Old Tom

Bernie contacted me to make some cupcakes for her son Tom's 17th birthday.

Tom's nick name is "old Tom" do you remember the series? So thats the theme we went with.

Old Tom is an edible image. I will soon have my own edible image system so any photo or cupcake you like can be put on a cupcake.

Chocolate Salted Caramel flavour

Happy Caking,

Liam's Boobies!

One thing I love to do is tease my little cousin Liam :P So when my Mum suggested making him a boobie cake to take to the restaurant for his 18th birthday I jumped at the chance to embarrass him in public.

I had heaps of fun making these babies and I'm not really into novelty cakes. Liam loved the cake and we got some great candid shots!

Breast wishes and Happy Caking,

My Uncle's 50th Birthday

My Uncle Craig turned 50 and it was a huge celebration! We had family come up from NSW and over from WA.

My Uncle is quite partial to his hat and pluggers so we incorporated that into his cupcakes.

Chocolate lover and Jaffa flavours.

Please excuse the photo quality as I forgot to take some at home before we left.

Oh and thanks to my Mum and Aunty for their help with these ones, my Aunty even managed to sneak away with my top secret chocolate cupcake recipe!

Happy Caking,

Butterfly Birthday

This past weekend was my Mum's birthday. What a perfect excuse to practice my "BIG" cake skills!

I was very impressed with the end result and just to top it off it tasted really good too!

White chocolate mud cake with white chocolate ganache, very noice!

What did you bake this weekend?

Happy Caking,

Berry Happy Birthday...

Blueberry to be exact!

A friend asked me if I could make cuppies for her Granny's 80th birthday, the only stipulation was they needed to be purple.

So purple they were :o)

My first attempt at blueberry buttercream and it was delish! I imagined it would be as any flavouring added to Italian buttercream is yummo.

Chocolate and Vanilla Cupcakes with Vanilla American and Blueberry Italian Buttercream.

Don't forget to get down to the Red Beret for you yummy coffee and Cupkate this week!!

Happy Caking,

Just a quickie...

Just wanted to post the cupcakes I made for a 21st on Friday. All I was told was she liked green and chocolate, so I made chocolate cakes with mint American buttercream. They didn't turn out as I had pictured in my head but the birthday girl liked them so that's all that matters to me!

All presented in a lovely box!

So I'm off to make footy final cupcakes, happy caking!!!

It's still September...and so another birthday!

Sunday 27th was my cousin Liam's 17th birthday, I still can't get over that he is 17! Making cupcakes for boys can be hard, butterflies and flowers don't cut it. I had ordered some black fondant and gold luster dust for Riley's pirate skulls but it did not arrive on time. What on earth will I do with all that black? I had black cupcake papers left over from the AFL cupcakes so I decided on chocolate cake with chocolate Italian buttercream (STILL left over from the wedding!, I really need to work on my quantities) in black papers with a black and gold star on top. Very masculine I thought, perfect for a manly 17 year old! :o)

Check out my fancy photography skills *jokes* I am trying to improve my skills, do you like my attempt at a background?

In other news I have just finished cutting out all the flags for the NRL final cuppies! Now to glue them all together! and I also have a request for 21st birthday cupcakes this Friday, my brief was they had to be green...stay tuned :o)

Happy Birthday to Moi!

Well it really is the season for Birthdays, after all September is 9 months from Christmas! So anyway on Monday I turned 26...I think, isn't it terrible when you can't remember how old you are. It's not like when you’re a kid and you know exactly how many days, weeks, months till your next birthday.

Was I excited about presents? well yes everybody loves presents and I got some lovely beads for my Pandora bracelet and a gift voucher for a facial. Oh and a handbag butler, I had wanted one of these after seeing them on Not Quite Nigella's Blog! Was excited about going out for dinner and having my favourite, RIBS!? Well yes of course BUT I was super dooper excited about making my Birthday cupcakes!

Sad I know but it's true! I had bought some stunning cupcake papers that where a purple/pink with gold and the colour inspired me to make some raspberry cupcakes. I love raspberry, the real raspberry taste not the fake one. So I got some frozen raspberries (we never get fresh up here in North QLD and if we do it's $15 a punnet) defrosted them in the microwave and pushed them through a sieve to make a lovely red puree. I made vanilla bean cupcakes using a wonderful recipe I had found on Sweet Treats Blog and swirled a teaspoon of the puree in before cooking.

You can see a little bit of the raspberry swirl on the side of this cupcake, also if you look closely you can see glitter (edible of course!).

I had heaps of Italian Buttercream leftover from the wedding in the freezer so I defrosted it and re-whipped it in Kitty (my KitchenAid) while pouring in the rest of the puree. It went a beautiful shade of pink and tasted divine. It wasn't overly sweet and had a lovely tang to it.

And because I’m extra mad, after looking after 4 kids all day I decided I needed to make sugar flowers too! I had got some beautiful gold lustre dust and glitter I wanted to try out and it looked fantastic.

So anyway enjoy! And I will be adding some of my favourite recipes as soon as I can.

Kate

Arrgghh, me hearty! It's Riley's Birthday!!

Hi! This week my nephew Riley turned the big 3! He was having a pirate party so I jumped at the chance to have another go at using fondant and made some fondant skulls. And I was also excited to master the art of red buttercream. Colouring buttercream red or black can be extremely difficult, I threw out a whole batch of Italian buttercream once because I destroyed it tying to get the colour right.

Anyway the way to do it is:

For american buttercream: Use red powder colour to the milk you will be using for the buttercream, let it sit in the fridge overnight. The colour will also intensify as it sits so if possible make 24hrs before hand,

For IMBC or SMBC: I have not tried this way yet but I would suggest colouring the water for the syrup the same way as the milk. I will let you know how I get on if I try it.

So anyway back to the topic Riley's chocolate cupcakes with red blood (vanilla) buttercream and fondant skulls...they had to be chocolate Riley and Aunty Jaye's FAVOURITE!

(*Note IMBC= Italian Meringue Buttercream /SMBC= Swiss meringue Buttercream)