Hello lovely ones. How’s things? Thankfully life settled down for us this past week. Our dear young people have gone home and with two of our girls away at camp, we downsized for a few days, enjoying a well earned rest. Not for long though, as I am hosting a tea party for 34 ladies next weekend in a local country hall. It will be a delightfully vintage affair and I can’t wait to show you a few pieces I have been working on, particularly a hand sewn backdrop made from embroidered linen, vintage tablecloths and doilies.
For now though, I want to show you this naked cake I made and embellished with candied pear slices. I was surprised by how simple they were to make and pretty delighted with the finished product. It was the first time I made them and I’m keen to experiment further with different fruits and vegetables. I tried our home grown baby beetroots, but they didn’t turn out so well. I’m thinking citrus – oranges, lemons and limes could work, and different types of apples. I’ll keep you posted on my progress.
What really makes these candied pears pop is the edible gold dust brushed onto them, giving a real sparkle. You can buy it online at any cake decorating store. For ease, I lightly dusted the pear slices after I put them on the cake.
This is such an easy way to dress up any simple cake or even cupcake. For this naked cake I gently pushed each slice of pear onto the side where the icing adhered them together. With the crisper pieces I carefully eased them onto the top of the cake. Nothing could be easier. Just add a gold topper and you have yourself a fancy pants celebration cake.
If you are interested in making candied pears, use the simple recipe below.
Easy Candied Pears
A simple garnish to make for your next dessert, pudding or cake.
2 medium pears. Look for ones with a distinct bell shape.
1/2 cup castor sugar
Edible gold dust, if using.
Using a very sharp knife, carefully slice the pears as thin as you can from top to bottom. Leave the stalk on if you can.
Put castor sugar on a side plate and coat both sides of each pear slice generously with sugar.
Place pear slices on a lined baking tray and bake in slow oven (130C) for about twenty minutes. Check and turn over before continuing to bake for another ten or so minutes. Keep an eye on them and remove smaller slices before they get too brown. You will need to eye ball them to determine when they are ready. The edges will curl slightly and the pear will be translucent.
When ready, take trays out of oven and leave to cool. When cool, slices should be crisp. Some may not, but you can still use the softer ones on the sides of your cake. Use the crisp ones to decorate the top of the cake.
If you wish, dust each pear slice with edible gold dust for added glamour.
Mama Bear's Kitchen http://mamabearskitchen.com.au/
I have a few fun cakes and projects to share with you in coming weeks, including a sweet ‘Brambly Hedge’ wedding I was involved in last weekend, more cakes, a delicious lemon blueberry cupcake recipe and a cute vintage cactus party I have been dying to show you.
Thanks for popping into my happy place. Why don’t you drop me line, introduce yourself and say G’day. I’d love to hear from you.
Hey there! How’s life? Thanks for dropping into my happy place this morning. It is always such a joy to meet you here. This year I have set new goals for Mama Bear’s Kitchen, to stretch and challenge my creative self and further develop my unique style. I’m studying up on food photography, researching admired artists and baking up a storm in the kitchen trying out new cake recipes. Sticky date whisky toffee cupcakes anyone? Or perhaps vanilla musk?
I’m not holding my breath, but I recently hit on a winner when hubby offered to take the girls to their art and gymnastics lessons once a week, which gives me a few hours alone at home to create. (It may or may not have anything to do with the fact that he is a big kid at heart and loves to use the olympic trampoline himself!) But in case you’re wondering, that time alone looks like heaven with a capital H for this Mama Bear. I can’t tell you how nice it is to ignore the washing pile for three hours and take photos of cupcakes! Like I said last week, my new motto for the year is;
“Start where you are. Use what you have. Do what you can”
It’s not a lot of time, but it’s all I have in this season and I am grateful.
Last weekend I had the honour of making this rustic wedding cake for a precious young couple. The bride wanted Australian gumnuts and eucalypts to adorn the cake, keeping the look clean and neutral. The top tier was passionfruit and white chocolate cake, while the bottom was a six layer vanilla cake with homemade lemon curd. 70 black forest and snickers caramel cupcakes accompanied the wedding cake.
