Thursday, 10 September 2015

Teddy Bear Cake and Cupcake Topper Ideas and Inspiration

I have put together a few Ideas and Inspiration posts now, we've had Cupcake InspirationMiniature Cupcake Inspiration and Breakfast Inspiration. This time I wanted to put together a little sugarcraft inspiration for you all.

I have decided to round up a whole heap of our cute Teddy Bear Cake Toppers and put them all into one post so whether you are looking to order a Teddy Bear Cake Topper or simply want some inspiration for making your own, this is the place to be.

All of our Cake Toppers and decorations are available to order online via our Etsy store, please find a link below:

Buttercream Bakery Online Store

Or alternatively you can contact me via email at buttercreambakerybrighton@live.com



The Teddy Bear cake toppers below are Buttercream Bakery favourites, our Blushing Bear on the left, features baby pink details on the ears and paws and the bears cheeks are dusted with pink lustre dust to give the little bear rosy cheeks.

The adorable little Teddy Bear duo on the right features one girl bear with an additional little pink bow and one boy bear.



Our Vintage Style Teddy Bear Cake Toppers shown below on the left have a number of different features to our standard simple bears. The fur is created using a dresden tool, giving the bear a longer haired look rather than a fuzzy finish. The limbs differ in shape and size, the feet and paws particularly are longer than on a modern bear. The size and shape of the muzzle is more pronounced and we include additional stitch markings.

Our little chocolate bear shown on the right is given a little sad face. He features little eyebrows that turn down at the outer edges and a sad little turned down mouth.



Famous Teddy Bears

My favourite famous teddy bears of all the famous teddy bears are Paddington and Winnie the Pooh.  

Paddington simply wouldn't be Paddington without his little duffle coat, briefcase and of course his marmalade sandwiches. His tatty, battered hat actually varies in colour depending on which era of Paddington Bear you are making, here he wears a black hat but you will also see him  wearing a yellow or red hat. His little label reads, 'Please look after this bear. Thank you'.



These super cute Winnie the Pooh Cake Toppers are based on the original vintage Winnie the Pooh hence no red t-shirt. This set I made featured a little Pooh Bear with angel wings, a Pooh Bear eating out of his honey pot and another sat on a log surrounded by little flowers.



Seasonal Teddy Bears

Easter bears, Christmas bears, Halloween bears, at Buttercream Bakery we make teddy bears for all seasons. Our adorable Easter Bears feature cute little teddy bears wearing bunny ears and holding colourful little Easter eggs. 



Making Halloween and fall teddy bear cake toppers is super fun. 

I love our little Zombie Teddy Bears, shown below on the left. With black stitch details, teddy bear stuffing pouring out of holes and rips in his fur and a plaster patching up one of his eyes. He is both adorable and a little scary.

You can learn to make one of our cute little Pumpkin Bear Cake Toppers by following our Pumpkin Teddy Bear Cake Topper Tutorial.

How cute is he with his little pumpkin hat?



You can easily turn a simple teddy bear into a Christmas teddy bear by adding a little red or green bow. Glittering gold or silver bows are also super festive.



We love a teddy bear in a Santa hat at Buttercream Bakery and make our little Santa hats in loads of different colours, red, green, light or dark blue, baby pink, silver, gold, you name it.  Just looking at our cute little Christmas Teddy Bear Cake Toppers makes me feel all festive.

Our gorgeous Polar Bear Cake Toppers are made out of white modelling chocolate and are perfect for both Christmas and Winter Wonderland themed events and parties.


Bears in Outfits

What's not to love about a teddy bear with a style all of his or her very own.  At Buttercream Bakery I will pretty much dress your Teddy Bear Cake Topper or Toppers in absolutely any outfit you like.

Below you can see our Vintage Pilot Teddy Bear Cake Toppers, one little and one large.



Our Biker Bear Cake Toppers have always been a favourite of mine. I may have watched one too many episodes of Sons of Anarchy the day I thought these up.  I love their little leather jackets, complete with silver zips, studs and biker patches.



Our little 'Hug Life' Teddy Bear Cake Toppers think they are totally gangster when really they are just freaking adorable.  Our Hug Life bear wears a red bandana and plenty of chunky gold chains. 



Our pretty in pink Ballerina Teddy Bear Cake Toppers are a variation on our Blushing Bear Cake Topper.  The cute little bear wears a ruffled pink tutu and a little pink bow.

I will keep adding to and updating this post to include more of our cute little teddy bear cake and cupcake toppers.  I have a few super cute teddies coming up next week so stay tuned.

Labrador Puppy Cake and Cupcake Topper PDF Tutorial

Brand new in store!

Our 23 page PDF tutorial will teach you in detailed steps how to create adorable Labrador puppy cake and cupcake toppers. The tutorial features step by step instructions and detailed photographs for every single stage of the process. 

