Wednesday, 28 November 2012

Buttercream Bakery Mini Christmas Cakes

Hi Everyone!

 Christmas is in full swing at Buttercream Bakery and I thought I'd better share some deliciously Christmassy pictures of our Christmas mini cakes.

These adorable mini cakes are just part of our 2012 Christmas Collection, which also features Christmas teddy bears, snowmen and puppies.

This year, for the first time ever, all of our adorable Christmas characters are available to buy online as individual cake decorations. 

 If you are looking for something special to top your Christmas cake this year please do visit our shop.

As you can see our range is quite traditional this year, classic Christmas colours and characters, lots of snowflakes and a touch of sparkle. I love the penguins, especially the cutie in pink earmuffs and Santa's Elf is just adorable.

I'd love to know how all of you are planning to decorate your Christmas cake or cakes this year. Have you gone for a traditional look or more alternative decorations? Are you keeping it simple or going all out and are you sticking with fruit cake or trying something new?

I'm making a scrumptious Coconut and Rum cake later this week, I think it would make a fantastic alternative Christmas cake and I will definitely post the recipe for you all asap.

If you haven't yet decided what goodies you are making this Christmas, fear not, I will be posting loads more Christmas cakes, Christmas cupcakes and delicious Christmas recipes in the next few weeks to give you a little inspiration.

x x x

Friday, 23 November 2012

Buttercream Bakery Christmas Miniature Living Room Scene Cupcake

This is my first cupcake miniature of the season and it is definitely a cute one.

My Christmas living room scene cupcake topper features an adorable and very comfy looking sofa, a Christmas tree, Christmas presents, Christmas bows and of course an adorable tiny little puppy.


Monday, 19 November 2012

Adorable Christmas Cupcakes

These adorable snow topped Christmas cupcakes make me feel so festive!

The bakery has been full of the wonderful aromas of Christmas for some time now, warming cinnamon, ginger, cloves, mixed spice and that amazing scent of rich, fruity, brandy soaked Christmas cakes fresh from the oven, could anything be better?

I cannot wait to show you more of this years Christmas designs, I should have quite a few up by next week, so you won't have to wait too long.

I've been working my little socks of making Christmas penguins, Santas, festive teddy bears, Christmas miniatures and about a million little red and green bows to top this years Christmas cakes and cupcakes.

Christmas for me is just the best time to be a baker and cake decorator, I love every single festive, sugary second of it!


Chewy Ginger Cookies Recipe

This Christmas I have decided I want to do a great big Christmas cookie bake.

This will basically involve me making hundreds of festive cookies over a few days and boxing them up to create cookie assortments for everyone.

I already have a load of recipes I want to include but I have also been working on some new, particularly festive recipes, like this one.

I have a couple more cookie recipes to post and then I will put together a 'Great Big Christmas Cookie Bake' post so you can see exactly which recipes will be making the cut. 

Until then I strongly suggest you try these bad boys!

These chewy ginger cookies are truly heartwarming, the crunch of the sugary coating compliments the soft chewy cookie beautifully and both the flavour and texture of these glorious gingery bites are simply exquisite.

Chewy Ginger Cookies Recipe

Makes around 30 cookies

325g plain flour
1 tsp baking soda
2 tsp ground ginger
1/4 tsp salt
125g unsalted butter, room temperature
75g caster sugar
50g natural molasses sugar
60ml treacle
1 large egg, room temperature
75g crystallised ginger, finely chopped
75g demerara sugar, for rolling

2 x cookie sheets, lightly buttered

Preheat the oven to 180C.

Sift together the flour, baking soda, ginger and salt and set aside.

In a large mixing bowl beat the butter, caster sugar and molasses sugar together until light and fluffy, around 2 minutes. Add the treacle and beat to combine.

Add the egg to the butter mixture and beat until fully incorporated.

Gradually fold in the flour mixture.

 Add the crystalised ginger and mix just until evenly distributed.

Roll tablespoons of the dough into balls and then roll each ball in the demerara sugar.

Arrange the cookies on the prepared cookie sheets and flatten each one.

Bake both cookie trays at once, switching the position of each tray halfway through baking, until the edges of the cookies are set but the centers are still soft, around 12 minutes.

Allow the cookies to cool on the cookie sheets for around 5 minutes before removing to a wire rack to cool completely.



Pretty Pastel Meringue Kisses Recipe

These pretty little pastel coloured meringue kisses are a breeze to make, they are totally scrumptious and guaranteed to be loved by everyone who tries them.  Even my little sister who thought she hated meringues loved these.

If I am eating meringue by itself, as opposed to making meringue to include in a dessert such as Eton Mess, I prefer the meringue to be slightly chewy in the middle. If however, you are after totally crisp little meringues you may need to bake the meringue kisses for a little longer.

Bare in mind that for ease you will need as many piping bags/piping tips as meringue colours.  Here I have used pink, party green and baby blue food colouring pastes.

I drizzled and dipped a few meringues in melted chocolate once completely cool, they tasted extraordinarily delicious.

You could also sprinkle the meringues with lustre dust before or after baking to create a shimmery, festive look.

Meringue Kisses

Makes around 40 Meringues
5 x medium egg whites
1/2 tsp cream of tartar
225g caster sugar
1 tsp vanilla paste
food colouring pastes

Piping bags fitted with a plain round tip

Preheat the oven to 110C.

Line two baking trays baking paper and set aside.

Beat the egg whites in a large bowl with an electric mixer on a medium speed until frothy.
Add the cream of tartar and beat until soft peaks form.

Increase the speed of the mixer to medium-high. Add the sugar 1 tablespoon at a time, beating until the sugar is dissolved and stiff peaks form.

Beat in the vanilla paste and separate the mixture into separate bowls to colour.

Add a drop or two of food colouring paste to each bowl and beat until the colour is even.

Fill the prepared piping bags with the different coloured meringue mixtures and pipe small peaked mounds, 1 inch apart, on to the prepared baking trays.

Bake both sheets of meringues at the same time for 1 hour. Turn the oven off and let the meringues stand in the oven for 45 minutes to an hour, or until completely cool.