Spring has finally arrived! After what has seemed a very long, very cold and very dark Winter, daffodils are now lighting up the landscape with their cheery yellow faces. Bird song is abundant, especially as long shut windows have now been flung open. In celebration of this beautiful season I have created a fruit packed cupcake that will bring sunshine to your day even when the rain clouds descend. Enjoy these Fresh Raspberry Frosted Lemon Cupcakes at anytime of the year.
Light, lemon flavoured cupcakes topped with a fresh (frozen out of season), vibrant pink raspberry buttercream. Since both fruits used in this recipe can be tart to the palette, the combination is very refreshing. Also using fresh raspberries, as opposed to raspberry jam, results in the frosting having an almost sherbet like flavour. A subtle, yet delicious change from a regular, sweet cupcake.
Simply looking at these cupcakes reminds me of sunshine. Something that has been in scant supply these past few months. When the clouds gather, you simply have to bake the sunshine into your day. While you are making these, why not double up and make some to share among neighbours, friends or work colleagues? They are certain to cheer anyone’s day and food always tastes better when shared.
Note – when making the frosting don’t worry if it looks like it has curdled. It hasn’t! It is the addition of fresh raspberries that give it a slightly mottled appearance.
Recipe: Fresh Raspberry Frosted Lemon Cupcakes – makes 12
Baking and sharing are at the very heart of Feasting is Fun. While I thoroughly enjoy creating new recipes to share with you my readers, encouraging you to share what you have made is as important. Especially as there are many lonely people in this world. A simple gift of a cake, or meal such as Chicken and Four Cheese Lasagne, given with a smile can lift an entire day for a stay at home mum with young children. Just one example of how you can help.
Whatever you are making, baking and creating, have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
“Remember, remember the 5th of November, gunpowder, treason and plot.” Bonfire night, celebrated here in the U.K. on November 5th, each year remembers the over thrown plot, lead by Guy Fawkes, to blow up the Houses of Parliament. Bonfires are lit and fireworks set off in remembrance of this foiled attack. Standing around a bonfire with a hot chocolate and something sweet on a cold Autumn night only enhances the celebration. While these Marbled Chocolate Orange Bonfire Cupcakes are ideal for eating, watching fireworks explode in the night sky.
While s’mores are traditionally eaten around a bonfire, this is not possible if attending an organised event. Something the Fire Services are increasingly urging us all to do for safety reasons. Yet these Marbled Chocolate Orange Bonfire Cupcakes can be eaten wherever you are. Even indoors watching through the windows, whilst keeping pets calm from the loud bangs and crackles. I love the idea of an edible bonfire that can be taken anywhere, without fear of danger.
Using Wright’s Chocolate Fudge and Orange Cake mixes, marbled together creates a delicious cupcake. I topped them with flame like, piped orange butter cream, jelly lemons, chocolate orange matchmakers and a sprinkle of edible glitter, not only are these cupcakes tasty to eat, they are also fun to make and look at! Also the ‘bonfires’ do not need to be checked for hedgehogs or other small mammals. Something that should always be done by anyone hosting their own bonfire party.
While the sparkles, whooshing sounds and spectacular colours of fireworks are stunning, for me, being close enough to feel the warmth of a bonfire on my face really is my favourite part of bonfire night. I love the crackle, hissing and spitting of wood as it burns is mesmerising. Also, wrapping jacket potatoes in foil and placing in the fire itself is so much fun. Unwrapping piping hot potatoes, slathering with butter before tucking into them with a fork is one of life’s simplest pleasures.
Meanwhile, while the potatoes are baking, mugs of steaming hot chocolate perfectly accompany these delicious cupcakes. Since juggling a hot drink and a cupcake can be challenging, I suggest removing the wrappers before serving. Hot drink in one hand, cupcake in the other, with no finger acrobatics needed to enjoy both.
Recipe: Marbled Chocolate Orange Bonfire Cupcakes makes 24
1 packet each of Chocolate Fudge and Orange Cake Mixes available fromWright’s Baking
Optional – small lemon jellies and red/blue edible sprinkles
To make 12 cupcakes, use half of each bag of cake mix and icing.
Method: Preheat oven to 180C/160C fan, gas mark 4
First of all, fill 2 deep muffin tins with 24 cupcake/muffin cases.
Make both the Orange and Chocolate Fudge cake mixes up in separate bowls according to the packet instructions.
Spoon half a dessert spoonful of orange cake batter into each cupcake case. Now scoop a whole dessert spoonful of Chocolate Fudge cake batter on top of the orange. Follow by adding another half of a dessert spoonful of orange batter on to the top of the chocolate.
Using a cocktail stick, swirl the two different cake batters together.
Place the cupcake tins, spaced evenly apart, into the preheated oven and bake for 25-30 minutes.
As soon as the cupcakes are well risen and spring back from a light touch they are baked.
Remove the cupcake tins from the oven and immediately transfer the cupcakes to a cooling rack. Leave until completely cooled before decorating.
To make the icing, sift the icing sugar into a large bowl. Add the softened butter, salt, vanilla extract and food colouring to the same bowl.
Next add one tablespoon of very hot water. Immediately start whisking the ingredients together on a slow speed, increasing the speed as they combine.
Continue whisking until the buttercream is pale and creamy, adjusting the colour if necessary.
Once fully whisked transfer the buttercream to a piping bag fitted with a 1cm round nozzle.
Staring in the centre of a fully cooled cupcake pipe a dot and pull away the piping bag. This will leave a small peak which will resemble flames.
Continue until the top of each cupcake is covered.
To create the bonfire effect, break up 2 or 3 matchmaker sticks and push into the icing so they look like logs on a bonfire.
Follow by adding the jellied lemons. Angle them outwards from the ‘logs’ to give the effect of flames licking at the wood.
Finally, to finish sprinkle first with red edible glitter and then again with slightly less blue edible glitter.
Display the finished cupcakes on wooden boards, or slabs. Chopping boards and cheese boards can also be used to great effect.
The marbled combination of chocolate and orange can be seen and tasted with the first bite into a cupcake.
Easy to make and ideal for any firework party gathering. These cupcakes are sure to induce as many ooh’s and aah’s as the firework’s themselves.
Make ahead and store in an airtight container for up to 2 days.
If you have enjoyed this recipe for Marbled Chocolate Orange Bonfire Cupcakes then you may also like these:
Democracy is of upmost importance here in the U.K. Since this is exactly why we celebrate Bonfire Night. Since the very night that our democracy was due to be blown to pieces, by a group of men with different ideas, our freedom and democracy are celebrated and not taken for granted. While the very same can be said of terrorists and terror events in the modern day. People seeking disrupt and create chaos in countries where their ideas are not followed. Our privilege to speak freely, practice our own faith, without causing harm to others, is something that we must and should hold dear.