This tutorial features over 56 photographs.

The tutorial features a sizing chart that provides information on how to make the Labrador Puppy in two different sizes. You can create a 6cm puppy perfect for topping cupcakes or a 10cm puppy perfect for topping larger cakes.

The tutorial also includes a complete list of tools and equipment needed to create your puppy and a notes and top tips section that includes information on giving your puppy individual character and personality.

This tutorial is also suitable for making Polymer Clay Labrador Puppies.


1. Introduction

2. Tools and Equipment

3. Notes and Top Tips

4. Labrador Puppy Cake and Cupcake Topper Tutorial

Head over to our Etsy store to check it out.

Once purchased you will be able to automatically download your tutorial.

Friday, 29 May 2015

Breakfast Inspiration - A Sweet Way to Start Your Day

I have been working on this delicious little post for a while now. You may have noticed I have added a new Ideas and Inspiration tab to the blog. I am going to fill the ideas and inspiration page with post that bring together lots of the yummy ideas featured on the blog, in the hope that I can make some of my recipes and ideas easier to access and arrange them in a way that is more useful for you all. 

 So far I have posted a Cupcake Inspiration post and a Miniature Cupcake Inspiration post.  I will be adding lots more inspirational posts over the next few months, starting with this delicious Breakfast Inspiration post.  Not only will I be bring together existing recipes into one handy little post but I will also be including lots of new recipes and ideas.

This Breakfast Inspiration post will of course include lots of the obvious breakfast bakes you have no doubt come to expect from me, we're talking Muffins, Waffles, Doughnuts and Pancakes. These are what I would call naughty breakfasts or weekend breakfasts but I have also included some healthier fruity feasts, the kind of breakfasts I eat every day.

As the title of this post suggests I have not included any savoury breakfast options, I think you all know by now that my blog is almost entirely sweet centric.

Fruity Breakfast Ideas

Perfect Papaya

This gorgeous little papaya situation is one of my favourite breakfasts and one I have often.  It is so quick and easy to make and unbelievably delicious. Better yet it is a pretty healthy breakfast option, particularly by my standards. It is so yummy that you won't feel like you are missing out even if everyone around you is having something decidedly less nourishing.

To make, simply halve a papaya, wrap one half in cling film or plastic wrap and pop it back in the fridge for the next day. Scoop the seeds out of the papaya half with a spoon and set the papaya on a plate.  Fill the cavity with Greek Yogurt, top with raspberries and sprinkle with toasted coconut and chopped nuts. If you are naughty like me you can even dust with a little powdered sugar.

 You can add any fruit you like to the top of your yogurt, small fruits or small chunks of fruit will work best. A combination of berries is absolutely delicious. 

Greek Yogurt is a must for this recipe, Natural Yogurt or standard fruity yogurts will generally be too liquid and will start to drip down the sides of your papaya.

Prepping a little Tupperware container filled with Breakfast Sprinkle will make your breakfasts even quicker to make. Simply combine chopped mixed nuts with toasted coconut in an airtight container and store in the cupboard to sprinkle on top of all sorts of breakfasts whenever the fancy takes you. This is also a great for sprinkling on ice cream.

Mango, Blackberries, Natural Yogurt and Toasted Coconut

Fruit and Yogurt is a pretty typical breakfast for me, I generally like to eat pretty light in the mornings. Above I have cubed mango, added freshly picked blackberries and served the fruit with Organic Natural Yogurt and sprinkled the whole lot with toasted coconut.

Fruity Porridge

Porridge is a great breakfast, it is seriously filling and will definitely keep you going until lunch.  My boyfriend is a classic sort of guy and always has his porridge sprinkled with dark brown Muscovado sugar. The sugar melts into beautiful sweet molasses, it's a classic for a reason and like him it is totally delicious.

I like to get a little more creative with my Porridge. Below you can see two different versions, both favourites of mine. 

On the left I have piled chunks of Pineapple and Mango on top of the porridge and drizzled with organic honey. 

On the right is my Very Berry Porridge, served with a beautiful pile of blueberries, raspberries and cherries and a little dusting of powdered vanilla sugar. 


To Make your Porridge:

You will need approximately 50g of porridge oats and 350ml of milk or almond milk per person.

Put the oats and milk in a saucepan and bring to the boil. Gently simmer the oats for around 5-7 minutes, stirring occasionally. I always stir in a teaspoon of sugar to my porridge at the end but as you may have noticed I have a pretty serious sweet tooth and it is not really necessary, especially if you are topping the porridge with something sweet.

To serve, pour the porridge into bowls, spoon on your desired topping, drizzle with honey or syrup or dust with a little powdered sugar.