You may have seen on my Instagram stories that I created my first grazing table at this wedding. As the mother of the groom is a dear friend of mine, I gave her a hand by creating the dessert table and setting up the grazing table for afternoon tea. I was a bit apprehensive about styling all of that savoury food, but with the help of my spunky 14 year old, I quickly fell in love with the process of filling a long timber board with incredible cheeses, dips, fruit, decadent chocolate and nuts. Looking quite dramatic, it was an impressive showstopper and I can’t wait to do another one. I regret I don’t have a photo to show you. Needless to say, the bridal party and guests were all pretty chuffed with their sweet and savoury treats, so yayy…we did well.
What have you got planned for this weekend? I am hoping to take the girls for a drive up the mountain to somewhere freezing cold so we can rug up, drink hot chocolates and celebrate the arrival of Winter. I will be taking my books, camera and a head swirling with creative ideas that may just come to life.
Whatever you are doing, whatever season you are celebrating, enjoy. xx
Hello dear ones and thank you for joining me here in my happy place for my final blog post of 2017. It’s been such a great year and I want to thank all of you for popping in to visit my kitchen, my family, my home and my heart. I am honoured to have you come and sit with me a while and share in my fanciful creations.
For my final post I want to share a little of myself with you, so you can see the face and meet the mama behind the cakes, kiddies and dessert tables.
I want to tell you a little of my story.
Twenty two years ago I became a mother and it changed my world. My heart exploded and I felt like the first woman in the history of time itself to ever experience the all powerful, raging force of mother love. I was completely hooked. Addicted. I could never imagine ever having my last baby. Motherhood was entirely the greatest experience of my life and I relished every moment of it. I had found my destiny, my calling, my purpose.
Being a housewife suited me. It still does. I loved to bake and started making muffins, biscuits and cakes for the many people who called in to visit. Back in the day it was organic spelt grain and my trusty Schnitzer wheat grinder. My older children still can’t quite comprehend how far I’ve fallen, using white sugar, white flour and food colouring in my current decorative baking endeavours.
My husband and I started pastoring a growing church in a lovely coastal town 17 years ago. I thrive on the opportunity for home hospitality that pastoring creates. Our visitors are always welcomed with freshly baked goodies coming from the kitchen. It was around this time we also began homeschooling our children. Life was good, busy and productive with three little kiddies running around.
We didn’t quite see the curve ball coming straight for us, which would rock my world, mercilessly rip apart my mother heart and challenge every belief I had.
Eleven days after our fourth child, a beautiful, healthy, nine pound baby boy was born, he died. Noah Gabriel was our third son. My pregnancy was healthy and there was nothing wrong with him. Bizarrely, I came down with a virus on the last day of my full term pregnancy and the long story short is our dear little baby contracted the virus, was born into the world, fought on for a while, then left us to go to Heaven, dying in his father’s arms.
That was fifteen years ago now. And I still cried this week putting up our Christmas tree without him. The all powerful, raging force of mother love bears a few more scars these days. The challenges have become bigger. The grief has shaped me, ground me down to nothing only to be lovingly rebuilt again by the master hands of my Creator. My roots have dug deeper. I am older, stronger, weaker, more worn, battle weary even. But mother love has won out again.
Now, in the blink of an eye, we have five more beautiful daughters. If Noah had survived, would we have these precious girls? I don’t know. They have been the delight of my heart and the healing balm of my soul, and I am oh so grateful to God for sending them to us.
Life has a way of chugging along. I am learning to hold on loosely to my lambs. They grow up, get married, move away, live their lives. Homeschooling has an ebb and flow. While I have been consistently teaching my children over the years, some have gone to school while others have stayed in the nest. I am currently teaching our four youngest girls at home and love hanging out with these treasures. They also make really cute models.
I have been a housewife for over two decades now and this year I became a grandmother. Through it all, I have continued to bake.
After our youngest was born five years ago, I fell into decorative baking while making cupcakes for my mother in law’s 80th birthday. Oh my. A passion was unleashed and a whole new world of creative expression opened up before me. What started as a few cupcakes with sugar paste daisies on top has literally snowballed into themed dessert tables, wedding cakes, styled parties, baby showers and an insatiable desire to bake, create and share the sugar love!