If you are a parent and have children, you will know that from year 6, exams become an important part of their lives. Whether it’s SATS, GCSE’s, A Levels. College or University exams. The end game always focuses on tests or exams. Since today is the start of GCSE’s here in England these Double Chocolate Exam Busting Cupcakes, are designed to lift the spirits and fill the tummies of all students sitting their exams.
Of course these cupcakes could and should be made all year round, such is their delicious simplicity. Chocolate cake topped with the ultimate white chocolate vanilla frosting. Perfect for chocolate lovers everywhere.
A quick bake
Since these cupcakes can be made, from start to finish in under an hour, they are also handy for short notice or unexpected guests. Likewise they can be whipped up, literally, in moments. The comforting aroma of home baking, wrapping around your weary children, like a cosy, soft blanket, when they arrive home.
While my hard working teens are sitting and studying for their exams, I can be found in the kitchen. Busy rustling up delicious, sustained energy food and lots of treats. The amount of energy burned up during studying is vast. Since this can be a tough time of year for them, their usual ‘healthy’ food intake is topped up with extra yummy goodies!
Recipe: Double Chocolate Exam Busting Cupcakes makes 12
100g/4oz Unsalted Butter – softened to room temperature
Method: Preheat the oven to 160C/140C fan, gas mark 3
First of all line a 12 hole cupcake tin with cupcake cases.
Making the cupcakes
Into a medium sized bowl add the butter, both sugars and salt. Beat together until the mixture is free from lumps and smooth.
Now add the vanilla extract and all three eggs.
Sift in the flour, cocoa and baking powder.
Beat/whisk all of the ingredients together until fully mixed.
Divide the mixture between the 12 cupcake cases – approximately one dessert spoonful of mixture per case.
Place the cupcake tin into the centre of the preheated oven and bake for 25-30 minutes.
The chocolate cupcakes are baked when they spring back from a light touch.
When baked remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack. Allow to fully cool.
Preparing the frosting and decorating the cupcakes
Note – due to the high chocolate content of the frosting it is advisable to make it directly before piping, while it is soft.
Firstly, break up the white chocolate and place in a heatproof, microwaveable bowl. Set to one side.
Into a separate bowl add the icing sugar, butter and one teaspoon of very hot water, from a recently boiled kettle. Whisk until almost combined.
Place the bowl with the white chocolate into the microwave. Heat for 20 seconds, stirring in between, until the chocolate is liquid.
Pour the warm, melted chocolate in with the butter and icing sugar mixture.
Whisk the ingredients together immediately and then continue to whisk until the frosting is light and fluffy. During the whisking add the vanilla bean paste.
Fit a large piping bag with a large closed star piping nozzle.
Fill the piping bag with the frosting and proceed to pipe rose swirls on each cupcake. Starting in the centre of the cupcake, pipe the shape of an ‘e’ then continue around until the cupcake has a complete swirl on top.
Finally, sprinkle over your choice of decoration.
Serve with a hug, smile and a hot drink!
Store these cupcakes in an airtight container where they will last for three days.
If you have enjoyed this recipe for Double Chocolate Exam Busting Cupcakes you may also like these:
While cupcakes are delicious, the cookies are for those meltdown moments when the pressure is simply too much. Firstly, so that whoever reads this blog post realises that they aren’t on their own. Sometimes it all gets too much. Fresh air, good music and a break all help. As do hugs, talking and simply letting it all out.
Wishing anyone taking exams, all the very best. If you do your best, no one can expect more of you than that x.
Today is the first day of December. Jack Frost has visited us the last few nights and Winter has well and truly arrived. Sparkling pavements and frosted windscreens add to the beauty of crystal clear, blue skies. Inspired by the frosty weather I made these Coconut White Chocolate Snowball Cupcakes.
Vanilla and coconut sponge, topped with a whipped, white chocolate buttercream. Ooh that got your attention! Followed by a complete covering of sweetened coconut and dusting of edible Magic Sparkles. If you like coconut, I can guarantee you’ll love these cupcakes.
While the potential for these cupcakes to be overly sweet is hinted at, I can assure you that they aren’t. The sweetened ‘Angel Flakes’ coconut is not, as one would imagine, overly sweet. Rather, the taste is predominantly that of pure coconut, with a little addition of sweetness to enhance the flavour. Resulting in a perfectly balanced, delightful cupcake.
I have been unable to source the ‘Angel Flakes’ from regular shops or supermarkets. However, it is readily available to buy online, from Amazon. Desiccated coconut is a real no no for me. In fact, I find it much sweeter than the coconut used here. Of course, if you like the flavour, then feel free to substitute it in this recipe. Likewise, if you can get hold of freshly grated coconut, that also can be used.
These cupcakes are a perfect bake for over the festive season. Why not bake up a batch and share them with your work colleagues or friends? I have yet to meet anyone who doesn’t enjoy a delicious, homemade cupcake. Christmas is the season for sharing, wouldn’t it be wonderful if we could extend that season throughout the whole year?
Recipe: Coconut White Chocolate Snowball Cupcakes makes 12
Method: Preheat the oven to 170C/150C fan, gas mark 3.5
First, line a 12 hole cupcake tin with cupcake cases.
Next, in a large bowl add the butter, sugar and salt. Whisk until light and creamy.
Now add all 3 eggs and the vanilla extract. Then sift in the flour and baking powder. Next add the coconut and whisk until everything is just combined, adding 2 or 3 tablespoons of milk to achieve a soft, dropping consistency.
Place a dessertspoon of cake batter into each cupcake case.
Finally, put the cupcake tin into the centre of the preheated oven and bake for 20-30 minutes.
The cupcakes are baked when they are risen, golden and spring back from a light touch.
Once baked remove the cupcakes from the oven.
Baking the cupcakes at a slightly higher temperature results in a domed rise. This is deliberate, as it helps the shape of a snowball later when icing and covering.
Remove the hot cupcakes from the tin and place on to a cooling rack.
While the cupcakes are cooling make the buttercream icing.
First, place the softened butter into a large bowl and then sift in the icing sugar. Now add 2 tablespoons of very hot water from a recently boiled kettle and one teaspoon of vanilla extract.
Whisk, starting on a slow speed and then gradually increasing, whipping until the buttercream is light and fluffy. Set to one side.
Next, break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time, stirring in between, until the chocolate starts to melt. Remove the bowl from the microwave and stir continuously. The residual heat will continue to melt the remaining chocolate.
