Cupcake Camp - London

This Sunday (31 October) is CUPCAKE CAMP LONDON!!!!

It is a volunteer-run baking event that has already taken place in Paris, New York and Sydney and this year is the first time that it is coming to London to raise money for the North London Hospice.

The event is being held at Camden’s stylish Proud Galleries, from 2-5pm. Over 2000 cupcakes have already been pledged from amateur and professional bakers so for anyone who likes cupcakes, this is an event you don't want to miss! Cake credits will be avaialble for £1 each on the day, which can be exchanged for cupcakes and frosting shots. There will also be live bands, competitions, prizes, a Create-Your-Own Cupcake Art room and a frosting bar......so many things to do - it's going to be a fantastic afternoon!

For more details, check out the website at http://www.cupcakecamplondon.co.uk/.

I am donating cupcakes and will be there on the day - hope to see some of you there!

Sugarpaste Cookies

I've been playing around with sugarpaste this week.Here are some cookies which I have made (and eaten!!).

These cookies were embossed with rose patchwork cutters (assorted selection) and then dusted with blossom dusts to add definition....really quick but really effective :)

These cute little pumpkins were covered with orange sugarpaste, and then textured with a cutting wheel. I piped the vines on last with green royal icing.

Happy baking x

Spooky Meringues

With Halloween fast approaching (where has this year gone??) I decided to make some little meringue ghosts. Meringue is really easy to make and you can form it into so many different shapes - I thought it would be the perfect medium to make ghosts from.

Here's my basic meringue recipe:

Ingredients
3 egg whites
75g caster sugar
75g icing sugar
Food colouring (optional)

Method
Perheat the oven to 140C (fan-forced). Whisk the egg whites in a clean, grease-free metal or ceramic bowl (not plastic) until they begin to form soft peaks. This can take up to 5 minutes on a high speed with an electric mixer. Add half the caster sugar and icing sugar and continue to whisk until the sugar is mixed in well. Add the remaining sugars and beat until well combined. To check if all of the sugar has mixed into the egg whites, put a little bit of the mixture between your fingers - the mixture is ready when you can't feel any sugar granules and it is silky smooth. Line a baking tray with baking paper and pipe cones of meringue on the sheet. Bake the meringues for about an hour until they can easily come off the baking tray. The merignues will have a crisp shell and a soft fluffy centre.Cool on a wire rack then decorate if desired. I piped faces onto the ghosts with black icing gel.

Happy Baking x