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

Carrot, Cinnamon & Citrus Loaf

11/19

{AD} This week, I’ve partnered with Microplane to create a warming, autumnal recipe that incorporates some of my favourite seasonal flavours; carrot, cinnamon and citrus. This tasty loaf, topped with delicious cream cheese frosting and some sweet orange and lemon jelly slices, is quick and easy to make and sure to be a winner as the early evenings draw in.

To create this loaf, I’ve used with Microplane Master Series Zester and Microplane Professional Peeler and they made baking a breeze! The super sharp blades made light work of peeling the carrots, getting it done fast and effectively with minimal effort. Meanwhile the zester was by far, the easiest I’ve ever used. The oranges and lemon rinds were precisely cut meaning I got all of the tasty zest and none of the sharp, bitter pith that can really affect your baking. 

You can really feel the quality using these products and it’s east to see why Microplane are the grating specialist! I also love the backstory of Microplane;

“The big moment came in 1994, when a Canadian housewife was making an orange cake. Out of frustration that her grater was tearing and shredding, she commandeered one of her husband’s favourite woodworking tools from his workshop. The blade slid effortlessly across the orange and the zest fell from its surface like snowflakes. The discovery laid the foundation for the creation of Microplane® kitchen graters and an entire line of revolutionary graters was born.”

What can I say, as a Canadian myself, I can really get behind a Canadian idea. Haha! 

Check out the bottom of the page for details on how you can win your own Microplane Master Series Zester and Microplane Professional Peeler!

So now we have the right tools, let’s get baking!

Ingredients;

  • 150ml sunflower oil
  • 225g self raising flour
  • 150g light brown sugar
  • 200g grated carrots
  • 2 eggs
  • 60g chopped walnuts
  • ½ teaspoon bicarbonate of soda
  • 2 tsps cinnamon
  • 1 tsp mixed spice
  • Zest of 2 oranges
  • Zest of 1 lemon

Method;

  1. Beat the eggs briefly until mixed well.
  2. Add in the sunflower oil and light brown sugar and mix until combined.
  3. Mix in the grated carrots and the zests.
  4. Add in the self raising flour, bicarbonate of soda, cinnamon and mixed spice.
  5. Finally mix in the chopped walnuts.
  6. Pour into a lined and greased loaf tin and bake at 140C (fan assisted) for 1 hour 20 minutes.
  7. Leave to cool completely before frosting.

 

I think a cream cheese frosting compliments this bake perfectly but feel free to use any topping you wish. Buttercream would also work well.

Cream cheese frosting

Ingredients;

  • 180g full fat cream cheese
  • 50g unsalted butter
  • 500g icing sugar

Method;

  1. Beat the butter and cream cheese until soft.
  2. Add in the icing sugar and mix well.
  3. Once smooth, spread onto your loaf.
  4. Top with jelly orange and lemon slices (optional).

Once your cake is made, store in an airtight container. This bake will last 3-4 days. 

I’ve loved working with Microplane on this recipe. The peeler and zester are the best I’ve ever used. So sharp, making them so easy to work with but expertly designed so I never felt I was going to slice off my hand (which, I’d like to point out I’ve done MANY times when using generic graters for baking, maybe not sliced off my hand but hurt myself that’s for sure!).

For more about Microplane, check out their website here – http://microplaneintl.com

Happy baking!

Britt xo

COMPETITION DETAILS

For you chance to win your very own Microplane Master Series Zester and Microplane Professional Peeler 

The Facebook winner will be chosen at random from someone who likes my Facebook page http://facebook.com/shewhobakes and Microplane’s Facebook page https://www.facebook.com/Microplane/ and answers the competition question on my Facebook page. 

You may only enter once on Facebook.

Best of luck!

Britt xo

And now for the terms & conditions:

– The competition starts at 6pm on 22nd November 2019

– The competition closes at 9pm on 24th November 2019

– The competition is only open to UK mainland entrants.

– The winners can not transfer the prizes and there is no cash alternative.

– The competition is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.

– The winners will be chosen at random and the decision is final.

– The winners will be notified within the week after the competition ends.

– The prizes must be claimed within a month after the winners’ announcement. After that time the prizes will be reallocated if unclaimed.