Once the chocolate is completely melted pour it into the buttercream.
Now whisk the buttercream and chocolate together, gradually increasing the speed, until the frosting is fully combined and cooled.
Fit a piping bag with a round piping tip approximately 12mm in diameter.
Fill the bag with the whipped, white chocolate, buttercream. Set to one side.
Remember to wait until the cupcakes are completely cooled before icing.
To ice the cupcakes, start in the centre and pipe a double swirl (one on top of the other), keeping an even pressure on the piping bag. Continue until all of the cupcakes have been iced.
Next, weigh out the sweetened coconut into a bowl and break any clumps apart with your fingers.
To cover the first cupcake, hold it in your hand over the bowl of coconut. Use your other hand to cover the sides of the frosting with the coconut, gently pressing so that it sticks. Rotate the cupcake until the sides are covered with coconut, letting any excess drop back into the bowl. Now sprinkle a good amount over the top of the cupcake. Again pressing lightly so that it sticks to the buttercream. Continue until all of the cupcakes are covered in coconut.
Next, sprinkle over the edible sparkles. Add as much glitter as you like!
These delicious, fun cupcakes are ready to serve straight away. To store, place in an airtight container and eat within 4 days. Although they are at their very best eaten within the first 24 hours of making.
If you have enjoyed this recipe for Coconut White Chocolate Snowball Cupcakes you may also like these:
Whilst these coconut cupcakes have been baked with the festive season in mind, they would be a delicious treat at any time of the year. Baked to be shared, with love stirred in abundance, these would also make a delicious treat for family, friends, or work colleagues. Since food always tastes better when it is shared, these cupcakes are ideal for sharing.
Whatever you are making, baking and creating in your kitchens, over this festive season, I hope you have lots of fun and laughter preparing your feast.
Is anyone else else excited about Christmas? For me a large part of the fun of Christmas is in the build up. Getting the children to write Christmas lists, putting up decorations and ordering our turkey and ham from Graig Farm. Finally making the Christmas cake, yet knowing it can’t be eaten until Christmas Day is always hard on certain members of the family. So, I baked these GingerbreadFrosted Ginger Christmas Cupcakes. Perfect festive sweet treats to enjoy, during the build up to the big day!
The frosting on these cupcakes is truly addictive. It really, REALLY, tastes of gingerbread. So, in order to provide balance, the cupcake itself is only lightly spiced. The combination of both cake and frosting is absolutely perfect. Warming, sweet and not heavy, these really are the perfect treat.
Because these cupcakes are so yummy, they disappeared very quickly. Always a good sign when everyone in the family absolutely loves them. I have a feeling that making these may well become a Christmas tradition like so many other things have, in our home.
Traditions include, decorations going up on December 1st, making mince pies then giving them to our neighbours whilst carol singing and cooking the ham on Christmas Eve. Also, tracking Santa Claus’ schedule, whilst munching on cheese straws and playing cards, have all become Christmas traditions. Each as important as putting out a drink, mince pie and carrot, before bed, on the night before Christmas.
Each of the traditions has crept upon us, unplanned. If something has been done two years in a row, the children automatically dictate that it is now a tradition. This year I think I will make some Gingerbread Frosted Ginger Christmas Cupcakes to hand out whilst carol singing, alongside the warm mince pies. We are blessed to call our neighbours friends, so sharing homemade goodies with them, whilst they listen to our singing is always fun!
Do you have family traditions at Christmas? I’d love to hear about them.
Recipe: Gingerbread Frosted Ginger Christmas Cupcakes makes 12
Mini Gingerbread Men and White Edible Glitter to decorate both available online
Method: Preheat the oven to 160C/140C fan, gas mark 3
First, line a cupcake tin with 12 deep cupcake/muffin cases
Next, in a large bowl add the butter, sugar and salt. Whisk, gradually increasing the speed, until pale and creamy.
Now add the vanilla extract and whisk until fully incorporated.
Into the bowl add the eggs and sift in the flour, baking powder and ground ginger. Then mix together until just combined. Over mixing can result in a tough, not light and airy, cupcake.
Spoon the cake batter into the cupcake cases, taking care to ensure that they are evenly filled.
Place the tin into the centre of the preheated oven and bake for 40-45 minutes. Once baked each cupcake will spring back from a light touch. The cupcakes will be soft and fairly pale, this is because they have been cooked at a low heat to ensure a flat top.
Once baked remove the cupcakes from the oven. Carefully take each cupcake out of the tin and place on a cooling rack. Allow the cupcakes to cool completely before icing.
Making the frosting and decorating the cupcakes:
To make the icing; place the softened butter into a large bowl and sift the icing sugar on top of it. Next add 2 tablespoons of very hot water from a recently boiled kettle. Whisk, starting on a very slow speed and gradually increasing to a high speed. Continue until the icing is very light and creamy.
Fit an icing bag with a Wilton round piping tip #12, or use a large disposable piping bag. Fill the bag with the whipped, gingerbread frosting. If using a disposable bag without a tip, snip off the end to leave a 7mm diameter hole – approximately.
Check the cupcakes to ensure they are completely cooled, then begin piping the frosting. Keeping an even pressure on the bag pipe a double swirl. One on top of the other, pressing down in the centre before pulling away at the end.
Continue piping until all of the cupcakes are frosted.
Place a gingerbread man or woman in the centre of the frosting.
Finally, finish by sprinkling each cupcake with a dusting of edible glitter.
Store the cupcakes in an airtight container. They will keep for up to 4 days, however, you’ll be lucky if they last that long, unless you hide them 😉.
Serve each cupcake with a smile.
If you have enjoyed this recipe for Gingerbread Frosted Ginger Christmas Cupcakes here are some other festive recipe you may like:
While it is nice enjoying the build up to Christmas Day, the excitement of children, unexpected guests, the hope of snow, it is also important to remember the true meaning of Christmas.
A baby boy, born of a virgin mother, Emmanuel – God with us. Jesus may not have been born on December 25th, yet that is the day we choose to remember His birth. Amongst all of the hustle and bustle surrounding Christmas, it is important to remember why we celebrate it. Please see Important Stuff for more information.
Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.
Note – this is not a sponsored post. I genuinely love Sugar and Crumbs products.
National Apple Day was yesterday here in the U.K. Since we have two trees, groaning under the weight of their abundant harvest, in our back garden, an apple bake was a must. I recently received a sample of Real Maple Syrup, thats how I formed the idea for these Maple Syrup FrostedApple Cupcakes. The finished result was better than I could have ever predicted.