As my passion has grown, so has my love affair with all things vintage. I began collecting all manner of odd bibs and bobs that would look fabulous on my dessert tables. Old rusty biscuit tins, vintage thermoses, cake stands, rustic pieces of wood, retro gingham aprons, lace doilies, you name it. Whatever had styling potential would find it’s way into my hands where I would work my magic and create unique vintage styled dessert tables. I fill these tables with cakes, cupcakes, cake pops, sugar cookies and colour coordinated lollies and sweets.
Along the way my eldest daughter suggested I start a blog to showcase my work, offering to set one up for me. I have always been ‘Mama Bear’ and love being in my kitchen, so it seemed fitting, with nine dear kiddies now under my wings, to call my new blog “Mama Bear’s Kitchen”.
I post every Saturday morning, sharing cupcake recipes, styled parties or photo shoots, wedding or celebration cakes I’ve made for others. While I am still a hobby home baker, I cannot tell you how much I thrive on this little creative outlet that brings so much colour and beauty into my world.
Do I still love motherhood as much as I did twenty two years ago, or has my passion shifted a gear into a new direction? I am the first to confess that raising children is not for the fainthearted. Parenthood can be a brutal and unforgiving teacher. There is no way around it. It’s tough. It’s the hardest thing I have ever done. Dedicating the prime years of my life to raising a lot of children comes at a cost. It is not a popular path in our modern culture. Our choices mean I don’t have a lot of other freedoms, or huge chunks of time to devote to my creative passions, but I am happy doing what I can with what I have. My eyes are on a higher purpose and that all powerful, raging force of mother love drives me to keep going, to finish well, to pour all I am into this high and noble calling.
While I may not have the thriving baking business, party styling book or super successful standing in social media that I see other talented mums enjoying, I know where my true success and purpose lies. It is right in front of me, in those little and big faces that need their mama. And if I get to bake a few cakes, style some fancy tables and gosh, even get featured in a few magazines along the way, then wow…how good is that?
I am most certainly going to enjoy the ride and still have dreams of one day spreading Mama Bear’s wings with the girls when they are older. For now though, in amongst the washing and cleaning, teaching and feeding the troops, I am absolutely going to create as much beauty as I can, sell the odd cake, have fun with my girls, style a few more dessert tables and maybe even collaborate with other talented artists out there.
So once again, thank you. I appreciate you walking along this road with me. As always, my mind is bursting with a zillion creative ideas and I look forward to sharing them with you in the coming year.
Wherever you call home, have a wonderful Christmas season and I’ll see you in January. Can’t wait.
Good morning Lovelies. It’s so nice to be here. Time out from a busy week for all of us no doubt. A few moments to sit still (my number one desire for the past 22 years), and look at pretty pictures of cake and flowers.
One of my favourite aspects of baking and decorating cakes is using fresh flowers to dress up each unique creation. I love popping into my favourite florist to peruse the latest stock of buds and blooms, then carefully make my selection…so many incredible colours and textures. It really is inspirational. Then taking them home to play is a creative dream come true .
This wedding cake was taken to Fig Tree Restaurant which is one of the most stunning venues in Byron Bay. I felt a bit special setting up my baby there, and even more excited about joining the wedding as a guest. (Just quietly, the food was to die for!) The best part was actually being present when the cake was cut and hearing all of the appraisal from satisfied guests. The top tier was lime, pistachio & coconut, with the bottom tier a traditional chocolate cake. You’re welcome.
To compliment the wedding cake, I made matching cupcakes with swiss meringue buttercream flowers, which was almost as much fun as playing with the real flowers. While I’m still very much a beginner, I’m happy with how they turned out. Such a nice way to take cupcakes to the next level for a special event.
Buttercream cakes dressed with fresh flowers and a simple wooden topper make for a wonderfully romantic wedding cake. There is a timeless appeal about them that suits any rustic or vintage celebration.
I have a few exciting projects coming up that I am busting to share with you. I think I am finally out of Christmas denial and ready to accept that it is only about four weeks away. I know, I know…pathetic right? I am hoping to sneak in one more photo shoot before Christmas, as my collection of tartan tins and red vintage checked thermoses are starting to scream at me and seriously need to be styled with yuletide sweets!
