!

There are lots of different variations on this recipe but I went with a basic meringue of –

  • 1 x 400g can chick peas, drained. (For the actual chick peas, I highly recommend the stew recipe I’ve linked above! It was delicious).
  • 120g Icing Sugar
  • 1 tsp vanilla

I’ve seen other recipes with cream of tartar in it, which I should have probably used but I didn’t have any in the cupboard.

Whisk up the aquafaba on a high speed until it goes white, fluffy and has ‘soft peaks’. NOTE: This took longer than it usually does with normal egg whites so persevere and keep at it.

Add in the vanilla and icing sugar one tablespoon at a time.

There are so many options when it comes to meringue designs. You can pipe it into an attractive shape, blob it on using a spoon, make kisses using a star nozzle, the choice is up to you. Whatever you decide, put your meringue onto a baking tray lined with greaseproof paper.

I went with a mixture of kisses and swirls, because why not. I also wanted to add a bit of colour to mine as I love all things bright and colourful.

I fitted a disposable piping bag with a closed star 1J nozzle and painted Sugarflair concentrated food colouring up the sides of the piping bag. For this I used Deep Purple, Aqua Blue and Baby Pink. For more detailed photos on this aspect, check out my other blog post here about dyed buttercream. They piped the same as normal meringue. So far, so good.

I also used a piping bag holder from Iced Jems which has been a life saver. Do you know how many times I’ve dropped a piping bag while trying to fill it one handed? Lots. Lots of times.

 

I then piped my swirls and stars onto a greaseproof paper lined tray and baked at 90ºC fan assisted for 2 hours, then turned the oven off and left them in there until the oven had gone cold. I actually turned the oven off and went out for the evening so I couldn’t tell you exactly how long they were left in there but I would personally leave them in for a further hour at least once your oven is off.

 

The fab thing is, they taste (to me anyway) like ordinary meringues! I’ve not had them in a while now but they certainly taste how I would expect them to! Finally meringue is back on the menu for me and I’m rather happy about it!

Make sure to keep them in an airtight container to stop them going soft. They should last 3-4 days.

Give it a try and let me know how you get on either on FacebookTwitter or Instagram.

Happy Baking!

Britt xo

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

 

Tim’s Birthday Cake 2017

12/17

This week was my darling fiancé Tim’s birthday!
I couldn’t let it go by without baking him something tasty! I’ve incorporated all of his favourite flavours in this 6″ almond cake with almond buttercream and black cherry jam. Topped with dark chocolate ganache swirls, pieces of marzipan dark chocolate bar and glacé cherries.

A little bit of information about the cake!

I used the Classic Madeira Birthday Cake recipe I like to use but instead of all the plain flour I used half so 25g and added 25g ground almonds. I also used almond extract instead of vanilla. I also didn’t convert the recipe size even though I was using a smaller tin, this is because I wanted a tall cake. I will often bake a size bigger recipe in the tin if I want a deep cake.

For the almond buttercream, I used 250g unsalted butter, 500g icing sugar and 2 teaspoons of almond extract. No water or milk, just nice soft butter to make a creamy buttercream.

I used the dark chocolate ganache recipe I have here for the chocolate swirls on top.

I used marzipan chocolate and glacé cherries from the supermarket.

Here’s a lovely shot of the inside!

Cut with a cake leveller and filled with chunky cherry jam and almond buttercream! Delicious!

Happy birthday handsome. I hope you had an amazing day!! I love you so very much.

Britt xo

 

How To Make A Santa Cake

12/17

At this years Manchester Cake & Bake Show, I demonstrated in the Baking & Decorating Classroom, how to make this fun and festive Santa Face Cake!

Follow my below tutorial to make your own for a fabulous centrepiece for your Christmas celebrations.

I’m using my 7″ round madeira cake recipe and vanilla buttercream. Both recipes can be found here.

For my cake timeline, which takes you thorough when you can bake and decorate your cake, click here.

I recommend using modelling paste to make the face as it’s less fragile. It can also be made on a smaller scale and used to decorate cupcakes!