One apple tree produces Spartan apples. Tennis ball sized, shiny red apples that are deliciously crunchy and sweet. Yet the variety of the other apple tree is unknown. Because the apples have a sharper taste than the Spartans, similar to a slightly sweeter version of Granny Smiths in taste, yet with a red/green colouring. Fortunately, both apples are great for eating and cooking. Resulting in a combination of both being used for these cupcakes.
Apples the core of these cupcakes
Grating the apples into the cake batter ensured they didn’t brown too much. Unlike Granny Smith apples, both of the varieties I used brown easily when sliced/grated and exposed to the air. While the grated apple could have been tossed in some fresh lemon juice, which would have prevented discolouration, I didn’t want to do this for two reasons. First of all, the lemon flavour would have been present in the cupcakes, this could have overpowered the apple and frosting. Also, the lemon juice would have added moisture, resulting in a wetter batter, where the apple may not have kept it’s even distribution.
Preparing the cake batter first and then adding the grated batter works really well. While ensuring that each cupcake has plenty of evenly distributed apple and a light, moist crumb. Without the maple syrup frosting, these could easily be served as muffins, in which case the addition of some toasted pecan or walnut pieces would bring added flavour and texture. Having tasted these cupcakes with the dreamy frosting I could not possibly eat them any other way now!
Maple syrup frosting. Just think on those words for a moment!
Initially I had worried that the addition of maple syrup to a buttercream frosting would result in a too sweet topping. Instead, the opposite happened, with the maple syrup adding a very slight smoky, creamy flavour. Resulting in the sweetness of the unflavoured frosting being dumbed down. As a result, the final flavour paired beautifully with the lightly spiced apple cupcake.
Recipe: Maple Syrup Frosted Apple Cupcakes – makes 12
200g/7oz Grated Eating Apple – approximately 3-4 peeled apples
250g/9oz Salted Butter very soft, ideally removed from the fridge the night before
500g/1lb 2oz Sifted Icing Sugar
1tsp Vanilla Extract
2tbsp Maple Syrup – use real maple syrup not maple syrup flavouring
1tbsp Very Hot Water from a recently boiled kettle
Extra Maple Syrup to drizzle over the finished cupcakes
Method: Preheat the oven to 180C/160C fan, gas mark 4
Making and baking the cupcakes
First line a 12 hole deep muffin tin with tulip cupcake wrappers, or deep muffin cases.
Next in a large bowl add the butter, sugar and salt. Whisk/beat them together until they are very pale and creamy.
Add the vanilla extract and all 3 eggs to the bowl. Whisk/beat briefly to partially mix the ingredients, without the risk of them curdling – no more than 30 seconds.
Now sift the flour, baking powder and cinnamon into the bowl. Set the bowl to one side.
Working quickly, yet carefully, peel and grate 200 grams of apple.
Add the grated apple on top of the flour, in the large bowl and using a spoon mix all the ingredients together, until they are just combined.
Next, using a dessert spoon, place a heaped spoonful of cake batter into each of the cupcake wrappers. Finish by dividing any remaining batter between the twelve cases, so that they are all equally filled.
Finally place the tin in the middle of the preheated oven and bake the cupcakes for 25-35 minutes.
The cupcakes are baked when they spring back from a light touch. Use an inserted skewer to check if they are baked, if it comes out clean they are ready to remove from the oven.
Once baked remove the cupcakes from the oven and leave them in the tin to fully cool, regardless of which type of wrapper/case has been used.
Allow the cupcakes to fully cool before frosting them.
Making the Frosting and Decorating the Cupcakes:
First, add the very soft butter to a large bowl.
Then sift the icing sugar into the bowl.
Next add the vanilla extract, maple syrup and very hot water.
Finally whisk the ingredients, starting slowly and increasing in speed, until you have a smooth, creamy, light buttercream.
Fit a large piping bag with a large star piping nozzle – Wilton #1M.
Fill the piping bag with the maple syrup frosting.
Starting in the centre of each cupcake pipe swirls, so that the entire top of the cupcake is covered and then, continue to pipe, bringing the tip back to the centre and finishing with a star, as the nozzle is pulled away.
Continue piping until each cupcake is generously topped with frosting.
To finish the decoration, drizzle approximately 1/2 teaspoon of maple syrup on to the top of the frosting, allowing the drizzle to drip around the frosting swirls.
Maple Syrup Frosted Apple Cupcakes a taste of Autumn in a cupcake!
Baking these cupcakes certainly makes the most of seasonal fruit. Since there are plenty of apples freely available I will be making again. Another reason to bake them is also so they can be shared. While none of our friends or neighbours expect deliveries of cake, it is an extra special way of sharing our abundance of apples, which are also given away.
If you have enjoyed the recipe for these Maple Syrup Frosted Apple Cupcakes you may also like these:
Because I find baking and cooking relaxing, creating new recipes can also be very rewarding. Firstly as a personal achievement and also because of the pleasure my baking brings to others. Faces full of pleasure as they bite into a delicious treat, big smiles when a friend receives a birthday bake and gracious thanks from a busy, tired family upon receipt of a homemade lasagne. Life is for sharing and if my small contribution encourages others to do the same, well then, this blog, Feasting is Fun, will have served its purpose.
Birthday season is upon us in the Feasting family. Cakes, bakes, canapés and celebration continue from now, right through to the New Year. Therefore, making this Orange Lemon Ombre Piped Rose Cake with family in mind, resulted in a beautifully decorated, delicious cake, perfect for guys and girls of all ages.
So the cake itself is made using Wright’s Baking Orange Cake Mix, to which lemon zest is added. Baked as a single cake, it is then sliced into three layers which are sandwiched back together using tart lemon curd. The result, a balanced citrus flavoured cake, that wakes up your tastebuds ready to party!
In addition, the decision to decorate the cake with piped buttercream roses, shows an increase in confidence with regard to piping. Creating an ombré effect, from pale lemon swirls to deeper tangerine lends a modern finish to this cake.
Since piping this Heart Engagement BundtCake, crumb coating, covering the whole cake in a thin layer of buttercream, was not an option, it was a must. Resulting in a cake that looks much cleaner, more professional, as well as any gaps between the roses are already covered.
While not absolutely necessary, the added edible violas give the finished cake an elegant, yet natural touch. Their presence hints at the floral, citrus flavoured cake hidden by the piped roses.
Recipe: Orange Lemon Ombre Piped Rose Cake serves 12-14
Method: Preheat the oven to 170C/150C fan, gas mark 3.5
You will need a 20cm/8″ diameter 8.5cm/3.5″ deep tin to bake this cake.
Starting with the cake tin, grease the entire tin and also line the base with parchment paper.
