Hippity Hop!

Last week I showed you my chocolate Easter cakes and promised you all another Easter cake.

This one is based on the crazy unicorn cake trend! They are everywhere!

The cake is a white chocolate carrot cake, filled with vanilla buttercream, and covered in fondant.  I was planning on covering it in buttercream but I wanted to try a new fondant recipe out and see how it would perform so used the fondant instead.

The ears are a 50/50 mix of fondant and modelling chocolate.  I still had some buttercream flowers in the freezer so popped them on top to finish her off.

Wishing you all a very happy and safe Easter xx

Roses & Ranunculi

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Today was all about buttercream and brewing! While I was brewing some beer (a hobby of mine) I had some waiting time.  I put the time to use by whipping up some buttercream and having some piping fun.

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All the flowers were made using a 104 tip.  They’re not perfect but it was enjoyable.  All the flowers are now in the freezer waiting to be used at a later date.

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A hint of gold

 

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It’s been almost a year since I’ve had my Russian piping tips out. Those that follow me on Facebook and Instagram would have seen my video piping flowers last week. I piped them all out and then popped them in the freezer to use this week.

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I was unsure of how well they would defrost after I had put them on a cake, but I am pleased to tell you that it worked out really well! As I thought the roses and more “dense” flowers (without delicate stamens etc) froze and transferred the easiest.

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This cake was for a wedding anniversary, a 51st! As the 50th is the golden anniversary I decided to add just a hint of gold to the cake for this year’s too.

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The cake was a chocolate cake, drizzled with strawberry syrup, and layered with vanilla buttercream.  The cake was covered in buttercream and detailed using an Evil Cake Genius Contour Comb (I looooove these things!!!)

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All the flowers and leaves are buttercream with the gold leaves made from homemade sugar lace on a Sugarveil Leaves mat.

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Happy Easter!

Russian tips-1It’s not often that I get to make a cake (excluding birthdays) just for my family.  This Easter weekend I decided to try out my Russian piping tips.  I have had them for a while but haven’t had the opportunity to play with them until now.

I was amazed how quickly and easily these tips created a beautiful floral cake, all of these flowers took less than 10 minutes.  I only used three of my twelve piping tips and will try the others out soon.

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The main trick is to make sure that the buttercream attaches to the cake before you pull up.  The three tips I used looked best kept quite short.  I am guessing when I use the tulip tips that they will be best a little taller.

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The only issue I had using the tips was with my soft buttercream.  As the buttercream warmed, it was more difficult to produce a flower with all the details.  You can see this on my cake with the roses.  If I was making this cake for someone else I would have scraped the flopped flowers off and repiped  As it was for my family (who didn’t even notice!) I just left them.  (Please excuse the photos too, taken on my turntable!)

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The cake is a Thermomix whole orange cake.  I decided that we would have something other than chocolate this Easter.  The side of the cake was iced in buttercream lightly, more like a naked cake. I had a thicker layer of buttercream on the top and left this in the fridge to set before piping the flowers.

Here’s a quick demo video for you.

I hope you all had a very happy and safe Easter 🐰