No Bake Baileys and White Chocolate Cheesecake

by Jenny // May 1, 2015 // No Comments

Baileys cheesecake4 I can hardly believe that we’ve already reached May, the sun is shining, our plum tree is flowering and it seems the perfect time to get together with a few friends to enjoy being “Ladies that Lunch” while our little ones are in school. It doesn’t happen very often, with jobs and younger children to work around but when we can get together we like to have a grown up lunch date with good food, good company and a few grown up drinks. I hosted this time and as well as a buffet style lunch I decided we deserved a special treat so I used some of the gorgeous Baileys Liqueur which I’ve been sent to whip up a super easy no bake cheesecake.
I made this cake in the morning, it took maybe 30 minutes to mix up plus chilling for an hour afterwards. The white chocolate blends perfectly with the flavour of the Baileys and the addition of a little milk chocolate to the glaze gives it a beautiful two-tone effect.

Find the recipe below and some step by step photos at the bottom of the page – enjoy!

No Bake Baileys and White Chocolate Cheesecake

2015-05-01 08:56:05

Serves 8

Incredibly easy no bake cheesecake with Baileys, White and Milk chocolate.

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Prep Time

30 min

Total Time

1 hr 30 min

Prep Time

30 min

Total Time

1 hr 30 min

Ingredients

300g Digestive Biscuits (crushed)
150g Unsalted Butter (melted)
500g Mascarpone Cheese
450ml Double cream split into 200ml and 250ml
100g Icing sugar
250g White chocolate - split into 200g and 50g
60ml Baileys Irish Cream (equivalent to approx 1.1 units of alcohol)
50g Milk chocolate

Instructions

Grease and line the base of a 9inch / 23cm round tin with greaseproof paper.
Crush the digestive biscuits either in a blender or by hand.
Melt the butter in a saucepan over a low heat - remove from the heat before the butter is fully melted and stir with a wooden spoon until completely melted.
Tip the crushed biscuits into the pan with the butter and stir to combine.
Push the crushed biscuits into the 9inch / 23cm cake tin to form the base of the cheesecake - smooth to the edges of the tin and push down with a palate knife or the back of a metal spoon to form a firm level base.
Place the tin in the fridge to set the base while you mix the cheesecake.
In a large bowl combine the mascarpone, Icing sugar and 200ml of double cream, stirring until you make a smooth mixture. Don't over mix as this can curdle the cheese.
Place the remaining 250ml of double cream in a separate bowl then melt 200g of the white chocolate either with 10 second bursts in a microwave (stir between each burst) or in a bowl over a pan of hot water.
Stir the 250ml of double cream and 200g of white chocolate together to form a ganache.
Add 2/3 of the white chocolate ganache to the cheesecake mixture and mix until smooth.
Remove the base from the fridge and spoon the cheesecake mixture on top, smoothing out to the edges of the tin. Make sure it goes right to the edge so that when the glaze is added it will stay on top and not seep down the sides.
Wipe round the top of the tin with a damp cloth to remove any stray cheesecake mix before making the glaze.
Add 60ml of baileys to the remaining 1/3 of white chocolate ganache.
Melt the remaining 50g of white chocolate and stir this into the Baileys mixture to thicken it slightly.
Pour a 1/4 of the Baileys mixture into a cup / jug and place to one side.
Melt the 50g of milk chocolate and stir into the remaining 3/4 of the Baileys mixture.
Pour the milk chocolate Baileys ganache onto the top of the cheesecake to form a smooth glaze. You can use a toothpick to pop any bubbles that appear.
Take the white chocolate Baileys ganache that you put to one side earlier and place it in a piping bag with a writing nozzle (a sandwich bag with a corner cut off works too).
Make zig-zags with the white chocolate Baileys ganache over the milk chocolate Baileys ganache.
Wipe round the top of the tin to remove any excess ganache.
Pace in the fridge to chill for at least an hour - you can even make this the day before and leave overnight.

