Tag: birthday cake ideas

Posted in Cakes, decoration

Honey celebration cake

Posted on by The Soggy Bottom

Being from manny (well not really but I say I am when I’m on holiday) we love a good bee. So for my mum’s big bday bash I thought there’d be nothing better than a bee themed honey cake!

Layers of honey cake, with honey cream cheese buttercream AND a honey butterscotch drip all topped off with lots of bee goodies. I may have gone overboard but I feel like too much is never enough – am I right or am I right?

Anyway on to the kitchen goss…

Kitchen goss

I used to be a sick sledger back in the day, so at the start of the year I took the plunge and joined snowboarding society. In hindsight signing up for the January trip may have been a little optimistic, but COVID trashed those plans anyway (but probs saved me from a trip to mountain rescue.)

Didn’t get there, but did get a tshirt so who’s the real winner? Gonna start trotting around uni repping this so everyone knows I’m cool and sporty.

Cba just want to live my best chalet girl life and find a hunk to shred it on the snow with me (any semi good looking snowboarders send your applications in pls and thanks x)

#OOTD

Okay back to the cake, it’s a long one so get comfortable my loves…

Okay I’m not taking creds for this recipe, it comes from the wonderful “The Cake Blog” – check out their website here! https://thecakeblog.com/2015/07/honey-butter-cake.html#respond

Ingredients

  • FOR THE CAKE BOARD
  • 1 cake board (bigger than the size of cake)
  • Fondant icing
  • Yellow food colouring
  • Gold luster dust
  • Hexagon cookie cutters
  • FOR THE HONEY SPONGE
  • 500g plain flour
  • 2 tsp baking powder
  • 280ml buttermilk
  • 130g honey
  • 2 tsp vanilla
  • 225g unsalted butter (or salted if you want, go wild luv)
  • 315g caster sugar
  • 4 eggs
  • FOR THE CREAM CHEESE FROSTING
  • 225g cream cheese
  • 340g unsalted butter
  • 80g honey
  • 600g icing sugar (more if it needs thickening)
  • FOR THE GLAZE
  • 65g caster sugar
  • 75g honey
  • 120ml double cream
  • 1 tbsp butter
  • FOR THE DECOR
  • Fondant
  • Pearl/gold luster dusts
  • Yellow and black food colouring
  • Wire
  • White choccie
  • Bubble wrap

Method

  • Right I’m gonna try and make this short because nobody wants to read a hefter recipe
  • CAKE BOARD
  • Roll out your fondant
  • Brush some water on to the cake board
  • Lay fondant over and cut off excess round the sides
  • Decorate with the hexagons and use a brush with gold luster dust to emphasise the hexagon boarders
  • HONEY SPONGE
  • Preheat the oven to 180C
  • mix the flour and baking powder in a bowl
  • In another bowl mix the buttermilk, honey and vanilla
  • In a 3rd bowl (lot of washing up I KNOW) beat your butter and sugar until pale and fluffy
  • Add the eggs one at a time
  • Gradually add wet and dry ingredients, starting and ending with the dry
  • Mix until combined
  • Grease some cake tins of your choice
  • Plop in your batter
  • Bake for 30mins ish or until they look golden and a toothpick comes out clean (crumbs are fine, wet batter is not)
  • let those bad bois cool
  • HONEY FROSTING
  • beat butter and cream cheese
  • Add icing sugar
  • Add honey
  • Beat until it looks like icing
  • HONEY GLAZE
  • Whack sugar and honey in a pan
  • Heat and stir until sugar has dissolved
  • Continue to cook without stirring (you can swirl the pan) until it turns golden brown
  • Remove from heat and stir in cream
  • Add butter and stir
  • Let cool completely
  • DECOR
  • FONDANT BEES:
  • Blob of yellow fondant
  • Lay on stripes of black fondant (gluing on with water)
  • Make eyes out of white and black blobs
  • Cut heart shapes out of paper and push them into the back of each bee to make wings
  • Curl wire by wrapping round a pencil, then stick one end in each bee (you can round each end to make them more secure inside each bee)
  • Leave to dry
  • CHOCCIE HONEYCOMB:
  • melt some white choccie
  • Smooth over bubble wrap (make sure you’re using the bubble side otherwise you won’t get the indentations!)
  • Make sure you put a thick layer on otherwise it’ll just break (I like to do it thick enough so you can’t see the bubble wrap underneath the choccie)
  • Leave to set
  • Then break into pieces
  • Brush with luster dust for extra pazazz
  • FONDANT HEXAGONS
  • roll out different shades of yellow fondant
  • Cut out with hexagon cutter (I used the same size for this)
  • Brush with luster if you wanna
  • ASSEMBLY
  • cake with frosting in between layers
  • Leave this to set in the fridge before you try and ice the outside
  • Then plop frosting on the outside and smooth
  • Again SET
  • Add glaze
  • Set
  • Put on cake board
  • Add all your extras
  • Reward yourself for all your hard work with a massive slice x

Wowee ok that was so long, well done if you’ve made it to the end of that

Right I’m exhausted after all that so I’m gonna head off.