– The prizes will be posted out directly from Microplane International.

This is a paid partnership with Microplane. All views and opinions are my own.

Book Giveaway!

11/19

Competition Alert!

Two years ago today, my book ‘Cakes, Bakes & Business’ was released. 

It was months of hard work which culminated in a full guide on how to start a cake business from home. I was and still am so super proud of it. A few days after it’s release it went to number one in two Amazon charts and it continues to help bakers around the world turn their cake making hobby into a career.

To celebrate the anniversary of my book release, I am giving away two signed copies.

So how do you enter?

The Facebook winner will be chosen at random from someone who likes my Facebook page http://facebook.com/shewhobakes and answers the competition question on my Facebook page. “Liking’ the photo does not count as an entry. Comments only. You may only enter once on Facebook.

The Instagram winner will be chosen at random from someone who follows me on Instagram @brittmariebox and who has answered the competition question there. “Liking’ the photo does not count as an entry. Comments only.
Best of luck!
Britt xo
And now for the terms & conditions:

– The competition starts at 5pm on 20th November 2019
– The competition closes at 11am on 22nd November 2019
– The competition is only open to UK mainland entrants.
– The winners can not transfer the prizes and there is no cash alternative.
– The competition is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.
– The winners will be chosen at random and the decision is final.
– The winners will be notified within the week after the competition ends.
– The prizes must be claimed within a month after the winners’ announcement. After that time the prizes will be reallocated if unclaimed.
– The prizes will be posted on the 5th December 2019 by Royal Mail First Class Signed For.

Cupcake Wreath Tutorial

11/19

Merry Christmas to you all! If you fancy baking something a little different to a Christmas cake this year, why not try a cupcake wreath. A simple but impressive display made up of cupcakes. I demonstrated how to make this at the Cake & Bake Show in London last year and it’s one of my favourites.

You will need;

  • 10 cupcakes in green cases
  • 12″ cake drum
  • 300g sugarpaste to cover drum
  • green 15mm ribbon
  • 3mm double sided sticky tape
  • 100g red modelling paste for the bow
  • paintbrush
  • edible glue
  • drying foam
  • green buttercream
  • large piping bag
  • 1J nozzle
  • royal icing
  • Christmas decorations made and dried overnight

This tutorial shows you how to make a cupcake wreath using 10 cupcakes and a 12” cake drum, but you can make them as big or as small as you like. Even doing a second layer inside the first for a really big party.

I’ve broken it down into separate tutorials as there’s a lot I want to show you.

You will need to make your wreath decorations, including the modelling paste bow, in advance. I’ve used a mixture of moulds which I’ve painted, cutters and mini candy canes, but this is where you can really personalise your wreath using whatever toppers and colours you like.

Firstly, cover a 12” cake drum in sugarpaste (roll out icing). To do this, roll out your icing to 5mm thick on a corn floured surface, turning the sugarpaste as you roll to get an even shape and to stop it sticking. Spray your drum lightly with water and then using your rolling pin to lift your sugarpaste, lay it gently on the board, securing it with your hand and cutting off the excess with a sharp knife. Leave this to set overnight. To see a video of me covering a board in sugarpaste, check out my post here.

Then, to apply a board ribbon, use 5mm double sided sticky tape and a 15mm width ribbon. The hardest part here is peeling off the backing of the tape!

Next, create a cute flat bow to attach to the front of the board. Use a length of your 15mm ribbon (approx 12cm) and fold in half to make a crease. On this creased line, stick two bits of double sided sticky tape, as pictured. Then fold the halves in on themselves to look like the middle picture. stick a shorter piece of ribbon around the middle of your bow. Attach to your board with more double sided sticky tape.

To create a bow out of modelling paste for the top of our wreath, cut four identical strips out of red modelling paste to your desired thickness. On two of the strips, cut a triangle to create the ends of the ribbon. Then cut a smaller strip for the middle of the bow.

With a small amount of edible glue, fold over the plain strips in on themselves to create the bow loops. Then glue the small strip in the centre as the third picture.

The strips that you have cut the ribbon ends, dry on foam with a ripple in the icing to create a more fabric look. Do this by pinching the top and bottom together, you can also use a cel stick if it helps.