Next week, however, I am going to share my Christmas dessert table from last year. I’ll show you how to take inspiration from a piece of fabric to create an entire dessert display and place settings for your Christmas table.
For now, I hope you can all manage some down time this weekend. I’m hoping to make gingerbread men with the girls and rummage through my Christmas props to plan my photo shoot. Watch this space, because a little birdy is telling me that this Mama Bear may be seeing her work published a couple of times over the next few weeks! (squeal!!) More on that later.
Good morning Lovelies, how was your week? I hope you are all able to take some time out over the weekend just to be still and breathe. Life surely runs at a hectic pace these days with barely a moment to stop and think a whole thought (or type a whole sentence!) These kiddies certainly keep me on my toes. Bless their dear hearts.
My eight year old daughter made a double batch of choc chip peanut butter cookies by herself yesterday. I’m getting my Lambs to the point where I can talk them through my recipes and just supervise their baking. So exciting. I totally want to use them for my own advantage and raise up a little team of assistant bakers so that one day we can launch Mama Bear’s Kitchen out into the big wide world. It’s good to dream.
I made some pretty flower garden cupcakes and matching cookies for a sweet 3 year old girl this week. You may have seen them on my Instagram stories. I had a few cookies and buttercream left over so I gave the girls a quick tutorial on decorating and let them go for it. They had so much fun and even miss five year old Kitty managed a few stars and swirls. I’d love to host cookie and cupcake decorating workshops one day. Maybe even mother and daughter workshops finishing with a tea party, or little girl birthday workshops…hmmm. It’s good to dream.
I noticed in our local newspaper this week that a new monthly market is kicking off next Saturday. Ive always wanted to have a market stall. I’ve got it all worked out. I’d find old wooden window panes to set up as a glass barrier for customers to look through to a selection of tasty cupcakes on vintage drawers, boxes or cake stands. A doily bunting or three would adorn my little space and I’d be there with my girls all dolled up in pretty dresses (well, I’d wear a pretty dress, sadly my girls might need some convincing). Sometimes I plan a menu, writing up an imaginary list of cupcake flavours in my head. It’s good to dream.
You may be wondering what kind of cake this is. One of the latest cake trends circulating at the moment is brush stroke cakes. Obviously they get their name because of the impressionistic petal type shards that are literally made with a paint brush and coloured candy melts. Very easy to make and oh so much cake decorating potential. I haven’t done many of them but I see so many colour combinations that I’m keen to try. They make a very dramatic statement cake. Gotta love a bit of drama.
It might be a few years yet before I can flutter my creative wings a bit more freely. My mind is constantly brimming with ideas and visions of what I’d like to see Mama Bear’s Kitchen become. For now though I’m happy playing cake and parties when I can. I love training up my girls in the kitchen next to me with our aprons on and cool 80’s music blaring away. I’m ever mindful not to wish away these precious years and strive to find contentment in the present. Not always easy, but sometimes dreams are best left safely tucked away in our hearts until the proper time of awakening brings them forth, perhaps even into something more marvellous than we could have ever imagined.
Good morning Lovelies. I’m sending this post from a cosy cabin tucked away in the bushland beside an untamed stretch of coast with my dear family and parents. Kangaroos freely roam the grounds and this morning I stumbled upon a wee joey with his head poked in mama’s pouch having his morning suckle. So precious. It’s wonderful to get away, even if it’s just for a few days. Hubby is officiating a wedding ceremony for one of his oldest friends, who is getting married at a local dolphin marine park. I’m looking forward to seeing such an unusual wedding.
It’s nice hanging out with my parents. We went camping quite a bit when I was a kid. Not so much at the beach, but out in rural Australia near massive dams, where water skiing, swimming and campfires were the order of the day. I’m not much of an outdoor gal these days, but I loved the freedom of a carefree childhood when life was so much simpler.
I was a child of the 70’s, but it was as a teenager in the 80’s when I really came alive! Oh yes, those were the glory years my friends….and to this day I cannot listen to Michael Jackson, Prince, Madonna, Culture Club or INXS without shakin’ my bootee in a giddish glee that only those who donned big hair, shoulder pads, fluro socks and fingerless gloves could truly appreciate. (Can I just brag here for a minute that I was in the front row of an INXS concert at our local town hall before they even became super famous! So good. Or does that just make me look really old?)
