Tag Archives: Wilton 1M

A Rose Cake for a beautiful Rose

A Rose Cake for a beautiful Rose

My sister’s name is Rose. Therefore her birthday cake had to have roses. And be pink of course. Queue the Wilton 1M, ready for some rose swirls! Rose is a lovely name, very pretty and it means she is so easy to buy presents for. I am probably most guilty of always buying her things with roses on them but this  I managed to steer away from anything printed with roses, even wrapping paper … although I did still opt for arRose themed cake of course. Oh and it had to be pink or I think she might have cried (yes, it was her 21st). Rosie, if you are reading this, after the success of the ‘Rose Cake’ your challenge is now to make a ‘Lottie Cake’ … Good Luck!!

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My sister’s 21st birthday was great fun. She managed to spread it out over an awfully long time but I think that is allowed when it is your 21st. It started at the after show party for ‘Half a Sixpence‘ where she turned 21 when the clock struck 12. This is where we had this cake. The next day we all went for afternoon tea at Fanny’s Farm in the pudding room. Fanny’s Farm is a delightful place and the pudding room was lovely…and yet more cake! I made her another cake too that she took to work that week and then the weekend after it was time for a meal out with family friends and then off to party. This time I made cupcakes…Rose themed cakes of course! Then at the end of this week she was off to the Ritz for afternoon tea, lucky her! … yet more cake!

You might recognise the theme of dark chocolate cake and pink icing from a cake I have previously blogged. I think it is really effective and everyone loves chocolate cake, so I went for it again, but with a different cake recipe this time. After the success of the Salted Caramel Chocolate Cake I made for another recent birthday I decided to use the sponge recipe for this cake. It is a lovely moist and chocolatey cake. You can find the recipe here. It is from theHummingbird Bakery Book ‘Cake Days’. I used exactly the same recipe but isntead of dividing the mix between 3 tins I used 2 this time. You can also see a previous Rose Swirl cake I have made here.

The icing is a simple vanilla buttercream, the only thing is you need a lot of it to do the rose swirls. It is better to make more than you need as well so you don’t have to make up more and try to get the same colour. With an electric whisk beat together 500g softened unsalted butter with 1kg sifted icing sugar. Add 2 tbsp milk to loosen the mixture and add food colouring to acheive the colour you want. I used Sugarflair Pink Paste for this, you only need a tiny bit. Put a small amount of buttercream on the cake board you are using to stick the bottom layer to. Ice the top of this with a layer of buttercream and sandwich with the second layer.

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Coat the cake in a thin layer of buttercream. There will be gaps between roses so this will hide the gaps a bit and also catches the cake crumbs. Fill a piping bag fitted with a Wilton 1M (or other large star nozzle) and cover the cake in rose swirls. These are done by starting from the inside and swirling out. I did 2 layers of roses on the side of the cake in different colours and also covered the top in 2 colours of roses. You can fill the gaps with more piping but don’t worry about little gaps too much.

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And this is the cake I made for her to take to work. It is exactly the same sponge but just one layer and uses vanilla buttercream too.

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More Rose Cakes to come!

Lottie xx and Happy 21st Rose!

I am entering this into November’s Tea Time Treats, the theme is cake! This is hosted byLavender and Lovage and What Kate Baked.

Jubilee_cake

Diamond Jubilee Celebration Cake – Iced Cherry and Almond Cake

From the moment I step out of my front door at the moment I am greeted with a world excited for the Queen’s Diamond Jubilee. There are Union Jacks EVERYWHERE! The church next door has union jack bunting draped over the front, I step off the train at Victoria Station which is now decorated with hundreds of union jack flags and today walking down Oxford Street I looked up to see the Union Jack Street decorations. Everyone everywhere in London is getting ready to celebrate, and quite rightly so, it looks like it is set to be a fantastic celebration. I for one am very much looking forward to this extra long weekend and will be taking a trip to Epsom Derby on Saturday and enjoying a street party on Monday. This weekend just gone I decided to get into the spirit of getting ready for the Diamond Jubilee and created a cake to celebrate the Queen’s Diamond Jubilee! What better way to celebrate than with a celebration cake!

I decided to make a cake with a Royal theme and also with a connection to the Union Jack by using red, white and blue. I opted for a cherry cake because I thought that the cherries could represent jewels. I paired this with almond to make a cherry and almond because the flavours go so well together. This cake was filled with almond buttercream and cherry jam before being sandwiched together and iced with fondant icing and buttercream swirls.

Here is how to make my Queen’s Diamond Jubilee Cake:
For the cake:
8oz butter or margarine
8oz golden caster sugar
4 eggs
2 tbsp milk
8oz self raising flour
1/2 tsp baking powder2 oz ground almonds
1/2 tsp almond extract
200g glace cherries.

Cream together the butter and the sugar until well mixed. Add the eggs one at a time and beat well after adding each one. Add the milk and almond extract and mix. Fold in the flour, baking powder and ground almonds until everything is well combined. Wash the cherries under running water to get rid of the syrup, dry them and cut them into quarters. Roll them in a bit of flour and then fold them into the cake batter. Pour the cake batter into a greased and lined 20cm cake tin and bake for 40-45 minutes at 180C.

 For the almond butter icing: (filling and covering)

200g unsalted butter
300g icing sugar (seived)
1tbsp milk
1/2 tsp almond extract

Decorating and filling:
1/2 jar cherry jam
Ready to roll icing
Gold lustre food spray – I used Dr Oetker Gold Shimmer Spray
Butter icing (use recipe above, minus almond extract)
Food colouring – red and blue – I used Wilton Colour Pastes in Red and Blue

Once the cake is out of the oven leave to cool completely. Once cool use a sharp knife to divide the cake into two layers. Spread cherry jam on one half of the cake and almond buttercream on the other half. Sandwich the two halves together and use a palette knife to cover the cake in a thin layer of the almond buttercream.

Roll out the fondant icing until it is big enough to cover the top of the cake. Place on the cake and trim the edges. Use a stencil to spray the symbol onto the top of the cake, and then lightly spray the whole cake to give it a gold dusting. I had to enlist the help of my brother and sister because I needed several hands to hold down all the edges of the stencil while I sprayed!

 Now pipe the buttercream swirls on the outside of the cake. To get the red, white and blue swirls paint stripes of blue and red food colouring on the inside of the piping bag. Fill a piping bag fitted with a Wilton 1M nozzle and pipe swirls around the outside of the cake, starting from the inside of the swirl and moving outwards.

 

Put in the fridge to set the butter icing.
Serve at a Jubilee Street Party and enjoy!

 

 

 

 

Lottie xx Please leave a comment below and if you have twitter then follow me @lotts_louise for updates on my blog!

I have entered this cake into the Homemade by Fleur, Blogging Jubilee Baking Competition sponsored by Appliances Online.