Glorious Granola


I am such a huge fan of Granola, you can fine my recipe here:

I have included two flavours in the recipe above but I have also given you suggestions for a whole heap of gorgeous flavours in the same post so go crazy.

Pistachio, Coconut, Pineapple and Papaya Granola and Blueberry, Maple and Pecan Granola are also favourites of mine. This Granola is gorgeous just with milk or almond milk but I have included a few other serving suggestions to get you inspired.

Below I have served my Granola with Mango, Raspberries, Organic Natural Yogurt and a generous sprinkle of chopped Pistachios. Plus check out the epic fruit plate on the side, Watermelon slices, with Mango and Mixed Berries.

Mango and Pistachio Granola served with Organic Natural Yogurt and sliced Nectarines.

Mixed Berry Granola served with Greek Yogurt sprinkled with chopped Pistachios, Grapes and little Kiwi hearts.  

To make the little Kiwi hearts, peel a Kiwi fruit and slice into thick rounds. Use a little heart shaped cookie cutter to stamp out little heart shapes from the centre of each round.

Muffin Recipes

We are now entering the naughtier realms of breakfast deliciousness. From here on out we are pretty much in weekend breakfast territory.

It's obvious that I was always going to be a muffin fan. Muffins are, after all just cupcakes without their clothes on.  Here are a few of my favourite Muffin Recipes.

These gorgeous muffins are one of my absolute favourites, they are packed full of White Chocolate Chunks and sprinkled with chopped Pistachios, Coconut and Demerara Sugar.  They rise beautifully and everyone who has tried them absolutely loves them. 

These little bad boys are seriously delicious, they are so beautifully light and fluffy with a lightly cinnamon and coconut scented interior and an ever so slightly crisp shell. They really are the most heavenly little muffins.

Blueberry Muffins are a classic for a reason, you just cannot go wrong with light and fluffy muffins, studded with beautiful purple blueberries.

Both of these delicious recipes make slightly healthier muffins, the operative word being slightly. Both are more unusual flavours that I absolutely love and highly recommend.


English Pancakes or CrĂªpes

I love pancakes. English, American, I'm not fussed, pancakes are just the best.

I decided to include my English Pancake recipe in this post instead of American Pancakes because we have waffles coming up and I wanted a little variation.  These pancakes are so easy to make and can be served with literally anything you like. Here I have stuck to the traditional Lemon and Sugar, it's my favourite and in my opinion the absolute best way to eat English Pancakes.

To make the Pancakes you will need:

125g plain flour
pinch of salt
2 large free range eggs
350ml milk
20g unsalted butter, melted plus extra for the pan

To serve:

lemon wedges
caster sugar

Sift together the flour and salt into a large mixing bowl. Hold the sieve high above the bowl to air the flour as much as possible. Make a well in the centre of the flour and add the eggs. Begin to whisk the eggs, incorporating a little of the flour as you mix, gradually begin to pour in the milk, just a little at a time, continuing to whisk the entire time.

Once all of the milk has been incorporated, scrape down the sides and bottom of the bowl to ensure that all the flour is completely combined. Whisk once more and ensure that the batter is completely smooth. Add the melted butter to the batter and whisk until completely incorporated.

Place a non stick flying pan over a high heat until really hot, turn the heat down to a medium and add a little butter to the pan. Once the butter has melted take a folded piece of kitchen roll and smear the butter around the pan.

Ladle a small ladle-full of batter into the frying pan, as soon as the batter touches the pan, tilt and tip it from side to side to evenly coat the entire base of the frying pan with an even layer of batter.  Your pancake will only take a minute or so to cook.  Use a palette knife to gently lift the edge of the pancake, the underside should be lightly browned.

Flip the pancake over using a palate knife and cook the other side for a few seconds. Slide the pancake out of the pan and onto a plate.

Continue, repeating this process until all of your pancake batter has been used up.

To serve, squeeze a little lemon juice over each pancake and sprinkle with a little caster sugar.  Using your palate knife, fold the pancakes in half and then in half again to make little triangles.

Makes 10-15 depending on the size of your pan.

I recommend using a 20-25cm non stick frying pan.


I absolutely love waffles and these little mini waffles are absolutely heavenly.

Click the link below to take you to the recipe, where you will also find my scrumptious Nutella Dipping Sauce Recipe.


I thought I would round up this post with what has to be the naughtiest breakfast of all naughty breakfasts. Doughnuts!

These delicious Brioche Doughnuts are just the best, I love them so much I am only allowed to bake them a few times a year otherwise I would literally be the size of a house.

These doughnuts are my go-to birthday breakfast, I know you will absolutely love them. Follow the instructions to the letter and you are guaranteed prefect doughnuts.

That's it for now but I will continue to add to and update this post on occasion. 

I hope I have left you suitably inspired and whatever your breakfast plans, have a great one.