With the help of Spotify, I have recently rediscovered my old music (which is mostly still waiting in a dusty box until I can find a cool record player to bring them back to life). My kitchen has turned into a disco as I prepare dinner while introducing my girls to pop legends who have stood the test of time.
Enter Cyndi Lauper. And this cake.
Oh my. Cyndi is just SO fabulous! She can hit notes that are humanly impossible. Her flamboyance kills me and her songs are just so good for grooving in the kitchen with your kids. If you’re not convinced, or were tragically born too late to be an 80’s trend setting teenager, then listen to “When You Were Mine” or “Money Changes Everything”. Need I even mention “Girls Just Want To Have Fun”. Seriously. Cyndi Lauper just is and always has been cool. I love her vibrancy and eclectic style. Maybe it’s an 80’s thing, or maybe she takes me back to some pretty cool memories, or maybe she helps me remember what it was like to feel 16 again, carefree and full of young life, just for a minute. But oh, sometimes memory lane is just awesome.
If Cyndi Lauper was a cake, then I like to think she would look something like this. More extravagant maybe, but the spirit of She Bop lives here in the iridescent pink and yellow with floral frills and sprinkles of love. This cake reminds me of the Queen of Pop.
I made this cake as a last minute birthday gift for a friend of my sister in law. Knowing she is not one to shy away from colour I indulged myself in a bit of creative expression and had a blast punching out some of my favourite colours. They all enjoyed eating it, and now you get to listen to my cake ramblings. Who said cake was just cake? Cake is an experience.
Thanks for indulging my fancies friends. You’re the best. xx
Good morning Lovelies, and oh what a week it’s been. Hubby and son came home from their trek through Tassie and had some interesting tales to tell. Our adventurous, rock hopping, Legolas light foot, mountain climbing son hiked to the summit of Cradle Mountain and managed to send home some hair raising footage of himself a bit too close to the unstable, snow peaked sheer cliff which sent his mother into a bit of a spin…but otherwise he was pretty pleased with his efforts, especially since a few people told him he wouldn’t make it to the top. Well done mate. So proud. (Now that you are back on level ground!)
I tell my kids that I climb a mountain every day. It’s made up entirely of their clothes and the view is not nearly as spectacular as Cradle Mountain. Seriously though, I do believe that mothers everywhere are climbing their own mountains every day. We all juggle so many responsibilities, pouring our hearts and lives into our families and work. Each day can seem daunting in it’s relentless demands.
That’s one reason I like cake. Well, I do like eating cake, but specifically making cakes. When I am swirling my spatula or arranging flowers on a cake, I feel like an artist at work. It has nothing to do with dirty laundry, messy bedrooms or niggling children. It’s all about creating beauty and working together with the cake to bring out it’s identity.
Don’t laugh, it’s true. Last night as I was finishing off a cake for my daughter’s birthday party today, I realised that I was talking to the cake and needed to keep working on it until it became exactly what it was destined to be. Each cake I make seems to have a will of it’s own and through my hands it comes into being.
I love that.
This two tiered wedding cake I made a few weeks ago most certainly had a life of it’s own. While I had an inspiration photo from the bride to be, it kept growing and became more wonderful with every flower I put on it. (Am I allowed to say that about my own cake?) I just fell in love with it. The colours were so vibrant and intense and full of passion. Without a doubt, the stars of the show were the stunning flowers. They were simply breathtaking and gave the cake such dramatic flair.
The bottom tier was a chocolate kahlua cake and the top was Lime and coconut. Teal buttercream and a chocolate ganache drip set the stage for dressing up this beauty in all of it’s spring time glory. I couldn’t resist topping it off with a hot pink candy melt crown, a couple of dipped strawberries and pink meringues.
I loved this cake so much. If I could do my wedding over again, this is definitely the cake I would make. It was such a show stopper. I am crazy about the colours and love a cake that screams out “I’m here! Don’t even think about putting me in some dingy back room to be ignored.” Nobody puts my Baby in a corner!
On that note, I ‘ve gotta fly. It’s Cactus Party day today and I am just a little bit crazy in love with it too! Cannot wait to show you the photos and tell you all about it.
