Giant Cupcake Cake and Cupcakes

I was so excited when I finally bought a giant cupcake pan almost two years ago, sad to say this is the first time I've ever used it. For my first giant cupcake though I am so happy with how this cake turned out. 

 I was asked to make a giant cupcake and 80 matching regular sized cupcakes for a 21st birthday party. The birthday girl only really asked one thing, that it all be in super bright colours, no pastels in sight. 

For the cake I used my favourite vanilla cake layered and frosted with cookies and cream buttercream, the outside of the cake was covered with rolled fondant and more fondant for the decorations. The cupcakes were vanilla with vanilla buttercream, topped with fondant cut-outs and maraschino cherries.

Pink Black and Leopard Print Masquerade Cakes

A few weekends ago I got to make not one but two super awesome fun Birthday cakes. The cakes were for mother and daughter who were having a joint Masquerade themed birthday party.

The colours for the party were pink, black and silver, with some leopard print thrown in on the 21st cake.

I tried to match the shape and size of the cakes, tying them together using the same numbers and bows.

The masks were a great find from spotlight, with a few added feathers they matched the cake perfectly.

The 21st leopard print cake was my favourite vanilla cake with yummy vanilla buttercream.

To give guests more than one option the 50th pink and black cake was my go to chocolate cake with chocolate buttercream.

I loved having another reason to use my favourite new quilting tool.

Happy Birthday to both Birthday girls!

Glad to hear the party was great and everyone loved the cakes.

Quilted Wedding Cake

A couple of weekends ago I got to do something fantastically exciting, a lot of fun and just a little terrifying. I made a wedding cake!  The bride showed me a few pictures she liked of quilted cakes and asked if I could make a simple elegant looking cake incorporating the theme colours of silver and coral.  While it was exciting to be making something for such a important occasion, I'd be lying if I said making this cake didn't make me nervous. The night before decorating the cake I woke up worrying about all the things that could go wrong, I didn't get much sleep that night but it all worked out well.

The three tiers of cake were chocolate mud cake filled and covered with a half milk chocolate half dark chocolate ganache.

Each of the cakes was covered in white fondant and decorated with edible pearls. I knew there was no way I'd be able to created the quilted pattern with a ruler, things like that never work out for me, so I used this awesome quilting gadget that created a perfect diamond pattern. I really enjoy the quilted effect and can't wait for another time to use it again.

The cakes all packed up ready to go. I used dowels in the two lower tiers to support the weight of the cakes.

To save the stress of driving a super heavy tall tiered cake an hour down the highway I assembled the cake at the location. It was still a huge relief when the cake made it there safely.

Boyfriend took some sneaky photos while I was putting the cake together.

I'm happy with how it all turned out, the look and colours matched the table settings and decor perfectly. Most importantly I hear the wedding was really lovely and everyone loved the cake.

Peach Cobbler

It was Fathers day this past Sunday, so I asked Dad over for a special dinner. We sat down to a feast of hot wings with ranch dipping sauce, smoked BBQ pork ribs, potato salad and yummy grilled corn. I wanted a dessert that fit the meal, so decided on peach cobbler. When the dinner dishes were empty, the scraps piled high and tummys full, the smell of the peach cobbler from the oven made everyone decide they could fit that little bit more.

This quick and easy dessert has become a favourite in our house, we've even eaten it for dinner on more than one occasion. Happy to report that Dad loved it as much as we do, which is a good indicator of how yummy it is considering I'm pretty sure I inherited my sweet tooth from him.

I think my favourite part is that it can make it any time of the year, it doesn't matter if peaches are in season or not because peach cobbler is just as good with either fresh or tinned fruit. Please try it! It takes about five minutes to whip up and if you put it in the oven as you sit down to dinner it will be beautiful and golden by the time you are done. Top the warm peachy, cakey goodness with a scoop of vanilla ice cream and enjoy!

Peach Cobbler (For uninterrupted recipe scroll the the end of post)

For the Peaches
1 large tin peaches (drained)
1/4 cup caster sugar
1 tablespoon custard power or cornflour (or half of each)

For the Topping
1/2 cup butter
1/2 cup caster sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/2 teaspoon baking powder
pinch salt

To make the Cobbler- Add the peaches, 1/4 cup of the sugar and custard powder/ cornflour in a medium bowl.

Gently mix together and set aside until the sugar has dissolved.

Preheat oven to 180 degrees c.

To make the topping- cream together the butter and 1/2 a cup of the sugar with an electric mixer. Add the egg and vanilla and beat until smooth.

Add the flour, baking powder and a pinch of salt mix until all ingredients are combined.

Grease an 8 inch square baking pan (I've also used a pie dish) with butter, spread the peach mixture evenly in the pan.

Drop spoonfuls of the topping over the peaches and roughly spread out.

Bake the cobbler for 30 to 35 minutes until the peaches are bubbling and the top is nicely golden.

Enjoy with vanilla ice cream!