Into a large bowl add the water, egg, oil and one packet of the orange cake mix. Weigh the other packet of cake mix and divide in half. Add half of the packet contents to the bowl – it was approximately 260g. Please check the weight for yourself.
Whisk the ingredients together according to the instructions on the packet.
Finally add the finely grated zest of 1 lemon, approximately 1tsp, to the bowl. Whisk to distribute and combine.
Pour the citrus cake batter into the prepared tin.
Place the cake tin in the centre of the oven and bake for 1 hour 30 minutes. Test the cake at 1 hour 20 minutes with a skewer. The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remov from the oven, place on a rack and allow the cake to cool completely in the tin.
Breath in the rich, citrus, homebaked aroma.
When the cake has cooled turn it out of the tin. Also if necessary, run around the outer rim of the cake with a palette knife. Doing this will loosen any slight sticking, that said Wright’s cake mixes are excellent and always turn out of the tin easily.
Preparing the cake for decoration:
During baking the cake rose slightly more in the centre. The cause may have been the addition of an egg to the cake mixture, or, baking at a slightly higher temperature.
First cut off any dome on the top of the cake. Having a small rise in the centre is an advantage with the finished cake.
Slice the cake evenly into 3 layers. A serrated knife cuts cleanly through the cake, minimising crumbs.
Place the bottom layer, cut side up, on a board or cake stand.
Spread the bottom layer with an even, thin layer of lemon curd, so that it almost reaches the edges.
Next, place the middle layer on top of the bottom layer, matching up the sides.
Again, spread a thin, even layer of lemon curd on to the cake, keeping just inside the edges.
Finally place the top of the cake on to the middle layer.
Preparing the cake:
Place the softened butter into a large bowl.
Sift the icing sugar into the same bowl.
Next add the very hot water and lemon extract.
Finally whisk the ingredients together, starting on a slow speed and increasing the speed, until you have a pale, fluffy, lump free, buttercream.
Remove 3 heaped tablespoons of the buttercream and set aside to crumb coat the cake. First place the buttercream on the top of the cake. Use an offset spatula to spread the icing across the top of the cake, gently pushing it over the sides. Rotating the stand, or board, gradually cover the sides of the cake with a thin layer of buttercream. Finish by dipping a palette knife into hot water, drying and running the hot knife over the cake, this will produce a smooth finish. Place the cake in the fridge for 30 minutes to allow the crumb coat to set slightly.
Colouring the buttercream:
Divide the remaining buttercream equally, between 3 bowls.
Use cocktail sticks, gel food colouring and a teaspoon to stir, start colouring the icing. It is easier to achieve the lightest colour, which is piped on to the top of the cake, first. Doing so sets the shade and tint of the icing.
Following on, add more colouring to the next bowl, until the shade is correct. Finishing with the last bowl and deepest colour, add extra red and yellow gel until the desired deeper colour is obtained.
To pipe the buutercream, fit 3 large, disposable piping bags with large star piping nozzles – Wilton #1M. Fill each bag with a separate shade of buttercream. Label the piping bags light, medium, dark, so they are distinguishable.
Decorating the Cake:
Starting right in the centre, on top of the cake, using the lightest shade, pipe the first rose. Begin in the centre of the rose, keeping pressure steady on the bag pipe a star, continuing into an e shape, then continuing round to form a rose swirl.
Continue working evenly around the centrally piped rose, piping more rose swirls. Carry on until the top of the cake is covered, or almost covered, in evenly piped rose swirls.
Following on, use the next shade darker, pipe rose swirls around and inbetween the lighter shade, then pipe evenly around the side of the cake.
Complete the cake by piping the darkest shade around the base of the cake. The full ombré effect is then complete.
For the very best results place the piped cake into the fridge, or somewhere cold, for 30 minutes.
Just prior to serving add the edible violas.
Beautifully baked, evenly distributed fruit, decorated with rose swirls, this Orange Lemon Ombre Piped Rose Cake demonstrates how easy it is to create a sensational cake using a mix.
Because of my health limitations, creating this cake from scratch would be too much for me. Of most importance, my aim, to show how the ombré piping effect is achievable, at home, with a little practice. Secure in the knowledge that the cake underneath is reliably good. A couple of badly piped roses were removed, using a butter knife and re-piped. Practice and making mistakes is how we learn to improve our skills.
If you have enjoyed the recipe for this Orange Lemon Ombre Piped Rose Cake you may also like these:
Beautiful cakes do not have to be difficult to create. Since I am most definitely not an accomplished cake decorator, I have learned a few decorating techniques that enable me to finish a cake to a good standard.
Most of all I hope you have been inspired to try out a new technique? Also homemade cakes taste infinitely better than their supermarket counterparts. While they are convenient, no amount of love, has, at any stage been added to the cake. Whereas baking at home creates a unique, delicious cake that will prompt huge smiles from the recipient and those who share in the celebration and cake!
For for those of you who have visited Feasting is Fun before, you will be very aware of my love affair with lemons. I absolutely adore not only their tart, intense flavour, but also their ability to transform a sweet or savoury dish. After using lemon curd to create my Lemon Ripple Ice Cream, I decided to use it in a bake. Specifically this delightful LoveliestLemon Curd Cake.
A wonderfully moist, damp cake, the lemon curd injects a wonderful tartness in the centre that is balanced by the lemon swirled buttercream on top.
If you love lemons, then I’ll guarantee this LoveliestLemon Curd Cake will delight you!
Baked as a whole cake, that is then cut in two, this refreshingly flavoured cake is simple to make and decorate.
Loveliest Lemon Curd Cake with an added sprinkle of glitter.
I was sent a new cake tin to try out, so I decided on this Loveliest Lemon CurdCake. The cake batter has both finely grated lemon zest and lemon extract oil in it. I’ve given an alternative for the oil in the recipe, although I do recommend buying some if you can. It brings another level of lemonyness to the cake and unlike fresh lemon juice, does not cause any curdling of the cake batter or buttercream.
Lemons have such a sunny yellow colour that they really do bring the sunshine indoors whatever the weather!
Recipe: LoveliestLemon Curd Cake serves 8-10
You will need an 8″/20cm diameter cake tin that is 3″/7.5cm deep
275g/10oz Unsalted Butter – plus a little extra for greasing
4-5tbsp Lemon Curd – I use Waitrose luxury lemon curd – make sure you pick a tart one
For the icing:
100g/4oz Unsalted Butter
200g/7oz Sifted Icing Sugar
1/2tsp Lemon Oil – or 1tbsp Lemon Curd
2tbsp Very Hot Water from a kettle
Optional – Sprinkles and edible glitter
Method: Preheat the oven to 160C/140C fan, gas mark 3
Grease with butter and line the base of the cake tin with baking parchment. I was testing a new PushPan. I still greased and lined the tin.