By Jenny

Mummy makes cakes https://jaisee.com/mummymakescakes/

This is a sponsored post & I was sent a bottle of Baileys for the purposes of creating this recipe. Other recipe ideas for baking with Baileys can be found on the recipe page of the Baileys website.

Thomas Land at Drayton Manor is better than ever!

by Jenny // April 10, 2015 // 4 Comments

Drayton Manor in Staffordshire is one of our favourite places to visit in the holidays. My son is a huge fan of Thomas the Tank Engine so the fact that Europe’s only Thomas Land is found there has us going back again and again. This week we were lucky enough to be invited to the press launch of the expansion to Thomas Land. As part of Drayton Manor’s 65th anniversary celebrations a £2.5 million extension to our favourite part of the park has been unveiled, increasing Thomas land by 40% and introducing new rides featuring Flynn the fire engine, Captain the life boat and Toby the tram. My kids had a fabulous tie going on the new rides and watching the performers there to celebrate the opening. My son’s loved firing the water cannon on Captain’s Sea Adventure and both children wanted to fly with Jeremy again and again in his new location right outside the Sodor Airport function rooms and cafe. The fat controller has a brand new statue sheltering under an unbrella from a fountain and there are fairground style games to play too. ThomasLandCollage

In celebration of the 65 years since the park opened there are some great offers available including a family day pass offering a family of four entrance to the park and access to all of its attractions for just £65 when booked seven or more days in advance or if individual tickets are more appropriate by booking seven days or more in advance you can take advantage of the following great discounts; adult (12+) tickets at £20, children (aged 4-11), grandees (60+) and disabled visitors and their carers priced at £15.

The exclusive anniversary offers throughout the 2015 main season and provides a whopping 55% saving, compared to on the gate prices.

Tickets can be prebooked online at http://draytonmanor.co.uk/tickets-and-prices

Thomas We had such a good time that we even made a cake to celebrate – this Thomas the tank engine cake is really simple to make for a birthday party or jut to please your little Thomas fan. The full recipe and tutorial are available at modernfamilybaking.com

About Drayton Manor

Drayton Manor Theme Park Ltd, opened to the public in 1950 by the Bryan family, is one of the UK’s most popular family attractions with over one million visitors a year. George and Vera Bryan OBE, converted 80 acres of derelict land, which once belonged to Sir Robert Peel Bart; MP & PM to Queen Victoria and his family, into today’s wonderful multi award-winning family attraction, combining thrill rides with a conservation zoo plus catering and conference facilities.

Today, Drayton Manor Theme Park, still family owned and run by second and third generation family members, covers 286 acres of beautiful woodland and countryside and features some of the wildest and scariest rides around. Rides include: Roller-Coasters – Shockwave, Ben 10: Ultimate Mission and G-force. Major rides: Maelstrom, Apocalypse and Storm Force 10, our wettest ride. It is home to the hugely popular Thomas Land™ featuring many named Thomas & Friends™ character rides for the children and adults alike. Thomas Land™ at Drayton Manor is the only one of its kind in Europe. The park’s 152 seat 4D Cinema and over 50rides and attractions makes for an truly unforgettable day.

A four-star Hotel onsite featuring 150 rooms includes Thomas & Friends™ themed rooms all sleeping four to six guests, family rooms, executive rooms and presidential suites. It also features two well stocked bars, two sublime restaurants, a relaxing lounge, large conference room for functions and exhibitions as well as an idyllic wedding facility for up to 400 guests.

The Co-operative #GoodBake event

by Jenny // April 7, 2015 // No Comments

me3 Last week I was lucky enough to be invited along to an event in The co-operative’s food development kitchen at their head office. In as session led by Great British Bake Off finalist Luis Troyano a group of food bloggers got to bake Chocolate, hazelnut and orange tarts topped with a cointreau cream.