The face and snowflakes can be made ahead of time, keep decorations in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here. Ideally, leave your decorations to dry overnight until they are firm before using to decorate.

I recommend using actual edible glue as opposed to water as water can make your shapes soggy. My top tip with edible glue is less is more! Only use a small amount.

For this I have used white modelling paste and coloured what I needed using Sugarflair colours Paprika/Flesh. I use pre-coloured red and black modelling paste.

Equipment can be purchased from Iced Jems.

Equipment
  • 7″ round tin
  • 7″ round thin cake card
  • 10″ round drum
  • 1kg white sugar paste
  • 100g Red modelling paste
  • 100g Peach modelling paste
  • Small piece of black modelling paste
  • Small bowl of caster sugar
  • White flower paste
  • Snowflake plunger cutter
  • Moustache cutter
  • Cutting wheel
  • Crimpers
  • Dusting brush
  • Pink edible dust colour
  • Paintbrush
  • Edible glue
  • Large rolling pin
  • Icing spacers
  • Smoothers
  • Royal icing
  • Christmas ribbon
  • Double sided tape

For the snowflakes

Roll out flower paste very thinly and use a snowflake plunger cutter. Leave these snowflakes to dry on foam overnight and when dry, attach with edible glue and by gently sticking the snowflakes into the side of the cake. I have also sprayed mine with shimmer spray but this is up to you.

For the cake

Split and fill your cake with your desired buttercream or ganache and secure your cake to the thin board using buttercream.

Prepare cake by lightly coating with buttercream or ganache.

Before rolling out icing, knead until it’s a workable consistency. If the icing is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking.

Roll out your sugar paste to a 1/4 of an inch thickness. If it helps, you can use icing spacers which are perfect for this.

To keep the sugar paste from sticking, lift and move it around as your roll. Add more cornflour if needed.

Gently lift icing over rolling pin to move and lower it onto your cake

Shape sugar paste to sides of cake using your hands and then your smoothers. I recommend using a smoother because the pressure of your hands may leave impressions on your sugar paste.

Beginning in the middle of the cake top, gently rub the sugar paste onto the cake. Start on one side and by a process of gently lifting any creases out and lifting down onto your cake, you can secure the sugar paste all the way around. If an air bubble appears, use a scribe to gently pop the bubble and smooth the air out.

Use your smoother to mark the sugar paste at the base of the cake and trim the excess using a palette knife or sharp knife.

Repeat this process to ice the board, sticking the icing down with a little water or piping jelly.

Using a crimper, crimp the edges of your icing, starting at the back of your cake and board. Go around evenly and decisively.

Fix your iced cake to your iced cake drum with a little royal icing.

Your cake is now ready to decorate!

For the Santa face

Roll out peach coloured icing to ¼” thick. Cut out a circle using a large circle cutter. This will be Santa’s face. Leave the face to dry on a piece of foam.

Roll out white icing to the same thickness. Cut out the same sized circle as the face then cut a third of that circle out with the same cutter, creating a crescent shape. This will be his beard. Using a little edible glue, stick the beard to the bottom half of the face making sure to cover the bottom ridge of peach icing. Then cut out a white moustache using a cutter or cut one out freehand using a cutting wheel. Glue this onto the beard.

Roll out red icing and cut out the same sized circle as the face then cut two thirds of that circle out with the same cutter, creating a smaller crescent shape. This will be his hat. Stick this to the top of the face using a little edible glue.

Then, using a cutting wheel, cut out an elongated triangle, gluing it to the hat, starting in the middle.

Then, for the bobble, roll out a small ball of white icing, paint thinly in edible glue and roll in caster sugar. Glue this at the end of the hat point.

Roll out a thin strip of white icing and glue this around the base of the hat to create the rim.

To finish the face, roll a small ball of peach icing and glue just above the moustache to create the nose.

Roll two smaller balls of black icing and glue in place for the eyes.

For the flush cheeks, use a large dusting brush and pink edible dust colour. Dab a little colouring onto the cheeks.

When your Santa face has dried, glue this to the centre of your cake using a little edible glue.