Leave the bow to dry upright to create prominent bow loops.

Now for the wreath. Bake your desired flavour cupcakes in green cases, I’m using my vanilla cupcake recipe here (I’ve used metallic ones for a more Christmassy feel.) Make up some green buttercream (you can find my recipe here) and fill a large piping bag with a 1J nozzle.

Once the cupcakes have cooled, pipe onto them by starting in the middle of the cupcake and working your way slowly outwards. (I found I went round the cupcake 2 ½ times.) A gentle and even pressure is needed here.

Leave the buttercream to set slightly so they are easier to move about. Then position your cupcakes on your dried iced board. Once you are happy with the shape of your wreath, stick your cupcakes down with a little royal icing. You don’t need to use a lot. It’s just to secure them enough to transport the wreath. We still want people to take them off to eat them!

Once your cupcakes are secured to your board, decorate to your hearts content! Adding the bow to the top first, then using your toppers.

And there you have it! A cupcake wreath for the festive season!

Equipment can be purchased from Iced Jems.

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

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!

Happy baking and Merry Christmas!

Britt xo

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

 

Happy Halloween 2019!

10/19

It’s the most wonderful time of the year….

As a self professed Halloween Queen, the time between September and November is the most magical for me. I love everything about it. From the crisp mornings to the falling leaves, the nights drawing in, all pumpkin everything and of course, Halloween itself.

My husband Tim and I throw an annual Halloween party and 2019 was our fifth year!

We decided on a Freakshow; Circus Of Horrors theme two days after our 2018 party and have spent the last 12 months stocking up on various red and white striped goods, clown decorations and anything else to decorate Boxes Freakshow.

We had a ticket booth entrance, the booth itself made by me and Tim a few weeks before the party, several skeletons and an eight foot mechanical clown we named Claude. The stairwell was a balloon bonanza and then upstairs itself was transformed into our very own Big Top.

For our costumes, Tim was the Ringmaster and I was The Bearded Lady. I had so much fun putting this look together and I was so pleased with how it turned out!

We also make lots of food, put on tasty snacks and sweet treats and I, of course, make a dessert. This year I went with all things circus to match our theme.

Here’s how it was made –

I wanted a three tier cake as I simply love how they look, but with 45-50 guests, it would be too much cake and it would go to waste, so I decided one of the tiers would be polystyrene. Then, imagine my delight when I discovered a Circus Tent shaped cake dummy. This would make up my top tier and the bottom two tiers were a deep 8″ chocolate and a deep 10″ vanilla. Both using my madeira cake recipe.

I wanted quite deep tiers do I baked one normal 3″ deep cake and then I halved the recipe and made an additional 1 ½” deep cake. I then split the normal cake into two and used the additional cake as another layer. Making up my traditional three layers of cake, two layers of buttercream inside to the cakes. I sandwiched them both with vanilla buttercream.

I also crumb coated the cakes with two layers of vanilla buttercream. I then placed the cakes on thick cake drums rather than cake boards, for extra height. I stuck them down with a little buttercream.

For the decoration, I used Renshaw Extra Sugarpaste in white as well as Renshaw red modelling paste mixed 50/50 with red sugarpaste and Renshaw black modelling paste. I cut out panels of the Renshaw Extra white and the red modelling/sugarpaste mix for the circuit tent dummy tier and stuck them on with piping gel. It was a case of holding baking paper against the dummy, drawing on it with pencil and then cutting those templates out of icing with a pizza cutter. A little bit of trial and error.

The black accents were a circle of black modelling paste cut in half for the top and a square panel stuck on the front for the entrance. I also finished the top tier with a red modelling/sugarpaste set of curtains, made by pleating the icing. It was finished with a red ball on top, edible gold balls, a little pumpkin made with a mould, painted gold and very thin red ribbon around the base.

For the middle tier, I iced this with Renshaw white extra and then, using a diamond cutter, cut out a LOT of black modelling paste diamonds using this cutter. I then stuck them all on, one by one, using a little edible glue. Once these were attached I then stuck on a LOT of edible gold balls in between. I then finished this tier with rolled balls of white sugarpaste around the edge.