The event was part of The Co-operative’s new campaign to get more of us Brits baking. They have recently launched a new and improved range of baking products from ground almonds to chocolate chips. The Co-operative is aiming to be the one stop shop for home bakers. You can find recipes (including one from yours truly) and more information at The Co-operative Food website.

Luis kindly gave us the recipe for the delicious tart we made on the day and so I’m also going to share it with you. It is a really simple recipe using ready made pastry and other easy options.

Luis Troyano’s Chocolate Orange and Praline Tart

This is a quick and easy tart to make. There is no blind baking of the pastry required.

A round shortcrust pastry tart filed with a chocolate orange hazelnut frangipane. Topped with a whipped liqueur cream, candied hazelnuts and sliced oranges.

You will need a 23cm loose bottom tart tin greased and lined with non stick baking parchment.

For the tart filling

250g Ready made short crust pastry

120g Chocolate hazelnut spread (warmed slightly in a microwave) slit into 80g and 40g portions

125g Unsalted butter (softened)

125g Castor sugar

2 Medium eggs (beaten)

1 tablespoon plain flour

Grated zest of 2 oranges

125g ground hazelnuts

50g plain chocolate chips

For the candied hazelnuts

20 Whole hazelnuts

150g Caster sugar

150ml Water

For the topping

350ml Double cream

2 tablespoons icing sugar

2 tablespoons cointreau

1 orange

You can also add candied orange peel as a final touch

Method

Preheat the oven to 160c fan / 180c non-fan
Grease the tin and line with a circle of baking paper.
On a separate sheet of baking paper roll out the pastry then roll up the pastry and baking paper then unroll upside down on top of the tin. Peel off the baking paper and push the pastry into the sides of the tin.
Remove the excess pastry from the top of the tin and place the tin in a fridge to rest the pastry.
Using a mixer cream the butter and sugar until light and fluffy.
Stir in the beaten eggs, hazelnuts, plain flour and orange zest until evenly mixed.
Fold in 80g of the chocolate hazelnut spread and chocolate chips until just mixed.
Remove the pastry case from the fridge and spread the remaining chocolate hazelnut spread evenly on the base leaving a small gap around the edge.
Place the filling into a disposable piping bag and pipe evenly into the tart case before smoothing with a palate knife or the back of a spoon.
Place the tart in the lower half of the oven and bake for about 40 minutes or until a cake tester comes out clean.
Cool in the tin then remove and place on a serving plate.
To make the candied hazelnuts dissolve the sugar in the water and bring to a rolling boil
Add the hazelnuts and boil for 20 minutes then drain them and separate them on grease proof paper to dry.
To make the topping whip the double cream and icing sugar together until soft peaks form.
Add the liqueur and whip until stiff peaks form.
Using a large star nozzel pipe the cream onto the cooled tart then add the hazelnuts and some slices of orange.

Simple Pastel Cake for Spring

by Jenny // March 30, 2015 // 3 Comments

It’s been a while since I made a large cake, recently I’ve made a lot of cupcakes and biscuits but this week I decided I wanted to make a pretty springtime cake using one of the lovely silicone moulds sent to me by Mein Cupcake for review. You’d be forgiven for thinking they were bundt cake moulds however they are described as gugelhupf moulds. After a visit to wikipedia I can reliably state that gugelhupf is an alternative name for bundt cakes and is used in southern Germany, Austria and Switzerland. Anyway regardless of their name they look lovely and are a great way to make a stunning cake with very little effort.

The important thing when making this cake is to make sure the cake mould is completely greased with butter and then coated in flour before filling with the cake batter. Use greaseproof paper to spread the butter at first but then use clean fingers to make absolutely sure the butter is in all the nooks and crannies including the central pillar. Once the butter is done sprinkle a few spoonfuls of flour in and tilt and tap the mould until everywhere is covered in flour. The bright purple silicone of thee moulds makes it really easy to see any spots you’ve missed.

