Pop-Up Cakes

I had my first pop-up shop on Saturday – it was a lot of hard work, but terrific fun!

Hopefully, within the long and rambling record that follows, there will be something of use to someone else wishing to do something similar.

Come on in!
One of the first challenges you face with a pop-up shop is that they tend not to be in the best of areas.  There are plenty of exceptions aimed at big name companies doing promotions, but on the whole, for small start ups like mine, what’s available will be premises that other people are not snapping up.

This obviously means you’re going to have to work hard to drive business to, and through, your doors…people are not just going to discover you all by themselves.  Cue social networking.

Did you notice me shudder then?!  ‘Social networking’ is so beyond my comfort zone it might almost be categorised as torture.  Almost.

This means I don’t have a personal Facebook page, nor do I do Instagram, Pinterest, or Twitter.  Despite having Googled ‘what the hell is Twitter all about?’ and variations thereof, on numerous occasions, I just don’t get Twitter; I’m going to have to find a patient and non-condescending niece or nephew to help with it I think 😉

Little treats
Anyhoo, I did my best to overcome both reluctance and the lack of avenues I actually have through which  to socially network, pushing everyone I could possibly think of to publicise my business Facebook page through their social networking channels.  It will come as no surprise to you that it definitely helped raise my profile.

I’ve discovered that my desire to have my business be a reality is enough to at least partially overcome my social networking aversion; I still don’t want to get out there as an individual, but as a business…I’m up for it!  I shall be working on working out Twitter et al. over the coming weeks.

Here we are!
So, here we are, at my shop 😉

As I observed to Big Bro, this is not a location from which I’m likely to make my fortune; however, it’s a foot into the arena and is a fantastic, low risk way for me to try out ideas, start getting my name known, and to learn.

It’s also a great opportunity to try to put something into a community and area that has struggled historically, and to support residents of the area who are striving to improve their neighbourhood.  I believe wholeheartedly in the power of a strong community and the importance of contributing to it.

Stocks and supplies
The shop was clean, tidy and pretty empty, with just two small tables and a few plastic chairs.

In the back there was a small kitchen and storage area, complete with hot water urn, fridge, freezer and basic kitchen utensils.


In the windows were these cute paper lanterns, decorated by children using the art club, which also takes place in the pop-up shop (I think during holiday times).

Making tables
We used the existing chairs and tables for customer seating (we were also serving tea and coffee) and got creative for the display tables.

I wanted the overall look to be pretty and welcoming, and to look reasonably professional – not the ‘school bake sale’ look that tends to come with cakes displayed on folding tables 😉

So, using drawers taken from furniture at home, an old pine table top, woodworking clamps (provided by the ever helpful Medieval), and some fabrics, we made lovely, vintage looking benches.  These stood either side of a folding table that we also brought with us.

The drawers doubled up as packing crates when transporting things to and from the shop, so they more than earned their travel expenses 😀

A family affair
Then we all set to, putting out cakes, writing signs (after cleaning off previous notices!), stringing bunting all over the place and generally making the place our own.

This needs saying loud and clear  – I couldn’t possibly have pulled this off without the help of my wonderful friends and family…the morning ‘setting up’ helpers seen here, the daytime, ‘serving’ helpers, and the evening, ‘pack up and go home’ helpers.

In particular, thanks must go to Barn, Petit Man, Mme. E, Super L, Medieval, Queen Ay and Thange – THANK YOU so, so much – you rock my world!!

Time to sit and stare...
On the point of needing help with a venture of this nature, and at the risk of coming across as making some kind of passive aggressive jibe, I learned a valuable lesson, worth noting and passing on:

When people say, “Let me know if you need any help”, they don’t necessarily mean they’re going to give the help!

The thing is, your business is (one would hope) extremely important to you, probably your number one priority, particularly when you’re taking on your first public retail space, be that pop-up shop, market stall or whatever.

Not so for the majority of the people around you – they have other priorities.

And that’s fine, and natural and understandable, but you need to bear it in mind when making your plans – does “sure, I’ll help” mean someone’s really committed, or should you be careful about relying on that person?

On the flip side, don’t be afraid to go down all potential avenues of help and support…it often comes from the most surprising sources.

