Having been gone from my blog for goodness knows how long, I thought I would start uploading my recent works which I have been doing over the last few months!
I had the privilege in making a wedding cake for two lovely friends who I met through university whilst doing my Primary PGCE. Both extremely hard-working and dedicated individuals to their professions and I genuinely couldn’t be happier to see a more deserving couple!
They had decided on a rustic theme together with a touch of mint and had asked me to make them a cake which was covered in buttercream.
Having been shown a design that they liked I decided to give it a go using two colours, mint and cream.
As you can see, the buttercream has been worked with to create the rustic lines across the tiers. This was done using a small palette knife and simply swiping it across the tiers whilst the buttercream was still somewhat soft as I didn’t want to do it afterwards once the buttercream had hardened purely because the buttercream would crumble off and leave an untidy finish to the cake!
Have you ever made a cake similar to this? How did you find making it?
Yup, that’s right, I’ve joined the duffin craze that’s been going around the Great British baking community!
The first time I heard of these strange little things were on a Facebook group that I am a part of called Cake Baking Chat. Now there’s a good 7,000+ of us on there and it’s a lovely place to find and meet new friends as I have done over the past few months. I just couldn’t believe it took me so long to find it!
During the times where the hubby is fast asleep snoring away together with the melody of my daughter’s snoring next to the kitchen, I’ll be up at silly hours of the night finishing off an order, there’s always someone on this brilliant Facebook Group to keep me going and provide somewhat of a presence if that makes any sense! I’ll be taking pictures and posting them up to ask if I need to change anything or add/takeaway something and there’s always a good handful of people offering me great tips and advice!
So like I was saying, I was on my Facebook App on my mobile when I just kept seeing posts about duffins coming up on my news feed.
I was sooooo confused. What on earth is a DUFFFFFINNN? Initially I thought the first few posts had made a spelling mistake. But 8 posts stating the word duffin surely can’t be wrong?
This called for some research. I discovered that these duffins were a cross-breed of a doughnut and a muffin. Makes sense. I also found out that the infamous Nigella Lawson first plated up this wondrous doughy goodie. Click here to see her recipe.
However, it was the Beas of Bloomsbury who brought the duffins to light. The Guardian even did an article on how Starbucks started selling them as duffins whereby Beas hadn’t copywritten their recipe and name. Anyway, if you’d like to visit one of their three beautiful tea rooms and order a said duffin you will need to pre-order these as they don’t sell them anymore. They sell two flavours, Nutella filled duffin and raspberry jam filled duffin. At £2.70 each or 12 for £30, I’m pretty sure you’ll be getting your money’s worth as they have been well recognised as one of the best tea places in the UK.
So, there I was, with all this duffin knowledge floating around in my brain, and then I decided to give it a go. I wish I hadn’t as I really didn’t do them justice 😦
I clearly over baked them and I knew I should have gone with my gut instinct and baked at 180 degrees instead of the suggested 190, but no. I just had to follow the instructions exactly as it said. Which of course is always recommended but seeing as my bakes never turn out right when a cakey recipe instructs to be baked at 160 or 190 arghh!!
I baked them anyway and I made them especially for my hubby as he loves jam doughnuts, and like me he loves the conserve pictured above! I thought that seeing that he was poorly and hadn’t gone into work, I would be the domesticated wife and bake him some fresh duffins for breakfast with this delicious conserve YUM! Oh how he would love to bite into one of those soft delicious fluffy duffins once I made them. I couldn’t wait!
However, like I had said earlier, I baked at 190 degrees and i ended up over-baking. Most recipes call for them to be left in for 25 minutes but by about 15 minutes I could tell they looked perfect but I thought to myself “NO Nel, don’t take them out, it clearly cant be ready with 10 minutes still to go?” So I left them in until at 20 minutes, they started to look extra brown and a little overcooked smell was coming out the oven. You know, the one where it doesn’t smell burnt yet but almost there kinda smell? Yea, that smell.
They were as hard as rock and I even ‘trialled’ it’s rock-hardedness (if that’s even a word?) on my head haha. Yup, that sure was rock hard!
I let them cool and eagerly waited for the hubby to wake up.
I heard footsteps coming up the hallway into the living room. Excitement was brewing so fast I felt like I would burst with pride as soon as he walked through the door.
“I MADE YOU DUFFINS!!! EAT IT NOW!”
“But I need to wash my face first, I still feel ill!”
“These will make you feel better I promise”…. Really regret saying that now!
“Ok, but why do they look like that and hang on a sec what on earth are duffins?”