For neatness I use a piping bag to fill the mould with cake batter but pouring from a jug or spooning works also. Tap the filled mould gently on the worksurface a couple of times to remove any bubbles.

gugelhopf moulds The booklet which came with this £15.25 Contoura RBV Birkmann Gugelhupf Silicone Mould has recipes to use with the mould, alternatively the recipe below is for vanilla cake. The booklet supplied used 5 or 6 eggs in it’s recipes, I found that a 6 egg mix filled the main part of the cake mould however I increased the mix to 8 eggs to include the detail at the base. I really love the end result with simple clean lines and minimal decoration. Mein Cupcake is a german store who are expanding into the uk and have loads of lovely products. In addition to this Contoura mould they have also sent me a Novel mould from the same range which I am looking forward to trying soon.

Ingredients:

500g Castor sugar

500g Unsalted butter (softened)

8 Large eggs (beaten) easter bundt collage

4 tea spoons Vanilla essence

500g Self raising flour

50ml (approx) Whole milk

250g Icing sugar

Splash of water

Gel food colourings (blue, yellow, green & pink)

Sprinkles to decorate

Method:

Preheat the oven to 160c fan (180c standard).
In a freestanding mixer cream the butter and sugar until well combined. To soften the butter either leave at room temperature for an hour or in a place in a microwave safe bowl and soften in 5 second bursts stirring in between each burst.
Add the vanilla essence to the beaten eggs and mix thoroughly.
Add the egg mix to the buttercream a little at a time while mixing on a slow speed. Add a couple of spoonfuls of flour if necessary to help combine the mixture.
Add the remaining flour to the batter while continuing to mix on a slow speed. As soon as the flour is combined turn off the mixer and do the last stage by hand.
Slowly add whole milk to the mixture while stirring with a spatula or spoon. Add milk until the mixture easily falls from the spoon / spatula into the bowl. All flours have different moisture contents so you may need slightly more or less than the 50ml stated.
Grease the mould and dust with flour as described above.
Pipe or spoon the cake batter into the silicone mould and tap the full mould on the work surface to remove any air bubbes.
Place the filled mould onto a baking tray and bake for 1hr 15 minutes or until a cake tester comes out clean.
Do not turn out the cake immedieatly, leave to cool enough that the base cake be leveled with a bread knife before the cake is turned out.
Turn the cooled and leveled cake out onto a serving plate and decorate with water icing coloured pink, yellow, green and blue, the icing should be thick enough that pulling a spoon through it will leave a trail but runny enough to pipe. You do not need a piping nozzel for this simply place the water icing in a disposable food or piping bag and snip off the corner to make neat lines of icing.
Decorate with sprinkles and serve.

Easter egg Macaroons with The Co-Operative

by Jenny // March 23, 2015 // 4 Comments

Easter is just around the corner so when The Co-Operative got in touch and offered me some products from their lovely home baking range I was very happy to start thinking about an Easter themed treat for my family. I recently started making macaroons so I decided to attempt egg shaped ones done in multiple colours. I made a template to draw egg shapes on a sheet of baking paper and then made sure to turn the paper over so that the pencil marks don’t transfer to the macaroons.

Making macaroons is actually a lot simpler than you might think – there are just two stages to mixing them and as long as you are careful with the VERY hot sugar syrup mot too much can go wrong. Key points to remember are:

Make sure the mixing bowl is completely cool before stopping whisking the meringue
Bang the baking tray on the work surface a few times to smooth out the mixture and remove any large bubbles.
Allow a skin to form on top of the macaroons before baking them to give a smooth top (about 30 minutes)
Once baked slide the baking paper onto the work-surface to cool rather than removing the macaroons straight away.

Ingredients

For the macaroons:

90g Egg whites (total) split into 50g for Italian meringue and 40g for the almond paste.