The bottom tier was again iced in Renshaw white extra and then using a paper triangle template I made on my computer, I cut out 10 red triangles by hand using a pizza cutter. I wanted it to look like a circus drum. I stuck these on with a little edible glue and finished them with skulls made from Karen Davies marshmallow paste, painted gold using a paint made from edible gold lustre dust and rejuvenator spirit. I stuck these on with a little royal icing in a piping bag. I finished this tier with a very thin red ribbon around the base.

Once all of the cakes had set overnight, I dowelled them and then stacked them together using royal icing.

The whole cake was on a 13″ cake drum which I had iced red and had a 15mm black satin ribbon around the outside, stuck on with thin double sided sticky tape.

The cake looked great in the party surroundings and matched everything really well.

This wasn’t the only bit of edible decorating we did, however. Last September when we got married, Tim and his dad made us a doughnut wall and we really wanted to use it again for the halloween party. So we decorated four dozen doughnuts to match!

Original glazed Krispy Kreme doughnuts (because there was no way I was going to make my own as well as everything else we were doing), dipped in white chocolate, drizzled with red candy melts and finished with another marshmallow paste gold skull.

 

Check out last years cake here and 2017’s cake here and below for more pictures from this year’s Halloween party and have a look at my Instagram for all the videos including a full walkthrough of the party!

Happy Halloween!

Britt xo

Chocolate Fudge Cookies

10/19

{AD} Last Autumn I partnered with Bacofoil® to create a Salted Caramel, White Chocolate and Fudge showstopper cake to test out their Bacofoil® Non-Stick Baking Paper. Not only was it delicious, but it also worked incredibly well, with the cake coming away from the paper so easily. I was very impressed.

This year, I’m delighted to be working with them again but wanted to try something that would really put their Non-Stick Baking Paper to the test! I wanted to create a recipe that included super sticky ingredients, which after years of baking still catches me out and sticks to the paper – like my delicious chocolate fudge cookies.

  • Ingredients –
  • 250g dark brown sugar
  • 150g unsalted butter
  • 2 eggs
  • 1 tsp vanilla
  • 225g self raising flour
  • ½ tsp baking powder
  • 50g cocoa powder
  • 100g chopped fudge pieces (I’ve used Cadbury Fudge bars)
  • 100g dark chocolate chunks (plus a little more to top the cookie)

Method –

  1. Cream together the dark brown sugar and unsalted butter
  2. Add in the eggs and vanilla and mix
  3. Add in the self raising flour, cocoa powder and baking powder and mix
  4. Finally, mix in the chopped fudge pieces and dark chocolate chunks
  5. Spoon the dough onto some Bacofoil® cling film and wrap well.
  6. Chill in the fridge for at least 30 minutes or until firm enough to roll into balls (warning – even when firm, the dough will be sticky. If it gets too much to roll, wash your hands in cold water and try again).
  7. Push three dark chocolate chunks into the top of each cookie
  8. Chill again for 15 minutes
  9. Bake on Bacofoil® Non-Stick Baking Paper at 180C (fan) for 10 minutes
  10. Leave to firm up on the baking tray for 15 minutes and then transfer to a wire rack to cool completely

Once the cookies are baked, I like to leave them to cool on the baking tray until they have firmed up nicely and then transfer them to a wire rack to cool completely. If you try and move them to a wire rack too soon, because of their soft nature, they will likely break apart.

Having put Bacofoil®’s Non-Stick Baking Paper to the test again, I can honestly say it never fails! This is one of my stickiest recipes and the cookies peeled away from the paper with such ease. This product looks and feels different to standard baking paper as it has an innovative dimpled non-stick texture. This means the cookies have less contact with the paper’s surface area, resulting in an even bake and no sticking – the cookies maintain their shape and look amazing! Another advantage I love is that I don’t need to grease the tray and it saves me the hassle of washing up. 

Once baked and cooled completely, store the cookies in an airtight container. They will last for 4-5 days.

I loved working with Bacofoil® Non-Stick Baking Paper. It made making these cookies really easy and it’s such a great product I will certainly use again! It’s ideal for all kinds of baking jobs – lining, making and baking and for all types of food – savoury or sweet!