Into a large bowl add the butter, salt and sugar.
Whisk/beat until pale and creamy.
Add all 6 eggs (I crack mine into a separate bowl first) and the lemon oil/substitute with 1tbsp of lemon curd if no lemon oil is available.
Sift in the self raising flour.
Mix on a low speed until just combined.
Add the finely grated zest of one whole lemon.
Mix the cake batter until just smooth – I do this by hand using a spoon.
Spoon the Loveliest Lemon Curd Cake batter into the cake tin and smooth the top.
Loveliest Lemon Curd Cake ready for the oven.
Place the cake tin into the centre of the oven and bake for 1 hour – 1 hour 15 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 1 hour 15 minutes to bake.
Once the cake is baked remove from the oven and allow to cool completely in the cake tin.
When the cake is cold remove from the tin.
With the PushPan tin I used, I simply popped the pan on to a tin of beans and pressed the sides down. The cake released from the tin very easily.
Making the lemon buttercream:
Into a large bowl add the softened butter, sifted icing sugar, lemon oil or curd and 2 tablespoons of hot water.
Whisk slowly at first, increasing in speed as the icing sugar is absorbed. Continue whisking on high for a couple more minutes until you have a pale, creamy, light buttercream.
Scoop the buttercream into a disposable piping bag fitted with a large closed star tip.
Carefully cut the cake in half horizontally, so that it becomes a sandwich cake.
Spoon enough lemon curd on to the bottom layer to cover it generously.
Place the top of the cake back on and pipe six buttercream swirls around the edge and one in the centre of the cake.
Add sprinkles and edible glitter (if using) and your Loveliest Lemon Curd Cake is ready to be sliced and served.
I do love a slice of cake for Sunday afternoon tea, or any day of the week afternoon tea, when the cake is this good!
I honestly think the pictures in this post speak for themselves. This LoveliestLemon Curd Cake bursts with lemony yellowness once cut and tastes absolutely perfect. The soft buttercream and tart lemon curd, with a deliciously moist lemon cake.
Today will not be the only time I make this cake!!
If you have enjoyed the recipe for this Loveliest Lemon Curd Cake here are some others you may also enjoy:
Whilst this Loveliest Lemon Curd Cake looks pretty with the buttercream swirls, it really is the layers of lemon flavour that make this cake so enticing.
Whatever you are making and baking in your kitchen this weekend I hope that you are having fun. As I popped a couple of slices of this yummy cake over the back fence to our neighbours, almost blinded by the glitter sparkling in the sunlight, I was reminded of how much I simply enjoy sharing.
Baking for my family, friends, neighbours, postman and postlady, random delivery drivers, makes me feel good. Why?? Because it puts a smile on someones face. The heart of this blog is to share, enjoy feasting with people and have fun whilst doing so.
I have have wanted to make a ‘drip cake’ since I first saw one on Pinterest. This past weekend with the help of 2 Wright’s Baking cake mix kits, I did it. I made a Strawberry Chocolate Vanilla Drip Cake.
Had it not been for the cake mixes from Wright’s I honestly would not have had the energy to make this cake. However, I have proved that with a little bit of patience and guidance anyone can make a drip cake using great packet mixes, plus some extra chocolate and strawberries.
The Chocolate and Victoria sponge mixes create cakes that are as light as clouds. I baked the cakes on Saturday and then assembled and decorated this gorgeous Strawberry Chocolate Vanilla Drip Cake on the Sunday.
If you have ever wanted to make a drip cake, but been too scared to try, my step by step photographs will show you how. You need not be a proficient baker or cake decorator, yet you CAN make this Strawberry Chocolate Vanilla Drip Cake.
I will take you through every stage, showing you how to achieve a stunning drip cake. Once you have learnt the basics you can create all different kinds of drip cakes. I wanted to keep my cake simple, yet elegant. The chocolate dipped strawberries add height and a pop of colour.
To be honest, I never dreamt that my Strawberry Chocolate VanillaDrip Cake would turn out this well. I really didn’t.
Firstly, cake decorating isn’t my strongest skill and then secondly, sometimes my hands can be really shaky, which means there are fewer cakes posted on here, as they didn’t look good enough once decorated!
What I’m trying to say is, I’m just like you. Yes I’ve learnt to pipe roses with buttercream, but that really is the extent of my cake decorating knowledge. So my hope is to teach you how to create a show stopping cake and that, with a little patience you too can create one!
Starting with a good quality boxed cake mix from Wright’s meant that all my concentration could be used decorating the cake. I certainly will be creating recipes with different flavours, colours and toppings in the future, but for my first drip cake, all I wanted to concentrate on was creating that iconic ‘drip’!
I choose to use chocolate and vanilla simply because the inside of the cake would then reflect the beautiful outside. The cake mixes are so easy to whip up and bake, plus the buttercream mixture is included in the box. All I needed to add was butter.
If you want to bake a cake from scratch that is fine, I would suggest the recipe from my Victoria Sponge and substituting 75g/3oz of flour for cocoa powder for the chocolate sponge (you may have more batter than needed to create this cake). I will give a buttercream recipe in the recipe section.
Note: in order to decorate this cake successfully you will need a large palette knife (not a small offset one – that I mention in some of my recipes).
1 Victoria Sponge Baking Kit – also from Wright’s Baking
2tbsp Butter for greasing the sandwich cake tins
240g Unsalted Butter- softened to room temperature
200g White Chocolate – I use Waitrose Belgian white chocolate
100g Dark Chocolate minimum 70% Cocoa Solids
15 Good Quality Fresh Strawberries medium/large in size – if only very large strawberries are available you may want to use fewer.
Note: if making your own buttercream you will need 250g unsalted butter, 100g good quality cocoa powder (sifted) and 400g icing sugar (sifted), prepare as for the buttercream including the 2tbsp very hot water.
Method: Preheat the oven to 180C/160C fan, gas mark 4
Grease 2 x 7″ (17.5cm) sandwich cake tins and line the base with baking parchment.
Make up one packet – I used the Victoria sponge mix first – according to the instructions on the box.
Divide the cake batter equally between the 2 tins.
Place the sponge tins in the centre of the oven and bake for 15- 20 minutes. The sponges are baked when they are a golden colour and spring back from a light touch. Mine took just under 20 minutes to bake.
Once baked remove the cake tins from the oven.
Allow the sponges to cool for 5 minutes, then run a palette knife around the outside rim of the cake.