“They’re a ermmm a cross-breed of doughnut and muffin, they are unique and they look like that because they are special in their own right.”
Hubby looks at me with his eyebrows raised.
He eventually tried them and as I was fasting that day I couldn’t really try them but All I can say is that whilst he ate them he made no such effort to make them look tasty at all despite making all the effort to ‘dress them up’ as pictured above hahahaha!! Couldn’t help but laugh as I had a feeling they would not taste right seeing as the one I hit on my forehead almost left a bruise!
After all that, his response was:
“Nel, thank you for making these, the thought was really nice, BUT, and this is a big BUT… Please do not ever mix a doughnut and a muffin together. A doughnut is perfect just the way it is, don’t ruin it for me!!!”
When I opened my fast in the evening I tried it and they didn’t taste too bad to be honest. I liked them. But you must also remember that I hadn’t eaten the whole day! Anything will taste nice when you’ve not eaten. Was a little dry but the jam inside helped bring in some moisture!
I will be trying these again but at my mum’s AND on a lower heat setting as I know if hubby sees me making these again he will be in complete shock and just confused lol!
Here’s the what you need to know: Equipment 2 bowls. One for wet ingredients and one for dry.
Sieve – For the Self Raising Flour
Muffin Cases (if you would like… I would highly recommend it!)
Ingredients: Sunflower Oil
Self Raising Flour
Jam of any kind.
Preheat oven to 190 degrees celsius
Mix the following ingredients together in one bowl:
85ml Sunflower Oil
1 large Egg
Quarter Tsp Vanilla
In your second bowl, mix the following:
200g Self Raising Flour
100g Caster Sugar
Add your wet ingredients to your dry ingredients and mix until all has been incorporated.
Place your muffin cases into your muffin tray and fill the cases with HALF of the mixture.
Now place roughly half a tsp of jam into the centre of each of your muffin cases which are filled with duffin batter.
Cover the jam with the left over batter. See Picture below…
Place into oven for 25 minutes OR until risen and springy
Leave to cool and then either dust them with icing sugar as I did, or melt some butter and dip the tops of each duffin into the butter and then into a small bowl of caster sugar to give a sugared doughnut effect!
Remember to keep an eye on them as you don’t want to overcook them like I did!
Have you ever tried to make these duffins? How did they turn out? I would love to hear your duffin stories!
Phewwwww! After spending a little time editing these pictures, I have finally sat down to get this tutorial ready for you.
I will keep it short and simple as I am sure you don’t want to be sitting here reading me waffle on and on like I normally do!
1. The Wilton Paisley Cake Tins, as you can guess, do not have their own specific cake boards made for them. This just meant that I had to go out and purchase thick cardboard to cut around the shape of the tins and then cover with either aluminium foil or silver board cover.
2. Once cake has been baked, let it cool for about 10 minutes before attempting to turn it out. Then when the cake has cooled down, start to level it. You can do this free-hand, by using a leveller, with an agbay, or by using the cake tin. To use the cake tin method, you can view my amateur (lol!!) video tutorial here. (This was a very old video, so I will be making a new one very soon!)
3. Now you need to start assembling your layers on top each other by filling them with your desired filling.
4. When you place your last layer on top, make sure to lay it on with the bottom of the cake so that it is facing the top. This is because it is the most flattest and will help you to get a lovely smooth finish when doing your crumb-coating and when laying over the fondant.
5. Start to do your first layer of crumb-coat using buttercream/frosting.
6. Smooth it over using a stainless steel scraper, spatula, and hot water (video tutorial to show this very soon!).
And just wanted to tell you guys… WOW. Just plain WOW!! This product alone has made a huge improvement to how my cakes are decorated you seriously need to get one now!! Honestly, I don’t know how I have coped so long without this product in my life! I will be putting it onto ‘My Essential Cake Items’ page. In the meantime, you can purchase it from here.
7. Place it in the fridge until the frosting has become somewhat hard. So when you touch the cake lightly, the frosting does not come onto your hands.
Do another layer on crumb-coat just to make sure it is completely level on the top and around the sides. Leave it in the fridge once again to harden over. (But not too long!)
8. Your cake is now ready to be covered.
Measure the dimensions of your cake and make sure that you roll out your fondant wide enough on every angle so that it is covered! I had to roll mine out twice as the first time I didn’t even think about measuring it!
9. After they were covered and smoothed over. I let them rest for a couple of hours to let the fondant harden as I knew I would be doing a lot of piping work and didn’t want to take the risk of leaning onto it and leaving marks! Arghh! Just thinking about the possibility of that happening makes my stomach churn!
