Tag Archive | Icing

Kinder Happy Hippo Cake

Hello!

So this week I made one of the most important cakes I’ve made to date! My brother and his girlfriend (Chloe)’s joint 22nd birthday cake! I love making cakes as birthday presents as I know there is no way that anyone else will ever have the same thing. My brother said when he came to collect it that it is always nice to have things that are homemade and I’m so happy that they both loved the cake!

img_5267

I am so very proud of this! It is three layers of fluffy chocolatey cake, kinder bueno flavoured filling, chocolate icing (with real chocolate!) and an assortment of chocolatey decorations! Estimated calories per slice: God Knows. It’s cake, enjoy it, salad is always there tomorrow ;)!  For anyone who does not know, a Happy Hippo is a cute little wafery hippo shaped piece of deliciousness made by Kinder filled with either milk and hazelnut filling or coco and hazelnut filling. If you’re a fan of kinder chocolate, kinder buenos or any other kinder related chocolate you will love these. Actually I think most people will love these,such an underrated chocolate! They also made a special appearance on last year’s Kinder Cake. Click here to check out that one if you’ve not seen it yet!

Continue reading

Skittles Pinata Cake

Remember the Pinata Cake? If not Click Here.

I could never bake properly in my old flat due to not having a dishwasher. No matter how much I hand washed icing bowls they were always left sticky. However now I have a dishwasher and baking can commence!

I ended up making a skittles Pinata Cake. I needed to make a cake that was both Halal and Vegetarian so found myself looking for a gelatin free alternative to my usual pinata cake. Not too sure how I ended up with skittles, I think it was the fact that I was surprised that they were suitable for vegetarians without any traces of gelatin.

My friends Ellie and Nikki helped me make a lovely fluffy buttercream to fill between the layers of the cake and around the outsides. We then filled the centre of the doughnut with skittles. We used the rest of the buttercream to “dirty ice” the cake. I do not know if that is the correct term for the first layer of buttercream that goes on the outside of the cake but that is what I learnt from my time watching Cake Boss so that is the term I am going to go with.

After the weeks I endured with dust all over the kitchen I actually didn’t mind the thin dusting of icing sugar which coated every possible surface of the kitchen. When it comes to cake decoration I always end up making far too much buttercream through fear of running out!

I iced the cake with different coloured flowers, leaves and some little butterflies before attacking it with even more skittles. This was quite a relaxing cake to make actually.

51139275350__2d37f706-9683-433e-8d45-3257d2182eeb

I took this photo on my phone and it turned out that I have created a very photogenic looking cake!

Today’s Crappy Product Award & Birthday Biscuits 

I decided to bake some cookies today.

Unfortunately I also decided to try ProCook’s Christmas 3D Stainless Steel Cookie Cutters. 


Big Mistake. 

400g Butter – 400g Caster Sugar – 2 Eggs – 800g Plain Flour – 2 tsp Vanilla Extract 

Beat together the butter and sugar until creamy and add the Vanilla Extract. Beat in the eggs and then stir in the flour until you get a dough. Kneed the dough and put into the fridge wrapped in clingfilm and leave for an hour. Roll out the dough and cut out the shapes needed, put on the baking tray and leave to chill for 30 mins in the fridge. Cook for 10 mins at 180 degrees. 



Easy right? Yes, Biscuits taste fabulous, but don’t slot together as the edges arnt long enough 😦 

So that design was scrapped luckily before all the dough was used!

Plan Number 2 

You can’t beat classic round glace iced biscuits. I’m still at my parents and had none of my Cookie Cutters here so had to make do with a yorkshire pudding tin, pallet knife and a (clean) ruler.

Still worked out better than ProCook! 

Why send a birthday card when you can send an edible one? 

Happy Birthday Noodles

Hidden Surprise Piñata Cake

Hellloo, I finally got to make that cake! So we made a piñata cake! This consists of layers of cake with sweets hidden in the middle which fall out when you cut into it.


I used a basic vanilla cake recipe which involves weighing the eggs and using the same weight of flour, caster sugar (I love using golden caster sugar as it gives a lovely taste and a golden darker colour) and butter, along with a tsp of vanilla extract. I know a lot of people  prefer the all in one method but I definitely think you end up with a fluffier cake in the end if you cream the butter and sugar together until it’s really fluffy and airy.


Then beat in the eggs, fold in the flour and divide into 3 cake tins and into the oven at 180 degrees for 20-25 mins. Towards the end of the cooking time test that it is cooked using a skewer, if it comes out clean with no cake mix on it then you’re done!

Place on a wire rack to cool, the sponge should be springy and fluffy to create a light and airy sponge.


While this is cooling you can make the buttercream icing. I use 150g of unsalted butter to every 280g of icing sugar and add a tsp of vanilla extract. Beat the butter with the vanilla extract until it is soft and fluffy. The fluffier it is the lighter the buttercream will be. I like using buttercream icing as you can use so many different nozzles to create different effects.

Once the butter and vanilla extract is fluffy slowly sieve the icing sugar in a little bit at a time and ensure it mixes into the butter completely to avoid any lumps. The more air you can get into it each time lighter it will be. When you’ve got all the icing sugar combined with the butter you can add milk a table spoon at a time and beat in to achieve the correct consistency. If you are planning on piping the buttercream you need it to be a bit firmer to ensure it keeps its shape. To make this much bettercream I used 1400g of icing sugar and 750g of unsalted butter.


Now the cake has cooled you should have 3 layers of cake. You need to cut the middle out of one to create a doughnut shape. Keep the centre piece to one side, it always comes in handy and I hate wasting anything!

I used seedless raspberry jam to create a classic Victoria sponge style cake and some of the buttercream icing we made earlier to fill the inside of cake.

You then flip this over and place it onto the bottom layer of cake on a board and repeat on the other side of the doughnut. It helps to put a bit of buttercream on the board to help stick the cake to it. It would be horrible if it fell off!

You can now fill the middle of the doughnut with any sweets of your choosing. For an ever so slightly healthier alternative you could fill it with fruit, but only if it is going to be served straight away.

You need to make sure that you have packed the sweets in quite tightly as they need to be able to support the top layer of cake which now goes on top.

I then stuck the middle bit which we cut out earlier on the top with buttercream to give me something to ice later.

Then ice all over the cake with a thin layer of buttercream. This does not need to be perfect as we are going to ice over it again.


We now need to colour the buttercream icing. I prefer to use gel food colouring as it keeps the consistency of the icing and a darker, stronger colour.


Put the icing into a piping bag (I like to use disposable ones, no washing up!). You can use whatever nozzle you want to use but I like the star nozzle as it creates a nice swirl when piped. As I used three different colours of icing I put it into the bag 1 spoonful at a time in order to create a mixed colour when I piped.

This star nozzle is good for piping swirls. You then need to pipe all around the side of the cake. To do these ones I started in the middle of each swirl and iced outwards. I then iced the extra piece of cake we put on top with different swirls and flowers in darker food colouring


But you can ice this however you want 🙂

And that is pretty much it! I was lucky enough to get a photo of it after it was cut which is always nice to see how it looks inside!


You will need a very sharp knife to get through all those sweets!!!