Finish your cake with a ribbon and bow around the base of the cake and the rim of the board.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Merry Christmas and happy baking!

Britt xo

All of my online cake decorating courses are currently HALF PRICE! Grab a bargain here.

Santa Face Cake by She Who Bakes

Cakes, Bakes & Business – OUT NOW!!

11/17

Today is the official release date of my debut book ‘Cakes, Bakes & Business’. The practical guide to starting your home baking enterprise.

It is available to buy now from Amazon here!

I am so excited about this. It has been a long time in the making and I am so so proud of it and cannot wait for you all to read it, I hope you love it as much as I do!

I want to say a massive thank you to everyone who has followed my work, made my recipes, used my advice, read my stories. If you’ve been here since the beginning, joined me in the past few years or only saw my page this week, none of this would have been possible without you. I stared She Who Bakes as a way of expressing myself, and working through my depression and anxiety after I lost my mum. Baking and writing about my baking journey saved my life, there’s no doubt about that, and for that I will be forever grateful. I started my blog which transformed into something I never imagined. I moved into the world of business and started my cake career which has been successfully running for years. Putting it all into words and passing on my advice, tips, tricks and stories along the way has been an absolute joy to write.

Back in 2015, I started writing a series of blog posts on how to start a cake business from home. It was a question I had been asked on a weekly basis for such a long time that I wanted to do my best to help people and answer it. I started writing and realised with all of the information I wanted to share, it was bigger than a blog post. On the advice of Tim and my very good friend Jemma from Iced Jems, I turned my post into an ebook. Then, two years later, in the summer of 2017, HypnoArts Publishing wanted to work with me to turn it into a real life book. I worked for months on it. I tripled the content, introduced brand new chapters, added lots of stories and many more pages of help and advice to turn it into a brand new for 2017 updated version which is the perfect gift for anyone who wants to make money from their cakes and bakes.

I want to say a massive thank you to Jon & Jane from HypnoArts for believing in me and working with me on this project which I’m so very proud of. I want to say thank you to Jemma, without whom, the idea for the book wouldn’t have existed in the first place. I want to thank my mum, it breaks my heart that she will never see this book but I do it all in her memory and am grateful every day for everything she taught me. Finally, I want to thank Tim. My fiancé, my partner in crime, my everything. His love and support mean the absolute world to me and he inspires me every day.

So! If you or someone you know wants to start their own cake career, just like I did, check out my new book Cakes, Bakes & Business!

It’s an easy to follow, useful and practical guide that shows you how to start a cake business form home, from someone who has done it!  Written with the UK market in mind (but with stacks of helpful tools and tips for those wanting to start a business outside of the UK)  this book covers all the topics you need to know to get your business up and running.

For all the information you need to hit the ground running including;

  • Getting your kitchen ready
  • Registering as self employed
  • Insurance
  • Pricing your cakes
  • Marketing advice that is both relevant and easy to implement

and much, MUCH more! There are also lots of stories, pages of advice and templates on accounts, cake pricing and terms & conditions for you to customise and use in your business.

This guide is the ‘one stop shop’ for your information and is perfect for anyone who wants to make money from their cakes and bakes.

Order your copy from Amazon here today!

The book is also available from Waterstones, WH Smith and Barns & Noble.

Happy baking!

Britt xo

Rice Krispies Christmas Puddings!

11/17

My latest quick video shows you how to make a no- bake sweet festive treat in no time at all!

You will need;

  • 50g unsalted butter
  • 180g marshmallows
  • 100g Rice Krispies
  • 200g milk chocolate
  • 100g white chocolate
  • Holly leaf decorations (I got mine from Sainsbury’s but they are available from most supermarkets)

Method;

  1. Melt the butter and chocolate in a pan.
  2. Add marshmallows and stir until they have melted.
  3. Add in your Rice Krispies. Take off the heat and stir well.
  4. Once they have cooled a little, spoon a tablespoon of mixture out into your hands and roll into a ball. Put these on a lined baking tray and then chill for 15 minutes.
  5. Melt your white chocolate and pour into a piping bag. Pipe a little white chocolate on top of each Christmas pud and top with a holly leaf icing decoration.
  6. Pop back in the fridge to firm up for a further 15 minutes.
  7. Enjoy!