For more information about Bacofoil® Non-Stick Baking Paper and all of their products, check out their website www.bacofoil.co.uk

Happy baking!

Britt xo

This is a paid partnership with Bacofoil® Non-Stick Baking Paper. All views and opinions are my own.

Our Wedding Cake

09/19

From the day Tim and I got engaged in June 2017, I had people ask if I was going to make my own wedding cake. It was something I thought about and looked at the pros and cons on both sides. On the one hand, it’s what I do and love so why wouldn’t that extend to my own wedding? On the other hand, did I need the stress? I had come to the decision that yes, yes I did. I thought it would be something really lovely and personal to do, considering we wanted to DIY a lot of the decorations together.

Originally, we had thought about getting married in this country and having the classic British wedding we all know and love. But as we got into the planning, we became aware that our love of the beach and being by the sea meant we couldn’t find a venue that was truly ‘us’. So, we took the plunge and contacted my good friend Lesley who arranges all of our holidays and specialises in Destination Weddings. We booked Sandals Royal Barbados for ten days, just the two of us and started to plan our wedding. We still wanted to celebrate with friends and loved ones and so we booked a Kent venue, Westenhanger Castle for the week after our return to have our UK wedding reception.

The cake I had planned was always for the UK wedding reception. I had no intention of travelling 8 hours to the Caribbean on a plane with a cake I’d made in England. Plus with the wedding package we booked with Sandals, we got a two tier cake to cut and enjoy together on our wedding day! When we were out there we chose vanilla with piña colada frosting for one tier and red velvet with Irish cream frosting for the second tier.

I started to design the cake in the summer. I knew I wanted it to be big and I wanted it to incorporate our love of the beach and include references to our beach wedding. I wanted it to have pearl seashells to match our engagement cupcakes and I wanted it to be relatively simple. With all we had to do and plan on the week of the reception, I knew I simply didn’t have time for anything too complicated. I had bought the custom made topper from a lady I found on Facebook with her business A Moment For Life. ‘You, me & the sea’ is something Tim and I say regularly and we have it written on artwork around our home so it felt the obvious choice. It was blue and glittery and just perfect. It came through really quickly and was so reasonably priced. I highly recommend her!!

So, down to the details! As you can see, I can’t draw shells. The cake itself turned out to be a five tier, white iced cake with sea accents, shells and a sand base. (I was also inspired by a smaller, slightly different design I saw on Pinterest and despite weeks of searching I cannot find the original baker or company to credit. All links go from one Pinterest board to another!).

As we only had 90 people at our party, five tiers of cake was simply too much cake and there would have been so much leftover. To solve this, the bottom two tiers were polystyrene. This worked in my favour as I could ice and (mostly) decorate these two tiers and the board before we even stepped on a plane. So that all there was left when we returned was to bake and decorate the top three tiers. Once the polystyrene tiers were iced, I stuck them together with royal icing and then glued them both down to the decorated board, again with royal icing.

To decorate the board, I stuck together a 18″ drum and 16″ drum with double sided sticky tape. I then painted the boards with piping gel and iced these as one unit with Renshaw white covering paste I had coloured a sandy colour using Sugarflair Ivory.

I made the shells about a month in advance. I used white modelling paste (I use Karen Davies marshmallow paste) and a selection of seashell moulds from Iced Jems. I left them to dry on foam and the following day sprayed then with Pearl Spray to give them a nice sparkle.

A few days after we got back from Barbados, I baked a 10″ vanilla madeira, a 8″ chocolate madeira and a 6″ lemon madeira (the original recipe, before scaling up, can be found here). For the 10″ cake and the 8″ cake I baked a second ‘half’ cake to go on top to make it deeper. By this, I mean I halved the recipe and baked it in the same tin. So these cakes were 1 and a half their original size. The 6″ cake was a 7″ recipe baked in a smaller tin, also to get a deeper height. I was really pleased with how the actual cakes turned out after baking. I always bake cakes well in advance of when I need them so I have maximum time to decorate. If you use a sturdy recipe like a madeira, they last ages. More on that here.