Cupcake Table
There were six choices on the cupcake menu:

  • Peach melba: sponge cake made with fresh peaches, filled with fresh raspberry purée, topped with a double swirl of buttercream – one flavoured with fresh peach purée, the other with fresh raspberry, finished with a natural peach jelly sweet.
  • Very Vanilla: Light sponge and silky Italian meringue buttercream, both flavoured with Madagascan vanilla.
  • Black Forest: Chocolate and black cherry cake, topped with light vanilla buttercream and a drizzle of black cherry compote, finished with dark chocolate shards.
  • Award winning Banoffee after Dark: Roasted banana cupcake topped with a puddle of caramel and a swirl of dark chocolate whipped ganache, finished with a banana chip.
  • Citrus Tang: Lemon and lime sponge cake topped with a double swirl (one lemon, one lime) of buttercream and finished with lemon and lime zest.
  • Choc on Choc: Fudgy chocolate cake topped with dark chocolate ganache and finished with a trio of chocolate buttons.

On the treats table we had:

  • Choc pops: Strawberry, Lemon & Lime or Apple
  • Hand made vanilla fudge
  • Cake loaves: Lemon Curd or Black Cherry & Vanilla (both yoghurt cake)
  • Chocolate Bark: Dark & Milk with Cranberries & Pistachios; Strawberry & Vanilla with Strawberry & Meringue; Milk & Peanut Butter with Reese’s Peanut Butter Cups

There was also a table for a couple of display cakes, to advertise the custom celebration cake service.

And there we were, all set up and ready to go.

Just time for a cup of tea before opening up 🙂


We flung open the door and…well, I can’t say we were exactly knocked over by the rush!  Nonetheless, a slow but steady trickle of people started to pop in…and buy 🙂

Of course...put the display cakes in the window!
Things were helped a great deal when Barn and I realised there’d been a collective, ‘Duh’ moment during setting up (blame tiredness and over excitement); having moved the display cakes to the window we began to attract a lot more attention from passers by.  Fancy that, eh?!  Honestly, for intelligent people we can sometimes be so stupid! 😀

IMG-20160402-WA0005
So apart from the obvious thing about putting your display where people can see it(!!!) what else did I learn over the course of the day that might be helpful next time?

  • Curiosity might have killed the cat but the human race is pretty safe!  If some new place opens up around where I live, I’ll be there, face pressed against the glass, seeing what’s gong on.  In fact, I’ll probably have chatted with the builders/shopfitters/delivery people beforehand 😉  Turns out most people are not as nosey as I am.
  • With due regard to the above, I need an A-frame and a large printed window sign in order to attract more attention.
  • Ditto…need to build online and social presence and really push the business name so that people know who we are and want  to come to where we are!
  • Allowing for waste, stock that will carry forward to next week, rent, insurance etc., my takings meant I finished the day on a small loss, just short of breaking even.  With less waste I might even have made a tiny profit…so next time, make and take less stock!
  • I need to invest in some polystyrene cake dummies for the display cakes.  I didn’t have time (or the resources right now!) to get any this time around, so they were made up of odd layers, baked from various leftover cake batters.  Not only was this an unnecessary cost, it also made the creation of the cakes more time consuming than needs be.
  • Rome wasn’t built in a day, and neither was a business (although, in fairness, that could be filed under ‘Things I Already Knew’).

20160402_101338
What next?  Well, I’ll be at the same place this coming Saturday but then I’ll be taking a break from the pop-up for a while; there are some legal necessities that have to be dealt with and put in place before I go any deeper into this venture.

I definitely, most certainly, positively, for sure, want to keep going on this path.

One day I’m going to open up the cutest little cake and tea shop, with welcoming staff, comfy seating, delectable, top quality treats to eat, and a Cake Tailor on hand for when you’re ready to order your custom designed celebration cake…

Perhaps I’ll see you there? 🙂

x

Excitement!

You know how when small children get very excited abut something they express it physically?  Like running on the spot or clapping or even, like Barn’s niece, actually juddering all over when the excitement gets too big to contain in her little body…

Well, that’s about where I’m at right now – utterly fizzing!

I was going to wait until things were totally finalised before sharing this news with you all…but I’m so excited I can’t contain myself any longer…

I’ve bagged some Saturdays in a pop up shop for my fledgling cake business – first one will be Saturday 2nd April!

Of course, there’s now a frantic whirlwind of preparation underway….insurance, baking, business cards, baking, working out the ‘staging’, baking, roping in assistance, baking…  it’s truly awesome fun 😀

So now that I’m going ‘official’ I think it’s time to introduce my alter-ego to you…I am The Cake Tailor of Manchester and I aim to bake the nation happy!