Good morning dear ones, how’s life in your neck of the woods? We had our first rain in three months this week, which was like nectar from heaven. Apart from the obvious benefits to a thirsty garden, I just love rainy days in the holidays as they give you an excuse to stay indoors and bake, read, stitch, eat, watch a movie or just sit and take things easy for a bit. It’s like you have universal permission to blob on the lounge and just breathe, without the guilt. I like that. Sometimes life needs to slow down a little.
I enjoy watching movies. Especially movies that involve food (and old fashioned tea parties or retro dresses, just saying). What I really love though, is watching people eat food in films. Hallelujah for the scene in A Hundred Foot Journey where the sweet french girl feeds the weary Indian travellers from the bounty of her own garden. Ahhh. Or Meryl Streep as the infamous Julia Childs, in Julie and Julia, eating what appears to be her first French meal with her husband. I just love how she bites the fish and there is this knowing exchange of groans and eye contact between them that expresses so perfectly just how much they love their food. Ahhhh. I so get it.
This is where I confess one thing that drives this foodie slightly crazy when I watch movies. Oh the children do their eye roll and have a whinge, but I don’t care. It’s just not right.
Characters in movies rarely eat. Have you ever noticed that?
And it bugs me. Really bugs me. They will sit in front of a delicious burger in a cool retro diner, or fancy restaurant, look at the food, have a conversation, then the scene changes! Or (now this is a killer) have you ever noticed in all of those ahhmaaazing afternoon tea scenes in Downton Abbey, in the most incredible red library I have ever seen, how Carson (God bless him…definitely my favourite) would bring in the prettiest tea sets, pour the ladies their tea, and sitting right there on the table would be the cake. A freshly baked cinnamon tea cake I imagine, made by Daisy, to be totally neglected and unappreciated. ‘Come on Mary, cut the cake. Eat the cake Mary, Pleeease Mary…….eat the cake. Just eat the cake. One slice. Please.’ I would literally implore her out loud. Just. Eat. The. Cake. It’s not that hard. Honestly. (Hence the children’s eye rolls).
On rare occasions Mary’s witty old grandmother would actually nibble at the treats on her delectable tea tables, and my heart would soar. I could almost taste the cake.
Speaking of cake, this is the ultimate choc peanut butter combo. Truly, it has no equal. it’s hands down my favourite cake. I made it for a wedding last week and the guests loved it. A moist, rich chocolate cake with creamy peanut butter frosting and a chocolate ganache drip. This recipe will make a two layer cake or one batch of cupcakes. If you want to make the cake in these pictures you will need to double the recipe. If you think chocolate and peanut butter is a match made in heaven, you will want to make this cake. Trust me.
Next Saturday I will be sharing a very special baby shower I created for my own sweet Daughter in love. Can’t wait for you all to see it.
The ultimate choc / peanut butter cake. A moist chocolate layer cake with smooth peanut butter cream cheese frosting. This recipe will make a two layered cake or 18 cupcakes. The picture shows a four layer cake, so you will need to double the recipe if you want a larger cake.
2 eggs, lightly beaten
1 cupvegetable oil
1 tspvanilla extract
1tbspcoffee granulesMix with 1/4 cup boiling water
3/4cupwarm waterAdd to diluted coffee mix
2 cupsplain flour
1 tspbaking powder
1 1/2cupscastor sugar
1cuppure cocoa powder
Grease two x 20cm round cake pans and line with baking paper
Preheat oven to 180C
In a medium mixing bowl, using a hand whisk, beat eggs, vanilla extract and oil
Add sour cream, coffee and water.
In a separate bowl, sift flour, bicarb soda, baking powder, sugar and cocoa. Whisk dry ingredients with a hand whisk until well combined.
Pour wet mixture into dry mix and whisk carefully until well combined.
Pour half of the mixture into each prepared cake tin.
Bake in a moderate oven (180C) for about 25 - 30 min or until firm to touch and a skewer comes out clean. Cool cakes for about ten minutes, then turn onto wire rack to cool completely.
Peanut butter cream cheese buttercream frosting
In an electric mixer on medium speed, add 125g chopped salted butter
Add 125g cream cheese. Mix until light and fluffy, about two minutes.