They will last a good few weeks in the fridge!

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking and Merry Christmas!

Britt xo

All of my online cake decorating courses are currently HALF PRICE! Grab a bargain here.

Book News!

11/17

I have big news!! My book Cakes, Bakes & Business will be released on Monday 20th November!!

I’m pleased to say it is already listed on Amazon and can be pre-ordered here!

The perfect Christmas present for anyone wanting to start making money from their tasty cakes and bakes!

Happy baking!

Britt xo

 

Bonfire Cupcakes

11/17

These Bonfire Cupcakes are super simple to make and look really effective! Perfect for a bonfire and fireworks night! A step by step video on how to make these is below.

For this, I’m using my flat topped chocolate cupcakes which are perfect for decorating. You can find the recipe here.

I’m using brown cupcake cases and concentrated Sugarflair food colouring in Red Extra, Tangerine and Melon. Also my open star nozzle is a 1M and using large disposable piping bags. All equipment is available from Iced Jems.

You will need;

  • 12 cupcakes
  • 250g unsalted butter
  • 500g icing sugar
  • Matchmakers (I’m using the orange ones)
  • Red, orange and yellow food colouring
  • Piping bag
  • Open star nozzle – 1M

Method;

  1. Cream the butter for a few minutes
  2. Add in the icing sugar and mix well
  3. If flavouring your buttercream, put the flavouring in now
  4. Divide the buttercream into three bowls
  5. Colour the buttercream red, orange and yellow
  6. Fit a piping bag with an open star nozzle
  7. Put the piping bag into a stand or pint glass
  8. Fill with all three colours
  9. Squeeze down the buttercream and twist the bag at the top to stop buttercream coming out
  10. Starting in the middle of the cupcake, squeeze out a large star shape
  11. Then, from the outside squeeze the buttercream out and go around the outside of the star twice and into the middle
  12. Stop squeezing and pull away
  13. Using halves of Matchmakers press them into the sides of the buttercream swirl to create a ‘bonfire’ look

Store in a cool, dry room in a cake/cupcake box and enjoy within 2-3 days!

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

My First Book!

11/17

I am *SO EXCITED* to share this news with you all! Very soon I will be a published author of my first book!

It’s called Cakes, Bakes & Business and it’s a practical guide to starting your home baking enterprise!

Those of you familiar with my blog may know that in 2015 I wrote a little ebook digital download called How To Start A Cake Business From Home. Over the past few years it has helped thousands of hobby bakers turn their love of cake into a career. Earlier this year I signed a publishing deal to turn my little ebook into a real life proper book! I spent months writing and perfecting it and I am so proud to share it with you all! With over triple the content of the old version, brand new chapters, lots of stories and with many more pages of help and advice, this new for 2017 updated version is the perfect gift for anyone who wants to make money from their cakes and bakes.

This easy to follow, useful and practical guide shows you how to start a cake business from home, from someone who has done it. I ran my successful award winning home cake business for many years and now I’m passing on all the advice I learned over to you.

Written with the UK market in mind, but with helpful tools and tips for those wanting to start a business outside of the UK, this book covers all the topics you need to know to get your business up and running. From the rules surrounding getting your kitchen ready, registering as self employed, insurance, advice on pricing your cakes, and marketing advice that is both relevant and easy to implement, this guide is the ‘one stop shop’ for your information.

Stay tuned for more information about the book including the Amazon release date and pre-order link very soon!

Happy baking!

Britt xo

How To Make A Bonfire Cake For Fireworks Night

11/17

This is my favourite time of the year! From Halloween, comes Bonfire Night, leading up to Christmas! The best are months in my opinion. This Bonfire Cake is simple to make and fantastic to look at, making it the perfect show stopper to make for your parties this season! Click here for the tutorial on the matching cupcakes.