The dream in my head is finally stepping out into the real world and I couldn’t be more thrilled!

x

Cupcake Catch Up

I noticed recently that a few cakes have slipped through the record keeping net so there are no recipes for you today – just cakey pictures for your voyeuristic pleasure.

passion fruit curd

This pot of deliciousness just had to be bought.  It led to the creation of…

orange cake with passion fruit curd centre

…these – orange sponge cake with a passion fruit curd centre, topped with fresh orange Italian meringue buttercream and finished with a drizzle of passion fruit and orange glaze.

passion fruit curd centre in an orange sponge

Gorgeous, golden, passion fruit curd in the centre of an orange sponge cupcake.

I’ve seen a few recipes for strawberry meringues using artificial strawberry flavourings, and one or two using freeze dried strawberries, but prefer to use fresh ingredients where possible; in the end I decided to do some experimenting using fresh strawberry purée for both flavour and colour (click on pics for full descriptions).

They tasted absolutely  divine but my word were they ever a faff to get baked!.

Basically I didn’t fully account for the extra moisture added by the fresh strawberries (albeit a mega reduced purée), took them out too soon and consequently had to spend hours in a cycle of reheating the oven, cooking the meringues for a few minutes, turning off the oven, letting everything cool, checking, reheating the oven…

This was not an ideal method of cooking them and resulted in slightly weepy meringues, BUT it truly was worth the effort in terms of taste.  The freshness of the strawberry flavour was exceptional and the light strawberry chocolate cream used in the ‘regular’ ones was a sublime compliment.  Having said that, the whipped white chocolate vanilla ganache in the cookie ones was pretty damned fabulous too!

So…more experimentation…longer initial cooking time…

Choc on choc on choc

Choc on choc on choc: chocolate fudge cupcake topped with milk chocolate buttercream under dark chocolate poured ganache. Decorated with whipped milk chocolate ganache, hand crafted marbled chocolate shards, dark chocolate shavings and a dark chocolate rolo.

Surely enough chocolate to satisfy even the most die-hard chocolate addict?!

Lemon Raspberry Ripple

Dreaming of summer with lemon raspberry ripple cupcakes: lemon sponge rippled through with fresh raspberry purée, topped with a swirl of fresh raspberry and white chocolate mousse, finished with a fresh, juicy raspberry.

Strawberry cupcakes with whipped strawberry chocolate ganache

Still bringing on the summer vibe with strawberry chocolate cupcakes: strawberry sponge with fluffy, whipped strawberry chocolate ganache, topped off with a chocolate dipped strawberry.

coffee with double choc

Coffee sponge cupcakes with a silky double chocolate topping (milk & white) of whipped ganache.

Ok, I think that’s the cupcakes all caught up now…there’s a couple of celebration cakes still to post but I’ll do those separately.

Goodness…I’ve just made myself very hungry…I’m off to see if Barn’s left anything in the cake tin…don’t know what you’re going to do…  😉

x

Gluten Free Squishy Gingerbread

a cold and frosty morning
It’s been cold around these parts recently and I’ve got to say that after an exceptionally mild December and January this has been a little shocking to the system. (Hey, I’m British…we talk about the weather 😀 ).

squishy gingerbread

Cold and frosty mornings, grey afternoons and icy evenings have triggered cravings for squishy, sticky ginger cake, thrumming with warm spices and satisfyingly substantial.

Wanna try some?

Ingredients
300g self raising gluten free flour
2-3 teaspoons ground ginger
1 teaspoon ground mixed spice
250ml full fat milk (it has to be full fat!)
2 large eggs
150g butter
200g golden syrup
200g black treacle
120g brown sugar (the darker and more ‘treacley’ the better – muscovado is ideal)
1 teaspoon bicarbonate of soda, mixed with 2 tablespoons hot water

For the Icing (which is not at all necessary but I like it!)
Fresh lemon juice – about 3 teaspoons
Icing sugar – about 4 tablespoons
Music

Grease your baking tin (a 20cm square cake tin is a good size) and line with baking parchment.

Preheat the oven to gas mark 3/170°C/325°F

Put the flour, ground ginger and ground spice into a largeish mixing bowl and make a well in the middle – set to one side.

Lightly beat eggs and milk together – set to one side.

Melt butter, sugar, syrup and treacle

Melt the butter, sugar, syrup and treacle in a saucepan over a low heat.

