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Cupcake Experiments with Foodie Flavours

27/4/2015

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Having bought some new intense flavours at Cake International last month from Foodie Flavours, I figured it was about time I tried them out, and what better time than for a get together with friends who can be your guinea pig tasters.

New flavours to try out are....BUBBLEGUM and STRAWBERRY
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As it was only the buttercream I was intending to flavour differently I began as i alwasy do with my trusty cupcake recipe, a simple light vanilla sponge but this time I chose to colour it a nice pale pink.
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Quick tip....use an ice cream scoop to get an even amount of cake mix into each case, this will help give a nice uniform look to your baked cakes.

After 20-25 minutes in the oven the cakes came out to cool...and my kitchen was smelling lovely!
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Once cooled it was time to start the buttercream. I made this simple by mixing up a flavourless batch (250g butter to 500g icing sugar plus a little warm water), once smooth I separated the mix into 2 bowls ready to add flavour and colour.

The strawberry cupcakes were a traditional pink and the bubblegum was blue.
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As these were testers the decoration was kept simple.

But I can honestly say they went down well and were delicious!
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Foodie Flavours can be purchased from http://www.foodieflavours.com/ 
I will DEFINITELY be getting more of these!
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Monster of a cake! (Part 2 - Decorating it)

24/4/2015

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So the baking part of the large cake (now lovingly nicknamed the Beast) went well...now i moved into the mammoth task of filling, crumbcoating and decorating it

This first part was easy...layer with strawberry jam and buttercream and stack
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I then do the first layer of crumbcoat and chill it in the fridge for about 30-60mins, I then apply the 2nd layer of buttercream to it.
This helps level it properly and smooth out the sides and edges ready to cover.
You know it is a "beast" of a cake when it barely fits in your fridge!
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This was actually going to be the biggest cake I have covered to date, so to say I was a little nervous about it would not be an understatement.

All I can say I am SO HAPPY I bought the large mat at Cake International for rolling out fondant! Using this I only had to flip it over the cake and peel it off instead of having to try and lift the rolled out fondant by hand or using the rolling pin, this helped eliminate and tearing and elephant skin when I smoothed it on the cake.
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I strip covered the edges of the board and added the ribbons.
I had chosen a wide ribbon for the cake itself as I was not planning on adding any decoration to the sides, and at almost 4" high that would have been a LOT of blank space.
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Now to add the decorations that I had made previously for it, working out best placement so I could fit the writing in neatly.
Once the train was added (using toothpicks cut in half to anchor them in place) I was able to start laying out and sticking the writing...and it wasn't just a simple name this time, it looked like I was trying to solve an anagram!
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To keep the lines equally spaced I used one of my plastic rods that help roll fondant to a certain thickness, always good to be able to use what you have to hand.

The last item to place was the teddy bear, he was also anchored into the cake with a cocktail stick.

Suffice to say this cake was HEAVY, but was loved by it's recipient.

I really enjoyed the challenge of the larger cake and now know what to expect in the future when I have to cover them again.
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Monster of a cake! (Part 1 - The Bake)

22/4/2015

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With one of the largest cakes i have produced to date i decided it was better safe than sorry and used a flower nail in the tin.
For those who haven't used this method before, the idea is the nail is placed in the middle of the tin and the batter is poured around it, then as it cooks it helps conduct heat to the centre of the cake.
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90 minutes later...PERFECT!
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A beautiful evenly baked sponge inside
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Now the mammoth task of decorating it. Watch this space...
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New Recipe Experiment - Red Velvet Giant Cupcake

15/4/2015

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Well one recipe I have yet to try properly from scratch is a true red velvet cake, now with a couple of orders coming up later in the year it is time to experiment (The office girls at my day job have been warned they got a test cake coming in haha)
Right...ingredients at the ready...
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The recipe I have chose to try this time is the Hummingbird Bakery Red Velvet cake (thought it was found via a different source).
One of the reasons to test this as a giant cupcake is to see if I had the correct quantities needed for the size of the molds.
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This made a "wet" mixture, as you can see i filled the molds generously, yet allowing enough space for a rise...and did it rise!
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Note to self...lower oven temperature for a longer bake to try and prevent the volcano top.
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I also tried a different spray to grease the mold and for some reason this made the outside edge of the cake very "holey"...the inside is perfect though, and usually the outside would be covered with a chocolate or candy melt shell and the buttercream or frosting anyways.
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Normally this style of cake would be covered with a cream cheese frosting, I chose to use a normal vanilla buttercream and topped with red sugar sprinkles.
It was very well received by my work colleagues
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Checkerboard Owl Cake

12/4/2015

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One of the youtube videos circulating the cake boards at the moment is Cupcake Addiction's Checkerboard rainbow cake. I had several people post this on my personal Facebook page or tag me in it somewhere, so I thought why not give it a go...on a mini scale.
I was making a little cake for a friend's birthday and figured i would put a surprise into the middle of it. so I chose to make three 6" sponge layers in Red, Purple and Yellow.
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I found my circle cutters that were deep enough to cut through them and dutifully cut out the 3 sections...this sponge is lovely and moist, why do i never seem to get many offcuts! (Though that is probably a good thing really haha)
Layers were assembled and was then crumbcoated and decorated.
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This also gave me a chance to use the owl set of cutters I purchased at Cake International recently from Patchwork Cutters
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I am now just waiting to receive the pictures of the cut cake to share out :)
EDIT: Picture now received....
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    KWC Blog

    This is just going to be an area i can let you know what is happening here at KWC. Also....
    ...Things I try out
    ...Things i find of interest in the baking world
    ...Things coming up locally KWC will be part of

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