For the fillings, I made a piña colada frosting to go into the 10″ vanilla cake. This wasn’t in the original plan but I wanted to bring the taste of our wedding cake in Barbados home. To do this, I made a vanilla buttercream (recipe here) and added in piña colada flavouring I found online here. I also made a chocolate buttercream for the 8″ cake and a lemon buttercream for the 6″ cake (recipes here). I didn’t include jams or curds as I prefer a simple buttercream filling. Like the cakes, buttercream can be made ages in advance too. Once made it will last in the fridge for as long as the date on the pack of butter you’ve used, which is usually a few weeks. I keep mine stored in an airtight tupperware box with a layer of cling film over the top to prevent it crusting over or drying out.

The day after baking, I split, filled and crumb-coated all three cakes with their respective buttercream filling. I then iced them all (including the bottom polystyrene cakes but I used piping gel to stick down the sugarpaste) in Renshaw White Extra. It’s fast becoming my favourite sugarpaste to use. Really forgiving and good to work with. I then let the cakes set overnight. The following day, I created the ‘sea’ by colouring modelling paste (I use Karen Davies marshmallow paste) two different shades of blue in Sugarflair Ice Blue and Sugarflair Baby Blue. I then rolled this out thinly and cut out wave shapes by hand with a pizza cutter. I then stuck these to the sides of the cake with edible glue. I left these overnight once more.

Once these were done I was limited with what I could continue to do at home. I was aware I didn’t want to transport the cake fully stacked as it was, at this point, REALLY HEAVY. So I had made the decision to stick down the 10″ cake to the already stacked, fully decorated and boarded 12″ and 14″ polystyrene dummies. This meant I could finish decorating, to a certain extent, the bottom half of the cake. I stuck on the shells with Royal Icing.

The 8″ and 6″ cakes were going to be transported separately and I would finish decorating the cake on the day of the party. Ideally I would have done this the night before but I ran out of time. I always have thin cake boards the same size as my cake underneath any cakes I make. This is for stability (especially if stacking), hygiene, so that nothing can get into the cake from the bottom and for ease of movement.

I made some ‘travel boards’ for the individual cakes by using a thin cake board one inch bigger than the cake and cutting out non-slip matting to fit. I stuck the non-slip matting down with double sided tape and boxed the cakes up in one inch bigger cake boxes.

On the day of the party, I dowelled the 10″ cake and the 8″ cake and put a layer of cling film on top so air didn’t get into the dowel holes. We then travelled SLOWLY to the venue. I had the biggest part of the cake in the back of the car with me on the folded down seat with the 8″ and 6″ cakes in the footwell. It was a tense journey! I had brought with me all of the shells, royal icing in a tub as well as a piping bag, palette knives, and any other equipment I thought I would need.

When we got to the venue I walked in the bottom half of the cake onto the cake stand which was a rustic wood slice borrowed from the good people at The Three Tuns pub. I then built the cake by sticking down the top two tiers with royal icing and sticking on all of the other shells. I then finished this with the cake topper and poured crushed digestive biscuits around the base to make the sand.

I stepped back and looked at my creation. A mixture of pride, relief and excitement overcame me. I was so proud of how it looked in the end. Whenever you go through a creative process there’s inevitably a lot of mixed feelings but to see it finally down, in the backdrop of the castle, was enough to bring a tear to my eye. Everyone had such lovely comments to say about how it looked and tasted too which made it all worth it!

If you are a baker, or just enjoy baking, and think you want to make your own wedding cake, let me tell you that it can absolutely be done. With the right amount of practice, planning, preparation and lists – you can do it.

Happy baking!

Mrs Box xo

Pictures from our Wedding Day in Barbados and our UK Wedding Reception –

Cheese & Tomato Muffins

09/19

Earlier this year I attended a the 100th birthday celebrations of the iconic KitchenAid stand mixer. It was such a fun event and I met some lovely people. I’m super excited to be working with KitchenAid on a project that I like to call, A Tale Of Two Muffins.

With my brand new (gifted) Queen Of Hearts KitchenAid stand mixer made to commemorate the 100th anniversary, I have created two muffin recipes. One savoury; Cheese & Tomato and one sweet; Chocolate Orange

I have never used a KitchenAid mixer before. I have always wanted one and a few years ago, it topped my poll on ‘most loved stand mixer’ based on voted from my readers on social media.