Remove from heat, then mix in the beaten egg and milk, and the dissolved bicarbonate of soda.

add liquid to flour

Using a hand whisk to mix, slowly and steadily pour the the liquid ingredients into the flour,  continuing to beat until smooth.   The best way to avoid lumpy bits is to make a thick paste with a small amount of the liquid and then slowly whisk in the rest – don’t dump the whole lot in at once or you’ll be chasing little flour capsules for ages!

This is a very runny batter so don’t worry – improbable as it seems, that liquid mix will firm up and become gingerbread 🙂

pour into prepared tin

It will start bubbling and fizzing as the bicarbonate of soda begins to react, so you need to move quickly to make sure you don’t lose precious ‘lift’ for your cake.

Pour into the prepared tin and bake for 45–60 minutes until well risen and firm to the touch.  To decide if it’s done, use a finger to gently press the cake – if it’s springy, it’s done.  If you use the toothpick test and your toothpick comes out clean, you’ve over baked it.

Carefully remove baking parchment

Leave in the tin to cool before carefully turning out and removing baking parchment.

drizzle with icing and cut into squares

To make the icing: mix lemon juice with icing sugar until you reach the desired consistency (about the consistency of pouring cream).  When you’re happy, drizzle over the gingerbread.

Let icing set before cutting into squares.  As you can see, because the top of the gingerbread is sticky it will discolour your icing – it doesn’t affect taste!

squishy gingerbread and hot choc

If you fancy a steaming mug of luxurious, thick hot chocolate to go with this, you should look here 🙂

x

Statistics, Search Terms and Salaciousness

Statistics

Do you find the stats page of your blog interesting?

I do – I find it utterly intriguing working out what brings people here, how they find me and which posts are most popular.

It’s clear we’re living in a world full of sugar junkies (I’ll be the first to hold up my hand and take ownership of that label); sweet treats always garner a lot of attention, whether the posts are recipes or just pictures.  That’s fine by me, given that I’m a cake creator 🙂  What has been somewhat surprising has been which of my many creations most frequently captures people’s attention.

It turns out that my most popular post to date has been these vagina cupcakes (NSFW!!).  They’ve had easily twice as many hits as the next most popular post, although a mention on Reddit certainly helped that along.

Search

Still, the fact remains that without fail, every single day, someone, somewhere in the world types “vagina cakes” into their search engine and finds my blog (well, I’m assuming it’s different people and not just one, hugely devoted, vagina cake fan).

Now due to Google privacy rules (which I fail to understand, but hey…) most search terms are not visible; however, a seemingly random selection do show up and my word do they raise some questions…

How to muff a vagina” and “sulking the vagina muff” are my current top favourites.  WTF?!!

As Petit Man kindly pointed out to me, the chances are high that people are seeking porn when they stumble across my cake pictures…and they may not even have been disappointed.  I REALLY don’t want to think about that 😮

What is wrong with everyone?!  I’ve made beautiful handbags and shoesfancy hatsboxes of chocolates and fairytale dessert tables; I’ve even made award winning cupcakes, but no, I am being sought out for my vagina cakes. (Nonononono!  Not my vagina…my cakes shaped like…oh c’mon now, you know what I mean!)  ‘The Vagina Cake Lady’ – not really who I set out to become 😀

By contrast, my second most popular post is thrice baked potatoes – to me a strange and amusing juxtaposition of practical and pervy.  Maybe people just got hungry after…after…doing whatever they were doing with regard to sulking a vagina muff.

Coming in at a close third place is the 3D corset cake made last year for Big Sis’s birthday; a curvy and elegant cake of which I’m still proud.  It seems many are seeking a ‘how to’ for this.

Hmmm

My conclusions?  My readership is made up of people who like sexy cakes and down to earth dinners.

Are you one of them? 😉

x

 

Chocolate & Orange Drip Cake

Chocolate orange drip cake

Drip cakes truly burst into the celebration scene last year and are set to be one of the bigger cake trends of 2016…so I thought I’d better get to grips with them.

Over the top decorations

I love this style of cake – there’s a cartoony visual appeal to the dripping ganache, and the over-the-top, pile it on approach to the decorations is so much fun.

choc orange and gold drip cake

Multi layers of sponge cake covered with chocolate Italian meringue buttercream and drip effect chocolate ganache; finished with orange chocolate cigarellos, gold tinted rolos, mini chocolate orange segments, orange, red and gold sprinkles, hand crafted chocolate shards and hand made chocolate lollipops

Inside

Inside we have alternating layers of chocolate and orange flavoured sponge, sandwiched together with orange curd and chocolate Italian meringue buttercream.