Tip the cake out gently and place right side up on a cooling rack.
Wash up the sponge tins in warm soapy water, dry, grease and line the bases as before.
Make up the chocolate sponge mix according to the packet instructions.
Divide the cake batter equally between the 2 tins and bake in the middle of the oven, as before for 15 – 20 minutes. Mine were baked at 15 minutes.
Once baked remove from the oven.
After 5 minutes cooling run a palette knife around the outside of the cake, tip out gently and allow to cool on a rack.
Once cool your cake is ready to assemble and decorate.
Assembling and decorating your drip cake:
Gently peel the parchment paper away from the base of each sponge.
Whisk/beat 240g of softened butter in a large bowl.
Add both packets of buttercream mix – chocolate and vanilla.
Slowly whisk until they are incorporated into the butter.
OPTIONAL – I always add 1-2 tablespoons of very hot water to any buttercream that I make. I added 2 tablespoons to the buttercream mixture. I would not advise adding water if you are using stork or other margarines.
Continue whisking until you have a smooth, glossy, chocolate buttercream.
I recommend using either a cake board or a flat plate on top of a cake stand, or cake decorating turntable – I used a cake board on top of my cake stand. This is so that once covered in buttercream, the cake, which is 4 sponges high, will fit into the fridge to chill.
Add a small splodge of buttercream to the cake board, this helps anchor the cake whilst it is being assembled and decorated.
Place your first sponge flat side up on the centre of the board.
Using a palette knife thinly coat the upper, flat side of the sponge in buttercream.
Next add the second chocolate sponge, again flat side up and cover with a thin layer of buttercream.
Continue in the same manner with the vanilla sponges, leaving the last sponge without a covering of buttercream.
Ensure that you have plenty of space to work around the cake. I moved mine to the dining room table where I was able to sit (better for my back) and cover the cake.
Add enough buttercream to cover the top of the cake evenly – approximately 0.5-1cm deep. Run the palette knife across the top to roughly smooth it.
Next add buttercream to the side of the cake near the top. Spread it with the palette knife so that it fills in the gaps between the sponges. I started at the top and rotated the cake stand, working my way down to the bottom of the cake as each sponge layer was covered. Aim to keep the buttercream as even and smooth as possible, using your palette knife.
Looking good! The whole cake is now covered in buttercream with a roughly smoothed top and sides.
Fill a large jug with very hot water and have some pieces of kitchen paper to hand.
Clean your palette knife and let it sit, immersed in the hot water for a minute.
Remove the palette knife and wipe dry with the kitchen paper.
Hold the flat side of the palette knife to the side of the cake and smooth the buttercream. Repeat by dipping the palette knife back into the hot water, drying and smoothing, rotating the cake stand as you do so. This may take a little practice but you’ll soon get the hang of it.
You will see the buttercream becomes very glossy and smooth. Continue until the sides are as smooth as you can get them.
Next smooth the top of the cake in exactly the same way.
Use kitchen paper to gently go around the base of the cake and remove excess buttercream from the board. I tend to remove any big lumps and then hold the kitchen paper to the board as I rotate the cake, gradually getting closer and closer to the cake.
Place your covered cake into the fridge to chill and set for 30 minutes.
When it is touch dry you may start to decorate it.
Break up the white chocolate into a heatproof microwaveable bowl.
Zap in the microwave for 30 seconds at a time, stirring in between each heating session. When the chocolate has half melted remove the bowl from the microwave and continue stirring until all of the chocolate is melted.
Set to one side to cool.
Meanwhile break up the dark chocolate and melt in exactly the same way as for the white chocolate.
Dip half of the strawberries into the dark chocolate, ensuring they are completely covered with only the green showing – I use a teaspoon to pour the chocolate near the top of the strawberry. Set the strawberries on to a silicone mat or some baking parchment.
Remove 2 tablespoons of the melted white chocolate and place in a small, disposable piping bag. Snip the very end off leaving a small hole.
Pipe lines across the uncovered strawberries and over the chocolate covered strawberries. You can also experiment with piping little dots on to the strawberries. Leave the strawberries to set.
Next, whilst the white chocolate is still pourable but cooled you can start creating your drips!
Using a spoon pour the cooled, melted chocolate around the edge of the cake encouraging drips to form by adding a little more chocolate in places. Try to get a variety of drip lengths around the outside of the cake.
Next spoon the remaining white chocolate on to the centre of the top of the cake. Use the spoon to spread it to meet the rim formed by the drips and then swirl with your spoon to give an attractive finish.
If there is a slight slant to your cake ensure the higher part of the cake is at the back.
Gently add some strawberries to the back of the cake, building height by laying them on top of each other. It is also nice to add a few strawberries around the base to create a stunning, professional finish.
Place the cake back into the fridge, especially during warmer weather, until it has just set.
Now take lots of photographs as it is great to have a visual reminder that you have accomplished something so stunning.
Keeping some of the strawberries red, with just a little piped white chocolate really makes the whole cake pop. Having a burst of colour stops the cake from being all brown and cream, which is definitely not as fun as a spot of red here and there!
Almost always a chocolate ganache (equal parts chocolate and double cream melted together) is used for a chocolate drip cake. This being my first I wanted to keep things as easy as possible.
Since I have made this drip cake, I now want to make one with fruit and coloured icing. The possibilities are absolutely endless.
If you have enjoyed the recipe and tutorial for making this Strawberry Chocolate Vanilla Drip Cake here are others you may also like:
Just because I’m not the world’s best cake decorator, doesn’t mean I can’t learn, try and occasionally cheat. Cakes should be fun. They should be baked and decorated with love and eaten with appreciation.
Have I inspired you to try a new cake decorating technique?
Have fun decorating, making and baking your feasts.
Wright’s Baking provided me with the cake mix kits to try. All content, opinions, views and photographs are my own. Please see my Disclosure Policy. I am not a professional baker or cake decorator, any advice given is purely for guidance.
This Strawberry Sweetheart Cake was baked for my wonderful Hubby, for Valentine’s Day. Vanilla flavoured sponge, split in two with a slathering of strawberry jam in the middle, sealed with buttercream roses.
Is there a better way to say those three precious words ‘I Love You’ than with cake??
Since I’ve baked and created a few chocolate recipes for Valentine’s Day like Chocolate Heart Cookies, and Chocolate Fudge Brownie Bites which are utterly delicious, for the day itself I wanted to bake a cake with simple flavours. Sugar and Crumbs sell are range of naturally flavoured icing sugars and I used the Strawberry Milkshake to make the buttercream that decorates this cake. The taste is truly like strawberry milkshake and makes this cake absolutely sing on your tastebuds. Alternatively you can use plain icing sugar and flavour it. Foodie Flavours sell a great range of natural food flavourings.