Peach Cobbler
1 large tin peaches (drained)
1/4 cup caster sugar
1 tablespoon custard power or cornflour (or half of each)
Topping
1/2 cup butter
1/2 cup caster sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/2 teaspoon baking powder
pinch salt

• Add the peaches, 1/4 cup of the sugar and custard powder/ cornflour in a medium bowl. Gently mix together and set aside until the sugar has dissolved.
• Preheat oven to 180 degrees c.
• Cream together the butter and 1/2 cup of sugar with an electric mixer. Add egg and vanilla and beat until smooth.
• Add flour, baking powder and a pinch of salt mix until all ingredients are combined.
• Grease an 8 inch square baking pan with butter, spread the peach mixture evenly in the pan.
• Drop spoonfuls of the topping over the peaches and roughly spread out.
• Bake the cobbler for 30 to 35 minutes until the peaches are bubbling and the top is nicely golden.

Hot Air Balloon and Elephant Cookies

 Just a quick share of some cookies I made for a baby shower a few weeks ago. I think little elephants might be one of my favorite cookies to make, I've made them for a number of occasions now.

 I apologise for the bad photos, I'm saving for a good camera. They're not the clearest pictures but you get the idea.

Pineapple Coconut Mini Cheesecakes

At the beginning of the month I posted about a tropical inspired table I set up for my Mum's Birthday, featuring these yummy little cheesecakes. I meant to get the recipe up that week but with a bunch of things on plus getting sick not once but now twice this month I've fallen a bit behind. I'll keep this short and sweet so I can get back to felling sorry for myself. 

With the perfect pairing of pineapple and coconut these little cheesecakes were a big hit. The flavours fresh and summery, perfect now its starting to get a little warmer, and they are super easy to make. 

Pineapple Coconut Mini Cheesecakes (based on recipe from Women'sWeekly Cupcakes Cheesecakes Cookies) for full recipe scroll to the end of post

Cheesecake Base

180 grams plain sweet biscuits (cookies)

2 tablespoons coconut

70 grams butter melted

To make the bases- Line a 12 hole muffin pan with cupcake papers or cling wrap. I tried half of each. 

Add the biscuits, coconut and melted butter into a food processor, process until combined.

Press a large tablespoon of mixture into the each pan to make the bases. Refrigerate for half an hour.

Cheesecake Filling

2 tablespoons water

250 grams cream cheese, softened

1/4 cup caster sugar

1 cup cream

1/4 cup malibu or 1 teaspoon coconut flavouring

To make the filling- in a small bowl sprinkle the powdered gelatine the water, stand the bowl of gelatine over a small saucepan of simmering water until dissolved, set aside to cool.

Add the cream cheese and sugar into a mixing bowl, mix together until smooth, beat in the cream. Mix in the Malibu (or coconut flavouring) and continue beat adding the gelatine in a steady stream.

Divide the filling between the 12 pans and smooth over the tops. Allow the cheesecakes to set in the fridge overnight.

Before serving top each of the cheesecakes with the pineapple and a little syrup.

Pineapple Topping

1 cup pineapple juice

1/4 small pineapple 

For the pineapple topping- Cut the 1/4 pineapple in half lengthways and cut into thin slices.

Add the juice and pineapple to a medium frying pan.

Simmer the pineapple and jiuce for about 10 minutes until the pineapple is soft. Remove the pineapple from the pan leaving the juice. Continue simmering the juice until it thickens slightly, this will take about 5 minutes. Allow the pineapple and juice to cool before topping the cheesecakes.

Pineapple and Coconut Mini Cheesecakes

Cheesecake Base

180 grams plain sweet biscuits (cookies)

2 tablespoons coconut

70 grams butter melted

• Line a 12 hole muffin pan with cupcake papers or cling wrap. I tried half of each. 
• Add the biscuits, coconut and melted butter into a food processor, process until combined.
• Press a large tablespoon of mixture into the each pan to make the bases. Refrigerate for half an hour.

Cheesecake Filling

2 tablespoons water

250 grams cream cheese, softened

1/4 cup caster sugar

1 cup cream

1/4 cup malibu or 1 teaspoon coconut flavouring

•  In a small bowl sprinkle the powdered gelatine the water, stand the bowl of gelatine over a small saucepan of simmering water until dissolved, set aside to cool.
• Add the cream cheese and sugar into a mixing bowl, mix together until smooth, beat in the cream. Mix in the Malibu (or coconut flavouring) and continue beat adding the gelatine in a steady stream.
• Divide the filling between the 12 pans and smooth over the tops. Allow the cheesecakes to set in the fridge overnight.
• Before serving top each of the cheesecakes with the pineapple and a little syrup.

Pineapple Topping

1 cup pineapple juice

1/4 small pineapple 

•  Cut the 1/4 pineapple in half length ways and cut into thin slices.
• Add the juice and pineapple to a medium frying pan.
• Simmer the pineapple and juice for about 10 minutes until the pineapple is soft. 
• Remove the pineapple from the pan leaving the juice. Continue simmering the juice until it thickens slightly, this will take about 5 minutes.
•  Allow the pineapple and juice to cool before topping the cheesecakes.

Nesting Birds Baby Shower Cake and Cookies

I think baby showers might be my new favourite event. Birthdays are pretty cool, but a baby shower almost always guarantees a theme that is really cute. Like the nesting birds theme that inspired this cake and matching cookies... Cute!!

The cake and cookies were based on invitations and decorations that were being used for the baby shower, it's a very sweet design and I had a lot of fun with it.

The expectant parents had decided to keep the gender of the baby as a surprise, so the white, pink and blue birds kept people questioning.

I think my favourite touch on the cake were the three little birdies sitting on the side. The happy parents have three little boys and it was a lovely way to include them in the day, a great suggestion by the hostess.