Choc orange drip cake

This was my first effort at a drip cake (which requires more skill than would be immediately apparent) and I’m quite  pleased with how it turned out – not 100% happy with it, but not ashamed either!

I’m really pleased with how my buttercream finish is improving and am now full of knowledge that will make the overall finish of the cake so much better next time around.  All in all, a good cake experience.

There most definitely will be a next time around for this type of cake; imagine it in multi colours for a kid’s party…or in pastels and tiered for a bridal shower…or…well, let’s just say it’s a very versatile cake style 🙂

What do you all think?  Do you like it?

x

Gluten Free Blueberry Muffin Cakes with Zingy Lemon Cream Cheese Frosting

Some time ago I’d seen this blueberry muffin recipe from Paul Hollywood; I was intrigued by the overnight standing time for the batter and wanted to adapt the recipe to see how a gluten free version turned out.  I had some blueberries that needed using up and I quite fancied something cakey, so now seemed as good a time as any to try it.

I was also hankering for some lemony frosting, the addition of which may well be the thing that tips this from muffin to cake.

Blueberry muffin cakeUltimately, I’m unable to work out where the dividing line comes between a muffin and a cupcake, unwilling to work my way through the fine (and not so fine) detail on the subject that can be found all over the place on the internet, and reluctant to accidentally be drawn into the debate through the misplacement of a name; hence the somewhat unimaginative decision to call them muffin cakes.

Whatever they’re called, they’re delicious – give them a try and I’m sure you’ll agree.

Ingredients
110g butter
65g golden caster sugar
2 medium eggs, lightly beaten
110g plain gluten free flour mix (I always use Dove’s Farm)
1½ teaspoons baking powder
1 teaspoon vanilla extract
1-2 hands full of fresh blueberries

For the frosting
35g butter, softened
100g cream cheese
200g icing sugar
1 lemon – finely grate all of the rind and squeeze out about half the juice

Music

Before you start, make sure you’ve allowed for the fact that your batter needs to rest overnight, or at the very minimum for an hour.

cream butter and sugarCream butter and sugar together – no need to go as light and fluffy as you would for a regular cupcake.

add eggs and vanillaSlowly beat in the eggs and continue to mix for three minutes. Add vanilla extract.

add flourFold in flour and baking powder, then cover the bowl and refrigerate for at least an hour, preferably overnight.

Rested over nightYou will end up with a really thick, slightly crumbly paste (think pastry just before you draw it together into a ball).

When you’re ready to bake, preheat the oven to gas mark 6/200°C/400°F.

Line a baking tray with 8 or 9 paper cases.

Place a small spoonful of muffin mixture into each paper case, add three or four blueberries, then top with another small spoonful of the mixture; your cases should be filled to around half way.

Gently press another three or four blueberries into the top of each cake.

golden brown and well risenBake in the preheated oven for around 20 minutes or until they’re well risen, golden brown and spring back when gently pressed with a finger.

Naked blueberry muffinRemove from tin and leave to cool on a wire rack.

If you want to eat them naked, please do so – still warm is spectacularly good.

If not, keep going and make the frosting…

The cream cheese needs to be very cold, so drain any liquid from the top then pop the pack back into the fridge until you need it.

Beat butter until soft and lightYour butter needs to be a bit warm and very soft so that it combines properly with the cream cheese in the next stage; beat it until it’s light and soft enough.

Beat in cream cheeseAdd the cream cheese, most of the lemon rind (keep a little back for decoration) and the juice of half the lemon then beat together until combined. Don’t over beat it as the more you beat the more runny the cream cheese will become.

mix in icing sugar, lemon zest & juiceSift in half of the icing sugar and lightly beat; add the remaining icing sugar and mix well.

If your mixture is a bit runny, stick the bowl in the fridge for a while and it should firm up.

Frosted muffin cakesPipe swirls on top of your muffin cakes and finish with the reserved lemon zest.

Blueberry muffin cake with lemon cream cheese frostingIt would be nice if you shared them with friends and family, but I totally understand if you don’t 😉

x

 

Gluten Free Raspberry and White Chocolate Blondies

A miserable dayA surfeit of exceedingly gloomy weather and stodgy brown comfort food over the past few weeks led to me yearning for brighter days and something a touch fresher and lighter, whilst still comforting, to eat.

