We make wedding cakes, novelty cakes, wedding favours, cupcakes, cake-pops and more

Thursday 28 February 2013

Wedding Servise Providers

Here are some servise providers I am happy to recomend

Pix-Zee Hair and Beauty Salon Look you best for your special day

Belladucci Photography Candice will capture your special day perfectly. Her website is under construction at the moment but you can contact her on belladucci@gmail.com or 072 450 1090

Happy wedding planing ;)


Wedding Exop Competition and Other Updates

***Edit***
11 March 2013
So after some careful thought, I have decided not to enter the competition this year. Perhaps when I have a little more experience I will enter future competitions.
***End Edit***


Good afternoon Cake Lovers

This morning a friend sent me a link to The Wedding Expo  They are having a Cake Challenge were any baker can submit a cake. I am seriously thinking about entering. It would be excellent exposure.

If there is a technique or cake you would like to see me make, please inbox me and I will start compiling an album. Eventually I will be adding tutorials as well.

If you have any questions feel free to contact me I would be more than happy to help. Also if you try any of my recipes I would like to hear or see how they come out.





Wednesday 13 February 2013

Kitchen Conversion Tables

I have been meaning to do this since I started my blog. Hope this helps you.


Gram Weights and Equivalents







Product Grams per cup Grams per ounce Grams per Teaspoon Grams per Tabelspoon
Baking powder, double acting

4.6 grams 13.8 grams
Baking soda

4.6 grams 13.8 grams
Butter 227
4.7 grams 14.2 grams
Buttermilk 245 30.6 grams per fl oz

Flour All purpose 125


Flour, Whole wheat 120 15 grams per oz 2.5 grams 7.5 grams
Gelatine, unflavoured 227 28.38 grams 4.7 grams 14.1 grams
Oil, olive 216
4.5 grams 13.5 grams
Oil, vegetable (liquid) 218
4.6 grams 14 grams
Peanut butter 258


Rice, long grain and white 185


Table salt 292
4.2 grams 12.8 grams
Shortening, veg or lard (solid) 205


Sugar, brown 220
4.6 grams 13.8 grams
Sugar, granulated 200
4.2 grams 12.6 grams
Sugar, powdered (unsifted) 120
2.5 grams 8 grams
Vanilla extract 208
4.2 grams 13 grams
Water 237 29.57 grams

Yeast 224 28 grams



Dry or Weight Measurements (approximate)



1 ounce
30grams
2 ounces
55 grams
3 ounces
85 grams
4 ounces ¼ pound 125 grams
8 ounces ½ pound 240 grams
12 ounces ¾ pound 375 grams
16 ounces 1 pound 454 grams
32 ounces 2 pounds 907 grams
1 kilogram 2.2pounds or 35.2 ounces 1000 grams



Liquid or Volume Measurements (approximate)





1 teaspoon
1/3 tablespoon 5ml
1 tablespoon ½ fluid ounce 3 teaspoons 15 ml/15cc
2 tablespoons 1 fluid ounce 1/8 cup, 6 teaspoons 30ml/30cc
¼ cup 2 fluid ounces 4 tablespoons 59ml
1/3 cup 2 2/3 fluid ounces 5 tablespoons & 1 teaspoon 79ml
½ cup 4 fluid ounces 8 tablespoons 118ml
2/3 cup 5 1/3 fluid ounces 10 tablespoons & teaspoons 158ml
¾ cup 6 fluid ounces 12 tablespoons 177ml
7/8 cup 7 fluid ounces 14 tablespoons 207ml
1 cup 8 fluid ounces or ½ pint 16 tablespoons 237ml
2 cups 16 fluid ounces or 1 pint 32 tablespoons 473ml
4 cups 32 fluid ounces 1 quart 946ml
1 pint 16 fluid ounces or 1 pint 32 tablespoons 473ml
2 pints 32 fluid ounces 1 quart 946ml or 0.946 litres
8 pints 1 gallon or 128 fluid ounces 4 quarts 3785ml or 3.78 litres
4 quarts 1 gallon or 128 fluid ounces 1 gallon 3785ml or 3.78 litres
1litre 1.057quarts

128 fluid ounces 1 gallon or 128 fluid ounces 4 quarts 3785ml or 3.78 litres

Valentine's Cookies

While I am making cookies for a Wild Life Themed birthday party on Saturday, I thought I would make Valentine's cookies for the family.

Iced  cookie


Sugar Cookies

Ingredients
340g softened butter or margarine
2 cups sugar
4 eggs
1t vanilla
5 cups sifted flour
2t baking powder
1t salt

Method
This recipe can be halved

1) In a large bowl cream butter and sugar until light and fluffy
2) Beat in eggs one at a time
3) Beat in vanilla
4) Add dry ingredients
5) cover and refrigerate for at least an hour. Over night would be better
6) Preheat the oven to 190°C
7) Roll out the dough +/- 1cm thick
8) Cut out shapes and place on ungreased baking sheet
9) Bake for 6-8min

Tip: If you are making different shapes, try and bake the same shapes together as the smaller shaped will bake quicker and possible burn.

Cookie Glaze

Ingredients

1 cup icing sugar sifted
2t milk or water
2t corn syrup

Method

1) Using a whisk stir together the sugar and milk. be careful not to add too much milk. The mixture should not "tear" as you stir it but it should not run off the whisk either.
2) Add corn syrup and mix well. The consistency should be like cold honey. when it runs off the whisk it should take 4-6 seconds to smooth out.
3) To colour your icing hold back 1/2t milk. Separate the amount of icing you will need and begin adding your food colouring a little at a time. Be careful not to add too much as it will make your icing too thin. Rather have icing that is too stiff, it is easier to thin.
4) Using a piping nozzle and bag pipe a boarder around the cookie, Immediately fill the center with icing so that the icing blends.
5) Leave the icing to dry over night.
6) decorate your cookies as you wish with edible markers or paintbrush and food colouring.


Here in South Africa we can't buy corn syrup. So often I come across a recipe that calls for corn syrup. You can use golden syrup but it is very dark. If you want white icing you have to use corn syrup. So I decided to make my own.

Here is the recipe I used, minus the corn. http://www.cupcakeproject.com/2012/02/homemade-corn-syrup-you-can-use-in.html
It came out perfectly and did not stain my icing.


Wild Life Cookie
Tux cookie

Wedding dress cookies

Vintage tea pot cookies


Friday 8 February 2013

Monday 4 February 2013

Cake course

Yesterday I started my wedding cake course. I had such a good time. There are about 12 of us in the class run by Kate of Sugar 'n Ice http://www.sugar-n-ice.co.za/

Kate gave me a few tips on sugar flowers. Here are the end results
Gum paste rose

Stargazer lily


White Lily




Friday 1 February 2013