April 28th, 2011 by Gilly
Spring Cupcake Cookies
A girl can never have enough variety when it comes to cookie cutters, so when I ordered my egg cutter for the Easter egg shaped biscuits, I took advantage of a 4 for 3 deal at Cakes Cookies & Crafts Shop online and bought a cupcake cutter, as well as the shoe cutter used in the post below and a baby bottle. The bottle will be a great addition to my baby shower cookie range when I’m recovered and can start taking orders again :D
The cookie cutter has worked well, although I think the cookies are maybe a little bit on the large side! I’ve iced them with pink, white and purple royal icing and topped with my handmade sugarpaste ribbon roses sprinkled with edible glitter.
April 26th, 2011 by Gilly
Girly Shoe Biscuits
My quest to find an achievable little task each day continues, as I work on building up my strength. So… when I made the Easter egg biscuits I also cut out and baked some shoe shapes, which I’ve now decorated with pink royal icing. Its my first attempt at shoe biscuits… I’d like to do a better job of icing them next time I make them, with finer and neater lines and with accurate shoe details rather than just piping on random adornments, but overall I’m pleased with how they’ve turned out.
I can see them coming in very handy when there’s a girly party, or to give as a gift to a shoe-loving friend, or maybe even for a bridal shower or wedding if they were iced in white. To make your own little shoe biscuits, follow the link to the tutorial in my Easter egg biscuit post (found on the UK Handmade website). Leave out the spots (if you want to) and when the surface of the icing is dry, use the stiffer icing that you used for piping the edges of the biscuits to add the line and dot detail to the shoes. The sweet white pompom on each shoe just came from a pink multipack of icing decorations from Asda :)
Tip: Keep the bowls of icing covered with damp teatowels to make sure the icing doesn’t dry out by the time you are ready to use it.
April 22nd, 2011 by Gilly
Easter biscuits on my apple tree
I love Easter and spring, and this year the warm weather is making it such a pleasure to sit in my garden while I get better. I wanted a creative activity to do this afternoon, something simple and not too tiring, so I made some chocolate Easter biscuits, and now they’re hanging on my apple tree :) See the UK Handmade Lifestyle blog on Sunday for how to make them…
Easter Egg Biscuits
April 15th, 2011 by Gilly
Chocolate Fudge Cupcake
I was given a mini cupcake stand for just one cupcake for my birthday this week, very cute. I’m unwell with glandular fever at the moment so making a few cupcakes cheered me up :) I’m looking forward to properly getting back into baking and jewellery making when I get better and have more energy, I miss being crafty!
April 5th, 2011 by Gilly
The new spring issue of UK Handmade magazine is out! Bursting with the joys of spring, it includes meet articles with lovely designer makers, pretty picks and finds plus inspiring make tutorials.
I especially loved the paper kanzashi flowers tutorial by Jemma L Murphy, they look so pretty!
Paper Kanzashi Flowers by Jemma Lou
And check out my mini tiered cake tutorial for making your own cute little individual cakes on page 22 :)
Mini Tiered Cake Tutorial
February 15th, 2011 by Gilly
New Baby Biscuits
Quick shot of some of the iced baby shower biscuits I made today for some Mums-to-be. I’m liking the purple flowers on the blue and yellow cookies, think it makes them a little bit more interesting than just with the white icing detail. I haven’t baked for a week or so, as I’ve been too busy – I didn’t even have time to make anything with hearts and glitter for Valentine’s Day (sob) so it was nice to get back in the kitchen today. Just need to box them up tomorrow when they’re dry…
January 23rd, 2011 by Gilly
Butterfly Mini Tiered Cake
Over the weekend I spent some time in my kitchen making cakes… So what’s new?! I needed to finish a tutorial for the spring issue of UK Handmade magazine, and these butterfly tiered mini cakes were first on my list. I made a set of three: 2 two-tiered cakes and 1 three-tiered cake, adorning them with handmade mini sugar butterflies. It was a bit rushed, but they’ve turned out OK I guess. I really struggled with the photos though, it was so dull and grey all weekend that I had to use my daylight bulb which always produces a bit of an unnatural look. Oh well, at least I got it all finished, phew! The mini cakes are made from layers of pink and purple sponge filled with vanilla buttercream and then covered with white fondant icing – the recipe will be out in the mag around March time.
Mini Butterfly Cake
January 22nd, 2011 by Gilly
Pink and Cerise Girly Cupcakes
There’s been a spate of birthdays recently, so I’m on cupcake overdrive! Sometimes people ask me to make decorations to order in a certain colour scheme, but often I just make up whatever I fancy or think the recipient will like. At the moment I’m favouring round sugarpaste disks sprinkled with edible glitter, and have been churning them out like a one-woman-glitter-machine! I use them as decorative toppers for letters or numbers – I think they make much more of an impact than just placing the letters or numbers directly on top of piped icing, as they can get a bit lost in the swirls otherwise.
Red and White Heart Cupcakes
Unfortunately I haven’t had time to photograph them all and the quick snaps I’ve taken are pretty poor, but hey ho. I especially liked the red cupcakes, as they tied in with a little red polka dot heart gift I bought for my lovely line manager at work. (I do love a theme!) The red spot muffin cases came from Lambs Cook Shop in Stamford – they are so sturdy and hold their shape really well. Its a fab little cook shop and well worth a visit if you’re ever in Stamford!
Pink and Purple Cupcakes
January 4th, 2011 by Gilly
Butterfly and Flower Birthday Cupcakes
New year, new cupcakes! Sunday was my fab friend’s birthday, so I’ve made these purpley-pink butterfly and flower cupcakes to take into work tomorrow… She loves lemon, so there were no difficult decisions to be made about which flavour to choose: lemon sponge with lemon curd filling, topped with lemon mascarpone frosting. I usually make the lemon frosting by adding lemon juice and icing sugar into the mascarpone, but today I simply whisked in about half a jar of lemon curd to 250g mascarpone. It works just as well and has the added advantage of forming a slightly less wet and smoother frosting.
I made the butterflies by using a PME butterfly plunger cutter on thinly rolled out purple-dyed flowerpaste – it dries harder than sugarpaste and holds its shape better when placed on moisture-rich icing such as mascarpone. The butterflies all have food-grade white wire antenna pushed into the sugarpaste bodies – they haven’t shown up in the photo which is a bit of a shame, as they give them a finishing touch :)
December 12th, 2010 by Gilly
Christmas Pudding Cake
This year our Christmas cake is cunningly disguised….. as a Christmas pudding! I did a tutorial for UK Handmade magazine on how to make a Christmas Pudding Cake, so it has handily doubled up as our family Christmas cake.
See the post below for a link to the online mag and instructions on how to make your own. Its pretty straight forward, the only odd part is that you bake the cake in a bowl, such as a pyrex bowl or a pudding basin, to get the lovely dome shape. Then its just a case of covering your cake in brown fondant icing and topping with a decoratively shaped piece of white fondant to make the “cream” plus some holly leaves and berries. I really like the look of it, I think it makes a very cute and cheerful Christmas cake :)