Best Books

If your interested in cakes like I am (well i'm a little obsessed with cakes) there is a good website that reviews cake decorating books.

www.cakedecoratingbook.net

It is an American site so some of the articles are about American magazines or publications. But if your looking for a specific type of 'how to' book it may help. I was happy to just have a read through and put a couple of the books on my wish list.

Most of the books they talk about you can purchase from your local book store or have them ordered in for you.

New Challenge

I have set myself a challenge. My partner's birthday is soon, so seeing as though he is a truck driver i'm going to try and build a B-Double Semi as his cake..

I have searched the internet for a few pictures and have come up with a couple that will help;


He loves caramel, so i think i will do a caramel mud cake for the centre and see how how I go with maybe a blue, silver and black colour scheme. Fingers crossed!

Playing around

Recently I decided to have a crack at making some fondant flowers. I have had a little practice at a cupcake class I attended, but i'm not perfect. But I managed to make few little daisy flowers and some pansies.

Mud Temptations

Last night I attempted a second recipe from my new favourite recipe book ‘Devine’. Due to Fathers Day I thought I would chose some thing with Caramel, as that is a favourite with Dad.

The Caramel Mud Cupcake recipe was a sure fire winner. The recipe has to be the easiest I’ve attempted. The recipe simply calls for melting of all ingredients together, allowing to cool then adding sifted flour and two eggs.

The ingredients once all combined make a very runny batter. I found pouring this into a jug made for easier pouring into the patty papers. Filling the papers to ¾ levels allowed the cakes to rise to the perfect height.

To ensure your cakes bake and rise evenly, make sure your papers are placed evenly in the tins and that you don’t splash the sides when filling.

The recipe calls for a 160 degree oven and a cooking time of 20-25min. These instructions are spot on. The cakes may look a little under done, but make sure you stick to the time frame, this is because if you cook them longer they become more like a fluffy texture with less of mud cake gooiness.

The end product is lovely and sweet and can be left plain with out any icing. However I chose to make a decadent caramel swirl to decorate. Enjoy!




You will need;
185g butter
150g white chocolate choppped coursely
220g dark brown sugar
80ml golden syrup
250ml milk
150g plain flour
150 self-raising flour
2 eggs

Preheat oven to 160 degrees and line our cupcake trays with liners
Combine butter, chocolate, sugar, golden syrup and milk in a medium saucepan and stir over a low heat, without boiling until smooth. Transfer mixture to a large bowl and cool for 15 min.
Whisk in sifted flours then eggs one at a time. Do not over mix the mixer once added.
Devide the mixture evenly between the cupckes cases and bake for about 25 min. or until centre springs back.
Cool cupcakes in trays for 5 min then transfer to wire wrack.