110g Castor sugar

30ml water (approx)

125g Ground almonds

125g Icing sugar

Food colouring

For the frosting:

80g unsalted butter
250g icing sugar
25ml whole milk
1 and a half tsp vanilla essence

Method

First separate the egg whites into two – 50g and 40g

Place 50g of egg white in a clean mixing bowl – preferably metal and whisk in a stand mixer using a balloon whisk until stiff peaks form and the egg white has roughly doubled in volume. When you are ready to pour in the sugar syrup (next step) to mix the italian meringue keep the mixer on high speed.
While the egg white whisks dissolve the 110g of castor sugar in a little water (approx 30ml works for me) in a pan.
- Heat the sugar syrup on the hob until it reaches 113.5c then remove from the heat and with the stand mixer whisking on high pour the sugar syrup into the whisked egg white. Keep whisking until the outside of the bowl is cool.
In a separate bowl mix together the icing sugar and ground almonds before stirring in the remaining unwhisked egg white to form a paste.
Fold the meringue into the almond paste adding food colour as desired – to make the eggs I split my mixture into 3 and added green, pink & yellow.
Place a sheet of greaseproof paper on a baking tray and draw a series of egg shapes on the back using a cardboard template or cookie cutter.
Turn the greaseproof paper over to prevent any ink or pencil mark transferring to the macaroons.
Place the macaroon mix into piping bags and snip off the ends, pipe onto the tray.
Bang the tray down on the work surface several times to remove any large air bubbles then set aside for half an hour to allow a skin to form on top.
Pre-heat the oven to 170c and after a skin has formed on the macar0ons bake for 12 minutes.
Remove from the oven and place the sheet of baking paper on your work surface to allow them to cool before peeling them off.

For the frosting:

Cream the butter and icing sugar in a free-standing mixer on a low speed it will initally look powdery before becoming a smooth mixture.
Mix the vanilla essence with the milk in a separate glass or jug (I use a re-purposed Tommy Tippee cup as it has handy volumes on the side).
With the mixture on a low speed slowly add the vanilla milk.
Beat the mixture on a high speed for at least 5 minutes
Pipe the frosting between the cooled macaroons.

I got lots of lovely products from the co-operative’s baking range including bright spotty cupcake cases that we will be using to make Easter nest cupcakes, and walnuts which will be going into my husband’s Carrot cake birthday cake in a few weeks. Below are some other fun ideas to try as an Easter centre piece or just to fill a rainy after noon with your kids.

Make easy Easter nest cupcakes with chocolate frosting and minieggs.

Make a giant Easter nest and decorate an Easter egg as a chicken.

Alice in wonderland birthday cupcakes

by Jenny // March 23, 2015 // No Comments

Alice cupcakes 1 It was my birthday at the start of this month and although my husband offered to buy me a cake I decided that I’d rather make my own. Last year I made a Giant raspberry and peach cupcake so this year I decided to make a series of smaller cupcakes based on an Alice in Wonderland theme. I did 6 designs with 4 cupcakes each making a total of 24 delicious cupcakes for our tea party.

White roses being painted red – made by painting a stripe of red food colouring down the inside of the piping bag.
Cheshire cats – purple and pink frosting piped from the same bag with fondant eyes, ears, mouth and hair added then outlined in black water icing.
Late white rabbits disappearing down the rabbit hole – frosting grass piped with a grass nozzel with a fondant rabbit bottom, watch and flowers. Details added with pink water icing for the rabbit’s toes and with black food colouring on a cocktail stick to make the details of the clock face.
Mad hatter’s tea party- made by laying an over large circle of fondant over buttercream and shaping into a table cloth then adding fondant teapot, cup, hat and spilt tea.
Eat me labeled cakes – Embossing the fondant with a stencil then brushing on edible lustre powder, cutting a circle to fit the cake and smoothing onto frosting to make a dome shape. Fondant labels cut out freehand and labeled Eat Me with black water icing.
Alice in wonderland pinafore bow – A circle of blue fondant on top f frosting then strips of white fondant shaped into a bow placed on top.

To make the cupcakes I used my Easy Vanilla Cupcake Recipe. To make the frosting I used my Vanilla Frosting Recipe.