I absolutely promise you that the piped roses are not difficult. If I, with my wobbly hands can pipe them, you can too. The effect of the roses gives this Strawberry Sweetheart Cake a very professional finish – only you and I will know how easy it really is.
Piping buttercream roses:
First of all fit a large star tip (I used a Wilton 1M piping tip) to your piping bag and fill with the buttercream. Practice on a clean plate first. Imagine writing get the letter e, when you get to the end of the e you contine round in a complete circle. It is that easy!! A few practices, keeping the pressure on your piping bag steady and you will have piped roses! This cake is only the second time I have piped these roses! The first time was these Raspberry Ripple Almond Cupcakes.
I will admit that piping the roses around the sides was a bit harder. So I piped either side of the heart first and once I’d got the hang of it piped the final rose on the point of the heart. Using the same tip, I piped little stars in between the roses to fill in any gaps and then defined the heart by piping stars all the way around the top edge.
A sprinkle of sparkle:
Glitter, shiny hearts and more heart sprinkles finished this cake off beautifully. At least that’s what my hubby thought and this cake was made especially for him!
Baking for my family, as I’ve mentioned before, is one way I like to show them my love. This past year has been very hard on us all, due to my seizures (see here). Especially my hubby, who has looked after not only me, but our three gorgeous children, as well as holding down a demanding, full time job. Wanting to show my love for him on this particular day was very important to me and as a family, we all get to eat the cake, my way of saying thank you and I Love You all.
Recipe: Makes One Strawberry Sweetheart Cake serves 20
250g/9oz Caster Sugar
250g/9oz Unsalted Butter – at room temp.
1tsp Vanilla Bean Paste or Vanilla Extract
250g/9oz Plain White Flour
2tsp Baking Powder
6 Large Eggs – I always use free range
200g/7oz Strawberry Jam
Assortment of sprinkles and edible glitter
For the buttercream
500g/1lb 2oz Strawberry Milkshake Icing Sugar – or alternatively use plain icing sugar and add your own flavouring to taste.
250/9oz Unsalted Butter very soft
2tbsp Boiling Water
Method: Preheat the oven to 160C/140C fan – this cake is cooked low and slow.
Making the cake:
First of all butter and line the base of a heart shaped tin with baking parchment. If the tins are shallow split the mixture, so that it comes half way up your cake tin.
Into a large bowl add the butter and sugar.
Whisk until pale and fluffy – 5 minutes.
Add the vanilla and whisk to combine.
Sift the flour, baking powder and salt into another bowl (dry ingredients).
Add one third of the dry ingredients and 3 eggs.
Whisk slowly until combined.
Repeat using one third of the dry mixture and 3 eggs.
Whilst whisking slowly add the final third of the dry mixture.
Remove the whisk and give the bowl a thorough mix using a soft spatula, ensuring all the ingredients are well combined.
Baking the cake:
Place the cake tin in the centre of the oven and bake for 1 hour 15 – 30 minutes.
The cake is baked when it is golden brown, springs back from a light finger press and an inserted skewer comes out clean.
Place the cake tin on a large trivet or cooling rack.
Allow the cake to cool completely in the tin.
Filling and decorating the cake:
Once the cake is completely cold, tip out of the cake tin and place on a cake stand or board, so that the flat bottom is uppermost.
Slice the cake in half.
Lay the uppermost half on a spare board.
Spread the strawberry jam over the bottom half so that it doesn’t quite reach the edge.
Sing a spoon spread jam on to the bottom half of the cake.
Making the buttercream:
Place the very soft butter into a large bowl.
Sift in the flavoured, or plain, icing sugar into the bowl and add 2 tablespoons of boiling water (add 1 teaspoon of vanilla extract, or th required amount of flavouring, if not using flavoured icing).
Starting slowly, whisk the ingredients together, increasing the speed as the icing sugar becomes fully incorporated.
Continue whisking for 5 minutes, this will ensure the icing is smooth and light.
Fit a large icing bag with a large star tip.
Finally, fill the icing bag with whpiped buttercream.
Icing the Strawberry Sweetheart Cake:
Start with the surface of the cake and pipe a rose swirl at the top, where the dip in the heart is.
Continue piping rose swirls symmetrically, either side, of the heart.
Finish with a rose swirl at the bottom point of the heart.
For the sides, start at the top of the heart bump, on one side and pipe rose swirls around one side and then the other, leaving the bottom point.
Go back to the top of the heart and pipe one rose in the heart dip and and additional rose to fill in between the two roses.
Repeat on the other side.
Now pipe a rose swirl on the bottom point of the heart.
Pipes stars wherever there are gaps and visible pieces of cake on the top and sides, trying to keep the pattern symmetrical – especially on the top of the cake.
Also pipe stars on the top of the cake around the heart outline.
Now you can sprinkle away. I firstly gave this beautiful cake a good dusting of white edible glitter and then sprinkled two different styles of hearts over it.
Place the cake somewhere cool to set for a couple of hours. This cake spent the night in our porch, since it was particularly chilly February evening.
Because of the addition of boiling water into the buttercream mixture, this buttercream will not develop a hard crust. As this not only improves the texture whilst eating the cake, but also means that the buttercream is a dream to slice through!
This Strawberry Sweetheart Cake will keep in an airtight container, for up to 5 days, if left somewhere cool – I would advise keeping it in the fridge during the summer. Although having just eaten a slice, I can’t imagine this cake hanging around for long, especially in our house!!
Because making this cake is so beautifully easy, it would be perfect for birthdays, engagements, anniversaries and maybe even small weddings. You can easily tint the buttercream with food colouring. I used Sugarflair and Wilton edible food colouring gels. You really only need a tiny (tip of a cocktail stick) amount to produce a beautiful pastel shade.
Will you give the rose piping a go?
On Twitter there is a wonderful lady known as the Baking Nanna @kuskus1. She has a short video pinned to the top of her Twitter page showing how to pipe these roses. I thoroughly recommend watching it!
Whatever you are doing, whether alone or with others, I hope that you know you are loved, see Important Stuff.
If you have enjoyed this Strawberry Sweetheart Cake, then you may also like these:
While I ove baking, I also recognise that I am not the world’s best cake decorator. Yet with a little practice I have perfected, the very “on trend” piped rose technique. There is truth in the saying “A little practise goes a long way.” Especially when seeing the finished results and the delight on the recipient’s face when presented with a stunning cake. Most importantly for me is the love that goes into making, baking and decorating a cake.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.