Birthday Cupcakes

The cupcake order we made last week was so fun. It was made for a little boy turning 3 who loves diggers and the colour pink. I had fun planning this design and think it came together perfectly. The figurines and tools have been made from modelling paste and the gorgeous signs were handpainted. All of the cupcakes except the road cupcakes were made with our yummy white chocolate frosting. The road cupcakes are fondant with a thin layer of ganache underneath. The road has been painted on and the grass was made with royal icing and Wilton piping tip #233.
Here are some very yummy cupcakes to try at home. Bake cupcakes with your favourite chocolate cake/cupcake recipe. Then top with a swirl of dark chocolate ganace (left to set) and finish with shards of chocolate and chocolate dipped strawberries.

These soccer cupcakes were made for my son to take to Preschool on his birthday. The chocolate soccer balls were purchased from The Reject Shop. I had seen similar previously at Darrel Lea but unfortunately they had none in stock the week I needed them.

When frosting the cupcakes I first smoothed a small amount of the green frosting to cover the cupcake and then piped on the grass with more of the green frosting using wilton piping tip #233.

Superhero Birthday Cake

My little man turned 5 yesterday and like most little boys his age is into Superman, Batman and Spiderman (the irony being that he has never watched any of these).
Here is his Superhero birthday cake:

Gingerbread Fundraisers

My website is gradually getting updated with lots more information and photos. But I am so excited to announce that the Fundraisers page is now complete... YAY!

To celebrate I am offering a special to any group that orders before the end of August 2009. A gift voucher of $100 will be given for orders of 50 packs or more and a voucher of $200 will be given for orders of 100 packs or more.

There are so many ways that this vocher can be used:

* offer it as a prize to the person that sells the most carry packs

* Offer as a raffle - every time a person sells a carry pack they get one entry into the raffle

* Use towards a special school celebration cake ie Yr 6 farewell.

* Purchase extra carry packs to sell and make 100% profit from.

Check out the website for more details.

How to make chocolate ganache

All of our cakes at Edible Creations are layered and covered in chocolate ganache prior to being iced in a thin layer of fondant. This gives the cake the best finish possible as well as tasting SO delicious!

Thankfully, cake decorators are beginning to embrace this fabulous new technique. It does take more time and lots of practise to perfect but the benefits are definitely worthwhile.



Today I took some photos of me making ganache. I hope it helps those starting out with this technique:



Dark Chocolate Ganache

300ml fresh cream

600g dark coveture (around 50% - 55% cocoa butter is my preference)

Note: You can make double and triple batches of this recipe if required. Just make sure your pot when boiling cream is large enough to cope.



Method

1. Measure out the appropriate amount of dark chocolate (in this pic I am making a double batch).
2. Pour the appropriate amount of cream into a large saucepan.

3. Bring to boil. Cream is ready when it bubbles rapidly up towards the top of the saucepan (this can vary depending upon amount of cream and size of pot). Make sure you keep a close eye on this process as the cream can quickly boil over the sides.

4. Pour cream over chocolate.

5. Give the bowl a little shake so that the cream completely covers the chocolate. Leave for 5 - 10 minutes.

6. Use a handmixer to combine the ingredients. Whilst you can just use a spoon the hand mixer gives the most gorgeous and velvety finish.

7. Leave ganache to cool. Then cover and leave overnight ready to use when layering and covering your cake.

White Chocolate Ganache

300ml cream

900g white chocolate

Note: There is a 1:3 ratio of cream used for white chocolate ganache. I prefer not to make double batches of this ganache as the cream doesn't cover the chocolate well enough.

Follow the steps 1 - 5 above. You will probably find that the cream doesn't cover all of the chocolate. This makes the chocolate difficult to melt so I then place the ingredients into the microwave for 1 minute prior to mixing with hand mixer.

Welcome Onboard Alison

My vision for Edible Creations is to have a talented group of creative people working together to make outstanding cakes, cupcakes and gingerbread.
Today, I'd like to introduce the lovely and very talented Alison Marcer. Alison is an artist in her own right and is an absolute pleasure to work with. I am loving the inspiration that she has already brought to me and the business.
Alison is specifically coming on board to assist with the finishing of cakes and in particulcar hand painting. Alison's skills as a painter will allow the beautiful hand painted cakes that leave our kitchen to be amongst the best in the world.
Of course that is not all she'll be doing and I'm sure you'll enjoy seeing more of her work.

Have a wonderful week.
Belinda

New Gingerbread Designs

It is with great excitement that I share these gorgeous new gingerbread designs. I hope you love them as much as we do. Designs by Alison and Belinda. Gorgeous photos taken by Alison.

Aren't they just delicious!!! Keep an eye out for more to come...

Cheers

Belinda

A funky week of cakes

I had the pleasure of meeting with an especially lovely couple on this very cold Winter's morning. I must say that I am itching to make their cake as it is going to be GORGEOUS!!! But we'll have to wait til October to see it complete (that is one very exciting part of this business - there is always something to look forward to).



The cakes for this week were both a little funky I think. The first one here is for a couple that were married over a year ago when OS and their family have thrown them a celebration wedding party on their return. Both musicians the brief was for a modern yet classic cake that incorporated their colour theme and their love of music.





This fun 21st cake was based on a design by American Cake Artist Kate Sullivan of Lovin Sullivan Cakes.

The cake is finished with fondant applique, hand painting and piping. I love the finish and so did Alex. Happy 21st Alex - hope you have a fabulous party!!!

The following week is busy with lots of client appointments getting organised for the Spring Wedding Season. Make sure that if your wedding is coming up that you don't leave your run too late...

Til next Time

Belinda

Black and White Weddings

Black and White weddings are very fashionable at the moment and I just love them! There is something about black and white that adds an elemant of glamour and elegance. What do you think?

Here are some of my favourite black and white cakes from the last few months:

Of course black and white makes the perfect colour combination for any event. I just love this madhatter made recently for a clients birthday. Lucky duck!

Makes me want to plan a black and white party. Is it too soon to start planning my birthday party (it's late November!)?

Have a great day,

Belinda

Winter Wedding Cakes

Being winter it is the quiet season in terms of weddings. Last week I had the privilidge of making two wedding cakes - it is always is a privildge to make a cake for such a special occassion. Funnily enough both were two tier squares with orchid sugar flowers .... yet with very different results.