Heart shaped macarons

by Jenny // February 21, 2015 // 2 Comments

macrons4 Macrons (or Macaroons if you prefer) are one of those trendy deserts that I’ve heard of a lot over the last couple of years but have never actually got around to trying – and by trying I don’t just mean baking I mean eating. I could be wrong but I think they started picking up in popularity when the Great British Bake Off chose them as a technical challenge a few years ago. Anyway I’d been meaning to try making them for a while, especially as they use Italian meringue which is something else I’d never tried. Finally, after being asked if I’d made them in January I decided to have a go and dug my ground almonds out of the cupboard where they’d been waiting for the last month or so. The first time I made them I filled them with a pink coloured white chocolate ganache, the second time I chose to use vanilla frosting, both were lovely.

Ingredients

For the macarons:

90g Egg whites (total) split into 50g for Italian meringue and 40g for the almond paste.

110g Castor sugar

30ml water (approx)

125g Ground almonds

125g Icing sugar

Food colouring

For the ganache:

50ml double cream

100g white chocolate

Food colouring

Method

First separate the egg whites into two – 50g and 40g

Place 50g of egg white in a clean mixing bowl – preferably metal and whisk in a stand mixer using a balloon whisk until stiff peaks form and the egg white has roughly doubled in volume. Keep the mixer on high when ready to pour in the sugar syrup to mix the italian meringue.
While the egg white whisks dissolve the 110g of castor sugar in a little water (approx 30ml works for me) in a pan.
- Heat the sugar syrup on the hob until it reaches 113.5c then remove from the heat and with the stand mixer whisking on high pour the sugar syrup into the whisked egg white. Keep whisking until the outside of the bowl is cool.
In a separate bowl mix together the icing sugar and ground almonds before stirring in the remaining unwhisked egg white to form a paste.
Fold the meringue into the almond paste adding food colour as desired.
Place a sheet of greaseproof paper on a baking tray and draw a series of hearts on the back using a cardboard template or cookie cutter.
Turn the greaseproof paper over to prevent any ink or pencil mark transferring to the macrons.
Place the macron mix into a piping bag and snip off the end, pipe the hearts onto the tray.
Bang the tray down on the work surface several times to remove any large air bubbles then set aside for half an hour to allow a skin to form on top.
Pre-heat the oven to 170c and after a skin has formed on the macrons bake for 12 minutes.
Remove the macrons from the oven and place the sheet of baking paper on your work surface to allow them to cool before peeling them off.
For the ganache add food colouring to the double cream and warm slightly to just above room temperature.
Melt the white chocolate and add to the double cream stirring until a smooth ganache forms.
Pipe the ganache between the cooled macrons.

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Hidden heart cupcakes for Valentine’s Day

by Jenny // February 3, 2015 // No Comments

V Hidden heart valentine's cupcakes alentine’s day is just around the corner and so I’ve been thinking about home made gifts with a romantic theme. Last week I made heart shaped macrons and these easy hidden heart cupcakes. All you need to make them is vanilla cupcake batter and cake cases, a small heart shaped cutter, some red and pink food colouring, some frosting for the top and some sprinkles. I used a basic vanilla cupcake recipe (below). I made the cupcakes in PME red and pink heart cases and decorated them with strawberry flavored frosting, lip shaped sprinkles and chocolate filigree hearts all of which were kindly provided by the Cake Decorating Store for review.

Hidden heart cupcakes ingredients

125g Unsalted butter (softened)
125g Caster sugar
2 Eggs (beaten)
125g Self raising flour
1 tsp Vanilla essence
Splash of whole milk
Red gel food colour
Pink gel food colour

Method:

Preheat the oven to 170C
Grease and line a small cake tin or baking tray with a raised edge.
To soften the butter you could simply leave it on the side for an hour, but I always forget so I place it in a microwavable bowl and heat in 10 second bursts, removing and mixing each time. The aim is to soften the butter a little not to melt it. If the butter does melt a little, use a fork to mix it back together with the rest of the butter.
In a freestanding mixer cream the softened butter and sugar until smooth.
Add the vanilla essence to the beaten egg then slowly add the mixture to the mixer.
Gradually add the flour while mixing on a slow speed.