Add 1 teaspoon vanilla extract
Turn mixer onto low speed and add 1/2 cup smooth peanut butter. I always use unprocessed peanut butter which tastes amazing
Keeping the mixer on low, slowly add icing sugar half a cup at a time. You will need about 3 - 4 cups as you will be filling the cake as well as frosting the outside
Add dashes of pure cream as mixture gets too stiff. Keep adding until the frosting reaches the desired consistency
Assembling the cake
When cakes are cooled, use a bread knife to level the cakes. Discard (or feed to the kids) the tops of both cakes. You won't need them.
Apply a generous amount of frosting to the top of one cake.
Turn the second cake upside down on top of the frosted cake, so the under side of the cake now becomes the top. Using a spatula, spread the overhang of icing from the middle around the cake until it looks even.
Apply more frosting to the top of the cake and smooth it out around the sides. This will only be the crumb coat, which seals in the crumbs, so keep just do a thin layer of frosting at this stage. Chill in fridge for an hour.
Remove the cake from fridge and apply more peanut butter frosting to the top and sides of the cake. Smooth with the spatula until you are happy with the look of the cake. Drip ganache around the rim of the cake to make drips and chill cake before adding piping to the top, if desired.
This recipe works amazingly well as cupcakes. I often use this mix and pipe a swirl of peanut butter frosting on top. Delicious!
Good morning Lovelies. How was your week? If you read last week’s post on Motherhood musings you may have picked up that I was having a bit of a moment with my lack of organisational skills and ability to run a large household efficiently. Well, I am pleased to announce that I have gained the victory this week! Forgive me for boasting, but today I actually saw the bottom of our two huge washing baskets in the laundry. Yes, I did it. I washed every single piece of dirty clothing and can proudly respond to the children who are looking for a certain item “Well, it’s all clean, so you must be able to find it!”
Actually, that joy lasted about twenty three minutes as I soon discovered a small mountain of dirty clothes stuffed in obscure places in the kid’s bedroom. Sigh. Nevermind, I’m still going to own it and pat myself on the back. Good job Mum.
Tonight we are throwing an 18th birthday party for our youngest son. Like every mum, I can’t believe he is all grown up and charging head on into adulthood. He is certainly becoming his own man, forming his own views and finding his place in the world. It’s such an exciting time in a young man’s life. So much to look forward to. I remember being his age like it was yesterday. Gosh I loved those years. So much fun and laughter. Not a care in the world. However, I am grateful for different seasons in our lives and would never want to stay 18 forever. As good as those years were, I much prefer settling back into the wisdom of my years surrounded by my loving husband and precious babes.
And so, of course there must be a dessert table at the party. I’m a bit excited about my self imposed challenge to create a modern, male friendly, non vintage dessert table. No bright colours, no rusty old things and not a hint of clutter. I am also creating my first donut wall. I will post about the party next week, so stay tuned for some monochromatic marvels.
Now onto cacti. I am loving this trend in the cake and party world at the moment. There are so many talented cake artists who are rocking these buttercream succulents. This is my first humble attempt at a cactus cake. I am practicing for my daughter’s 10th birthday cactus party next month. While they are a bit rough, I’ve gotta say these succulents were a whole lot of fun and I can’t wait to go a bit cactus crazy!
I hope you enjoy my cake and your weekend. See you next week.
Hello Lovelies. I want to share with you some of the buttercream flower cakes and cupcakes I have been making lately. I am by no means accomplished in this skill but have been enjoying practising these pretty little flowers and putting them on cakes for friends and family. I use Swiss Meringue Buttercream, as it tastes silky smooth, isn’t as sweet as standard buttercream and is very stable to work with. I love the versatility of using different colours to create varying moods. I try really hard to do pastel, as it’s super pretty and feminine, but somehow those drops of food gel just squeeze themselves out of the bottle and jump right into my icing! I am so passionate about bright colours that I can rarely manage subtle hues, even though I totally appreciate their beauty. These cupcakes are about as close as I get, which is ok. That’s just me.
I am looking forward to creating more flowers and honing this new skill which has oh so much creative potential. I hope you enjoy looking through some of my first attempts at these sweet beauties.