Tuesday, 19 May 2015

Spring Time Carrot Cake Recipe

Carrot Cake has always been one of my favourite cakes and this beautiful Springtime version is just gorgeous.  

My love for carrot cake has a lot to do with the cake, light but robust and sweetly cinnamon scented, it really is heavenly but my love for carrot cake also has a lot to do with the frosting. Cream Cheese Frosting is without a doubt my favourite frosting, I love the silky smoothness of it, that slight tang behind the sweetness, it really is perfect.

I have decorated this carrot cake with pretty flowers from my garden and cake crumbs. I bake the cake in four layers and level off the top of each layer, reserving the cut offs to crumble and sprinkle all over the cake.  

I make this cake a lot, below you can see another version, with crumbs but without flowers. 

I do not think this cake needs to be too heavily frosted, the frosting is creamy and sweet and a little goes a long way but if you prefer a thicker coating or more frosting between layers you can absolutely scale up the quantities in the frosting.

Grate your carrots before you begin and tip them onto a plate covered with kitchen roll, I like to take a few extra pieces of kitchen roll and pat the grated carrots to absorb some of the excess moister before proceeding with the recipe.

Carrot Cake

325g plain flour
3 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
4 large eggs
295g caster sugar
150g light brown sugar
2 tsp vanilla paste
225ml unrefined cold press organic sunflower oil
425g grated carrot

4 x 20cm springform cake tins

To make the cake:

Preheat the oven to 160C.

Butter and flour your 4 cake tins and set aside,(I like to add a little cinnamon to the flour before dusting).

In a medium bowl sift together the plain flour, baking powder, baking soda, cinnamon, ginger and salt, set aside.

In a separate large mixing bowl beat together the eggs and both sugars until pale and fluffy. Add the vanilla paste and beat until evenly distributed.

Add the dry ingredients to the egg mixture and stir just to combine.

Stir in the oil and grated carrot, ensuring the carrot is evenly distributed and no traces of oil remain.

Divide the mixture between the 4 cake tins and bake for 45-55 minutes or until a skewer inserted into the centre comes out clean. Remove the cakes from the oven and allow to cool in the tins for 10-20 minutes before removing to a wire rack to cool completely.

Cream Cheese Frosting

150g butter, room temperature
375g icing sugar
275g cream cheese
1 tsp vanilla paste

Beat the butter for 1-2 minutes until soft and smooth. Add the icing sugar and beat for a further 2-3 minutes scraping down the sides and bottom of the bowl halfway through.

Add the cream cheese and vanilla paste and beat just until creamy, smooth and fully incorporated. Do not over beat.

To Assemble:

Level your cake layers if you wish, taking just a little off the top to flatten the surface. (Reserve the off cuts for decorating the cake). Frost between each layer and then cover the top and sides of the cake. 

Crumble the off cuts into fine crumbs and sprinkle over the cake.


Thursday, 7 May 2015

Coconut Chocolate Chip Cookies

I feel I should probably start this post by promising that this will be my last coconut themed bake for at least a little while. I think I've posted three coconut based recipes in as many weeks.

I just couldn't help myself! These cookies are so yummy!

They are like the chocolate chip cookie version of a Bounty chocolate bar and I am well and truly hooked. I make mine with big fat chocolate chunks that melt into glorious pools of molten chocolate when baked.

You can use Milk, White or Dark Chocolate, or indeed a combination of chocolate like I have here. 

Coconut Chocolate Chip Cookies

Makes 10 Large Cookies

180g plain flour
1 tsp salt
1/2 tsp bicarbonate soda
1/4 tsp baking powder
100g coconut oil
60g light brown sugar
75g caster sugar
1 large egg
1 tsp vanilla paste
30g shredded coconut
75g milk chocolate, chopped into chunks
50g white chocolate, chopped into chunks

Preheat the oven to 180C (170C Fan).

Line 2 cookie sheets with baking paper and set aside.

In a medium sized bowl sift together the flour, salt, bicarbonate soda and baking powder, set aside.

In the bowl of a stand mixer or in a large mixing bowl with a handheld mixer, cream together the coconut oil and both sugars.

Add the egg and beat until fully incorporated, scrape down the sides of the bowl, add the vanilla paste and continue to beat for 1 minute.

Gradually add the flour mixture, beating at the lowest speed until the dough just comes together.

Fold in the coconut and the milk and white chocolate chunks.

Divide the cookie dough into equal rounds and place on the prepared cookie trays.

Place the cookie trays in the refrigerator for 20 minutes or until the cookie dough rounds feel firm to the touch.

Place the cookie trays in the preheated oven and bake for approximately 10-12 minutes or until the edges of the cookies are golden brown.  

Remove from the oven and allow the cookies to cool on the cookie sheets for a few minutes before transferring to a wire rack to cool.