10. Make your royal icing for the piping. Now, really you are supposed to use egg whites when making royal icing to pipe. But I have made it in the past without it and got the consistency correct to work with. Plus I am a little funny about using raw eqq whites. I did once buy some imitation powdered egg whites but just didn’t like the results that I got from it!
As I was saying! I made the royal icing with icing sugar, water, and Sugarflair “Autumn Leaf” colour paste. I can’t give you the exact recipe I’m afraid as it’s a secret recipe! Joke! As if! Pffffft!
On a serious note, I just kept adding water and icing sugar until I thought I had the right stretch! Next time I will definitely keep note of how much I am adding so we can all benefit from it hey?! :-p
11. Draw on your desired henna pattern directly onto the cake tiers. You don’t have to do this part if you feel you are confident on piping freehand! My cousin who is a make-up artist can do freehand as well as one of my husbands’ cousin. You must see their work it is just stunning! I have no idea how they can do it so fast! My hubby’s cousin does half an arm within a matter of minutes, it’s just crazy talent!
I used Sugar Art Pen in “liquorice” to draw on my designs. I didn’t use one design, I actually gathered inspiration from a selection of designs that I found on Google Images!
And of course, I MUST give credit to where it is due!
My customer gave me a design to work with and it didn’t have any watermark on it so I just couldn’t figure out who the original cake maker was. But last night whilst I was on Instagram, one of my favourite cake makers based up north in Liverpool called Sprinklez Liverpool… (Check her work out right now! Do. It. Now. It is a must! You cannot leave this page until you have seen her work. Your jaw will drop just like mine does every time some new material is uploaded. It’s not just her amazing cake artistry, but her photography is mind-blowing!) As I was saying, she shared a page called Say it with Cakes. I was admiring her beautiful work when I saw the paisley henna cake picture that my customer gave to me! Woohooo! Success!
So here it is, the original cake that inspired my own paisley cake!
12. Okay, Pipe the royal icing on very slowly and once it has hardened, go over it using Rainbow Dust’s Click & Twist Pen in ‘Metallic Light Gold’.
13. Place some buttercream on your covered cake board where you have decided to place your cake tiers.
13. Place the ribbon on around the cake using either piping gel, water, or edible glue. And then use some double sided sticky tape which you can buy from most stationary shops for cheap. I bought mine instore from Hobbycraft for 50p for 50 metres!
14. Add on any finishing touches that you would like to add such as lettering, any extra flowers around the board etc… and VOILA! Finished!!
Now sit back, and admire your work. Or if you’re anything like me, keep looking for flaws to attempt to fix/hide/cover!
I hope you’ve enjoyed this tutorial as much as I did making it for you. I know there are probably many more things that I have missed out on which you would like to know about so please do ask! This is my first tutorial so go easy on me 😉
Ok, so, its 01:12 GMT and I am absolutely shattered after making one huge momma of a cake! Alright, alright, so it wasn’t really THAT big! It was the cake board which was big. 20 inches by 14 inches to be exact. But who cares about the cake board when you’re making a new cake design for the first time hey? I forgot to take a picture before placing the buttercream on it to place the green cake on lol!
I had a mighty task of baking 2 cakes for a henna party for today. The only element which made it a difficult task was that I needed to decorate it in henna decor. Sheeesh! I used to love adorning my hands with the dark brown sludgy mud for it to then leave a beautiful dark orange to brown stain which would last for up to a week if the hands were looked after well. But that was over 10 years ago! Since then I have had very little time to myself let alone sit for a few hours to be decorating my hands… you know with finishing my degree, deciding that it wasn’t the career I really wanted so changed career plans, getting married, having kids, finishing my PGCE, and then teaching myself to decorate cakes in between… I’m pretty sure trying to fit in henna art would’ve pushed me over the edge as I just didn’t enjoy it like I used to.
ANYWAYS – I seriously need to remind myself not to waffle too much as I might just end up telling my whole life story haha! As I was saying… I sat down with my brand new Paisley Wilton Cake Pans, Cake Stuff Couture Icing, and a bunch of nerves to set me off!
I thought I would document the whole process so you could see how I made this cake and maybe try and attempt it yourself so I can see your wonderful creations too!
Here is the finished product. Once I have finished cutting and cropping and all the other bits and bobs that need doing to all the pictures I will upload the steps asap!
Anyways, gotta go catch some sleep before bubba wakes up!