Luvs ya, bye x

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Posted in Cakes

Lemon Celebration Cake

Posted on by The Soggy Bottom

We’re taking it back to my baking roots – the birthday cake. When I had first properly got into baking about age 12, the fondant bday cake was my stomping ground. Now, fondant isn’t what all the trendy kids want (youths these days grrr), so instead we move over to buttercream cakes – tastier, but harder to make look semi-decent.

This is one of my first buttercream cakes and went a bit off the rails with it. Feelin like one of those edgy art people and off to get a very short fringe cut to fit my new persona. Honestly, just call me Bob Ross x

Before we move on, here’s this week’s KG…

Kitchen Goss

I’m back in L town after TOO long. My cave is finally decorated (yes the nawti Mary Berry poster has made a return.) Despite all odds, my houseplants have survived their first week (hello Miss Greenfingers). I won’t do my washing until I have 1 sock and an age 12-13 T-shirt left. My housemates don’t hate me yet – give it another week girls 😉 and my diet has gone back to exclusively sour skittles and spag bol. IT’S. GOOD. TO. BE. BACK.

Ingredients

For the sponge:

  • 340g butter
  • 340g caster sugar
  • 6 eggs
  • 340g self-raising flour
  • zest of 3 lemons

For the lemon syrup:

  • 85g caster sugar
  • juice from 1 1/2 lemons

For the buttercream:

  • 3 tbsps lemon curd
  • swiss meringue buttercream or Italian meringue buttercream (basic recipe link here, you will need 2 or 3x this recipe:)

https://bitchesthatbake.home.blog/2020/01/31/italian-meringue-buttercream/

For the splashes:

  • 4tbsps icing sugar
  • 1-3tsps water – add until very drippy

Decor:

  • Isomalt splash – tutorial coming soon don’t panic
  • cake board covered with fondant (optional)

Method

  • preheat oven to 180C and line 3 6inch round cake tins with baking paper
  • beat your butter and sugar
  • add in the eggos one at a time – don’t worry if it looks curdled at this point
  • fold in flour, vanilla extract and zesty stuff
  • plop even amounts into your cake tins
  • bake for 20-30 mins or until a skewer comes out clean
  • start making your syrup – mix together the sugar and lemon juice
  • poke a few holes all over the cakes with a skewer or whatever pointy item you can lay your hands on
  • drizzle the syrup all over the sponges – this will keep them super *MOIST*
  • let cool completely in the tin
  • make your buttercream and add in the lemon curd to flavour
  • level cakes using a knife or a cake leveller to be extra poncey
  • place one cake layer on turntable or plate
  • add a thin layer of lemon curd, followed by a blob of buttercream
  • sandwich with the next cake layer and repeat the lemon curd and buttercream blob
  • put the final cake layer on top
  • smooth a thin layer of buttercream all around the outside of the cake – this is called a crumb coat
  • pop in the fridge for an hour (or longer) to set
  • once set, smooth over a thicker layer of buttercream – use a palette knife and cake scraper (or anything with a straight edge) to work the buttercream into nice sharp lines
  • set in the fridge for at least one hour
  • mix small amounts of buttercream with food colouring of your choice
  • bring your chilled cake out of the fridge
  • get small amounts of coloured buttercream on a palette knife (or just a normal knife) and swipe onto the cake
  • keep going until you’re happy
  • mix up your splash mixture – stir together icing sugar and water until very drippy consistency
  • add whatever colour floats your boat at this point – I went for gold but sort of just looks brown 😦
  • dip in a paintbrush and shake it like mad at your cake
  • To finish off I added an isomalt splash – TUTORIAL COMING SOON – and put onto a basic silver cake board which I iced with fondant to make it look less rubbish
  • cut and enjoy x

And that’s the end of that very long recipe – sorry for blabbing on. Hope you all have a wonderful week. Lots of love, Han, BTB x