Christmas baking is definitely my favourite kind of baking. And I don’t think it’s just because I’m a Christmas-a-holic (though it undoubtedly fuels the fire). There’s just something about the whimsical nature of treats, and the sheer quantity of excuses to create them that’s so exciting. The recipients always seem that little bit extra excited to eat the treats when they’re Christmas-themed, too.
I’m kicking it off early this year by bringing you a how to for one of the first cakes I did. Over the last year I’ve received a number of requests for a tutorial on it, so I decided to make a little version of this old thing to show you how it’s done (also wow, how horrible were my fondant skills back then?) Here’s the mini version for the tute:
It’s all achieved by carving, so you can use any cake recipe and make it as big or small as you like. I’ve used two of my favourite mud cake recipes to achieve this, but do feel free to use your own if you prefer. Here’s how to do it:
Here’s a quick little cake I did for a customer who was organising a pirate party for her son’s birthday. She got her son to choose the theme, and he responded with a ‘pirate and green’ theme. While she got to crafting all the decorations for the occasion, I set about making the cake to match.
A few weeks ago my dad turned 60. Many would view this as an excuse to party and celebrate, but my dad loathes being the centre of attention. Knowing he would hate a surprise party, we decided to opt for a simpler affair and took him out to lunch instead. Behind his thinly veiled protests that he didn’t want to do anything lay an actual excitement at getting to spend time out with his immediate family. If there was any doubt as to his desire to mark the occasion, his incessant talking since about how much he enjoyed it enough to put that to rest.
Amidst all his protestations, I did manage to get him to decide on a cake. In fact, the cake was the one thing he agreed to with no hesitation. His cake choices are usually fairly predictable: either sponge or mudcake, but mostly mudcake. I couldn’t even feign surprise then when he asked for a mudcake.
The recipe I used is one I reserve for special occasions as it’s a comparatively expensive cake to make. I made it for an order once: the 35cm version has a whopping 2 and a half kilos of chocolate in it. So when I say this cake is chocolate heavy, I really mean it. But the result is completely worth it.
I’ve had a bit of a mini blog hiatus, largely because my computer basically just says “nope” every time I turn it on. It seems to be agreeing with me monetarily so I thought I’d pop by with a little cake post. this was a cake I was asked to do for an 18th birthday.
The brief was for a cake to fit two occasions. they wanted a large mudcake fit for a large party. On top it was to be decorated with a smaller novelty cake that could be removed and saved for a celebratory family gathering to follow.
I’ve been meaning all year to properly get back into the Daring Bakers Challenge… I can’t believe it’s taken me this long! I had a few months there where I even baked the challenge but just never get around to blogging about it. I was determined for this month to be different.
And what a month to jump back in: The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by kürtőskalács, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!
Baked cheesecakes are one of Cam’s favourite things in the world, but something I bake incredibly infrequently. I’d never had cheesecake at all before I met him, and certainly not baked cheesecake. For some reason I always assumed I’d hate it, but the more I have it the more I fall in love with them. It really is the best of the cheesecake world: there’s that gorgeous flavour, but the baking of it brings a lightness to the texture that makes it far too easy to eat a giant slice of it.
The only hard part is choosing a flavour! I was baking this for his dad’s birthday so I asked cam to choose one. He narrowed it down to about 5, so I then turned to his mum for back up. Eventually we settled on apricot cheesecake.
As a lot of you already know, 2 and a half years ago I joined deviantART. For anyone who hasn’t heard of it before, dA is an artist community where users can showcase their art of any kind of medium. I’d been a distant admirer of many artists there for a long time, but it was only recently I finally joined. I only really joined so I could actively follow those artists, throwing a few photos of my cakes and crafts in my own gallery just so it wouldn’t be empty. It’s no exaggeration to say it became a life changing experience. For some reason I can’t explain, people gravitated towards my food stuff and I started getting a lot of attention uncharacteristically quickly. The community changed the way I thought about cake decorating and made me challenge myself to start creating outside of the box. I started to see food as an artistic medium and used it to create fan art or participate in art collabs. The community also inspired me to start learning about still life photography in the hope of elevating my photos of food stuff beyond quick snap shots. A number of individuals in that community promoted my work and brought it to the attention of a larger audience, something that was the catalyst for my stuff getting plastered all over prominent websites and even in newspaper articles! It’s been an absolutely crazy, wild ride.
I owe a lot to the community there. These days I’m a Community Volunteer for the Artisan Crafts galleries. A big part of my job is bringing attention to lesser know artists and showing off their work to the masses. I’ve been doing it for over a year now and I love being able to do for other artists what others did for me.
Today is the websites 14th birthday. There’s loads of celebratory events and contests going on. This years virtual party has an Alice in Wonderland theme, so I just had to make some cupcakes to celebrate the occasion.