I have used my chocolate madeira cake recipe but feel free to use any flavour you like! I would recommend using a strong and stable cake that is suitable for carving and stacking, which is what a madeira is perfect for.

The models and decorations (Guy, hedgehogs and leaves) can be made ahead of time. Use modelling paste for stability and keep in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here.

Once baked and decorated, this cake will last 4-5 days. Make sure to properly crumb coat so no air can get into the cake and make it dry. You can read more about my cake timelines here.

Equipment

  • Wilton Wonder Mould Tin/7″ round tin
  • 8″ round thin cake card
  • 11″ round drum
  • 1kg orange sugar paste (For the board)
  • Brown, yellow, peach, orange, black and white modelling paste
  • Paintbrushes
  • Edible glue
  • Small palette knife
  • Small piping nozzle
  • Large rolling pin
  • Icing spacers
  • Royal icing
  • Cornflour
  • Small circle cutters
  • Brown and white dust colours
  • Rejuvenator spirit
  • Paint palette
  • Leaf cutters & veiners
  • 4 packs of Matchmakers
  • Chocolate buttercream
  • 1 meter 15mm brown ribbon
  • Double sided tape
  • Small rolling pin

For the board

Paint your board with water.

Knead your orange sugarpaste until it’s a workable consistency. If the icing is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking.

Roll out your sugar paste to a 1/4 of an inch thickness. If it helps, you can use icing spacers which are perfect for this.

To keep the sugar paste from sticking, lift and move it around as you roll. Add more cornflour if needed.

Gently lift icing over rolling pin to move and lower it onto your damp board and push down to secure. Cut around your board with a sharp knife to remove the excess icing. Apply double sided tape to the outside rim of the board and stick on your 15mm brown ribbon.

For the cake

Bake your favourite chocolate madeira (you can find my recipe here) in either a Wilton Wonder Mould Tin or two 7″ round cakes, stacked and carved into a pyramid shape. Cut a small ledge into the front of your cake for your ‘Guy’ to sit.

Split and fill your cake with your desired buttercream or ganache and secure your cake to the thin board using buttercream.

Lightly coat your cake with buttercream or ganache.

Fix this to your cake drum with a little royal icing.

Starting at the back, apply your Matchmakers to your coated cake in the style of a bonfire. Continue all the way around and add a second layer on top. Then fill in any gaps you may have with smaller cut pieces of Matchmakers.

bonfire-2

For the leaves

Roll out your yellow, brown and orange modelling paste and cut out lots of different sized leaves. Shape these if desired by twisting them around a cocktail stick and leave to dry on foam. When these are dry, stick onto your cake using a little edible glue.

For the hedgehogs

Roll balls of brown modelling paste and shape and pinch the front into a cone. Using small scissors, snip into the back of the hedgehog to create the spikes. Roll two small white balls of modelling paste for the background of the eyes. Roll three small balls of black modelling paste and glue into place for the middle of the eyes and nose.

bonfire-1

For the Guy

Roll a thick sausage of brown modelling paste and cut up the middle 3/4 of the way. Round off the bottoms of the two halves. These will be the legs. Bend the legs onto a thick piece of foam so it is ‘sitting down.’ Leave this to dry.

Roll a ball of yellow modelling paste and shape into a thick teardrop. This will become the torso. Mark a line down the middle with a small palette knife and indent ‘buttons’ using a small piping nozzle. Leave this to dry.

Roll out a square of brown modelling paste, not too thin and shape this around the torso shape to make the back and collar of the coat. Apply with a little edible glue.

Roll two sausages of brown modelling paste and affix to the outside of the coat to create the arms. Then wrap a small strip of brown modelling paste around the bottom of the arms to create cuffs. Apply with a little edible glue.

Roll two balls of black modelling paste and flatten them to become shoes and stick these to the bottom of the legs. Then wrap a small strip of black modelling paste around the bottom of the legs/top of the shoes to create boots. Apply with a little edible glue.

Roll two smaller balls of black modelling paste and again, flatten slightly. Cut into the side to create a ‘thumb’ and shape the rest of the ball to become a ‘glove’. Repeat with the second ball and apply with a little edible glue.

