Category Archives: Recipe

Shoe and Box cake

I bought The Cake Structure High Heel Shoe Kit and really wanted to try it.
Decided to make quickly a sample shoe to test the kit.
I found the instructions very easy to use. The cutter was very useful as one less template to trace.
The template sheet gives you choice of open or closed toes.
The silicone heel is lovely and really easy to get the shape out.
I placed it in freezer for 15min and released it easily. I used my heel without wire but you can insert one for extra stability.
I also love the drying ramp. The plastic shaper for the toes I found to be too wide for the sole and couldn’t use it.
You can purchase the kit in the UK at Amazon, Ebay or Claire’s Cakery page.


I managed to also quickly bake a cake so i can try my Cake Lace mat and mixture I had for couple of months.
I have also tried sugarveil but i found it much trickier to mix and use. The best past about cake lace is you can put in oven and speed the drying process :) So i managed to use y whole mixture in a few hours :) I loved it. My intentions were to make the lace black but in my rush I forgot so I had to airbrush it. For this cake i used The Pavoni mat which is the one in green. I have tried using this mat with Sugarveil but it wasn’t a success.


So I made a small 6′ round box cake and placed my stiletto next to it and voila here is the cake :)


And before i forget couple of progress shots :)

The cake was 6′ vanilla Victoria sponge. I made it with 4 egg mixture. This is the recipe:
4 eggs
240g self raising flour(gluten free in my case)
240g margarine
240g sugar
3tbsp milk
1.5 tsp vanilla extract
0.5tsp baking powder

Mix with fork sugar, margarine and vanilla. Break the eggs and give a stir. Add the milk and give a stir.
Sift the flour mixed with the baking powder.
Place in lined 6′ tin and bake at around 170C fan assisted oven for just over hour.
Place to cool once out of oven.
Next day level cake and torte. Fill and ganache.
Ganache I made using dark supermarket chocolate and it was 2:1 ratio to double cream. I used 500g chocolate:250g cream and I had plenty left over as used it just for the sides and top. The cake was filled with shop bought chocolate buttercream as I was in a rush so didn’t have time to make my own this time.
To ganache the cake I placed same size board at the bottom and trimmed sides down with about 0.5cm.
Crumb coated and placed in fridge to set.
Out and then apply generous amount of ganache on top.
Wet your card(same size as cake) and level you cake by pressing where it needs to.
Fridge again so card sets and when you take it out let it reach room temperature if you don’t have metal scraper. I didn’t have one.
Apply soft ganache to sides and scrape. See if you apply ganache straight after fridge it starts setting hard and if you don’t have metal scraper dipped in hot water it will be hard to smooth it.
Once happy with sides place fridge for an hour.
Out and then take the top board off. I always struggle here lol. I insert a palette knife and it should pops up if it has been long enough in the fridge that is. But you know I can’t wait so when I try to pop it I have lots of ganache come off with the card(acrylic board in my case) so I just ganache the ”holes”. So just fill and smooth the top :)
You are now ready to apply your fondant.
Now I wanted to point out you don’t need to roll your fondant thin to get sharp edges. Especially if you doubt yourself as I do so I don’t roll mine thin. This is why I included the cut photo of the cake. I might be able to do it thin with more practice but i am happy with it at the moment.
If you have nice ready to roll fondant and good flexible smoothers you can still achieve sharp edges without risking going too thin and your ganache showing at the edges.

ps: In case you wonder why cake is smaller compared to the shoe. I have to say that the cake is not meant to be a shoe box or hat box! It is just small gift box next to a shoe lol :)(it had to be that way as: 1)it was experimental cake to test shoe kit and lace and 2) we can only manage to eat 6’cake in our house without throwing it).

Peter Rabbit cake and tutorial

Peter Rabbit Cake

This week I decided to make a Peter Rabbit cake.
I love plain cakes and I love Peter Rabbit. The simple lines are very elegant so I decided to keep it as plain as possible.
I baked double barrel Victoria sponge for the first tier an chocolate cake for the second. Cakes were gluten free. Recipe you can find further down on the blog.
They were then filled and covered with vanilla butter cream. I used all butter buttercream recipe:
500g butter
1kg icing sugar
2tsp vanilla extract
2-3 tbsp water
Beat butter and vanilla, add half of icing sugar. Beat for further a few minutes. Add rest of icing sugar and beat for approximately 5min on medium. Add water if required and beat until mixed.
For the rabbit I uses Satin ice gumpaste and here is the tutorial:

A few steps while making the cake(excuse the mess):

And here is the finished cake:

How to make ganache

Well, I get asked a lot how I make my ganache so I thought I should make a little post about it.
I am new to ganache and in no way an expert. I did try a few times to make ganache and it didn’t work as I was doing something wrong each time but I figured out what I was doing wrong and now I find ganache easy :) I know what to do :)
So this is a little guide if you have never made one and you probably do have lots of questions where and how to start. Hopefully this will help a little. The most sufficient way to learn is to try and see what works best for you :)

This ”How to” is for white chocolate ganache. I find dark chocolate easier to work with but I thought I should try white as well.
If you want to make:
– dark chocolate ganache you have to use 2:1 dark chocolate:double cream ratio
– white chocolate ganache is 3:1 ratio of white chocolate to double cream.
So far I have tried these two and still haven’t attempted milk chocolate (I will be back to update this post once I do)
You have to weigh both ingredients (the cream, the chocolate).

White chocolate ganache (the same applies to dark chocolate but different ratios are used)
750g white chocolate
250g double cream
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– Chop the white chocolate bar into small equal pieces. It will be easier for you to use white chocolate callets such as Callebaut but this cake was experimental so I decided to try simple supermarket chocolate bars. I am happy to inform you that it worked perfectly well.
– Place in deep plastic bowl. Plastic bowls are great as you can always place into the microwave later to soften your ganache.
IMG_5087– Get a small pan and heat your cream. Stir it constantly and do not let it boil. It has to be scalded and heated throughout.

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– Pour your cream over the chocolate.

IMG_5091– Move your bowl slowly to get the cream to mix with the chocolate.

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– Let it sit for just over minute
– Take a hand whisk and gently incorporate the cream with the chocolate.

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– Keep mixing until smooth. If you have pieces not melted place in microwave for 20-30 sec and stir again.

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– Let it get to room temperature and whisk a few times while doing so.
If you are in rush you can place in fridge to thicken once it reaches room temperature. Keep an eye on it so it doesn’t go too hard. If it does place in microwave for 20sec at time until it gets the consistency for spreading.

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– It has to be peanut butter consistency and then you can start ganaching your cake. Have fun :)

Notes:
*Do not use hand mixer to whip unless you are using as filling. I noticed whipping it with hand mixer makes the ganache soft and doesn’t set hard.
*White chocolate ganache will go oily but don’t worry. Keep mixing it occasionally until it gets to the peanut butter consistency. Once it has thickened you can start working with it.
*White chocolate ganache does take longer to set and thicken than the dark so be patient.