After spending a good 10-15 minutes just LOOKING at the mixer on my kitchen side (imagine the heart eye emoji and you’ve got an idea of what I looked like), I finally built up the courage to use it. With the passion red colour and brand new bowl, it’s so shiny and beautiful and I just didn’t want to get it messy! Then I realised, that’s exactly what it’s built for, and let me tell you, it works like a dream. The mixing is smooth, the controls are easy to use, the weight just screams quality and I’m genuinely so excited to be using this mixer for my bakes from now on.

Also, after putting a call out onto my social media for name suggestions, I’ve decided to call her – Ruby.

Cheese & Tomato Muffins

I could eat every one of these soft and fluffy savoury muffins. Made using mature cheddar and sun-dried tomato, they are great hot or cold, served with a big chunk of salted butter.

Check out the video below for a filmed step-by-step.

Ingredients

  • 100g unsalted butter
  • 120ml whole milk
  • 2 eggs (lightly beaten)
  • 100g grated cheddar cheese
  • 100g chopped sun-dried tomatoes
  • 250g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon mustard powder

Method

  1. Mix together the unsalted butter and beaten eggs..
  2. Pour in the milk.
  3. Add in the plain flour, baking powder and mustard powder.
  4. Mix in the grated cheddar cheese.
  5. Mix in the chopped sun-dried tomatoes.
  6. Spoon into 10 large muffin cases.
  7. Bake at 180C (fan assisted) for 25 minutes.
  8. Leave to cool and enjoy!

Once baked and cooled, these muffins will last 4-5 days in an airtight container.

(This recipe has been made in paid partnership with KitchenAid but all opinions expressed are my own)

Chocolate Orange Muffins

09/19

Earlier this year I attended a the 100th birthday celebrations of the iconic KitchenAid stand mixer. It was such a fun event and I met some lovely people. I’m super excited to be working with KitchenAid on a project that I like to call, A Tale Of Two Muffins.

With my brand new (gifted) Queen Of Hearts KitchenAid stand mixer made to commemorate the 100th anniversary, I have created two muffin recipes. One sweet; Chocolate Orange and one savoury; Cheese & Tomato

I have never used a KitchenAid mixer before. I have always wanted one and a few years ago, it topped my poll on ‘most loved stand mixer’ based on voted from my readers on social media.

After spending a good 10-15 minutes just LOOKING at the mixer on my kitchen side (imagine the heart eye emoji and you’ve got an idea of what I looked like), I finally built up the courage to use it. With the passion red colour and brand new bowl, it’s so shiny and beautiful and I just didn’t want to get it messy! Then I realised, that’s exactly what it’s built for, and let me tell you, it works like a dream. The mixing is smooth, the controls are easy to use, the weight just screams quality and I’m genuinely so excited to be using this mixer for my bakes from now on.

Also, after putting a call out onto my social media for name suggestions, I’ve decided to call her – Ruby.

 

Chocolate Orange Muffins

These deliciously rich muffins are so very chocolatey and have a great zesty touch. I’ve used marmalade, orange flavouring and mixed peel to get that citrusy flavour I wanted and big dark chocolate chunks to provide a difference in texture.

They are soft and fluffy inside and a great addition to any dessert table.

Check out the video below for a filmed step-by-step.

Ingredients

  • 100g unsalted butter
  • 100g brown sugar
  • 120ml whole milk
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 tablespoon marmalade
  • 50g mixed peel
  • 250g plain flour
  • 50g cocoa powder
  • 1 1/2 teaspoons baking powder
  • 150g dark chocolate chunks

Method

  1. Cream together the unsalted butter, brown sugar, marmalade and orange extract.
  2. Add in the eggs.
  3. Pour in the milk.
  4. Add in the plain flour, cocoa powder and baking powder.
  5. Mix in the chocolate chunks and mixed peel.
  6. Spoon into 10 large muffin cases.
  7. Bake at 180C (fan assisted) for 25 minutes.
  8. Leave to cool and enjoy!

Once baked and cooled, these muffins will last 4-5 days in an airtight container.