Roll a ball of peach modelling paste for the head and leave to dry. Once dried, apply a smaller ball of peach modelling paste to the front of the face to become the nose. Roll a small sausage of brown modelling paste and apply under the nose to create the moustache, make some hair lines in the moustache with your small palette knife.

Paint on the eyes and eyebrows using dust colours mixed with a little rejuvenator spirit. Roll out two strips of brown modelling paste and affix to the sides of the head to create hair. And finally roll out a large circle of brown modelling paste and a thick smaller circle of brown modelling paste and affix to the top of the head to create the hat.

Roll out a long strip of yellow modelling paste and lay strips of brown modelling paste horizontally across. Roll over it all again to create the striped scarf effect. Cut to size to fit your guy and apply with a little edible glue.

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

All of my Online Cake Decorating Courses are currently 50% off! Grab a bargain here.

Happy baking!

Britt xo

 

Happy Halloween 2017!

10/17

Happy Halloween!!

Halloween is my favourite time of the year. Falling leaves, pumpkins invading, dressing up and baking sweet gory treats! Every year my fiancé Tim and I throw a Halloween party. We spend weeks getting the place ready and have been throwing more and more into it with each passing year! This year we had a spooky graveyard entrance, a haunted stairwell, a SAW themed bathroom and a crime scene party area! This year, Tim and I dressed up as Gomez & Morticia Addams! I was feeling the gothic look!

Each year I also make a tasty centrepiece. Be it a tower of cupcakes or a decorated tiered cake. This year I went with a three tier, red madeira, slasher extravaganza!

I originally saw this design on Pinterest back in the Spring and I have been trying to track down the original cake/baker for months. I have used Google reverse image search, tried all number of keywords and asked people in the know. I cannot find the original to credit them. All searches come back to Pinterest boards or lists of Halloween cakes. If anyone out there knows the original design or baker, please let me know so I can credit them here appropriately!

Here’s how I made it!

I wanted a bright red sponge inside to contrast with the white icing on the outside, I also wanted a crowd pleasing flavour everyone would like so I went with a classic madeira cake recipe and coloured it red using Sugarflair Red Extra. I wrapped the cakes in clingfilm and let them sit overnight. Then the following day I split the cakes and filled them with a contrasting white vanilla buttercream.

I then crumb coated the cakes with buttercream and covered the tiers in a thin later of Ruby Red Renshaw Sugarpaste and smoothed them with Flexi Smoothers (I’ve got an article about them here). I then let them firm up overnight.

 

The next day I painted the tiers in a thin layer of piping gel and then covered the cakes in a layer of Renshaw White Sugarpaste. Then, once I had smoothed them, I used a scalpel to slice out ‘claw marks’ of the white icing, peeling it carefully away to reveal the red icing underneath. I then used a dresden tool to shape and fold the white icing surrounding the claw marks. I did this on all three tiers, changing the angle of the marks each time to make it look like the whole cake had been swiped by Wolverine from the top to the bottom. The bottom tier I only took out small slices out of white icing. I then let this firm up completely overnight.

Once this was set, I dowelled the bottom two tiers and stacked carefully, sticking together with royal icing. I then made up some red food paint using red and a tiny amount of blue dust colours mixed with a little vodka. I made it quite watery and with a paintbrush and a palette knife, I flicked red food paint all over the cake to look like blood splatters.

Then, to make the oozing blood, I mixed a few spoons of piping gel with Christmas Red and a little Royal Blue Sugarflair concentrated food colours to make a dark red blood colour, I put this into a piping bag and piped the gel into the tops of the claw marks, letting it run down the cake. I finished the cake with a 15mm white satin ribbon stuck around the cake board at the bottom with thin double sided tape.

I am SO pleased with how this cake turned out. It was the perfect centrepiece for our Halloween party and was very well received by our guests!

Check out below for more pictures from our Halloween party and have a look at my Instagram for all the videos!

Happy Halloween!

Britt xo

 

 

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