A very subtle Frozen theme cake with edible snowflakes…
Making the Octonauts Cake
I love making characters. They bring so much life to a cake. This one was quite fun with trying to model Captain Barnacles, Peso and Quasi. Very colourful too. When I look back on this one, I feel nothing could have been better!
I was also asked to do some little cupcakes to go with the theme so I decided to top each one with a little hand modelled starfish. Really cute!
After a long holiday, it’s back to business. Have made two “sonic” themed cakes for the same lady recently. It turned out a fun project. The challenge in this one was getting the SONIC look the part. I did a flat 2D face for the first cake, and a little SONIC model for the second one. Both vanilla flavours with fresh strawberries & cream..yumm 🙂
For the 2D face,
- I first found online pictures of sonic which using as reference I could draw freehand.
- Once that was done, I traced it on a piece of baking paper.
- Then I rolled out some blue fondant, placed the baking paper with Sonic face over it, and traced it on the fondant underneath using a knife. You could use a pin to mark the lines.
- Then I lifted the paper and cut out the face
- The next steps were easy, cut out features and stick them on.
The second cake I was asked needed to be a bit more elaborate in terms of size as well as decorations.
So I did a two tier version of this with some trees and flowers on the top tier; colourful candies went at the bottom, and a SONIC figure to sit on top of the cake. The result was very cute and colourful.
It’s a happy happy birthday when the birthday boy/girl loves it. 😀
Yes, you heard that right, it’s got sweet potatoes! That’s quite an interesting addition to a bake.
I’ve put myself up for the challenge of getting some good gluten free recipes in my diary. This one seemed very promising when I first laid my eyes on it. And honestly, it did turn out alright. Infact, better than alright. Personally, I think these are more like a fudgy flour less cake rather than a brownie… Intensely gooey, makes you feel good! And the best part is, it’s got the good fat, no sugar at all, just maple syrup, and to top it all, sweet potatoes… Why should you not try it!
This is a strictly gluten free recipe and therefore calls for gluten free baking powder. ( yes even baking powder can sometimes contain gluten!). If you’re just being adventurous and have no allergies/sensitivities, just use normal baking powder. The recipe calls for ground hazelnut or almond. I tried almond, but I guess hazelnuts would be lovely too, with its distinct aroma and flavour.
Here’s the recipe..
1 large sweet potato, peeled and cubed
150 g dark chocolate
50 g coconut oil, melted
100 g maple syrup
2 medium eggs
100 g ground hazelnut or almond
1/2 tsp gluten free baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp cocoa pwd
1. Cook the sweet potato in boiling water until soft, about 10 minutes. Drain and mash. Then put aside to cool.
2. Melt the chocolate. ( I usually do it in the microwave, never had a problem. Just make sure you don’t burn it). And melted coconut oil, and maple syrup to it.
3. Mix in the sweet potato, then the eggs and the ground nuts into chocolate.
4. Sieve and fold in the cocoa, baking powder, salt and cinnamon.
5. Bake in a preheated oven at 160 degrees C for about 30-35 minutes.
Got so involved that completely forgot to take pictures of steps in between.
I hope you like this recipe. It would be great if served with some fresh whipped cream, and perhaps raspberries to go with it. Enjoy!
Next challenge: A week full of eggless stuff to try,, plus more gluten free baking. Bring it on!
And back with news! Not particularly good news, rather bad news that all these wonderful looking things are for everyone else to relish but me 😦 I’ve been diagnosed with coeliac recently, which to be frank has been quite a demotivation. But, I’m past that phase of thinking “why me?” considering I’m the one who does tonnes of gluten laden baked goods all the time! Although I’ve had a couple of gluten free desserts to satisfy my cravings, and of course there are ice creams and sorbets, but I do miss my favourite Bakewell tart and the best ever Carrot cupcakes.
The good news is that it’s not the end of the world, and honestly there’re some amazing new ingredients like quinoa flour, chestnut flour, rice flour and so many more that can be used to make all sorts of baked masterpieces. I’m stocking up, all set to start experimenting. There’s no way I’m going to stay away from these for long. Wish me luck!
And of course these are a few pictures of my main stream creations over the last few weeks..
Happy Fathers’ Day!
Happy Independence Day India!
You can never be sure of tasting spring in March in London, but lucky we were to have had such a beautiful day to celebrate my son’s second birthday!
It just seemed to fit perfectly with all the lovely colourful birthday set! Honestly, I loved planning it all, and so glad I saw almost everything I pictured in my mind.
The cake was zingy lemon flavour with passionfruit buttercream. Apple cupcakes, Cake pops made from leftover sticky toffee pudding :), granola pots, Jelly boats were some of the treats made at home. No more words, you got to see it all yourself..