(This recipe has been made in paid partnership with KitchenAid but all opinions expressed are my own)

The Cake & Bake Show – London 2019

09/19

I am so pleased to announce I will be back at the Cake & Bake Show this year in London!

I will be on the Baking Super Theatre on Friday 4th October demonstrating how to make delicious Pumpkin Spice Latte Cupcakes! Check back to my blog for the recipe soon! You can catch me on stage making these at 10am.

I’ll also be doing a book signing straight afterwards at 11:20 where I’ll be singing copies of my Amazon number one best selling book; Cakes, Bakes & Business.

You can book your tickets over on the Cake & Bake Show website here. Plus check my social media as I’ll be doing a ticket giveaway next week.

I’m really looking forward to being back at the show. The Cake & Bake show actually holds a special place on my heart. You can read all about why here.

I hope to see you there!

Happy baking!

Britt xo

Mickey & Minnie Cookies

08/19

Inspired by my recent trip to Disneyland Paris, I wanted to recreate my favourite snack we had there!

I had the Minnie Mouse cookie which was two biscuits, sandwiched with jam, dipped in white chocolate and decorated with sprinkles and a bow. Tim had the Mickey Mouse cookie which was two biscuits, sandwiched with Nutella, dipped in milk chocolate and decorated with sugarpaste.

Here were the ones we had while we were sitting on Main Street, in front of the iconic pink and blue castle.

For this recipe, I recommend my no spread cookie dough which really helps the biscuit keep it’s distinctive shape.

Remember, for each cookie, you’re going to need two biscuits. Because of this, I doubled my usual recipe to have enough dough.

Make sure to follow the recipe, including chilling the dough and then the cut out cookies for at least 30 minutes before baking. Once baked, leave to cool completely before decorating.

You can find the cutter I used here.

Minnie Mouse Cookie

I’m going to start with Minnie. Firstly I’m going to make the little pink bow decoration. I’m using pink modelling paste and a silicone bow mould. I’m pretty sure by looking at it the Disneyland Paris cookies bow was made using a plunger cutter but I don’t have one of those! I kneaded the pink modelling paste and pressed it into the mould. I then pushed it out and left it to dry overnight on foam.

I also massively overestimated how many cookies I’d actually be making…

Next, I sandwiched the baked and cooled cookies with about a tablespoon of strawberry jam using a piping bag. I then put these in the fridge for half an hour to firm up a little. While the cookies were chilling, I melted 400g white chocolate with a little coconut oil. The coconut oil helps with white chocolate consistency and makes it better for dipping.

I then half dipped the chilled cookies into the melted white chocolate. I then laid them onto a tray lined with greaseproof paper.

To decorate, I added a few sprinkles (again, slightly different to the Disneyland Paris ones as I used what I had in!) and finished with the little pink bow in the middle. I then left these to set completely in the fridge.

Mickey Mouse

For the Mickey cookies, I didn’t have to make any decorations in advance as everything was going to be placed onto the cookie itself. So I first sandwiched with a tablespoon of Nutella and then left to set in the fridge for 30 minutes. Again, while the cookies were chilling, I melted 400g milk chocolate with a little coconut oil. I then again, half dipped the chilled cookies into the melted milk chocolate and then laid them onto a tray lined with greaseproof paper.

As for the decoration, while the chocolate on the cookies were setting, I rolled out red sugarpaste and cut out shapes using the same cutter I used to cut out the cookies. I then trimmed accordingly, using the original picture of the cookies as a guide. I then stuck this to the dipped cookie with a little edible glue.

Once the red was on, I rolled out yellow sugarpaste and cut out two small circles. I squished them with my hands until they became an oval shape (an oval cutter would work wonders here but I either don’t have one or can’t find it. I’ve lost count of exactly how many cutters I actually own…) I stuck down the oval shape to the red with a little edible glue and  I then left these to set completely.

They are a little different to the treats we enjoyed in Disneyland Paris but I’m so pleased with how they turned out! They are making me really excited for our next trip over there. Ok, that’s a lie. I was excited already. It’s absolutely one of my favourite places to be!

If you’re baking any of my recipes or using any of my blogs, let me know how you get on, either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

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!

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