The Picture This Cupcake Class will be held at Kelly Jayne’s, Decor Park, on the 3rd Aug. I will be teaching how to make these picture frames. Frames are made using moulds (Fondant Solutions and other moulds) and then I will teach you how to create your own floral sugar masterpieces in these frames and how to paint your frames. You will take home 6 completed cupcakes in a pretty window cupcake box.
The Picture This Cupcake Class was one of my favourite to present last year at Kelly Jayne’s, Decor Park. With my love for small details and colour, these moulded frames with their tiny flower details were perfect for me to design and teach. My inspiration came from small clay frames seen on Pinterest and the small moulds I had for flowers.
This group of ladies worked hard to create 6 mini frames with their sugar flower “paintings”. Each collection of sugar art work was unique and they certainly allowed their creativity to translate into gorgeous mini masterpieces. The best part of teaching is meeting new students and introducing them to another sugar art concept and then sharing their sense of accomplishment. Thank you to Kelly Jayne’s for hosting this class and well done ladies! Thanks for the great feedback on this class.
The moulds for these picture frames and mini blossoms are available from Kerry of Fondant Solutions. The fine filigree detailed mould is a Katy Sue Mould.
A walk through Helen’s garden is a gift of tranquility, beauty, love and floral passion. Helen’s gentle touch and knowledge can be seen in every living space of her garden and home. It was with this in mind that I designed her 50th Birthday Rose Cake Macaron Tower. The brief was roses and pale pastel colours with macarons inspired by a family visit to the Laduree shop in Paris.
I made these roses from flower paste, carefully dusted in pastel shades of yellow, pink and peach. The pastel macarons completed the tower cake: soft yellow (lemon flavoured), perfect rose (rose water flavoured), pastel green (made with a combination of pistachio and almond flour), pretty orange (orange blossom) and pale brown (chocolate flavoured with cocoa).
Beautifully displayed in Helen’s home, this cake showcased her personality and it was a pleasure to create this cake and then to share in such a beautifully planned 50th celebration.
Thank you for your kind words Helen:
” Thank you so much for the most incredible cake and macarons. You are a genius. It was perfect… the subtle delicate flavours, the subtle colours, everything.”
Paddy’s Day Popcorn ….. perfect for leprechauns, fairies, elves and in fact any one with a sweet tooth celebrating St Patrick’s Day today! Pop a bag of popcorn kernals in the microwave and have all your sweet additions ready alongside your popcorn. I chose green and gold sprinkles, green speckled eggs, white mini marshmallows and some pretzels that I dipped in green chocolate and sprinkled with tiny gold beads.
I tried out Act 2 Popcorn in Sweet and Salty flavour & have to admit it is delicious ready popped even without all the added sweet treats. I melted white chocolate and added an oil based apple flavouring to the chocolate before pouring it all over the popped corn. All the treats added to the mixture made a gorgeous, tasty and totally fun Paddy’s Day treat.
Christopher and Erin celebrated another imaginatively fun birthday together & it was brilliant to be able to make their cake again this year. Every little girl seems to be on a magical journey with unicorns, and Christopher’s interest in dinosaurs and in particular the triceratops were the inspiration for the cake that Sue had in mind for their 4th birthday.
Erin loves everything girly, so I moulded a baby unicorn in white Zeelandia sugar paste and added soft pastel twirls of paste for her hair and tail. A pretty pink bow, rainbow and clouds with tiny flowers and butterflies and of course the golden horn and ears were perfect finishing touches for this magical figurine.
The triceratops with its innocent and impish grin was perfect for Christopher’s personality and ‘ jungle’ leaves I made with Fondant Solution’s leaf mould were a perfect backdrop for this cute figurine. What fun to enter into such a magical sugar world to create this cake for Christopher and Erin.
Inspired by everything beautiful about Christmas, oranges, nuts, chocolates, candy canes & something sparkly, this Christmas Wreath Cake was a perfect addition to our Christmas Scrapbooking party.
I made an orange sponge cake in a ring mould, turned it out and sliced it in half. Puffs of Flavour Nation Passion Fruit butter cream reunite the two halves and provide a soft cushion for all the goodies on top. The roses were a perfect marriage of the orange flavour theme as well as the rich Christmas red for the occasion, so they went onto the cake first with two candy canes resting in front of them. A red and gold covered chocolate Christmas bauble balanced the red on the plate alongside the cake.
Orange candied slices stand glistening in the buttercream puffs and the final addition of flaked chocolate logs, almonds, pieces of goji berry and beetroot granola and rose gold dusted Chuckles rounded off (excuse the pun) the Christmas wreath look for this cake. All that was left was for the girls to enjoy every slice amidst happy Christmas cheer.