Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
August 15th, 2011

Big and Bright Rainbow Cake

Wow, I can;t believe I have neglected my blog for so long. I don’t know where the time has gone in the last week. Well, I do know actually. Its gone on starting my new part time job – baking and cake decorating at The Cake Gallery in Bowden. What a gorgeous place and the people there are just lovely. Can’t wait to get more stuck in this week πŸ™‚ Time has also been spent on my first wedding cake order, hurrah! I am SO excited to have the opportunity to make a wedding cake for a lovely couple who are getting married in 6 weeks. It will be a square, 3-tier cake. Separated by pillars so its super tall, and decorated with garret frills and yellow roses. I can’t wait to get going on that one. I have also been planning the design for the golden wedding anniversary cake which I am doing in 2 weeks time. I think I have settled on the design now, so just need to go and get a baking tin and I will begin next week.

So things are going well. The only slightly sore point is that I haven’t received any orders from my website yet. I have done a lot more content writing this past weekend to make Google like it more, and I guess that takes time before it shows, but I am wondering if people just don’t find it, or if there is something about the site that puts them off. If you are reading this and are at all curious, take a mosey on to my site and let me know what you think. Any feedback will be welcome! Thank you. Read the rest of this entry »

July 29th, 2011

A week of Sugar and Cake

What a week. A whole week at Slattery for a sugarcraft course, and all I can say is that it was heaven. Bliss. Wonderful. I could have just stayed there forever. Just let me make cake and sugarpaste figures all day every day and I’ll be happy forever. Pity they are so inundated with job applications they don’t want any more applications for the waiting list.

The first two days were wedding cake style work. We made a 2 tier square cake by carving up a 16″ x 14″ sheet of genoese sponge (or ‘Gen’ as they call it in the industry. Check out my specialist knowledge, haha). We used an 8″ and a 12″ cake board as templates to cut out our cake which was about an inch and half deep and then stacked up 5 layers of Gen. The advantage is using sheet cake rather than cakes baked in the required size tin is that you can carve it really neatly and scrape of the crumb without losing size. Very cool. If only my oven was big enough for 16″ x 14″ trays…

The layers were filled with alternating layers of vanilla buttecream and raspbery jam, and then crumb coated with buttercream. Then we covered them with white sugarpaste (fondant) and sat them on the board, reinforcing the lower tier with plastic dowels. The decorating was so much fun. We were shown all sorts of techniques and as we applied them to our cakes the effectiveness of even simple royal icing piping was made evident. Although a lot of techniques need practice to refine, they are not difficult. Wonderful πŸ™‚

Day three was a sat up Minnie Mouse cake. So stunning to look at but so simple in construction when you break it down step by step. The only gripe I had was that the red sugarpaste we were using started cracking even as I was rolling it out to cover the cake and make the dress, so by the time I placed my head on my Minnie, the dress had some nasty cracks. Karen said the quality of sugarpaste can really vary and the new EU colour regulations have changed a lot of recipes. Minnie’s face is a little tricky, but now that I know the proper proportions, I think with some practice I should be able to replicate it in future. The end result is so effective and striking, it would be amazing for kids parties, and I hope I get a chance to make one some time soon. The same techniques can be used for Micky Mouse and other figures so the possibilities are endless πŸ™‚

Day four and five were sugarpaste figures. Buzz Lightyear, Micky Mouse, a baby and a standing up woman. I loved Buzz. He is all nice block shapes and bright colours and as long as you get his pronounced chin right, he is the cartoon character in edible form. Awesome πŸ™‚ Micky was a sugar version of the Minnie cake but smaller and cuter. The baby was so, so simple, and so gorgeous it will be perfect for baby shower or christening cakes. I just need to practice painting for those tricky eyelashes and eyebrows. The standing up lady was great fun as we got to dress and style her as we liked, and although I was missing a nice piping nozzle for her hair, and her face is a little chubby, I like her and she is a foundation for making all sorts of figures in all sorts of poses. Also, she made it home without breaking and I am very happy she is still in one piece.


All in all a wonderful week, but now back to reality. Some work to be done, and dreams of having my own shop keep my mind occupied when I am not writing adverts or web content. Never a dull moment. But the point of a challenge is that its challenging, so bring it on πŸ™‚ And good news, I have been comissioned to do a golden wedding anniversary cake and dessert selection in August. That will be great, although I have to track down a Youtube video for making sugar sweet peas, but I have made sugar flowers this week so I know the basis, yay! πŸ™‚ I am also doing a market stall for the first time in August, so no dull moments here. Lots of planning. Little stress, but very exciting.

June 5th, 2011

Lemon and Blueberry Birthday Cake

I am always on the look out for an excuse to make a big bad behemouth of a cake. Sky High by name and by nature is how I like my cake. Don’t get me wrong, I know that size isn’t everything, but nothing quite compares to the splendour of a 3-tier monster. So whenI heard it was our graphic designer’s birthday this week, and his girlfriend’s birthday as well, I jumped at the chance to make him a cake. And not just any cake, a big, beautiful one. I do love causing a ooohs and aaahs and smiles. And I got some this time πŸ™‚

I was trying to think of what kind of cake to make and what he would like. I looked at a vanilla latte cake (he likes coffee), tiramisu cake (who doesn’t like tiramisu?), big chocolate fudge cake (cant go wrong with chocolate), but when I found the triple lemon blueberry layer cake, I was sold. I know he likes a lemon cake, and this one is packed with beautiful big blueberries, layered with terrifically tangy lemon curd and smothered with sultry smooth lemon buttercream. Yum with a capital Y! Read the rest of this entry »

May 22nd, 2011

Coffee, Pear and Amaretti Drizzle Cake

A good pear is hard to find. And when you do find one, one that smells sweet, feels soft, but not too soft, and tastes like manna from heaven, it is very, very hard not to gobble it up straight away. It is hard to peel it, cut it up into little pieces, resist devouring those, and then put it into a cake.

I rarely buy pears as more often than not, they are rock hard when you buy them, and they stay rock hard for about 2 weeks, and then they begin to rot. They never actually ripen. So I tend to save myself the anguish of being teased with the promise of pear loveliness that ends in rotten disappointment.Β Last week I found some good pears. Read the rest of this entry »

May 11th, 2011

Raspberry Red Velvet Filled Cake Balls

I am enamoured with the concept of the cake ball. I am not ashamed to admit it. I discovered the concept at a little bakery I regularly visit, and since then, my mind has been turning over the possibilities of future creations. How to create, change and improve.

In my list of possible cake ball flavours to attempt is a strawberry and cream cake ball. But this weekend I made a variation of strawberry and cream. Raspberry Red Velvet cake balls filled with cream cheese and a whole raspberry. I bought some red candy melts online last week in my quest to find the perfect cake ball covering, and their bright pinky red colour inspired the berry thoughts. Then I wanted red cake. And instead of dyeing a plain cake red, why not make it interesting and make it red velvet cake. And not plain red velvet cake. Raspberry Red Velvet Cake.

Read the rest of this entry »