Valentines cupcake 7

Add the whole milk slowly while mixing by hand until the mixture falls easily from a spoon or spatula.
Remove approximately 1/4 of the mixture and place in a separate bowl. Add red food colour to this mixture and spread in a thin layer (about 1cm thick) in your per-greased and lined cake tin or baking tray. don’t worry about reaching the edges of the tin it doesn’t matter what shape you end up with.
Bake the red coloured sponge in the preheated oven for about 10 minutes or until the cake is springy to the touch. Remove from the tin and allow to cool.
Meanwhile add a little pink to the remaining 3/4 of cake batter.
Use the small heart cutter to cut out hearts from the cooled red cake then stand these up in the cake cases. The pink batter in the bottom will support them.
Fill around the hearts with the remaining pink cake batter.
Bake for approx 20 minutes or until a cake tester comes out clean.
Decorate by swirling the strawberry frosting from a piping bag or spreading with the back of a spoon / pallet knife. Add sprinkles and hearts for a final romantic touch.

Celebration Cakes and Bakes January ’15

by Jenny // January 1, 2015 // No Comments

Happy new year! I hope you had a wonderful Christmas holiday and had chance to do lots of fun festive baking with your families. If you made cookies for Santa, a cake for Christmas day or a showstopping pavlova why not link up below and have a look at some of the other festive entries. Also if you’re baking for a birthday or special occasion this month I’d love to see what you come up with. We were busy over the holidays making everything from gingerbread cookies for Santa to a Christmas wreath cake and a Frozen themed snowflake cake. I also made a Cranberry bread wreath with baked Camembert which was delicious.
If you have a cake or bake to link up please join in the linky below. The rules are simple:

You must have made the bake yourself – no buying from the local cake shop.

It must be a post about making the bake – it doesn’t have to be a full on recipe but it does need to be in the spirit of the thing.

It doesn’t need to be a new post it could be one from last year, but if it’s a seasonal celebration bake it should be appropriate – so no Easter cakes at Christmas, save them for springtime.

Posts must include the Celebration Cakes & Bakes badge (grab the code below)

Please comment on a few of the other entries – remember linkys only work if you spread the linky love!

That’s it everything else is optional.

If you follow me on twitter @jaisee_mummy and tweet me with the hashtag #CelebrationCakesAndBakes I will retweet any entries that I see.

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Frozen Snowflake and Olaf Cake

by Jenny // January 1, 2015 // 1 Comment

My daughter loves Frozen and had an entirely Frozen themed birthday party in the summer so I decided that our Christmas cake this year should be Frozen themed as well. I bought a “cake lace” mat with a snowflake design back in June but hadn’t actually used it for the Ice Palace cake so i thought this would be a good opportunity. This cake was a vanilla sponge with hidden blue snowflakes inside and covered in blue fondant. Cake lace snowflakes cover the fondant and Olaf sits beside on the board. His arms and hair are made of tempered chocolate. The lettering around the cake drum reads “Let it snow” and is decorated with swirls of sugar pearls. Beneath the main c Frozen christmas cupcakes 2 ake are Vanilla Cupcakes with blue and purple two toned swirled vanilla frosting.

To make the blue snowflakes I coloured a batch of vanilla cake batter (basically a large batch of my Vanilla Cupcake recipe)blue and baked it in two shallow rectangular baking trays. Once baked and cooled I used a snowflake cutter to cut out the snowflakes.

I mixed enough vanilla cake batter to make a large 9 inch cake. I placed a thin layer of the batter in the base of my greased and lined 9 inch tin then arranged the snowflakes in a circle around inside of the tin. I then filled the remainder of the tin with the cake batter to cover the snowflakes.

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