Are you looking for something similar? Look no further.  I can make the sun shine for you.  Cue raspberry and white chocolate blondies…

Raspberry & white choc blondie

 

oh happy day photo oh_happy_day.gif

See the day just got a little brighter didn’t it? 😉

Raspberries and white chocolateIngredients
150g white chocolate, broken into chunks PLUS some extra for decorating
100g butter
3 medium eggs
175g caster sugar
1 teaspoon vanilla extract
200g gluten free self raising flour
1 teaspoon baking powder
A handful of fresh raspberries
Music

Preheat the oven to gas mark 3/170°C/325°F

Line a shallow baking tin with greaseproof paper.

White chocolateIn a pan, over a low heat, gently melt the butter and 150g of white chocolate.  Stir to ensure fully combined, remove from heat and set to one side.

Whisk together the sugar, eggs and vanilla until the mixture becomes thick and creamy.

Fold in the melted chocolate and butter, followed by the flour and baking powder.

Sprinkle with raspberriesPour into prepared tin and sprinkle the raspberries across the top.

Bake until cookedBake in the preheated oven for 40-45 minutes, or until the top and edges are crispy and golden, and the centre is gooey but not runny.  The toothpick test doesn’t work with this so you’ll have to rely on prodding and poking with a finger to see when it’s done.

Cool in the tin.

Drizzle with white choc and cut into squaresMelt the remaining white chocolate and drizzle over the top before cutting into squares.

Raspberry & white choc blondie on a rainy dayEat lots – there’s a heap of vitamin C in them there raspberries 😀

x

Subway BMT Sandwich Cake

A cake to say thank you and farewell – after all, why buy someone lunch when you can get them a cake shaped like lunch instead?

A footlong honey oat
A footlong honey oat

A foot long chocolate vanilla marble cake, filled and frosted with milk chocolate Italian meringue buttercream, covered with caramel flavour fondant and topped with hand tinted coconut flakes and sugar sprinkles.

 

Sliced meats
BMT

Layered slices of hand crafted fondant pepperoni and salami (both vanilla flavour), and modelling chocolate ham (strawberry flavour)…

 

cheese, but not toasted
cheese, but not toasted

…with fondant cheese slices (orange flavour) on top.

 

BMT
and plenty of salad.

Hand crafted fondant tomato (tutti frutti flavour), cucumber (apple flavour), green pepper (kiwi flavour) and red onion slices (vanilla flavour); liquorice olives and modelling chocolate lettuce (lime flavour).

 

and three chocolate chunk cookies
I’ll have three cookies* as well please.
*Not real cookies

Cookies shaped from caramel fudge flavoured fondant, hand tinted and studded with real chocolate chunks.

 

That's perfect, thank you
That’s perfect.  Thank you.

Lunch set out on a printed sugar sheet tablecloth, completed with a message of thanks written in edible ink on a gumpaste napkin with an edible printed logo.

x

Rock Chic Roses & Vodka Themed Cake

Cake & CupcakesMy darling friend LL, who quite frankly should know better regarding timing ( 😉 ), made a last minute request for cakes for her sister’s 30th birthday.

Roses and Vodka Cake with Coordinating CupcakesWith insufficient time to create the desired vodka bottle cake (damn!  I’d have loved to do it), the spec then became very loose: a small cutting cake, with 30 cupcakes, the design somehow involving Absolut vodka.
I have no wish to cast aspersions here, but if at age 30 the ONLY thing people thought of in relation to you was Absolut vodka, would you not have a quick assessment of your lifestyle?! 😀

Red Roses and Absolut VodkaThe lack of time also explains why there are real miniature bottles of vodka on top of the cutting cake, rather than gumpaste ones.

Rock Chic Roses and Vodka Cakes6″ dense, moist, chocolate fudge cake, filled and frosted with chocolate Italian meringue buttercream, covered with fondant, decorated with hand crafted fondant roses and real (miniature!) bottles of Absolut vodka.

Cupcakes in two flavours: vanilla confetti with strawberry Italian meringue buttercream (silver cases) and chocolate sponge topped with white chocolate Italian meringue buttercream (black & white cases).

I think with under a week’s notice, this cake design worked out rather well 🙂

x